Oat Milk, Homemade
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 12 hrs 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup oats (whole grain from the health food store or a mill)
- 1 cup water, very warm but not hot
- honey, maple syrup or similar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Soak the oat kernels overnight in the same amount of very warm water. The next day, fill the grains, which have now absorbed most of the water, completely with the remaining water in a blender. Measure beforehand how many cups of swollen grains there are. Then pour in as much very warm water as the swollen amount and mix for about 2 minutes on level 1. It then tastes very thin. If you would like it to have a stronger taste, then only add ¾ as much water.
- Strain through a kitchen towel and squeeze out as best you can. A kind of scrap remains in the towel. You can use it to make veggie burgers. You can find a recipe for veggie burgers in my profile.
- Leave the collected milk sweet or natural, depending on your taste. In both cases, add a pinch of salt and stir well.
- If the oat milk is too cheesy for you, you can pour it again through a coarse and increasingly fine filter. However, it is important that you do not heat the oat milk under any circumstances, otherwise it will turn into a thick mush.
- Fill into bottles and put them in the fridge. Always shake well before use.
- Super tasty for the morning cereal!
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