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Oat Milk

What you need: 

1/4 cup old-fashioned rolled oats
2 cups water
1 1/2 tablespoons agave nectar
1 tablespoon oil (I use sunflower oil)
1/2 teaspoon vanilla, optional

What you do: 

1. Put oats in blender and grind to a fine meal.
2. Add all other ingredients, and blend until very smooth.
3. To use immediately, measure 1:1 for nondairy milk in recipes.
4. For later use, refrigerate and shake vigorously just before using.
Works well for baking and gravies; haven't tried it yet in coffee.
Source of recipe: I came up with this when I needed soymilk for a bread recipe, but was out; much to my surprise, it worked great!

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I made this today. It really turned out well. This is my new milk for cereal when short on funds or run out of almond milk. I left out the oil to make it lower in fat.

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This is very similar to my recipe for oat milk, ...  but I start with Oat Groats and grind them down to a fine powder.  I start by grinding the groats down, ... adding a cup of water and continuining to blend, ... then add additiaional 3 cups of water and a teaspoon of vanilla.

Not necessarily a good drinking oat milk, ... but it goes well on cereal and in receipes.  I like it in coffee as well. 

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Ok, a couple of research-based clarifications-- though great for cooking, this milk turns out to be not terribly good in coffee... BUT:  if you let it chill for an hour, DON'T shake, pour off all but last 1" or so (separating milk from oat sediment), & add vanilla/ 1 tsp or so of sugar-- it's good just for drinking, by itself-- tastes like vanilla soymilk, & has a nice creamy texture.

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