Homemade raw oat milk with vanilla

This homemade oat milk takes just a few simple steps, for a mild, lightly vanilla-scented drink with no additives that costs far less than the carton version. Soaking overnight makes blending easier and gives a creamier milk. A drizzle of plant oil adds body, a hint of vanilla adds fragrance. Ideal with granola or in a smoothie.

Ingredients

• 45 g whole rolled oats
• 1 litre pure water
• 2 tablespoons almond oil, flaxseed oil or another oil of your choice
• 1 pinch of Himalayan salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
• 1/2 teaspoon powdered vanilla
• 3 drops of liquid stevia, or another sweetener

Method

1. Soak the oats overnight, then rinse them thoroughly the next morning.
2. Blend the oats with the water for thirty seconds, no longer, then strain through a muslin cloth or a nut milk bag.
3. Return the milk to the blender with the rest of the ingredients and blend for a few seconds. Keep the oat pulp for another use.
4. Pour into a bottle: the milk keeps for 5 days in the fridge. Shake before serving.

Tip

Do not blend the oats for too long: beyond half a minute, the starch is released and the milk turns slimy. Keep the strained pulp, it works very well in a porridge, a homemade granola or a raw cookie dough.

FAQ: your questions about homemade raw oat milk