Remember that time you tried to make your own almond milk? “It’ll be easy and just think of all the money I’ll save,” you thought to yourself (smugly). But as it turned out, it was neither of those things, and you swore you’d never attempt making your own dairy-free milk again. Well, it’s time to reconsider. Not only does mildly sweet and wonderfully creamy oat milk not require hours of soaking, but it's also ecologically conscious and cheap to make. Don’t believe us? Try it yourself.
What you’ll need: One cup of oats, six cups of water, a fine-mesh strainer and a blender. (You could also add a teaspoon of vanilla extract or a couple of dates if you want to amp up the sweetness.)
What to do: Soak the oats in half the water for approximately 20 minutes (this step is totally optional but it does provide a smoother end product). Rinse and drain the oats, then add to the blender with the remaining three cups of water and sweeteners, if using. Blitz on high for about 20 seconds (the mixture doesn't have to be 100 percent pulverized). Strain the oat milk by pouring it through a fine-mesh strainer or cheesecloth and into a pitcher or bowl—you may need to do this more than once. Keep in an airtight container in the refrigerator for up to five days.
How to use it: Use your homemade oat milk the same way you would the regular stuff—in smoothies, coffee and baked goods, on top of cereal or, you know, with a stack of cookies.