There are several milk alternatives out there.
For someone who is lactose intolerant — milk alternatives are always on my grocery list. However, with inflation, milk alternatives have skyrocketed.
For example, I love MALK, which has three ingredients — oats, water, and salt. It’s $6.99 at my local Whole Foods & $7.25 at Giant Eagle. Also, you only receive 32 FL OZ for $6.99.
I’ve started making my oat milk at the fraction of the cost, and it’s not that hard.
Please note; that I only use oat milk for baking and making my coffee creamer. In no way do I use oat milk for food recipes like mac & cheese or other items that need a creamy base. I’ll use almond milk, which I have not made yet.
So let’s get into it.
Ingredients
- 1 Cup of Rolled Oats
- 3 Cups of Water
- 1 Tablespoon of Salt
Tools
- Measuring Cups
- Immersion Hand Blender
- 2 Large Bowl
- I use my large cylinder container that came with my immersion hand blender (Shown in the picture below)
- Two Fine Mesh Strainers
- Spoon
- Pitcher with Seal or French Press
- Storage Container with lid
Recipe
- In your large bowl add rolled oats and salt, mix
- Pour 3 cups of water over the rolled oats and salt
- Place in the fridge and set for 12-24 hours
- Using your Immersion Hand Blender, blend the oats until fine
- Please note to make sure you cover your area or have enough room in your bowl for splatters or spills
- Place your stacked mesh strainers overtop your second bowl, making sure not to touch the bottom
- Pour your blended oats into the mesh strainer
- Stir with a spoon to separate oats and oat milk
- Place ground oats in a storage container for other recipes
- Repeat steps 5-8
- Now pour the oat milk into your pitcher and store until use
- Note, this does not last longer than 5 days
