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Creamy Oat Milk

Juicer Method:

Ingredients:

2 cups rolled oats, soaked in cold water in the fridge for up to 2 hours
4 cups ice cold water (use more or less for thinner or thicker consistency)

Optional:
4 medjool dates, pitted ( soaked for minimum of 6 hours )
1 tsp vanilla extract
Pinch of salt

Directions:

Drain soaking water from the oats. Add soaked oats and optional ingredients to the juicer hopper. Turn the juicer on and slowly feed all of the ice cold water through the hole in the hopper. The recipe makes more milk than the juicer's container can hold, so you will need to drain the oat milk from the juicer's container twice.

Blender Method:

Ingredients:

2 cups rolled oats
4 cups ice cold water (use more or less for thinner or thicker consistency)

Optional:
4 medjool dates, pitted ( soaked for minimum of 6 hours )
1 tsp vanilla extract
Pinch of salt

Directions:

Add all of the ingredients to the blender. Blend for 30 seconds and strain through a mesh colander. Do not mix or press the oats to drain the milk or it will become slimy. If your strainer gets clogged, empty the pulp and wash it to complete the straining process.

Note:

I have experimented with straining the oat milk with a cotton nut milk bag and cheese cloth, but it was almost impossible to strain without twisting and squeezing, which you want to avoid to prevent a slimy oat milk.

The straining process can be done in a polyester mesh or nylon nut milk bag, but I prefer to avoid synthetic materials when possible.