Ingredients
- 1 cup rolled oats (certified gluten-free if needed)
- 4 cups cold water
- 1 pinch fine sea salt
- 2–3 pitted dates
- 1 tsp vanilla extract (non-alcoholic)
Instructions
- 01
Add the oats, water, salt, dates, and vanilla extract to a high-speed blender.
- 02
Blend on high for 20–30 seconds only — over-blending makes it slimy.
- 03
Strain immediately through a nut milk bag (or several layers of cheesecloth) into a large bowl. A regular strainer lets too many bits through.
- 04
Do not squeeze too hard — gentle pressure is key. Squeezing hard makes the milk goopy and slimy.
- 05
Pour into a clean glass bottle or jar and refrigerate. Shake before each use — separation is natural.
- 06
Use within 4–5 days. Great in coffee, matcha, cereal, or baking.
Notes
- Use ice-cold water and blend briefly — warmth and over-blending are what make oat milk go slimy.
- For a thinner milk, use 4½ cups water. For creamier, use 3½ cups.
- You can stir in a tiny pinch of cinnamon for variation.
- The leftover oat pulp can be added to smoothies, oatmeal, or baked goods — don't waste it.
