Almond Oat Milk

Almond Oat milk is the creamiest and easiest vegan milk you’ll ever make. Almond milk is my favorite because it’s very versatile and light, but you can adjust the thickness of any vegan milk by adding more nuts/seeds/grains to the water ratio. I like mine medium. Oats are a very cheap way to make milk. A small amount yields a large batch and it’s naturally thick due to the silica present in the oats, which is great for your hair, skin, nails, and joints, as it helps rebuild connective tissue.

As for almonds, they are taking over the vegan milk world, and with good reason. They are an energy dense food full of fiber, monounsaturated fats, riboflavin, phosphorus, calcium, iron, copper, arginine, manganese, antioxidants, protein, magnesium, and vitamin E.  They are popularly used for their oils, to make milks, creams, yogurts, almond flours, almond butters, and eaten raw. Full of healthy fats, they help lower cholesterol and curb hunger cravings throughout the day. They also are incredible for heart health, skin health, and brain function.

Avoid buying nuts that have been processed with hydrogenated fats, salts, and sugars. Make sure that what you buy is raw, and hopefully organic. You can increase your mineral absorption by sprouting them in water for 12 to 24 hours in a covered bowl, and then rinsing them the next morning then drying them on a towel.

Oats are loaded with vitamins and minerals as well, making them a great and convenient source of nutrition. They are loaded with manganese, phosphorus, magnesium, copper, iron, zinc, folate,  silica, calcium, potassium, vitamin B1, B5, B6 and B3, protein, complex carbohydrates, and fiber. Also an incredible source of heart healthy, nutrient packed, energy.

Almond Oat Milk

Yields: 8-10 cups

  • 1/2 cup steel cut oats (or regular oats)
  • 1/2 cup raw blanched or slivered almonds
  • 1/2 to 1 tsp salt
  • 6-8 cups water, depending on desired thickness
  • optional; dates, maple syrup, agave, sugar, coconut flakes, almond or vanilla extract, cinnamon, adjust to taste and add slowly

Soak the almonds and oats overnight and rinse the next morning before use. Blend all ingredients on the highest setting in a high powered blender for a few minutes until it's completely emulsified. I don't bother straining it, but if you do use a nut milk bag or a very fine mesh strainer and make a cream cheese with the curd (mix with some sweetener). There will be some very thin sediment that will fall to the bottom. Store in a glass container in fridge and shake before using.

  • Preparation time: overnight
  • Total time: 10 minutes
Almond Oat Milk

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