Time for milk and homemade cocoa puffs! But not just any milk, homemade oat milk!
Oats are one of my essential staples. I can’t live without them and I love to find different ways to utilize them.
After consciously looking at a lot of the ingredients labels of dairy-free varieties, I’ve noticed that there are a lot of unnecessary ingredients and one that is making a lot of buzz lately is carrageenan. Carrageenan is often used for texture and may cause gastro-intestinal issues. A lot of dairy-free varieties also have gums as thickeners (such as guar gum, xanthan gum, locust bean gum) that are classified as safe but can cause digestive issues.
I am currently still buying unsweetened almond or cashew milk but I try and get the one with the cleanest ingredients. Nonetheless, I’ve started experimenting with homemade milks like oat milk.
Oat milk is seriously SO EASY to make and also incredibly inexpensive! You can make a batch or two and store it in Mason jar for a few days.
I love this homemade oat milk with my healthy cocoa puff cereal, made with real ingredients. If you haven’t made them yet, YOU NEED TO!
Homemade Oat Milk (makes 4 cups)
- 4 cups water
- 1 cup oats
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- maple syrup or dates to sweeten (optional)
- Combine oats and water in a high-speed blender. Blend until incorporated.
- Strain oat milk over a strainer lined with a thin cloth.
- Pour the strained oat milk into the blender again and add sea salt, cinnamon and sweetener (optional). Blend.
- Strain the oat milk once again and enjoy! Store in an air-tight jar. Keeps in the fridge for up to 5 days.
Note: Separation of oat milk is normal since there are no added emulsifiers like the store-bought varieties.