First, position yourself so that you’re under the oat. Next, pull really hard. Really hard.
Ok, backtrack. Milking an oat is nothing like milking a cow!
So many of you were interested in the Raw Cashew Milk the other day that I figured it’s high time to post another “milk” recipe onto which I’ve been holding: Liquid Oatmeal, also known as oatmeal milk.
Oh look, it’s yet another oatmeal recipe to add to my “oatmeal recipes” tab.
Goodness knows it’s getting crowded over there.
Liquid Oatmeal (i.e. “Oatmeal Milk”)
Makes a little over 2 cups
- 1 serving oats, or spelt flakes, kamut flakes, oat bran, etc. (40g uncooked)
- 1 and 3/4 cup water
- 1 cup more water (or a non-dairy milk)
- optional: fruit, sweetener, extracts
Cook the oats, with 1 and 3/4 cup liquid and a little salt (I use just under 1/4 tsp) for 4 minutes, watching so it doesn’t boil over. Fridge, uncovered (It looks soupy, but that’ll evaporate). The next day, transfer to your blending gadget (such as a Magic Bullet short cup) with more liquid, depending on how thick you want the final result. (I use 1 and 1/8 cup water.) Also, add any optional ingredients and a tiny sprinkle of salt. Blend.
This milk is great as a smoothie base. Imagine: drinking an oatmeal smoothie!! It’s also a terrific dairy-milk substitute for recipes, or you can drink it plain. And, thanks to the oats, the recipe offers fiber, protein, and numerous vitamins. But I eat so much oatmeal as it is, that when I make this particular recipe, I often stick to spelt flakes or kamut for variety. I’ve even tried it with oat bran, which is really yummy. (When I make it with oat bran, I add fruit and eat it in a bowl; it’s kinda like a whipped Cream of Wheat pudding.)
Try it with cookies…
Above, three little Raw Chocolate Chip cookies.
They’re awaiting an oatmeal-milk bath!
Have you ever tried oatmilk? And what’s your favorite milk substitute?
I tried commercial oatmilk once, a long time ago. But it was way too sweet for me. Why on earth do they feel a need to stick 20 grams of sugar into a serving of non-dairy milk to make it taste good? Is that really necessary? (Yes, I’m aware that the above recipe isn’t raw. Here’s my Raw Oatmilk recipe.)