Oat + Seed Mylk

I will never forget my first experience trying an oat milk latte for the first time. I was visiting my family in Massachusetts several years back. Nearby is this adorable coffee/cafe and they didn’t have many options for plant based milks so I went with an iced latte with oat milk. It was so delicious I remember getting one every morning during that week. At some point later I began learning about store bought oat milks and the ingredients that are in most of them. I began to understand from research that most oat milks contain processed seed oils, gums, emulsifiers and are high in sugars. Most oat milks out there contain such little oats that it is hard to even consider them oat milk.

On top of that most oat milks on the market are not made with organic oats. Oats are one of the most heavily pesticide sprayed crops out there. So when you are consuming conventional oats you are taking in lots of toxins.

There are some delicious organic oats milks out there but they happen to be very expensive. Oats, even organic oats, are very budget friendly so why not make your own milk at home?!

I make mine with dates for sweetness, vanilla for flavor and a pinch of salt for minerals. I also add pumpkin seeds to mine to add more nutritional benefits. Plus this helps add protein and healthy fats to balance out the carbohydrate rich oats and dates. You can customize this by adding flaxseed and playing around with a ratio of oats to water that you enjoy most.

What you need:

30 oz of filtered water

3/4-1 cup organic rolled oats

1-2 pitted dates

Pinch of salt

1/4 cup pumpkin seeds

1 tsp vanilla extract

Directions: Add all ingredients to a high speed blender and blend until smooth. Pour into a cheese cloth or nut milk bag over a large bowl and strain out the liquid. I used this fine mesh nut milk filter. You can save the pulp to add to smoothies or baked goods. Pour the liquid into a milk bottle and store in the fridge for up to 5 days. Shake well upon pouring. Enjoy!