Homemade oat milk

1. Place the ingredients into a high-speed blender and blend for about 45 seconds. For oat milk, don’t blend for longer, or it will become slimy.
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.

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Cook's note: Wondering what to do with all those leftover nuts? Use them to bulk up date balls, or throw them into a batch of home-made granola. You can also add cinnamon or cacao powder for a flavoured milk. Home-made oat milk won’t froth (it lacks the fat required to make that work) so if you’re after a frothy flat white, add 100 g soaked raw cashews and 50 g coconut flakes, or alternatively, 1 t coconut oil to the recipe above.