- 1/4 cup old fashioned rolled oats, uncooked (ensure gluten-free if desired)
- 1 banana
- 4 cups water
- bit of vanilla extract (to taste)
- Put all ingredients in blender and blend until smooth; chill before serving.
- Store in glass container in refrigerator for up to four days; gently shake before serving (it will separate)
- A note one texture: a benefit of homemade oat milk is retaining the soluble fiber of the oats; this will be noticed as the milk lightly thickens as it sits overnight.
- With milk alternatives, knowing which macronutrients they provide becomes key. They are not exact substitutes for dairy milk (which contain protein + carbohydrate + fat depending on %).
- Think of what they are made from to help:
- Oat milk=oats therefore carbohydrate (but watch labels! many packaged brands add fat).
- Soy=protein + carbohydrate + fat.
- Also watch for vitamins and other nutrients added as supplements in these products. Many add powdered supplements into the formulas to increase the nutrient values.That can be OK, just know!
- Prep Time: 5 minutes
- Category: Breakfast
- Method: no cook
- Diet: Vegan
- Serving Size: 1 cup
- Calories: 47
- Sugar: 4g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: homemade oat milk