Ultra Creamy Homemade Oat Milk

This Ultra Creamy Homemade Oat Milk is the perfect plant-based milk option and is sure to become the newest craze in your household. Completely versatile and enjoyed in anything that requires milk, this recipe is one that will be the staple for everyone involved. Simply soak your oats for a few minutes, drain, rinse, blend, and strain. Completely Gluten-Free, Nut-free, and Vegan!

Ultra Creamy Homemade Oat Milk

INGREDIENTS

• 8 cups fresh water, divided
• 2 cups Rolled oats, gluten-free  (I use Bob’s Red Mill)
• 3-4 pitted medjool dates (See Notes!)
• 1-2 Tbsps Agave (Adjust amount based on sweetness!)
• 2 Tbsps vanilla extract
• 1 tsp ground cinnamon
• pinch of sea salt

INSTRUCTIONS

• In a large bowl, add dry rolled oats along with 2 cups of fresh water and soak for 15-20 minutes. Once oats have swollen and softened, drain out water, rinse with more fresh water, and drain again and set aside. **NOTE: Be sure to discard all drained water.**
• Next, add all ingredients (including soaked oats) to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. **NOTE: Do not over-blend; Adjust sweetness as needed.**
• Once done, slowly strain (using a cheesecloth) milk into a pitcher, squeezing the oatmeal pulp to ensure that all milk is extracted. **NOTE: You may have to repeat this process until all oat milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.**
• Refrigerate milk (best if tightly sealed/covered) for up to 3 days. Stir before serving.
• Sip and Enjoy!

https://www.orchidsandsweettea.com/ultra-creamy-homemade-oat-milk/