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Recipes » Sauces » Homemade Oat Milk
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Leche de avena casera

Use this oat milk on cereal or in smoothies, or simply enjoy it by the glass. Cheers!

Recipe by Steve Seighman of The Nut-Free Vegan.

1 cup quick or rolled oats

3-4 cups water

1-2 Tbsp maple syrup

1 Cover the oats with water and soak overnight (or for at least 20 minutes if you’re short on time). Drain and rinse the oats.

2 Add the oats, maple syrup, and water to a blender, and blend for about 1 minute (If you want a thicker milk, use 3 cups of water. Use 4 cups for a thinner consistency).

3 Using a nut milk bag or cheesecloth, drain the milk into a bowl. Transfer to a sealable container, and store in your refrigerator for up to one week.

This milk is best enjoyed chilled and not heated.

Other sweeteners such as dates work just as well as the maple syrup.

Once you’ve drained the milk into a bowl, you can add any desired flavoring such as vanilla or chocolate.

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