• Jessica Pecush

Oat Milk for DAYS!


My latest from-scratch non-dairy milk trial!


Homemade (gluten-free) oat milk might must be the most economical from-scratch milk variety to make!


Sourcing a large bag of organic, certified gluten-free oats is typically in the neighborhood of $7.00. Given I'm using 1 cup oats for every 4 cups milk I make, the quantity of oats stretch into many litres of milk!


What I love about from-scratch, non-dairy milks is their two-ingredient composure, and the ability to then flavour them in countless ways using ingredients that are staples in my culinary nutrition pantry!


They are so pure, refreshing and delicious, and incredibly extremely easy to make! They are nutrient-dense and readily absorbed by the body. The best part about them is that there are no junky emulsifiers or other added ingredients that are unnecessary when enjoying a glass of fresh milk!

*For any nut or seed milk, the standard ratio involves 1 cup nut/seeds/oats to 4 cups water. Simply reduce the water volume if you'd like it to become creamier in texture and more concentrated in flavour (i.e. 3 cups water). I find that the 1:4 ratio suits my household very well!


Date 'n Oat Milk


Yield: 4 cups (1L)


Prep Time: 5 minutes


Total Time: 5 minutes


Ingredients

  • 1 cup organic, gluten-free rolled oats

  • 4 cups filtered water

  • Ingredients for flavouring (*optional - see below)

Supplies

  • A high-speed blender (I use a Vitamix)

  • A nut/seed milk bag (mesh straining bag) or piece of cheesecloth

*Mesh straining bags should be available at your local health food store and typically cost between $5-$10). You may also view a great option HERE.

Preparation

*To view some visuals of the milk-making process with a 'Date-Cardamom Almond Milk' from a past blog post, click HERE.

1. Combine the oats and water in a high-speed blender and blend until thoroughly combined.

2. Pour the mixture into a mesh straining bag that has been placed into an ample-sized mixing bowl or 8-cup, glass measuring cup with a spout.

3. Gently squeeze the mesh straining bag until all fluid has seeped through and only the fibre remains (a small amount will remain).

4. Pour the strained milk into your desired, airtight storage container (I prefer to use mason jars) and place in the fridge if not choosing to flavour it, and if not enjoying it right away.

5. Empty the fiber/pulp that remains in the mesh straining bag into your compost bin and wash your mesh straining bag with hot, soapy water. Let sit to air dry.


Let's Flavour It!


Ingredients


  • 3 dates, pitted

  • Sprinkling of sea salt (I enjoy using pink, Himalayan sea salt)

  • 1/4 cup raw cacao powder (*if desiring a chocolate milk!)


Directions


1. Once milk is strained, rinse out your blender container and pour the milk back in.

2. Add 3 pitted dates for some sweetness, as well as a sprinkling of sea salt.

3. If making a chocolate milk variety, add the raw cacao powder at this point in time, as well.

4. Blend until thoroughly combined.

5. Pour into your desired, airtight container and store in the fridge. Enjoy within 4-5 days' time. It will require a good shake upon consuming, as it will separate into its constituent parts upon sitting for some period of time in the refrigerator.

The leftover fibre that remains in the bag is just that - fibre. The nutrients have all been extracted so it is just bulk. I choose to compost this material, as it has no nutritional value to offer.


Enjoy this milk on its own, as a liquid base for a smoothie of your choice, or as an addition to tea or an elixir!

Calgary, Alberta, Canada

Ph: 587.830.2332

Email: connect@jessicapecush.com

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