Ingredients
1 c. rolled oats
3 c. very cold water
Pinch kosher salt
Preparation
Step 1In a blender, blend together all ingredients on high until well combined, 30 seconds to 1 minute. (If using Vitamix, blend on high for 10 to 12 seconds only.)Step 2Strain mixture through a fine-mesh strainer, twice. Transfer to a glass jar and store sealed in the fridge for up to 5 days.Step 3Shake well before serving.
Homemade oat milk is cheaper and better for you. With no additives like unnecessary oils and gums, the flavor is pure oat-y goodness. The mouthfeel might be a little grainier than packaged stuff—and that’s why we call for double-straining at the end. Like it thicker? The less water you use, the creamier it gets. Use 2 cups water to 1 cup oats to yield a richer, more concentrated milky flavor with a slightly thicker texture. Shake it like a Polaroid. Don’t worry, separation is natural. Just give your oat milk a nice vigorous shake before each use and you’re good to go! One thing to avoid is heating this alternative milk—it will cook the oats and make it gluey. For best results, use very, very cold water.
