Ready to ditch store-bought and start making your own homemade plant-based milks?
Plant-based milks are seeing a surge in popularity these last few years, touting a better carbon footprint for the planet, and a wide range of health benefits. There is now a wide selection of plant-based milks which you can find in most grocery stores, including oat milk, almond milk, pea milk, and cashew milk – just to name a few. Whether you’re curious about plant-based milks from a sustainability perspective, or you have a nutritional or food intolerance, you may be surprised to learn that not all milks are created equally. Many of the store-bought options contain fillers and added refined sugars; but making your own is a cinch with these handy tips!
For the purposes of this article, we’re focusing on our fave of the plant-based milk family: Oat Milk.
Oat milk is one of the most popular non-dairy milk options because it carries a very neutral taste, making it perfect for smoothies, lattés and baking. On top of that, oat milk boasts some impressive health benefits:
- oat milk is higher in protein and fibre compared to other plant-based milk options, including almond milk
- oats are rich in iron – drinking one cup of oat milk will deliver close to 10% of your daily required iron intake
- oats are rich in vitamins and minerals including magnesium, phosphorus, zinc, folate, and Vitamins B1 & B5
Homemade Oat Milk Recipe
2 cups rolled oats
5 1/2 cups of water
2 Medjool dates, pitted
1 tsp pure vanilla extract
- Place water and dates in a high-speed blender and blend for 30 seconds. Add oats and vanilla, and blend another 30 seconds. Avoid making slimy oat milk by blending as little as possible.
- Strain liquid through a fine mesh strainer or a nutbag into a container like a mason jar. Warning – over straining will also yield slimy oat milk.
- Store in your fridge for up to 10 days, or freeze in smaller batches and defrost as needed.