Oat milk is my favorite plant-based milk. Sweet and creamy, it’s perfect for cereals, desserts, pancakes or just like that in a big tall glass. In addition to being easy to make, it is much more economical than nut-based milks.
You can also vary the flavors. My daughter loves it when i add a cup of fresh strawberries to make a pink strawberry oat milk or a few spoons of cocoa powder for a chocolate drink. I love using oat milk to make iced coffee. I leave you the recipe at the bottom of the page. Do not throw away the oat fiber. You can add it in muffin, pancake or cookie mix. No waste 😉
- 1 liter of water
- 1 cup oats
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 pinch of salt
- In a blender, put all the ingredients and blend for about a minute.
- Filter with a nut milk bag or several cheesecloth.
- Transfer to a pitcher that you can easily shake.
- Stir before each use. It is normal for a deposit to be present at the bottom of the pitcher.
- Some prefer to rince the oats in water before preparing the milk. This way, the milk is clearer. Personally, I like the creamy side of the oats. I even sometimes let the oats soak in the blender with the water 5-10 minutes before blending to get a thicker and creamier texture. It’s perfect if you want to use it as a coffee creamer.
Oat milk iced coffee
- 1/2 cup strong brewed coffee
- 1/2 cup oat milk
- 1 tablespoon maple syrup (optional, more or less to taste)
- Ice cubes
- In a Masson jar or a large cup, put all the ingredients except ice cubes and stir. Add the ice cubes to fill the rest of the space.