How to Make Oat Milk – Vegan, Plastic Free and Fulfilling

You may think it a daunting task to whip up a batch of oat milk, but it need not cause any stress. Try the recipe below to have a fresh milky liquid in under half an hour with none of the omnipresent packaging to dispose of

It never occurred to me that I could make oat milk at home without the need for any fancy equipment or specialist knowledge. Oatly know what they are doing, I thought. Let’s leave it to them.

When a colleague mentioned they had been making oat milk of a weekend with little more than oats and a t-shirt, I got to googling. Of course, this information turned out to be wholly accurate and oats, it seems, are just the beginning. At home, it is, of course, also possible to make nut milk and bean milk, too. Who knew how easy it could be? Cheaper, more fulfilling and of benefit to the environment with fewer Tetra-packs making their difficult journey to re-use.

LARGE ROLLED OATS AND SOME STICKY DATES

The essential utensils are a blender of some kind and apparatus to strain your mixture – a cheesecloth, an old cotton t-shirt or sock (joke!), or, if you are beginning to live the homemade milk fantasy, a nut bag. I invested in a local German bag from Lumaland made with cotton and have been completely satisfied with the results: durable, sustainable and easy to clean with just some water or through it in the washing machine once in a while.

Oats: To Soak or Not to Soak?

Many recipes will guide you to soak the oats overnight but, for me (and a few people online), I found the results to be a touch on the slimy and “offputting” side. Other recipes suggest you to go straight ahead and blend the oats from the bag. However, the outcome of this was far below creamy in texture and the milk lacked in flavour.

READY TO BLEND THEN READY TO STRAIN

After persevering over several attempts, I decided the best way forward is soaking the oats for just twenty minutes to soften them and then gently rinse to get rid of any accumulation of slime. A nice compromise in my eyes and taste buds.

The Recipe

As initially not expected, the final recipe is very simple: oats, water, a little something to flavour the milk – syrup, sweetener, dates. A few batches into trying different things, I found that denser rolled oats are much more flavourful than the finer oats out there. And while maple or agave syrup stirred in after straining will give that sweetness so many are fond of – including me – I wanted to keep this a plastic-free affair. I prefer to go with two dates soaked in the oats and blended together before straining to give that subtle sugary kick.

How to make the oat milk:

  • Soak 90g of rolled oats in warm water for twenty minutes
  • Place two dates on top of the oats to soften
  • Measure 960ml of cold water into your blending apparatus
  • Rinse add the oats to water – blend at medium-high speed for 50 seconds
  • Strain the mixture into a receptacle – be careful not to squeeze too much as this can bring out the slimy residue
  • Add any extra flavorings or sweetnings – cinnamon, syrup, strawberries(?)
  • Pour the milk into your bottle via a funnel and store in the fridge
A NICE BATCH OF OAT MILK. NO PACKAGING. I’LL TAKE IT

The milk will be delicious for four days and of course give it a great shake before pouring over your packaging-free breakfast of choice. Anything left behind in the nut bag can be used to make a smoothie, cookies or even bread. Many options as we prepare for a zero-waste world.

Once mastering this recipe, follow the BEAN_ist for future attempts at something more challenging on Instagram. The plastic-free journey continues: 🌿


Share the BEAN_ist:Email this to someone
email
Tweet about this on Twitter
Twitter
Share on Facebook
Facebook