Oat milk

Being someone who is intolerant to dairy, I had to find an alternative to milk so that I was able to make all the baked goods I wanted. When I cut out dairy, one of the first things I did was visit the supermarket to have a look at the range of different nut milks. But when I looked at their ingredient lists, I saw that a lot of them are just full of additives.

Although I have conquered the art of making a great almond milk, oat milk for me is still the one! For a whole host of reasons, I choose to use oat milk in a lot of my recipes. I can’t get enough of it for lots of reasons. Firstly, it is so much cheaper than nut milk, secondly because it is so much easier to make, and thirdly it gives a really amazing creamy texture to recipes without adding a very distinctive taste. What’s more, making your own oat milk has a huge advantage over nut milks because no electric equipment is needed. None at all!

Oats are so great for you and I honestly have to have a bottle of this in my fridge at all times!

This milk goes perfectly with our Raspberry Granola!

If you recreate any of my recipes don’t forget to tag me #LiviasKitchen


Oat Milk

  • 100g rolled oats
  • 700ml water
25 minutes
25 minutes
Super Easy
  • Soak the rolled oats in 500 ml of cold/ room temperature water in a bowl.
  • Leave to soak for 15 minutes.
  • Place a sieve over a second bowl and pour the soaked oats and water into this second bowl through the sieve.
  • Using a spoon stir the oats in the sieve to make sure you are draining all the liquid from them. The oat milk will be collecting in the bowl under the sieve.
  • Once all liquid is drained from the oats, place the soaked oats back into the first bowl, and cover again with 200ml cold/ room temperature water.
  • Leave the oats to soak for another 10 minutes, and repeat the above process, draining all oat milk from the soaked oats into the bowl.
  • Pour oat milk into a glass milk bottle, screw on a lid and store in fridge. Shake well before using.
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