DIY Oat Milk!
There’s no denying it, non-dairy alternatives aren’t the same as their dairy-counterparts. Not in texture or taste, but that’s okay - they aren’t made from dairy! The main perk of these products is that they don’t create a reaction in the body for those of us intolerant to dairy.
While many dairy lovers (all personal responses I’ve heard) scoff at nut milk alternatives, quite a few have fallen in love with oat milk. It offers a much creamy texture than almond milk and has a subtle sweet nutty taste.
DIY Oat Milk is great for two main reasons:
Store bought milks can be costly & making your own is a simple way to trim expenses
Avoiding exposure to food various food additives
Point two is worth expanding on, but first, recipe time.
What you’ll need:
Sieve (fine mesh strainer), cheese cloth, or some crafty AF skills
Sealed container to store oat milk
1 cup old-fashioned rolled oats
If you’re gluten intolerant or celiac, make sure to pick up gluten-free oats. They are naturally gluten-free, but often processed on machinery that also processes wheat and other gluten-containing foods.
3 cups water + extra for soaking oats
2 dates, pitted
Pinch of pink Himalyan sea salt
¼-½ teaspoon vanilla extract
¼ teaspoon cinnamon
Cover oats in water and let soak for a minimum of 20 minutes or overnight
Rinse oats and add to blender with remaining ingredients.
Blend until it looks like a well-combined smoothie. On my Blendtec, I use the Whole Juice button and run it one cycle.
4. Strain your mixture over a bowl. If you’re using a strainer you may need to repeat this process several times to create a silky finished product free of gritty oats.
5. Store in the fridge and ENJOY!
Now back to point two.
We are in a beautiful age of discovery and experimentation. We are trying so many new things, especially, alternative food choices that look, taste, or at least make us feel a connection to food we no longer eat like meat or dairy.
However, this means that we are ingesting many chemical substances that we don’t know the full health ramifications of. I nut milks specifically the most common is carrageenan, guar gum, or gellan gum.
These are used to help thicken the liquid and give it more of a milk consistency. The research is still coming in, but when carrageenan becomes degraded into poligeenan it creates an inflammatory response in the body and is not approved as a food additive as carrageenan is.
Even still, undegraded forms of carrageenan have also been associated with malignancies and stomach problems. As I mentioned the research is not superfluous at this time, but this is the benefit of making your own as it allows you to control what exactly is or is not in your food. If you’re having a busy week and can’t make your own, make sure to check the food label to see if your nut milk is free of this substance.
What is your favorite way non-dairy alternative? Comment below and share how you love to use it most!
Always rooting for you,