This hulled oat milk is prepared cold, meaning without cooking, but only by soaking in cold water. It has a very delicate flavor and is perfect for preparing creams and béchamel as well as being enjoyed naturally. With the residue of the milk, that is the okara, I made some very tasty cookies.
Discover other recipes made with the extractor:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz oats (hulled)
- 4 1/4 cups water
Steps
Put the oats in a colander and rinse under running water. Transfer to a 1-liter container, add water, and let soak for 18-24 hours.
Rinse with clean water.Pass through the extractor. Or put the oats in a tall glass and add 1/4 of the water.
Blend with an immersion blender, strain, and add the remaining water.
Sweeten to taste with agave syrup or stevia.
WARNING: consult the Celiac Disease Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
With the residue of the milk, that is the okara, you can make cookies or add it to vegetable or legume soups, always after cooking.
Recipes with oats
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