A few days ago, I ran out of my customary carton of almond milk, early in the morning. A gray, blustery fall day. My breakfast appetite was yearning for oatmeal and honey, but without milk, hmmm! What to do? My answer to this question has created a revelation in my kitchen. Home made oat milk.
I had oats, after all! Gluten free, quick cooking oats. Recipes I accessed online guarded against using anything but steel cut oats – yet using what I have on hand is the way I usually cook.
I found the base for my recipe from http://www.spiciefoodie.com. Thanks, SpicieFoodie!
I streamlined the recipe and am quite happy with it. All you need is a bowl, a blender, and a fine meshed strainer.
Place oats in a medium sized bowl. Pour the warm water over. Stir a couple of times to blend. Let sit, room temperature, for ten minutes. Pour mixture into blender, and purée for 30 seconds. Rinse bowl, then, with strainer held over it, pour blender contents through the strainer. Use a spoon to fold the puréed oatmeal over and over, pressing out liquid.