“I’ve got loads of porridge oats but I’ve run out of milk”
I’m not going to dilute (pardon the pun) my excitement with this recipe, because it’s an absolute game-changer! And I thought my soya milk recipe was the one…but I will let you be the judge.
It’s not only more simple to make, but it also tastes a lot creamier than I expected and no special equipment is required – unless you don’t own a sieve. Then invest in one!
As I alluded to in my previous milk recipe, I’ve never been a big milk drinker, but discovering the various plant options that are available when I first opted to follow a plant-based diet really changed that for me. Naturally soya milk was my first go-to, but then I started to see a wider variety of milks filling up the shelves.
No milk, but plenty of oats
I went from acknowledging the existence of soya milk to celebrating the discovery of oat milk, cashew milk, almond milk and coconut milk – admittedly I’ve yet to try rice and hemp milk but there’s always time!
So after baking my chocolate banana bread to take my mind off passing thoughts that had been trying to hook me throughout the day, I didn’t quite feel fulfilled.
What can I make next? I thought. I looked in the fridge and realised I didn’t have any milk for my morning smoothie, but I had plenty of oats.
So at 10pm on a Tuesday evening, my recipe for easy oat milk took shape…
How long will it last for?
When I made my soya milk, it managed to keep for around 6 days, and that was after boiling it once again to kill off any potential bacteria. With oats you don’t have to worry so much about the cooking element, but you will know when it starts to spoil – so typically just like store bought oat milk requires consumption within a few days once opened, so too does this recipe.
This recipe doesn’t require as much preparation as my soya milk recipe did, and considering I do prefer oat milk I think I may try and ensure I have a jar of this hanging around in the fridge from week to week.
PREP TIME: 2-3 hours
“COOKING” TIME: 10 MINS
COST: < £1 (per jar/bottle)
- 1 cup of rolled oats
- Enough water to cover the oats when they’re soaking
- 4 cups of cold water (for the recipe)
- 2 pitted dates (or 1 large medjool date)
- 1/2 teaspoon of vanilla extract (optional)
- Measure your cup of rolled oats and beans and pour into a jar, cover with water and leave to soak for 2-3 hours
- Drain and rinse the oats to remove the oats starch and discard the water it was soaking in – don’t use this to soak as it’ll be way to starchy
- Place the drained oats , dates and vanilla extract into a food processor or blender and blend on high with the three cups of water for approximately 45 seconds
- Place a sieve over a large mixing bowl and pour the processed water and oats into the sieve. Remove any oat bits
- Once completely strained pour the sieved oats back into the blender and blend again with an additional cup of water
- Transfer the soaked and drained soy beans into the food processor and add 3 cups of water then blend well!
- Repeat the process above over the same bowl
- Pour into an air tight jar or jug and refrigerate
The milk should keep for up to 5 days, and will need a quick shake before use to ensure the milk remains creamy and doesn’t separate.
If you happen to try this recipe? Let me know how it turned out.