How To Make Oat Milk With Maple Syrup
Enjoy this healthy and gluten-free oat milk for breakfast mixed with syrup, old fashioned oats, and vanilla extract for a simple yet filling morning drink.
Soak the oats for 15 minutes so they blend and strain more easily. Place the oats in a pitcher or bowl, and add enough water to cover by a couple of inches. Set aside for 15 minutes.
Drain the soaked oats in a fine-mesh sieve and rinse them thoroughly under running water.
Next, transfer the oats to your blender. Add 2 cups of the water, plus the maple syrup, vanilla extract, and a tiny pinch of salt.
Blend on high speed until the oat milk is smooth for about 1 to 2 minutes. Add the remaining 2 cups of water and blend again.
To strain, place the fine-mesh sieve over a pitcher and pour the mixture through. Taste and add more maple syrup for sweetness, if desired.
Oat milk tastes best after it’s been chilled in the refrigerator for at least 30 minutes. Stir before serving.
Oat milk will keep well in the fridge, covered, for up to 5 days.
- Calories: 90.22kcal
- Fat: 1.38g
- Saturated Fat: 0.22g
- Monounsaturated Fat: 0.40g
- Polyunsaturated Fat: 0.46g
- Carbohydrates: 17.12g
- Fiber: 1.88g
- Sugar: 3.44g
- Protein: 2.74g
- Sodium: 611.72mg
- Calcium: 22.10mg
- Potassium: 83.88mg
- Iron: 0.94mg
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