The newest plant based milk that is gaining popularity is gluten free, nut free, fiber rich and delicious! Oat milk is so simple to make at home, and costs pennies per serving.
There are many recipes to be found for making oat milk, but I like to utilize leftover cooked oats for an easy and creamier oat milk. Start with oats that are certified gluten free, if you are avoiding gluten. Although oats themselves don’t have gluten many of the plants that they are processed in also process gluten containing grains. Oat milk pairs well with your morning cereal, as a base for your favorite hot beverage or in a smoothie. The addition of chia seeds adds a creamier texture.
Creamy Oat Milk
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Ingredients
- 1 cup cooked oats leftover
- 1 tablespoon chia seeds white chia seeds preferred
- pinch salt
- 2 teaspooons Vanilla extract
- 4 cups filtered water
- 4 each dates, pitted
Instructions
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Place cooled cooked oats, chia seeds, salt, vanilla and filtered water in a high speed blender. Add in dates if using. Blend until very smooth and creamy, so there are no traces of oats or dates. Taste and adjust seasonings as desired. Pour into a clean jar and chill until ready to use. Oat milk can be stored in the refrigerator for up to 5 days.