Ever since oat milk hit store shelves (and coffee bars) en masse, it’s been wildly beloved by the dairy-free crowd.
The alt-milk’s texture is more similar to that of dairy milk, without the lactose-induced gut issues and bloating that cow’s and almond milk can cause. While it’s worth noting that oat milk does contain more naturally-occurring sugars than other alt-milks, it’s also been shown to reduce LDL—AKA, “bad” cholesterol.
Oat milk’s creamy texture makes it the perfect add-in for your morning cup of joe, according to Ella Dove, Well+Good’s video producer and the skilled hands behind this step-by-step how-to video. “My favorite is oat milk in coffee, but it goes awesome in matcha too,” she says.
If you’re lucky, your local coffee (or matcha) shop may have oat milk on-hand. But the best way to sidestep unexpected shortages of the non-dairy staple is to make your own. It may sound like a day’s worth of work, but DIY-ing your own oat milk is quick and easy.
One pro-tip to master making your own oat milk on the reg? “Keep an A-plus strainer on hand,” says Dove. “It takes a few strains to get the creamy, delicious oat milk, but after that it’s pretty much perfect!”
Keep reading for the step-by-step process and a handy video to show you how it’s done.
How to make your own oat milk
1. Add oats and three cups of water to a large bowl.
2. Soak for at least 20 minutes, then rinse and drain.
3. Add soaked oats, maple syrup, vanilla extract, cinnamon, salt, and 3 cups of water into a blender. Blend for about 20 seconds.
4. Pour and strain mixture into a large bowl. The mixture will take several minutes to strain completely.
5. Repeat blending and straining process two to three times until the consistency is thick and smooth.
6. Store in the fridge.
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