I’m a little late to this oat milk train, but I am thrilled to be here finally! Although, to be honest, I wouldn’t say I like almond milk. The hardest part of not drinking dairy was getting used to almond milk. In college, I started to drink coffee and try a variety of roasts, drinks, and variations of milk.
This may sound incredibly boring, but I love black coffee and specifically pour over black coffee. My entrance into the world of commercial photography was through a large coffee company where I was hired to shoot and create many recipes and coffee options (now they have over 30 coffee shops nationwide). During this time, I was using various milk options, which is when I stopped wasting time with almond milk.
Why Oat milk vs. Other Nut Milks?
I was late to the oat milk trend simply because there was no guarantee if the oats used for many commercial oat milks were gluten-free for years. Cross-contamination is the most significant issue outside of eating gluten with celiac disease. In addition, I have difficulty going to coffee shops and ordering non-dairy milk because I never knew how controlled the pitchers’ washing was or the brand used for the milk options. So I have gone back and forth from making my dairy-free milk to buying fancy machines that make almond milk, but I couldn’t justify that because I don’t drink enough myself.
After a work trip in LA, my husband came back a big fan of oat milk and oat milk lattes – kinda funny, right. His discovery gave me the push to start making our oat milk at home. The decision to begin making oat milk at home was twofold. One part was now two of us drinking oat milk, and the second part was that the oat milk at our local grocery store is full of gums, fillers, and other things that I don’t want to consume.
Let’s make Homemade Gluten-Free Oat Milk!Print
The most delicious and semi-sweet homemade gluten-free oat milk. The perfect companion for cereal, an oat milk latte or a london fog.
- 1 cup of gluten-free old fashioned oats
- 3 cups of filtered water
- 1 tsp of salt
- 1 tablespoon of maple syrup
Optional: dash of vanilla extract or extract flavoring
- In a blender pulse for about 30 seconds 1 cup of old fashioned oats, 3 cups filtered water, 1 tsp of salt and the maple syrup
- Pour the oat milk into the nut milk bag that is in a bowl and gently lift the bag to squeeze the milk into the bowl leaving the fiber in the bag
- You can dispose of the fibers in the bag or use them in compost
- Pour the strained oat milk into a sealed jar and keep in the fridge
- The oat milk will separate – so shake well before drinking
- Enjoy for up to 10 days in the fridge
Keywords: gluten-free oat milk
Fast forward to right now; I have been making oat milk at home for a few months now and love to do it. It takes about 10 minutes, including clean-up, and I make about a liter of oat milk a week. The cost alone of making it at home is crazy savings. Oat milk where we live currently in central Texas is about $4.50 a quart, and we were purchasing one or two every week; right now, a liter of oat milk at home costs us about $.50.
I ordered the supplies right to my house so I could get the best items and ensure that I had enough on hand to make this a continuous venture in the kitchen. I chose to keep the oat milk in a glass bottle in the fridge – but let me warn you, oat milk and many other dairy free milks do separate because you are emulsifying the nut/oat with water. Shake well before use and if the separation might bug you, I suggest getting a opaque bottle to keep the oat milk in.