Add all the ingredients into a high-speed blender and blend for 10 seconds (15-20 seconds if you're not using a high-speed blender).
Pour the mixture through a nut milk bag or a fine-mesh strainer lined with several layers of cheesecloth (don't over squeeze!).Optional: Strain twice for super-smooth milk.
Enjoy immediately or transfer to a sterilized bottle.
How To Store
Fridge: Once bottled, store it in the fridge for 4-5 days, shaking it well between each use. When it's bad, it will start to smell and taste sour/off.Freezer: It will freeze for up to 3 months. However, upon thawing, it may be a little gritty and require re-blending for a few seconds and/or re-straining.
Use Dry Oats: Your oats should be completely dry when you add them to the blender. If they’re wet, they won't soak up as much of the liquid and will give the milk an unpleasant texture.
Don't Over Blend: High-speed blenders work quickly, so you don’t need more than 10 seconds to get the right texture. Over-blending causes heat and friction, which changes the overall composition of the oat milk – making it slimy.
Don’t Over-Squeeze: The trick when straining is to handle the oat milk as little as possible. Too much squeezing causes more of the starch compounds from the oats to end up in your milk, which results in a slimy thick texture.
Double-Straining: Straining the oat mix twice in the bag will remove any extra pulp and starch that could make the milk slimy.
Flavor Options: Add your desired flavoring when blending or when ready to drink. Here are some of my favorite options:
Maple Syrup or your favorite sweetener. Medjool dates can also work great here if you prefer.
Cocoa to make chocolate milk.
Strawberries or other berries.
Check the blog post for my favorite ways to use oat milk and how to use leftover pulp to make this recipe zero-waste!