Recipe by Chef Baki
creamy oat milk, great for making with the leftovers from your morning serving and costs you pennies compared to the products you find on the shelves at the supermarket. This recipe has basically the same quantities and ratios for making rice milk.
Top Review by JTanen
Great, easy recipe! Wonderful for those of us who can't buy commercial oat milk because of gluten. Besides, this is so easy, who would WANT to buy instead of make it? I did find that I need to put the milk through a fine sieve or milk bag after making it, to take out the chunkier bits and pieces. Thanks for the great recipe!
- 1 cup cooked oats (i use thick rolled)
- 4 -5 cups hot water
- 1 -2 teaspoon cornstarch
- 1 tablespoon sugar
- 1 dash nutmeg
- 1⁄2 teaspoon vanilla
- 1 pinch sea salt
Directions See How It's Made
- (To cook steel cut or thick rolled oats, bring 1 cup of water to a boil in a small sauce pan, add 1/2 cup of oats and turn the heat down to med/low, they just want to gently simmer for about 10 minutes. Give it a stir to check to see if the oats have absorbed all of the water.).
- Bring 5 cups of water to a boil.
- As you are waiting for the water to boil, add the rest of the ingredients to a blender. As soon as your water is boiling add 3-4 cups to the blender. Be sure that there is room left in the top of the blender and that the lid fits securely or you could risk splashing yourself with hot water when you flip the switch.
- Turn your blender on low and increase to high speed, blending for about 20 seconds or so. Check the consistency, add more water as necessary to achieve the desired thickness. The mixture will thicken a little as it cools off and eventually chills.