Oat Milk
My greatest weakness is Oatly. In the morning. With some coffee. Light on the coffee, heavy on the Oatly.
I’m not going to pretend that this recipe will equate to Oatly. Not at all. I have tried all the oat milk recipes that say “it’s just like Oatly!” - and they are lying. A high-powered blender, oats, and some fixings simply cannot compare to the industrialized process Oatly has at their disposal.
With that all said, this is still pretty satisfying, creamy, and best of all - completely your own to customize to suit your personal preferences.
Also - wow - Oatly, sponsor me.
The Recipe
You will need:
a high-powered blender, such as a Vitamix
a nut-milk bag (I have this one)
a big bowl or container to drain milk into
a cute bottle or jar
humility - to be okay if it doesn’t taste like Oatly
Ingredients:
1 cup of rolled oats (organic if possible)
4 cups total of ice & filtered water
optional - 1/2 tsp Himalayan salt
optional - 1 tbsp maple syrup or agave or vegan sugar
optional - 1 tsp vanilla extract
optional - 1/4 cup of soaked (between 8-16 hours) cashews for a creamier milk
Instructions:
If you have one of those fancy refrigerators that will give you ice-cold water on demand, measure out 4 cups and set aside. For those without this device, put some ice cubes in some filtered water, allow all the water to get cold, then measure out 4 cups.
In a high-powered blender, add the oats, cold water, and whatever fixings you like. Most importantly, do not let the oats soak in the water for too long! Doing so can result in a slimy (barfs) consistency that is generally disliked. If you are going for a creamier milk, add in the soaked cashews as well. Blend on high for 30 seconds.
Quickly remove and pour mixture into your nut milk bag, with a container of some sort beneath. The more your squeeze, the creamier your milk will be. Be careful to not squeeze too much though, since this can yet again lead to sliminess. Store your milk in a jar or bottle in the refrigerator for up to 6 days.