This milk is super easy to prepare and packed full of nutrients! It's also a great way to have your oats without the fuss of cooking them, as you can simply pour the milk over some granola, add a bit of fruit, sprinkle with some seeds or coconut flakes and violà you have a breakfast that will keep you going for hours! If you're looking for another quick meal option, you can simply add the oat milk to your favorite smoothie, upping the protein and fiber content. Oat milk also works great in baking, as it imparts a nice flavor and lends a soft, fluffy texture to your baked goods. So give it a try and get your fiber on!
Now if you're wondering why we soak the oats in the first place, this excerpt from Nourishing Traditions by Sally Fallon about soaking your grains, will hopefully shed some light on this subject:
"All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits."
oat milk ingredients
makes approximately 5 cups of milk
1 cup oats - certified gluten free if you have celiac or gluten intolerance
1 tablespoon apple cider vinegar
4 cups water
pinch of sea salt
optional additions
1/2 teaspoon raw vanilla bean powder or 1 tablespoon vanilla extract
2 to 3 Medjool dates pitted
2 tablespoons honey or maple syrup
Add the oats, enough water to cover the oats and vinegar to a bowl, cover with a towel or cheese cloth and let sit out at room temperature a minimum of 8 hours.
Once the oats have soaked fully and puffed up, give them a quick rinse, then add them to a high speed blender along with the 5 cups of water and a pinch of sea salt.
If you'd like to elevate the flavor of your oat milk, this is the time to add in your optional additions - I usually add a 1/2 teaspoon of raw vanilla bean powder, 2 Medjool dates and a pinch of sea salt.
Blend on high until smooth and creamy. You can put the milk through a conical sieve for drinking purposes, but if you are using it to add to smoothies, baking recipes, porridges, etc. you do not need to strain it.
Store in a tightly sealed container - I like to use mason jars - for up to 5 days in the refrigerator.
“The oat is the Horatio Alger of cereals, which progressed, if not from rags to riches, at least from weed to health food.”
~ Waverley Root, excerpt taken from Food
Comments