Oat Milk

Rinse, drain, then soak steel-cut oats in water for at least 30 minutes (you can let them soak overnight if desired; mine soaked for about 1 1/2 hours). When they are finished soaking, rinse and drain the oats. This will remove any oat slime that formed while soaking them.

Add the cleaned oats and a pinch of salt into a blender or food processor, top with the filtered water and blend from low to high for 10 seconds, or pulse 10 times. Additional time blending/processing may be necessary, depending on the type and speed of the machine you are using. You don’t want to pulverize the oats, but you do want to break them down just a bit; the oat milk will take on a whiter, more opaque, milkier look.

Strain mixture 3 times through a fine sieve or cheesecloth. Add vanilla and cinnamon, if desired.

Store in a sealed container in the refrigerator; this will keep for 4-5 days. It will separate when left to sit; no biggie, just shake before use. There are no additives or emulsifiers in it; it’s pretty much just oats and water. The leftover pulp can be made into oatmeal. I like to cook mine with some dried fruit, applesauce and nutmeg.