Why do all those recipe bloggers make you scroll through 20 paragraphs before you get to the actual recipe? SEO stuff? Not here — we cut to the chase! This recipe comes straight from the Slayer R&D lab…well, ok it’s from Sarah Dooley’s kitchen. Keep some oats on hand and you’ll never be without this super easy to make alternative milk. We’ve added in some optional ingredients to take things to the next level too. Enjoy and let us know how it turns out.
oats, 1-2 cups (110- 220 grams) depending on thickness desired
cold water, 3 cups
raw cashews, ¼ cup (45 grams) for flavor & creaminess
dates, 3 for added sweetness (pits removed, your blender blade will thank you!)
mineral salt, generous pinch (5 grams) for balance
- place all ingredients in a large mason jar
- make sure your cold water covers ingredients
- place in your fridge overnight
- blend in a blender or with immersion blender until smooth
- sieve through mesh strainer if you like a thinner “milk” texture, or use it unstrained for a thicker texture
that’s it. it’s that easy.
We love to use oat milk as a milk substitute for pretty much everything. Some favorites are waffles, crepes, soaked chia seeds, annnnnd even oat based yogurt…(hit up [email protected] for a recipe). Steamed, heated or cold this stuff is gonna make you wonder what else you’ve been missing out on. Is this the best oat milk recipe? Well, there are a lot of recipes out there for making homemade oat milk, but we think this one is easy and has suggested optional ingredients to take it to the next level.
We want to know how you use it so make sure to tag us in your post on social media @slayerespresso!