Nut milks are all the rage when it comes to dairy-free milk options, but oat milk is a great nut-free alternative for those who can’t eat nuts.
We’re a house filled with far too many milk options. There’s a consistent supply of whole regular cow’s milk, almond milk and coconut milk (sometimes both carton and can varieties) in my refrigerator. Instead of shelling out $3-plus per half-gallon every week, though, I decided to make my own recently and was shocked at how easy it is. The best part about oat milk versus its nut-based relatives is that there’s no need for nut bags or cheesecloth– just a blender and strainer, two things almost every kitchen has. So if you’re looking for a delicious nut-free alternative you can make on your own, look no further.
Homemade oat milk recipe
- 2 cups steel-cut oats
- 6 cups water
- 3 tablespoons maple syrup (optional, adjust to desired sweetness)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- In a bowl, soak the oats in water for 15 minutes.
- Drain, and thoroughly rinse the oats until they no longer feel slimy.
- Place the oats in a blender, add the water, and blend for about 2 minutes on high speed until completely pulverized and smooth.
- Strain the mixture through a fine-mesh sieve into a large bowl, pushing the mixture through with a spatula. Either discard the pulp remaining in the strainer, or save it for another use.
- Pour the liquid back into the blender, add the remaining ingredients, and blend again for about 15 seconds, until incorporated.
- Pour the milk into a tightly sealing jar, and refrigerate. The milk will last for up to 5 days. You will have to shake it before using it, as it naturally separates.