Homemade Oat Milk Recipe
🔪Prep Time: 10 minutes
1 cup (90 grams) of rolled oats (rolled oats work best)
4 cups of very cold water (you can use 3 cups of water and 1 cup of ice)
1 teaspoon of vanilla
2 teaspoons of maple syrup
A pinch of fine sea salt
(optional) 1 serving (20 mg) of digestive enzymes containing amylase
1Add the oats, ice water, vanilla, maple syrup and a pinch of salt to a blender container.
2Securely attach the lid to your container and blend for 30 seconds.
3Next, pour the oat milk into a nut bag over a bowl and gently squeeze the bag to separate the pulp. A tightly woven nut bag will help filter out the grainy texture of the blended oats.
4Pour the fresh milk into clean glass jars and refrigerate.
5For more tips and tricks to achieving non-slimy oat milk, see blog po
6NOTES: If using amylase: Before blending, put your oats in a bowl and cover with cold water. Add in the enzymes and give the oats a stir. Digestive enzymes come in tablet or capsule form. If using tablets, dissolve them in a bit of water first before adding them to the soaking water. If using capsules, empty them out into the soaking water. Let the oats sit for 15 minutes so that the enzymes can break down the starches. Drain the oats and give them a good rinse under cold running water. Now your oats are ready to blend.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.