In today’s episode of “Make-it-yourself”, I introduce to you the queen of alternative milk – oat milk. It’s rich, it’s creamy, it’s easy to make and the best part, it does not have that slimy mouthfeel. Follow through all the tips and tricks of this oat milk recipe to get fresh, creamy, and luxurious Oat milk at home.
Oat milk is extremely flavor-neutral and goes really well in Chai, lattes, and smoothies. Creamy oat milk is key to a delicious vegan Chai. Are you looking for uses of oat milk and similar inspiration? You might like the decadent Dairy-free Chocolate pudding that I made using oat milk.
The bright side to the pandemic is that we learned to depend on our own abilities as much as possible. Because of limited grocery trips, we had to learn to make do with what we had at home including making things from scratch. I’m glad that many of us could get inspired to consciously follow a more plant-based and animal cruelty-free diet.
One of the first steps to going non-dairy is to find the right alt milk for consumption because milk is a fridge staple. Cow’s milk isn’t for everyone – whether you’re a vegan, lactose intolerant or cow’s milk just doesn’t sit right with you. The alternatives are Soy milk and Coconut milk. There’s no harm in using them but coconut milk often impart a distinct taste to the recipe and some people are allergic to soy. Oat milk is the saviour for all these situations.
Oat milk is a blend of water and oats. These two simple ingredients are put through a blender to get a milk-like consistency, strained, and stored. It is a fairly simple technique and is cheaper than store-bought milk. Because of its growing popularity, oat milk is found in almost every grocery store or online store. The catch is that if you don’t make it the right way, you’ll end up with slimy milk. Many give up before they even give it a try and end up buying oat milk from the store.
First things first, I am not against store-buying here. Many store-bought oat milk have additives like oils and sugars to give them a smooth and palatable texture. Although a plus point of getting store-bought oat milk is that they are fortified to have other nutrients and vitamins.
Before the tips, I just want to flag that you can’t get the EXACT texture of store-bought oat milk at home. Store-bought versions use stabilisers so the water does not separate from the milk. They use enzymes to break down the oat’s starches. If you want a similar texture, you can use digestive enzymes (amylase) if you want to.
Oat milk becomes slimy in texture because oats are known to absorb the water just like in overnight oats or porridge. After doing multiple test runs and coming up with my personalized super simple hacks, here’s how I recommend you make your oats milk:
Freshly prepared oat milk needs to be stored in an airtight container and refrigerated. You can refrigerate it for up to a week. Keep in mind that the water and oats will separate when kept for so long. So, shake well before each use.
Voila! Your oat milk is ready to be consumed. Use it as a dairy-free coffee creamer or to make a nice cup of chai. Give this Oat milk recipe a try and let me know how you liked it in the comments. If you get stuck while making your first batch, drop a DM on Instagram @beextravegant and I’ll be sure to help you. <3
Also, if you want more dessert inspiration then feel free to check out my other recipes:
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Hello!
I’ve been following your YouTube shorts and I just love your vibe and recipes. Your videos always make us smile. I have saved many of your recipes to try. I can’t get to them fast enough.
You suggested amylase to break down the enzymes in the oat milk. When would you add it? Before blending?
Hi!! Thank you so much!
I suggest you add it AFTER blending the oats with the water and let it sit for about 10 minutes, then strain it. I hope this is helpful!