Ingredients:

  • 4 cups (945 ml) cold water
  • 1 cup (85g) rolled oats (not instant or steel-cut; old-fashioned rolled oats work best)
  • 1 pinch sea salt
  • Optional: 1 teaspoon vanilla extract
  • Optional: 1-2 Medjool dates, pitted (for sweetness)

Instructions:

  1. Combine water, rolled oats, salt, and any optional ingredients (vanilla, dates) in a blender.
  2. Blend on high speed for no more than 30-45 seconds. Over-blending leads to slimy oat milk.
  3. Place a nut milk bag (or cheesecloth-lined sieve) over a large bowl or pitcher.
  4. Pour the blended mixture into the nut milk bag or sieve. Let it drain naturally. Resist the urge to squeeze.
  5. Transfer the strained oat milk to a container with a lid and refrigerate for at least 30 minutes for a smoother texture and better taste.