First, position yourself so that you’re under the oat. Next, pull really hard. Really hard.
Ok, backtrack. Milking an oat is nothing like milking a cow!
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So many of you were interested in the Raw Cashew Milk the other day that I figured it’s high time to post another “milk” recipe onto which I’ve been holding: Liquid Oatmeal, also known as oatmeal milk.
Oh look, it’s yet another oatmeal recipe to add to my “oatmeal recipes” tab.
Goodness knows it’s getting crowded over there.
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Liquid Oatmeal (i.e. “Oatmeal Milk”)
Makes a little over 2 cups
- 1 serving oats, or spelt flakes, kamut flakes, oat bran, etc. (40g uncooked)
- 1 and 3/4 cup water
- 1 cup more water (or a non-dairy milk)
- salt
- optional: fruit, sweetener, extracts
Cook the oats, with 1 and 3/4 cup liquid and a little salt (I use just under 1/4 tsp) for 4 minutes, watching so it doesn’t boil over. Fridge, uncovered (It looks soupy, but that’ll evaporate). The next day, transfer to your blending gadget (such as a Magic Bullet short cup) with more liquid, depending on how thick you want the final result. (I use 1 and 1/8 cup water.) Also, add any optional ingredients and a tiny sprinkle of salt. Blend.
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This milk is great as a smoothie base. Imagine: drinking an oatmeal smoothie!! It’s also a terrific dairy-milk substitute for recipes, or you can drink it plain. And, thanks to the oats, the recipe offers fiber, protein, and numerous vitamins. But I eat so much oatmeal as it is, that when I make this particular recipe, I often stick to spelt flakes or kamut for variety. I’ve even tried it with oat bran, which is really yummy. (When I make it with oat bran, I add fruit and eat it in a bowl; it’s kinda like a whipped Cream of Wheat pudding.)
Try it with cookies…
Above, three little Raw Chocolate Chip cookies.
They’re awaiting an oatmeal-milk bath!
Have you ever tried oatmilk? And what’s your favorite milk substitute?
I tried commercial oatmilk once, a long time ago. But it was way too sweet for me. Why on earth do they feel a need to stick 20 grams of sugar into a serving of non-dairy milk to make it taste good? Is that really necessary? (Yes, I’m aware that the above recipe isn’t raw. Here’s my Raw Oatmilk recipe.)
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I’ve made oat milk with uncooked oats before, it’s so easy.
I like all kinds of non-dairy milk as long as they aren’t watery, but almond is my fave, specifically unsweetened vanilla. My Whole Foods just started carrying refrigerated 64 oz boxes of their 365 brand almond milk for only $3, which is extra awesome!
Shockingly, I’ve never had oatmilk–sounds great though! I would say that almond and soy are my favorite non-dairy milks, although hemp milk is up there too:)
Sounds good…once again. What hasn’t been good of your amazing, creative recipes? Nadaaa. 🙂
I must try and let you know my verdict! Have you made your own almond or soy milk yet?
I do have a recipe for tofu milk… does that count? 🙂 🙂
haha love your intro!!! Never had oat milk, we love hemp and coconut ; )
Cream of Wheat was my FAVORITE childhood breakfast, so I might have to try this for the nostalgia alone! I usually stick to unsweetened almond milk. I’m a little nervous to venture out!
I definitely recommend the whipped oat bran… but have you seen the whole-grain Cream of Wheat? It’s pretty good!
I just googled it and feel like I’ve been missing something so special!!!!! I stocked up on some whole grain ricey cerealy stuff from Arrowhead Mills when I realized Cream of Wheat covered in sugar was inappropriate for a 22 year old.
I pulled and pulled, and no milk came out! what am I doing wrong? lol
Thanks for the recipe, I’ve been wasting money and packaging buying alternative milks for too long, will definitely make some oat milk this weekend.
It’s really rare that I drink milk, but I don’t actually have any substitute for it either 🙂
Almond milk is my favourite non-dairy milk, although I haven’t tried oat milk or other nut milks. I think rice milk is repulsive, and don’t mind soy or hemp. My big beef with almond milk though is that the only ones that are fortified with Vitamin D here are also sweetened. All the unsweetened varieties are not fortified. Fortunately, they only have about 6 – 8 g of sugar per serving, so in my mind, it’s worth the added sweetener to get that ever important Vitamin D.
I am glad I read on from the beginning, I was just about to milk my oats! This is a great recipe, and it looks like a delicious smoothie base, probably a little thicker than just plain “milk”.
That liquid oatmeal looks delicious!! I drown my oats in almond milk so much so it looks like it is just thick oat milk, anyway. =]
I don’t think rolled oats are raw so technically, that’s not raw oat milk you linked to.
Just made my first batch of oat milk and am I ever impressed! For one thing, I can use barley syrup to sweeten my coffee and the milk doesn’t curdle like soy does! Definitely going to make more of this:)
The image in my head for milking an oat is similar to the one of Tom Hanks eating a “cob” of baby corn in the movie “Big” (showing my age :o)) ) – too funny!
The concept of non-dairy milks other than soy are fairly new to me.
And because a) I’m not too big on soy and b) I live in a land where one litre of almond milk costs close to US$9, and one litre of oat milk around $4.50, the homemade stuff could be just the ticket!
Plus the store bought organic ones all seem to have added yucky oils as well as silly sugars. Why do they do that? Is it necessary for some reason?
How smooth does the magic bullet get the milk? I’m kinda surprised you don’t strain the mix… and I’m now in the market for a blender!
I guess I just cook my oats so long that they’re so soft I don’t need to strain. But you definitely could.
And I highly recommend the bullet.
I’ll check out your blog soon when I get a chance!
Just stumbled across your blog looking for an oat milk recipe. I was wondering if you used regular old fashioned oats or if your used groats? I want to make some myself, but have heard of using groats and haven’t found any at the store.
Hey Jess!
I actually do use just the rolled oats. They don’t get completely pulverized, which I love. But some people have made this and say that you can grind the oats in a coffee grinder first if you want a super-smooth texture :).
Thanks for this! I made it with 1/2 cup of quick cooking oats, 1/2 cup of puffed amaranth and 2 cups of boiling water. I added the oats and amaranth to the blender and then poured in the boiling water… I let that soak for about 5 or 10 minutes, then blended away. Oh, also added some honey (I know, not vegan) and a dash of salt… It came out like a smoothie… (or as they call it in Mexico, Atole)… If you ever come across fresh guava fruits o frozen pulp and a piece of cinnamon bark- omg it will be the best thing you’ve ever tasted – just blend all together. You can drink hot or cold.