Oat Milk

Oats are a species of cereal grain high in beta-glucans which as part of a meal contributes to reduction of the blood glucose rise after a meal. An excellent source of Manganese which is good for metabolism, bones, connnective tissue and protects cells from oxidation

Milk from oats is very quick and simple to make, with no preparation required and should last 2.3 days when refrigerated in a air-tight container.

Taste and Texture

Oat milk has a very creamy texture and can become very thick if with a high oat to water ratio.

Oat milk has a sweeter taste than other plant based milks (which tend to be more neutral or earthy).

Recommended usage

Can be used for cereals as a direct replacement for milk.

Cooking with Oat milk will thicken the consistency considerably, so not a great choice thin sources such as Thai Green Curry (hemp milk is better)

Can be used as a thickener for sauces or as a creamy liquid to mix with dry ingredients when cooking or blending.

Oat milk is good for tea / coffee in small amounts, so long as the Oat milk has a low ratio of oats to water.

Preparation

Measure out half a cup of Organic jumbo oats seeds per litre of water.

Fill blender with 1 litre of water and add the oats

Blend for up to 1 minute on high speed (depending on power of blender) - or until the top of the milk becomes very frothy.

Pour the oat milk into a air-tight storage jar.

Place the glass jar of milk into the fridge to cool. Or place is a cold location if too warm to place in the fridge.

Hint::Rapidly cool milk

Add a large ice cube to the milk to cool more rapidly and be able to place jar in the fridge sooner.

During colder months, place the jar of milk outside to cool before placing in the fridge.

Nutritional information

Reference: Forest Whole Foods nutritional guide