How to Make Non-Slimy Oat Milk

Ingredients

• 1 cup rolled oats (Sprouted or regular; use certified gluten-free oats if needed.)
• 5 cup filtered water (Chilled; source specifies 4–6 cups, represented here by the midpoint.)
• 1 tsp vanilla extract
• 1 date (Optional; pitted.)
• 1 tsp cinnamon (Optional.)

Steps

1. 1

   Add the rolled oats, chilled filtered water, vanilla extract, and any optional date or cinnamon to a large blender.

2. 2

   Blend on high for only 30–40 seconds. Do not blend longer, as the oat milk may become slimy.

3. 3

   Set the blender aside. Drape a cheesecloth or nut-milk bag over a large bowl.

4. 4

   Pour the oat milk through the cloth or bag to separate the liquid from the oat pulp. Let it drip through; do not squeeze the pulp, which can make the milk slimy.

5. 5

   When the liquid has mostly drained, discard the pulp or save it for another recipe.

6. 6

   Pour the strained oat milk back into the blender, then strain it through the cloth or bag a second time. Again, allow it to drip without squeezing.

7. 7

   Transfer the oat milk to a sealable glass jar or container and refrigerate. It keeps for about 5 days; discard it if its smell changes from when freshly made.

Notes

For savory uses, the body excerpt suggests omitting the date and vanilla and using sea salt instead. The structured recipe gives a range of 4–6 cups of water; adjust within that range to taste. The method cautions against soaking the oats, using warm water, blending too long, or squeezing the pulp. The optional salt mentioned in the body excerpt is not included in the structured recipe ingredient list.

Nutrition per serving

• drink
• vegan
• dairy-free
• nut-free
• gluten-free option
• no-cook
• blended