To make oat milk at home, follow these steps for a creamy, non-slimy result:

Ingredients

• ½ to 1 cup rolled oats (preferably whole or old-fashioned rolled oats, not quick oats)
• 3 to 4 cups cold filtered water
• Optional: sweetener (maple syrup, brown sugar, or other), vanilla extract, pinch of sea salt

Instructions

1. Combine Ingredients: Add the oats, cold water, and any optional sweeteners or flavorings (like vanilla and salt) into a high-powered blender.
2. Blend: Blend for about 30 seconds to 1 minute until the mixture looks creamy and well combined. Avoid over-blending to prevent sliminess

3. Strain: Pour the blended mixture through a fine mesh strainer, nut milk bag, cheesecloth, or thin towel over a large bowl to separate the oat pulp from the liquid. Do not press or squeeze the pulp too hard, as this can make the milk slimy and grainy. Discard or save the pulp for other uses

4. Optional Double Strain: For extra smooth oat milk, strain the liquid a second time using the same method

5. Chill and Serve: Transfer the strained oat milk to a clean container and refrigerate. It tastes best cold and can be stored for up to four days. Shake gently before use, but avoid vigorous shaking to prevent sliminess

Tips

• Use cold water to reduce sliminess.
• Use rolled oats, not quick oats, for better texture.
• Do not over-blend.
• Strain gently without pressing the pulp hard.
• Sweeten and flavor to taste.

This simple method yields creamy, fresh oat milk perfect for coffee, cereal, or drinking straight