Homemade is always better, right? Right.
This definitely counts for oat milk. There are plenty of options for store bought oat milk these days (yippie!), but there is nothing like the creaminess of a homemade version.
I have to admit: the first time I made oat milk, it was due to what foodies might call ‘an emergency’. I had just started on a recipe that required plantbased milk and realised that I had run out of any milk I could have in the house – foodie panic mode was on. After a few manic minutes trying to figure out what to do, I thought to myself: hey, I can make my own. Cause luckily oats are something that are ALWAYS in my cupboards.
So I did a little bit of research on how to proceed and found that the below recipe was the best combination to create yummy, creamy oat milk. But believe me: I failed terribly on the first attempt, not having the right water-oat ratio and basically creating some kind of pudding in the sauce pan (the recipe required for it to be heated).
Oat Milk Recipe
– 3 cups water
– 3/4 cup oats
– 3 dates
– 1/4 tsp cinnamon
– 1/4 tsp vanilla extract
1. Simple: add everything to a blender and mix until smooth and no visible bits left.
2. Put through a strainer to get rid of the pulp.
3. Keep in the fridge for 2-3 days.
Of course there is the option to leave out the vanilla, cinnamon and dates – if you like it plain or require the oat milk for a savoury recipe. In this case I used it to make a hot chocolate, so the sweetness of the dates plus the cinnamon and vanilla were welcome.
Also: When heating up the homemade oat milk, it becomes thicker and more like an oat cream. If you want to make oat pudding, simply double the amount of oats, add your favourite flavours and heat on the stove whilst constantly stirring and voila – pudding! It really sounds like magic, but it’s so easy to make 😉
Have you made your own oat milk? Tell me how it went in the comments below!