Oat milk originated from a Swedish company in the 90s. It has become quite popular as an alternative to consuming cow’s milk, as it is a vegan beverage that is dairy free, lactose free, nut free and soy free. Let ’s start to learn how to make Creamy Oat Milk for your family. Ingredients 1 cup oats, soaked 3-4 hours 2 tbsp walnut or avocado oil 3-4 cups water Pinch of salt Optional: Vanilla extract, cinnamon, turmeric - whatever flavorings you like. Steps: - Rinse soaked oats for about 30 seconds and add to the blender with oil, water, salt, and vanilla extract, if using. 3 cups of water will be creamy, 4 cups of water will be thinner. - Blend on high for about 30 seconds. Pour into a bowl through a mesh bag (or fine mesh sieve lined with cheesecloth) and squeeze it all out. - - Store in a glass jar in the fridge. Tips: - Homemade oat milk can last up to 5 days when kept in an air-tight container in the fridge. - Avoid boiling oatmilk since the starches in the oats will thicken up. - You can make flavoured oatmilk with cocoa powder or frozen berries. Timestamps: 0:00 Intro 0:17 Oatly 1:07 Oat milk 4:15 Taste test If you like this video. Don't forget to like the video and follow our channel on Gan Jing World for more videos!
Welcome to the Whole Food Plant-Based Cooking Show, where we make plant-based cooking easy.
Today, I'm going to show you how to make a quick and easy oat milk.
Okay, so I've noticed lately the craze of Oatly oat milk, and if you've never heard of it out
there, you know, give it a search. It's just oat milk, but it happens to be this this company that
has just gotten really popular. It's a great tasting oat milk, but it's just oat milk,
and oat milk couldn't be any simpler. And I'm going to show you how to make this really quick,
really easy, and really affordably. So this is a great milk alternative, and it's very low in fat,
and there are no additives. And if you'll notice when you go shopping for plant milks in the
grocery store, most of them have added sugar and all kinds of additives, stabilizers, thickeners,
preservatives. We're going to do it with none of those. And of course, it doesn't last as long
in your refrigerator. It probably only lasts about four days in your refrigerator, but I find that we
go through it that quick. But this is so easy and so affordable. So what I have here, I've got four
cups of water, one cup of oats, and a quarter of a cup of cashews. Because one thing that most
store-bought milks also have is added oil. The reason for that, why they do that, it makes it
really thick and creamy, but it's oil. So we're going to use a whole food oil, cashews. So it's
not an extracted oil, it's a whole food. And that's going to make it really rich and creamy,
and you're going to be able to put it in your coffee, and it's still going to be nice and thick.
And you can use it in your frother, and it actually froths it up. It's amazing. So we're
just going to put our cup of oats in the blender with our cashews. And if you do like yours to be
a little bit sweet, you can always add a date if you want to. But I really don't like sweet
oat milk. So I'm just going to leave it plain, but you have the option to add a date.
We're going to add our water, and we're not going to soak this first. A lot of recipes online
say to soak the oats, but what I find is that it makes them even slimier. If you've ever blended
oats, once you blend them and it sits for a while, the starches come out and it gets kind of slimy.
So doing it this way, it doesn't allow for as much of the starch to come out,
and it's just more pleasant. So we are just going to blend this,
and you don't want to over blend. So we're only going to blend for about 30 seconds.
Okay? Okay. And I have a nut milk bag here, and I'll give you a link in the details below
to where I buy these. It's just a regular old nut milk bag, because you want to strain this.
You want to strain. There's still going to be some oat sediment in it. So you want to strain
it so it's going to be that nice, silky, silky smooth oat milk. Yeah, see down to the bottom.
And if you blend a date, you're also going to have a little bit of that sediment left,
but you don't want little date chunks in there. That's not very nice. Okay?
I'm just going to let it drain out, and we're going to start twisting it.
And this is something fun to do with your kids. You know, they'll like to do this part because
it's a little bit messy. It's kind of fun. It's kind of fun to watch the milk come out.
And then all you're left with is the oat pulp. And there, I've seen people do, they do creative
things with this, or they save it and they add it to their baked goods for the extra fiber,
because that's the fiber right there. Or, you know, you can bag this up, you know, keep a
Ziploc freezer bag, and just add this, you know, whenever you make it, and just keep adding to that
bag. And you can use it, you know, you can actually eat it as oatmeal. So there's two uses
for that. So if you see this is really nice, thick and creamy. So we're just going to pour a glass,
give it a taste. Of course, it's better chilled, but I can't wait. Look at that. Look at that.
So delicious. And oats, they're naturally just slightly sweet. So it's a really great
milk alternative. So try it out. Let me see what you think.
And we're just going to, I'm going to keep it in my mason jar to store it in the refrigerator.
Because the mason jar happens to be a quart, and that's four cups. So it fits just right.
And there you go. Simple, quick, easy oat milk. You got to try it guys. I'll see you next time.
