This is an alternative to almondmilk. Homemade almondmilk is delicious and creamy, but also very pricey. It is great to make at home as a treat now and then, but not always a realistic addition to the weeks grocery budget. Oats, on the other hand, are very affordable. I think I should be honest here and say that oatmilk is not amazing. It is decent, and with the addition of some honey, maple syrup, vanilla etc. it definitely holds its own, but it is not a spectacular beverage. I have also noticed that it doesn't heat very well. I tried to make a tea latte from my oatmilk and upon heating the consistency thickened up to an undesirable texture. That being said, it works very nicely in tea or coffee, and even better with a bowl of cereal. Basically, it is good to have on hand as cheaper option for cereal milk, but does not work as a perfect substitute for dairy or almondmilk.
I am not a big fan of watery plant based milks. I prefer my drinks to be creamier rather than more plentiful. So for this recipe I created a kind of oatcreamer. If you would prefer to have more liquid, feel free to up the water to 4 cups. I wouldn't add more than 4 cups water however for fear of extreme wateryness.
Oatmilk / Oatcreamer
Makes 2 cups
- 1 cup oats soaked
- 2 cups water
- Optional Add-ins: honey, maple syrup, dates, cinnamon, vanilla (to taste)
Soak oats for at least 20 minutes (but longer is better).
Drain liquid from oats and rinse in a fine mesh strainer.
Add oats and water to blender and blend on high speed for 2-3 minutes.
Strain mixture through a nut bag. I don't have a nut bag, so instead I used a super fine mesh tea strainer and it worked perfectly. It was actually more successful than any other method I've used thus far. However, if you are making a larger quantity the small strainer may become frustrating. Strain 3-4 times for optimal smoothness.
If adding a sweetener or flavour, simply whisk into oatmilk once strained.
Store in fridge for up to 5 days.