I’m always on the look out for a new dairy free alternative. One of my children is sensitive to cow’s milk in that it will make his eczema flare up so I need alternatives for him. He’s also allergic to nuts so finding a milk alternative can be tough. I’ve tried coconut milk and we like that when mixed into things like smoothies or curries but we’re not fans of how it separates when cold. I wanted an alternative that could be as smooth as milk.
Enter oat milk. If you are like me then you’ve never heard of oat milk. I mean really… milk from oats? It sounds weird. Just bear with me and I’ll explain why you might want to give oat milk a try!
Oats have been known as a great food to consume. They are high in fiber, iron, vitamins B, E and A, and manganese. There are probably a dozen other nutrients that are great in oats but those are some of the big ones. Oats also have a decent amount of calories which for my family is important as it seems I can never get enough calories into my children. Oat milk roughly has 130 calories, 2g of fiber, and 4g of protein per cup. Emphasis on the roughly part however, as it will vary depending on brand or homemade.
Oats are also ridiculously cheap! Making your own oat milk is a very frugal thing to do. Store bought organic oat milk costs about $0.83/cup. Homemade organic oat milk comes to around $0.16/cup. Talk about cheap!
Homemade Oat Milk
1 cup oats (rolled, steel cut, or oat groats)
3 cups water (plus more for soaking)
pinch of salt
Soak oats for 12-24 hours. Soaking softens the oats and also helps remove the phytic acid.
Drain and rinse the oats. Rinsing is important so that your oat milk does not turn out “slimy”.
Pour oats into blender, add 3 cups of water and salt. Blend for 1-2 minutes.
Strain to remove pulp.
Store in a jar in the refrigerator and use within 3-5 days. Shake before using.
Flavor enhancers: If you want to kick things up a notch, try adding a sweetener (honey, maple syrup, stevia) and/or spices (cinnamon, nutmeg, vanilla)