Oat milk is the next popular plant-based milk to take over store shelves, cafés, and coffee shops nationwide, joining the ranks of almond, rice, and soy. Oats, water, and sometimes a few other products are used to make this vegan alternative to dairy milk. Its nutritional profile and creamy texture have won it a place on nondairy grocery store shelves.
Vitamin B, thiamin, folate, magnesium, manganese, phosphorus, zinc, and copper are among the vitamins and minerals that are naturally present naturally in oats. These nutrients are passed on to the milk produced from oats.
Oat milk contains more carbohydrates than other milk substitutes since it is produced from fiber-rich oats, but no saturated fats. Unlike almond and other nut milk, which provide nutrition by fats, oat milk provides its long-lasting energy during the day due to the higher content of carbohydrates.
Unlike other non-dairy milk recipes, this one doesn’t require any special equipment (looking at you, nut milk bags). And because you don’t need to soak the oats beforehand, it takes minutes to make.
It's versatile enough to be used in a variety of other dishes, and it's delicious plain, or sweetened. This healthy, soft, and tasty oat milk should be a regular of your diet, whether you drink it hot or cold.
You can add the leftover oat pulp to muffins, granola or to any smoothie for a nutrient boost. You can also pamper your skin with the oat pulp and create a face mask or add it to a bath.
Oat milk the new popular vegan alternative to dairy milk. Can be made at home within 5 minutes with less than three ingredients.
Blend the oats, water, maple syrup, vanilla, and salt for 30 seconds in a blender.
Using cheesecloth or a strainer, drain the milk into a big mixing bowl or pitcher. This would result in a creamier, less gritty, and gummy texture.
Store in an airtight container in the fridge for up to 5 days.
Ingredients
Directions
Blend the oats, water, maple syrup, vanilla, and salt for 30 seconds in a blender.
Using cheesecloth or a strainer, drain the milk into a big mixing bowl or pitcher. This would result in a creamier, less gritty, and gummy texture.
Store in an airtight container in the fridge for up to 5 days.