Homemade Gluten-Free Oat Milk
A creamy, nutritious, and easy-to-make gluten-free oat milk perfect for coffee, smoothies, and baking. Made with just a few ingredients, this dairy-free alternative is free from additives and preservatives.
Equipment
- Blender
- Fine mesh strainer or nut milk bag
- Large mixing bowl
- Storage jar or bottle
Ingredients
- 1 cup certified gluten-free oats
- 3 cups cold filtered water
- 1/2 tsp sea salt
- 1 tsp vanilla extract optional
- 1 tbsp maple syrup or honey optional
Instructions
- Soak Oats: Place the gluten-free oats in a bowl with enough water to cover. Let them soak for 15 minutes to soften. Drain and rinse well.
- Blend: Add the soaked oats, 3 cups of filtered water, sea salt, vanilla extract (if using), and maple syrup (if using) into a blender. Blend on high for 30-45 seconds until smooth.
- Strain: Pour the mixture through a fine mesh strainer or nut milk bag into a bowl, squeezing to extract as much liquid as possible. Discard the oat pulp or save for baking.
- Store: Transfer the strained oat milk into a clean bottle or jar and refrigerate for up to 4 days. Shake well before use.