The Guardian crowned oat milk the humble winner of the plant-based milks when it comes to sustainability. But aside from its low environmental impact, it’s a delicious, sweet option. It’s also one of the more affordable dairy-alternatives that’s even cheaper to make at home. Here’s how to do it.
1. Place 60g rolled oats (or 120g nuts), 4 cups of water, a pinch of salt, a seeded vanilla pod and 1 whole pitted date (both optional) into a high-speed blender and blend for about 45 seconds. For oat milk, don’t blend for longer, or it will become slimy. You can also add cinnamon or cacao powder for a flavoured milk.
2. Strain the mixture through a fine-mesh strainer. For oat milk, you’ll need to strain more carefully. (You can even use a clean T-shirt or muslin). Do not squeeze the oats, as this will also produce a slimy texture. If residue remains, strain it a second time.
3. Pour into a sealable container and store in the fridge where it will keep for 3–5 days. Most home-made milk alternatives will settle a little while waiting in the fridge. Store yours in a jar, or a bottle with a lid, so that you can give it a quick shake before use.