Oat milk is becoming increasingly popular. This is not just because it is an eco-friendly alternative to cow’s milk, but it also has a variety of health benefits. It’s nutritious, packing in a large quantity or vitamins and minerals as well as being a good source of fibre.
It is also said to have benefits for the heart as oat milk contains no cholesterol and might boost the immune system. Full of soluble fibre, it helps the digestive process, and we know that a healthy digestive system is key to a healthy immune system.
Shop-bought oat milk can contain added sugar and is usually packaged in Tetrapaks which are difficult to recycle.
So why not have a go at making your own? It is easy, healthy and produces less waste. Especially if you use the residual oats to make cookies or protein balls (such as these chocolate chip oatmeal pulp cookies).
For other eco-friendly tips, check out the Tallis Tribe each week.
Ingredients
- 1 cup of rolled oats or whole groats
- 4 cups of water
- (Or any volume in the same proportion of 1:4)
Recipe
-
Soak the oats in the water for 4-6 hours (this step is optional).
-
Blend the mixture for about 30-45 seconds or until it has an even consistency.
-
At this point, strain the oats and water through a cheesecloth. Keep the oat residue to make cookies or protein balls.
-
Store the resulting oat milk in an airtight container and keep it in the refrigerator.
-
It should stay good for 2-3 days and must be kept in the refrigerator until you are ready to use it. If you find you are not using it up within 3 days, simply reduce the quantity you make.
