Homemade Oat Milk

Soak 1 cup of rolled oats in 4 cups of water for at least 30 minutes. This softens the oats and reduces sliminess.

Drain the oats and rinse them thoroughly under cold water.

Transfer the rinsed oats to a high-speed blender. Add 4 cups of fresh, cold water.

Blend on high speed for 30-45 seconds. Avoid over-blending, as this can make the oat milk slimy.

Place a cheesecloth-lined strainer or a nut milk bag over a large bowl. Pour the blended oat mixture through the strainer to separate the milk from the oat pulp.

Gently squeeze the cheesecloth or nut milk bag to extract as much milk as possible. Be careful not to squeeze too hard, as this can also release unwanted starches that make the milk slimy.

Stir in 1 tablespoon of maple syrup (or any sweetener of your choice) and 1/4 teaspoon of salt. Taste and adjust sweetness as needed.

Pour the oat milk into a clean, airtight container. Store in the refrigerator for up to 5 days.