Spiced Oat Milk

Happy Friday!  Just dropping in to share a quick, versatile, and tasty recipe before the weekend begins and I am elbow deep in flour.

For a while now I have been using alternative milks (non-dairy milks) and have actually never made my own until this week.  Shocking, I know.  Typically I alternate between almond milk, hazelnut milk, and coconut milk depending on my mood and what I might be using it for.  It occurred to me that I love oats, so why not try oat milk?  It’s rather simple, really economical, and requires no straining after it’s blended.  Since fall is creeping around the corner, I added a bit of spice and sweetness, but feel free to leave them out for a basic oat milk.

This oat milk is luxuriously thick, almost like a very thin yogurt.  There are numerous ways to use it, but I’ve been enjoying mine in smoothies, with granola, and warmed through with a bit of honey for a yummy alternative to tea.

Spiced Oat Milk
notes: make sure to use whole oat groats as opposed to rolled oats or oatmeal.  I think I got a small bag of the Bob’s Red Mill brand for under $3 and it will make roughly 4 or 5 batches of oat milk (that’s less than a dollar per batch!!).  The amount of dates I used gives it the slightest hint of sweetness, so if you want it sweeter, adjust the amount accordingly.  Make sure to plan ahead before making this so you can soak the oat groats overnight or for at least 8 hours. 

1 cup of oat groats, soaked overnight and rinsed
3 cups water, preferably filtered
4 (or more) pitted dried dates
1/4 tsp cinnamon
1/4 tsp cardamom

Combine all of the ingredients in a high-speed blender and run on high until smooth and creamy.  There is no need to strain the oat milk.  Put the milk in a jar or airtight container and keep it in the fridge.  It will last around 3 to 5 days.  If you can’t use it up in time, freeze it in ice cube trays and keep it in a bag in the fridge to have on hand for smoothies.  This recipe will make roughly 4 to 4 1/2 cups of oat milk.  Enjoy!