A cup of organic oats costs about 25 cents and makes a quart of oat milk. A purchased quart is between $2.99 and $3.99. Any questions?
I remembered making “oatmeal water” for a Victorian picnic many years ago. It was delicious, and proved to be both refreshing and popular with everyone. It was thinner than “oat milk” and loaded with citrus fruits, ginger, and cinnamon, and required boiling for ten minutes, then straining, and chilling.
Make your own trend
I haven’t made it since, but it has lingered in the back of my mind. Oat milk is everywhere these days, in many forms from beverages to coffee creamers. It can be pricy, and contain various additives, so I thought that making my own oat milk would be fun.
Great flavor, inexpensive
Homemade oat milk is really inexpensive to make, about a quarter a quart, and tastes great, mildly of oats, but it takes flavors well. When you make your own, you won’t have any additives to think about, and you can control how thick or thin you would like your milk. It is also really fast to make!
Of course, you could always add the citrus and spices to make your own unique oatmeal water, just to be different.
This is the recipe for basic oat milk. If you like your milk flavored or sweetened, you can add some vanilla, really yummy, a little syrup, or add some dates in the blender along with everything else. This froths nicely for a cafe latte, and tastes delicious on cereals. You might have to vary the length of the blending, or the type of strainer you use to control the thickness of the milk.
1 cup old fashioned oats
1 quart water
Pinch of salt
Place the oats in a bowl and cover with water. Soak for *30 minutes, or not depending on your oats (see note below).
Drain the oats if soaked, then put them in a blender with the water.
Blend until smooth, and adjust the water to the thickness you prefer.
Strain through a fine mesh strainer, kitchen towel, or nut milk bag, but don’t squeeze or push the pulp through, let it drain naturally.
Refrigerate. Store in an airtight container in the fridge for up to 5 days, shaking a bit to mix it up when you use it as it will settle.
*Update on soaking:
After a comment from a follower here who was concerned that her oat milk in the past had a slimy texture, I guessed that the soaking might have released too much starch in the brand of oats she used. I made a batch this morning without the soaking, and the milk turned out just as good, perhaps a tad bit thinner but not much.
The good news is that I will make it without soaking when I use these oats, thus saving a step! I made a batch this morning while my cereal was cooking.
I think this must depend a lot on the oats. The gluten-free oats would probably have the smallest chance of being slimy, my guess.
Victorian Oatmeal Water
To one quart of water add two heaping tablespoonfuls of oats, one lemon chopped up, one orange chopped up, a small knob of ginger, and a little cinnamon. Boil for ten minutes. Cover and let steep until cooled. Strain and serve over ice. Sweeten with honey if desired. Very refreshing. ~ Woman’s Favorite Cookbook
Sunflower Seed Milk
Another delicious plant milk you can make easily is sunflower seed milk. I first found this recipe on Sam Eats her Nutrients a health and wellness blog written by Sandra Shields.
It is simple, made with water and raw sunflower seeds. I make it plain, but as with the oat milk, you can add flavorings and sweeteners as you like.
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