| 5 | 5 | 96 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 4 min | 1 min | 4 |
| 1 cup | Rolled oats, dry (rolled; organic) |
| 4 cup | Water, filtered (chilled) |
| 1 tsp | Vanilla extract, pure |
| 1 date pitted | Medjool date (optional) |
| 1 tsp | Cinnamon (optional) |
In a large blender, add all ingredients to the base. (I use a Nutribullet)
Blend on high for only 30-40 seconds. Any longer than that will result in slimy oat milk.
Set the blender aside, and drape a cheesecloth or nut bag over a large bowl.
Pour the oat milk over the cheesecloth or mesh strainer to separate the oats from the water. Do not squeeze the water out of the cheesecloth or nut bag, as this will also result in slimy oat milk.
Let the water drip, then when it’s basically all out, discard or save the oats for another recipe.
Pour the oat milk back into the blender, strain the oat milk one more time.
Pour the oat milk into a glass jar or container that can be sealed and stored in the fridge.
Good for about 5 days in the fridge.
| Grain | 0.7 |
