I learned to make oat milk during the 2020 lockdown out of necessity. The stores had run out of it and we couldn’t find any for over two weeks. So necessity became the mother of invention.
I’m usually extremely confident in my cooking, but I wasn’t sure about this one. For one, until now, I hadn’t even been aware of oat milk [for real, lol]. And for another, the amount of money they charge for it made me think that it had to be complicated to make and it required gourmet ingredients.
I found out that’s not the case at all. [And that makes me wonder even more why they charge so much money for it, smh.]
When I made it the first time and my son said, “Wow, this is good”, I was happier than when I make complicated meals, ’cause I really didn’t expect him to like it. Anyway, here’s the recipe – simple and easy, and the energizing part of it comes from the addition of dates.
INGREDIENTS
- 1 cup steel-cut oats [They are least processed & better than rolled oats which have a higher glycemic index]
- 1.5 cups water
- 2 medium-sized dates
DIRECTIONS
- Soak the oats for ~15-30 minutes.
- Then wash them a few times under running water [in a handheld strainer].
- Place in blender, add the two dates, and also add 2 cups of water.
- Emulsify thoroughly.
Pour and serve/drink. [I don’t strain it so that the goodness of dates doesn’t get thrown out.]
