The Revelation of Home-made Oat Milk

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 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.

Home Made Oat Milk
1 c. rolled oats (I used quick cooking)
3 c. warm water

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 purΓ©e for 30 seconds. Rinse bowl, then, with strainer held over it, pour blender contents through the strainer. Use a spoon to fold the purΓ©ed oatmeal over and over, pressing out liquid.

Pour oat milk into a jar, cover and chill. This oat milk is creamy and light. A revelation! You are not out of milk! Keep refrigerated, and shake before using!

Oatmeal, with a smile. Without udders! Or almonds… πŸ™‚

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