Good morning beautiful people, I hope you’re all well 🙃
Plant based milks are all the rage right now and I personally love using them in various recipes and as replacements in cereal etc. I purchase ready made plant ‘milks’ regularly however I ran out a couple of weeks ago and attempted making my own oat milk.
Making them yourself means that you can customise flavour to your liking and they turn out much MUCH cheaper too! Plus you know exactly what goes in your food this way 🥛
I’ve made several nut ‘milks’ in the past and it was really easy – I don’t make them too often if I’m being totally honest because with nut milks, you have to pre-soak and plan in advance and some days I’m not bothered if I’m being totally honest!
However I made almond milk again last week and remembered just how easy and delicious it is. If you’d like to attempt nut / almond milk, here’s how to do it: Nut milks at home – I also share a recipe to make nut crackers using the remaining pulp here!
Since making almond milk at home again last week, I thought I would try and make it a point to make a plant milk once a week – this way I know I’ll use it and won’t end up with extras, I can experiment with flavour and I can share some different ideas for you to try out too.
On to By far the EASIEST plant milk to make at home that I’ve found so far is the one I’m about to share with you now – Oat Milk.
1 cup oats
3.5 cups water
That’s literally it! Simply add oats and water to your blender, blitz for 10-20 seconds and then strain.
I use a cheese cloth bag to strain but using a very fine mesh strainer will also work.
You could also opt to add some flavoring – I sometimes add a touch of vanilla or a finely chopped date to sweeten but this is totally up to you.
The two most important things NOT to do are:
DO NOT SOAK OATS IN ADVANCE
DO NOT OVER BLEND
I’ve done both and the result is super thick slime paste – and no one wants that! Oats absorb moisture very quickly and dissolve, which is what happens in overnight oat or when cooking oatmeal. Therefore soaking in this case isn’t a good idea.
NOTE: Commercial plant milks (i.e. those you purchase from a supermarket) are often fortified with different vitamins and minerals – namely Vitamin B2, B12, D, Calcium and Iron. This is important if you are following a vegan diet and plant milks are being used instead of cow’s milk (which contain these vitamins and minerals).
Of course you can get these nutrients elsewhere however it is important to note that when making plant milks at home, these will not be fortified and therefore supplementation with different foods or even supplements may be required (in the long run).
I hope you try this one out! Super easy, so quick and if you already use plant milks, this could be a really easy way to experiment with flavors and cut costs too!
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Until my next post, be well xXx