Thursday, September 3, 2015

Make Your Own Oat Milk - Kim's Welcoming Kitchen

Remember when we talked about making your own hemp milk? It's so quick and easy and good.

Don't you want to make other types of non-dairy milk now? Of course you do! Making your own non-dairy milks is affordable, helps you keep control of your ingredients, and you can make non-dairy milk that is vegan, gluten-free and safe for folks with food allergies.

I just submitted the manuscript for my new book -- which I'll tell you more about soon -- and oats feature prominently in it. If you've ever read this blog or any of my books, you already know that I LOVE oats. I use them every which way.

I make them for breakfast, like Pumpkin Pie Oatmeal, I blend them in smoothies, and I use oat flour all the time, like in Cranberry Clementine Mini Muffins

Strangely, though, I hadn't made my own oat milk. I bought a carton once, and I wasn't wow-ed, so I stuck with other non-dairy milks.

For this book, though, I decided to make my own oat milk. I am hooked. It's so easy and creamy and delicious and inexpensive. 

You can make it from either rolled oats or steel-cut oats. If you need gluten-free oat milk, it's as easy as using gluten-free oats.

I love it in my coffee and for cooking. We can sweeten it a little and add a little vanilla for the boys to enjoy as a drink.
Make Your Own Oat Milk from Kim's Welcoming Kitchen

I mix some up, keep it in glass jars for 3 or 4 days, and then I'm ready to make some more. If I make more than I think I can use in a few days, I freeze it in ice cube trays so I can throw those in the blender when I'm making smoothies.


1 cup rolled oats or steel-cut oats
3 cups water


Soak oats for one to eight hours (or overnight) in enough water to completely cover.

Steel-cut oats will need to soak the whole 8 hours, while rolled oats can have a quicker

After soaking, drain the oats and combine with water in a blender.

Blend thoroughly until the oats are completely broken down.

Strain your oat milk using a nut-milk bag or a fine-mesh strainer lined with a coffee filter.

Press the pulp down with the back of a spoon.

Store oat milk in a lidded glass jar in the refrigerator for up to 3 days, or you can freeze 
it in clean ice cube trays then transfer the frozen cubes to a freezer-safe bag or 
a container for later use.

Shake before using.

This recipe was shared with Allergy Free Wednesday.

Happy Cooking!


My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Tagged: , ,


Post a Comment