Directions:
Rinse 1 cup of oat groats*
Soak oat groats in 1 cup of water for 2+ hours (I just soak them overnight because then I don't have to think about it...).
Puree oats and water in a blender or food processor until macerated.
Add 3 more cups of water and allow to soak for another 1-2 hours.
Puree the oats and water.
Strain the mixture through a fine mesh strainer or cheese cloth.
Save the solids to be used as a thickening agent or cook it oatmeal style!
Oatmilk can be used just as you would dairy milk or soymilk.
*If you are from the Ann Arbor area, you can buy oat groats from the bulk section of the People's Food Co-op. Don't forget to bring your own bag!
And great for chia seed pudding...
Yes that's a casserole dish and yes I was eating it in my bed while studying.
this looks sooo good! i love non-dairy milks. i just starred this recipe b/c i'm going to try making this soon!!! and i love chia seed puddings :).
ReplyDeleteOooh YUM! I recently found out I am lactose intolerant, so I will be for sure making this
ReplyDeleteThis looks so so so amazing. I love oats. Once I cooked oats, blended and spiced them, and ate it like it was hummus. I love oatmilk in stores but it's always got sugar in it...making it = genius.
ReplyDeleteThe leftover "oat pulp" can totally be used the same way as your oatmeal-hummus dip - which sounds insanely amazing by the way!
ReplyDeleteYES.
ReplyDelete