Ingredients
Equipment
Method
- Blend Medjool dates and water. Do this step first to avoid over blending the oats in step two. Use 2 dates or 2 Tbsp of maple syrup if you prefer sweeter milk. Use 2 cups of water for a creamier texture and 3 cups if you prefer a thinner consistency.
- Add the oats, vanilla, and salt and blend for 15-30 seconds. Do not over blend as it may make your oat milk a bit slimy in texture.
- Strain the oat milk into the medium-sized bowl to your desired consistency. You may need to strain 2-3 times. Use a fine-mesh strainer if you have one. This method worked best for us. I also used cheesecloth and the squeezing process created a very slimy texture and it definitely creates a lot more work and frustration. If you do not mind the leftover oat flakes in your milk, you may skip this step and increase your fiber content!
- Pour into a sealed glass mason jar or pitcher with a lid. Store in the refrigerator for up to 5 days.
- Chill and Enjoy
Notes
***Use certified gluten-free oats if you are gluten intolerant or have an allergy to gluten.
