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Plain unsweetened oat milk is perfect for drinking as is (you could sweeten it a bit if desired), using

in savory recipes, a good option for thickening creamy soups and stews.  Or in smoothies, protein shakes, pour it over cereal, for the milk in pancake batter, or when baking cakes and muffins.

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Oat Milk

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1 c. quick oats or rolled oats

couple shakes sea salt

2 and 1/2 cups to 4 cups water

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Put oats, salt, start with 2 and 1/2 cups water in blender, and blend until completely smooth (this doesn't take long).  Pour mixture into a fine mesh strainer, lined with cheesecloth set over a large bowl. Let it drain, then gently squeeze to get remaining liquids out*.  After you try this a couple

of times, you'll know how much water you want to use. 

 

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Do not heat this oat milk for drinking, as it will thicken. 

 

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For a creamier oat milk, add 1/2 to 1 T. of a good oil such as avocado or sunflower. 

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*The leftover oat pulp can be saved.  Use it to thicken smoothies or sauces, can add a couple of spoonfuls to muffin, pancake, or bread batter for extra nutrition, stir in fruit and sweetener to eat

on its own, or use as a nourishing face mask!  Also, it can be frozen. 

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NOTE: you do not have to strain the oat milk if you want thickness and texture.

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