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 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
- Put 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, and 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.
We want to know how you use it so make sure to tag us in your post on social media @slayerespresso!