Start by measuring 1 cup of rolled oats. For a creamier texture, you can choose to soak the oats in cold water for about 30 minutes before blending, although this is optional. If you soak the oats, make sure to drain and rinse them thoroughly under cold water to remove excess starch and prevent sliminess.
Place the rinsed (or unsoaked) oats into the jug of a high-speed blender.
Add 6 cups of cold water to the blender to ensure the oat milk doesn’t heat up and activate enzymes that can lead to sliminess.
Incorporate 1 tablespoon of maple syrup and 1 tablespoon of agave into the blender for a hint of natural sweetness.
Secure the lid on your blender and blend the mixture on high for exactly 30 seconds. It’s crucial to stick to this time to avoid over-processing the oats, which can make the milk slimy.
Place a large bowl on your counter and position a nut milk bag or a fine-mesh strainer over the bowl. If using a strainer, you may line it with cheesecloth or a thin tea towel for finer filtration.
Gently pour the blended oat mixture through the nut milk bag or strainer, allowing the liquid to filter through into the bowl beneath. Resist the temptation to squeeze or press the pulp, as this can push through much of the sediment that contributes to a slimy texture.
Once all the oat milk has been strained, use a funnel to transfer the milk from the bowl into a clean glass jar or bottle.
Secure the lid on your container and place the oat milk in the refrigerator to chill. Remember, homemade oat milk does not contain preservatives, so it should be consumed within 4-5 days for the best flavor and freshness.
Oat milk can separate upon sitting, so give it a quick shake before pouring to recombine any separation.
