Ingredients
Scale
- ¼ cup uncooked steel-cut oats, rinsed
- 4 cups water
- ½ teaspoon vanilla extract (or seeds from ½ vanilla bean)
Instructions
- Place the oats and water into a blender, and set aside for at least 15 minutes.
- Blend on high speed for 20 to 30 seconds.
- Hold a nut milk bag over a large bowl, and pour the water-oat mixture through the bag. Squeeze the bag (gently at first when full), wringing until all the water has filtered through. Discard any pulp or residue.
- Pour the bowl of oat milk into a 32-ounce Mason jar (or other storage container). Taste it, and if it’s too rich or thick add some water; or if it’s not rich or thick enough, make a note for next time to add less water. Add the vanilla extract or vanilla bean seeds, and stir. Keeps for about 5 days in the refrigerator. The milk will have separated after sitting, so shake it well before using.
- To make rice milk, (1) use 1 cup cooked brown rice (see Notes) with 6 cups water; (2) blend immediately (soaking is not necessary); and (3) after straining, pour into 2 Mason jars.
Notes
To make 1 cup of cooked brown rice, bring 1 cup of water and ½ cup of brown rice to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 45 minutes (for long-grain rice) or 50 minutes (for short-grain rice).
- Prep Time: 20 mins
Nutrition
- Serving Size: 1/4 recipe (about 1 cup oat milk)
- Calories: 39
- Sugar: 0.3g
- Sodium: 0
- Fat: 0.6g
- Saturated Fat: 0.1g
- Carbohydrates: 6.8g
- Fiber: 1g
- Protein: 1.3g
- Cholesterol: 0