Servings: 850 ml
- 100g oats
- 800ml cold water
- Put the oats in a large bowl and cover with water. Leave to soak, covered, overnight or for at least 4 hrs.
- Drain and rinse the oats, then tip into a blender with a pinch of salt and 750ml cold water. Whizz until smooth. Pour the mixture into a muslin-lined sieve placed over a jug and allow it to drip through. Gently stir the mixture with a spoon to speed up the process (be patient – the mixture will be viscous and may take a while to filter through the muslin).
- When most of the liquid has dripped through into the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk. Whisk in 50ml of cold water.
Overnight soaking Soaking oats or nuts overnight will result in a creamier, more nutritious milk, but if you’re pushed for time, a couple of hours soaking will still yield good results. Sweeten it up If you prefer a more sweetly flavoured milk, add 1-2 pitted medjool dates before blending. Alternatively, you could stir through a couple of drops of vanilla essence or ½ tbsp maple syrup. A pinch of cinnamon or salt will further enhance the flavour. Stir it up As homemade milks don’t have any added emulsifiers, they will separate, but this is nothing to worry about – simply give it a good stir before using each time.