1 cup rolled oats
4 cups water (use less water for thicker, creamier milk!)
1 whole date pitted for sweetness
optional or 1 tbsp maple syrup or honey (optional)
1/2 tsp vanilla extract (optional) ⠀
Add all ingredients oats to a blender.
Blend for about 30 seconds - 1 minute or until the mixture seems well combined. It doesn't have to be 100% pulverized.
Place firstname.lastname@example.org milk bag over a large bowl, pour the milk and strain to remove any oat remnants (double strain if needed). If you don’t have a nut milk bag you can use a very thin towel/fabric instead.
Transfer the milk to a sealed jar or container and keep refrigerated up to one week. Shake well and enjoy cold. DO NOT HEAT or it will thicken and become gelatinous in texture. It's delicious as it is or added to granola, smothies, in chia puddings, overnight oats or even to create a DELICIOUS vegan cheese (recipe soon). ⠀
Note: Do not throw the bagasse (pulp) left.. we will use it to bake some oat cookies perfect for breakfast or tea time (check the recipe in our next post) ⠀