Oat milk: an ultra-simple recipe

Plant milk is a delicious alternative to cow’s milk. Made from almonds, hazelnuts, cashews or oats, it’s easy to make at home. All you need is a good blender and a cheesecloth or fine cotton cloth. Discover here the ultra-simple recipe for homemade oat milk.

The oat milk variant is undoubtedly the most local (if you use Swiss oats), quick to make, zero waste and ultra economical. And delicious, of course!

You’ll need..:

• 100g organic Swiss rolled oats
• 1 liter of water
• 1 cheesecloth or fine cotton cloth

Pour into your blender and blend for 2 minutes. Strain through a cheesecloth to collect the milk, pressing well. And that’s it!

For those with a sweet tooth, you can add a little agave and/or vanilla syrup. But it’s delicious just as it is!

Oat milk keeps for around 5 days in the fridge. Be sure to shake well before use, as a deposit tends to run to the bottom of the bottle.

Beware, however, as heated oat milk becomes thick and sticky. Prefer it cold or pour it into your coffee/tea, but avoid heating it in a pan or microwave.

And that’s it for your oat milk recipe!

Here‘s a handy tip: turn your cheesecloth inside out so that the seams are on the outside. This makes it easier to remove the remaining oats (okara) and clean your cheesecloth.

And speaking ofokara, don’t throw it away and make cookies with it!

Its neutral, mild taste and soft texture make it ideal for incorporating into cookies, pancakes, energy balls, crumbles… Highly digestible, it is rich in fiber and nutrients.

It can be used fresh, directly after filtration, while still moist. To keep it longer, simply spread it out on a baking sheet and dry it in the oven for 1 hour at 100°C. When there’s no longer any trace of moisture, transfer it to a jar, away from light.