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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.

Cooking Tips

  • 1. This milk is best enjoyed chilled and not heated.
  • 2. Other sweeteners such as dates work just as well as the maple syrup.
  • 3. Once you’ve drained the milk into a bowl, you can add any desired flavoring such as vanilla or chocolate.

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