Oat Milk...yes, it is yummy...great cow milk or soy milk alternative & Oat bran

Looking for an alternative to cow milk, soy, rice or nut milk.  It makes a great smooth milk with a bit of a oat flavor but not much. 


Oat Milk

• 1 cup of oat groats soaked at least 24 hours.
• rinse put in a blender and fill the blender to the top with water.
• That's it.
• Strain very well with a fine strainer or nut milk bag.
• After a few hours there will be sediment on the bottom of the jar...just leave it...the milk has settled and is now even smoother.

I make two patches. One plain and one sweet.

I add some agave syrup and vanilla extract.

Make it fresh as it does not last more than 2 days at most.

One of the the great things I found is as I am straining it is that the endosperm (the brown outer part of the oat groat) has floated to the top.  I strain that and toss it.  But as I continue to strain I get the oat bran.  I save that as use it as a breakfast cereal. It is creamy, easy to eat and filling.
In a bowl add some oat bran, a little oat milk, walnuts, bananas and maple syrup...yummy! 

I used to buy oat bran...I am happy to find it as a by product of making fresh oat milk.


Oat Information....


Oats groats are the least processed of all the oat products. The "oatmeal" we are most commonly aware of are groats  hulled, steamed and rolled. Rolled oats...such as Quater oats...further processing cuts them up more.  Steel cut and Irish oats are cut up oat groats.e


When oat groats are produced, the oats are first hulled, removing the inedible outer husk. What remains is a whole grain, containing the fiber-rich bran nutritious germ, and the bulk of the grain, the endosperm. The oat groats are typically heat treated to make them more shelf stable, and then they can be processed into a range of products including rolled oats and oat flour or they can be packaged for sale as is.



Oat groats are whole, minimally processed oats. Because they have not been extensively processed, they retain a high nutritional value, and they can be used in a variety of ways. 


 Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown is equal to meat, milk, and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12 to 24%, the highest among cereals.


Oats are relatively free from diseases and pests with the exception of the Andrew, such as leaf rust and stem rust. A few lepidopteran caterpillars feed on the plants—e.g. rustic shoulder-knot and setaceous Hebrew character moths, but these rarely become a major pest.