Flavored milks are heavy in fat and sugar, but this plant-based recipe is lightened up using a base of oats and sweetened with stevia.
We all know that oats are great to add to your diet, but did you ever think of making oat milk? Like other nondairy milks that are made of almonds, rice and soy, oat milk is just as refreshing.
If you’ve always bought your plant-based milks you’ll be surprised at how easy it is to make your own. Oat milk is one of the easiest since you only soak the rolled oats for 15 minutes. All you need is a blender, a fine mesh strainer and your flavorings to get started.
The strainer is important because you want to get all the sediment out of the milk so it’s not grainy. You want it silky smooth if you’re drinking it plain, adding to your morning coffee or pouring it over a bowl of cereal. So after blending the soaked rolled oats and water together you’ll strain the mixture.
I use a mixing bowl with a spout so I can easily strain it from the blender into the bowl and I like to strain a second time when I pour it back into the blender.
You can stop right here and have plain oat milk or add in some vanilla and the sweetener of your choice. Or take the next step and add chopped fresh strawberries, vanilla, stevia and a bit of agave.
You are welcome to use your favorite sweetener in place of what I use. Just taste as you go to make sure you don’t make it too sweet.
When you blend in the strawberries you add in another layer of sediment – the seeds. So you’ll strain it again and surprisingly enough you may see some more oat sediment too. Make sure to rinse your mesh strainer as well as the blender in between so you have the smoothest oat milk that you can.
At this point you can stop and have stevia sweetened strawberry oat milk. It reminded me of strawberry quick because that’s what I grew up with, but this tastes so much better! The oats give this milk some body so it’s very creamy.
Feeling like really stepping out of the milk carton? Add in some cocoa to make this taste just like a chocolate covered strawberry. Or you could go your own way and skip the strawberries all together and make it a chocolate treat. The variations are only as limited as your imagination. Think of all the seasonal fruits you could use!
Kathy Hester is the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her second book, The Great Vegan Bean Book, is available for pre-order on Amazon and now you can pre-order her third book which comes out this fall, Vegan Slow Cooking for Two or Just You!