Naturally sweet, creamy, and mild in flavor, oat milk is a wonderful morning energy booster. It is so easy and quick to whip this yummy goodness without much preparation! Raw homemade oat milk provides the superior nourishment your body needs.
Because of their high fiber and beta-glucan (the type of soluble fiber) content, oats help to regulate the digestive system, and slow down the uptake of sugar into the cells, while providing an even energy flow. In addition, beta-glucan binds to cholesterol, reducing its absorption and putting your body at ease 1, 2, 3.
Oatmeal for breakfast has been my parent’s morning ritual for as long as I can remember. Packed with nutrients like Zinc, B vitamins, vitamin E, and calcium, oats have more protein than most other grains 4 and are excellent day starters.
Oat milk is awesome in morning granola; it froths well, making it an excellent addition to a hot beverage. I don’t see the need to use oat milk in smoothies, I just add a tablespoon of rolled oats right into it, but you absolutely can use it in smoothies if you wish to. I love to incorporate oat milk into stews, soups, and sauces.
As you might have noticed by now, I like to supercharge all my plant-based milk by adding a couple of Medjool dates. In the sattvic (energy) diet, dates are considered to be one of the top ojas building energy foods. (potassium-sodium ratio is 518:1 (milligrams per 10 pieces)).
Things to know before you milk oats:
- Do not use quick oats; they are overly processed and result in slimy milk.
- Rolled oats don’t have to be soaked prior to making milk. If you choose to use steel-cut oats (also known as Irish oats), you need to soak them before milk-making.
- Use good quality water. As any milk is mostly water, it is essential to use filtered or spring water.
- High-speed blenders are preferred to use for plant-based milk. They make milk incredibly smooth and creamy.
- The ratio of oats to water can vary.
- Oat milk tends to separate while in the fridge, it is absolutely normal. Shake well vefore using.
- 1/2 cup rolled oats (organic)
- 4 cups water (filtered or spring)
- 1/4 tsp Himalayan salt
- 3-4 Medjool dates
- Place the rolled oats*, filtered water, salt, and Medjool dates in a high-speed blender, and blend until all the oats have broken down and until desired consistency is reached (about 1-2 min. depending on the appliance used).
- Pour the almond milk into a mesh strainer with a cotton nut milk bag and strain it thoroughly**
- Store your oat milk in an air-tight jar or a bottle in a refrigerator for up to 4 days; Shake well before using.
- Using a mesh strainer, rinse thoroughly under running water.
- Place steel-cut oats into a glass or ceramic bowl, add lukewarm water with a pinch of salt and a splash of lemon. (the water level should be slightly more than double the height of the ingredients in the bowl.)
- Place a cotton towel over the bowl;
- Soak steel-cut oats for at least 4 hours or overnight;
- Drain off soaking liquid and rinse thoroughly with fresh water;
What about you?
Have you ever tried to make oat milk? Did you try this recipe? Let me know how it went in the comments below and share a picture of your milk 🥛 on Instagram with the hashtag @positivepranic #positivepranic so that I can see your beautiful creation 🙂 🙏
Be Alive 🌱,
❤ Love, Julia
