Creamy, full-bodied vegan milk made with oats and dates. This is a perfect solution for your coffee, cereal, or just satisfying that cookie-dunking craving. Using quick oats reduces preparation time. Cover and store in the refrigerator for up to 1 week. Shake before use.
Prep Time::5 mins
Additional Time::40 mins
Total Time::45 mins
Servings::2
Yield::2 cups
Ingredients
1 cup quick-cooking oats
water to cover
3 cups water
2 small dates, pitted
Directions
Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.
Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.
Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.
Unknown Cook's Notes:
This can be used for cooking or baking. However, omit the dates if preparing a savory dish.
If using rolled oats, the initial soaking time in step 1 should be overnight. Discard the water and follow the instructions from step 2 onwards.