If like me (and my kids) you are Dairy Intolerant you have probably looked at the alternatives. I make Raw Almond milk too, I also make Dairy, water and other milk Kefirs and Kombucha. These have made a massive difference to my digestive health. I also cook and bake with Gluten free flour mixes and am inspired to make my own. I make almond flour, so now I fancy mixing it with oat flour (I am sick of using potato and tapioca).

I am using Raw Oat groats to make my milk. Here’s what they contain

You have to soak the groats first overnight or at least 8 hours. I use Raw groats to get the most nutrition and I soak them in filtered water.

When the Groats are ready I strain them, discarding the water, and then put them in a blender with the water

I use the same ratio that I use for my Raw Almond Milk

1 cup Oat Groats: 3 cups of filtered water

Ingredients

1 cup of Soaked Oat Groats

3 Cups Filtered Water

a pinch of salt

(I have been using Pink Himalayan rock salt but also like sea salt)

2 drops vanilla essence

 (I use a couple of drops of the Medicine Flowers one but you could add a capful of regular essence)

 1-2 Medjool Dates (Optional)

I blend then pulse and blend to make sure I get as much out of the oat groats as possible. I then strain through a nut/soup bag to get a smoother consistency. I then dry the ground oats in the dehydrator or the lowest setting in the oven (or just fan if you can).

The Oat milk goes in the fridge ready to make Chia porridge, Oat Milk Kefir or Iced coffee