Oat milk is a heart-healthy milk alternative that’s high in soluble fiber. Two types of oats can make this creamy milk: rolled and steel cut. Avoid instant or quick oats.
There are important steps in this recipe that prevent the oats from becoming gummy: soaking the oats for the correct amount of time, using ice-cold water throughout the process, and rinsing the oats well before juicing.
INGREDIENTS
- 1 cup rolled or steel cut oats
- 1 cup ice-cold water, plus additional for soaking and rinsing
Serves 2.
PRODUCT NEEDED
Kuvings Whole Slow Juicer, assembled with the juicing strainer.
DIRECTIONS
- FOR ROLLED OATS: Add oats to a bowl. Cover with water. Place in the refrigerator to soak for 2 hours. FOR STEEL CUT OATS: Soak one cup of oats in water and place in the refrigerator overnight, or at least 8 hours.
- Drain and rinse the oats well with ice-cold water.
- Close the juicer’s smart cap. Add a small portion of oats to the slow juicer. Then, add an equal amount of ice-cold water. Continue alternating between the oats and 1 cup of water, small equal-sized portions at a time.
- Open the smart cap to release the pecan milk. If desired, strain the milk for a thinner texture. Store airtight in the refrigerator for up to 3 days.
TIP
Oat milk is best for cold drinks, because it can separate in hot beverages.
