- 1 cup rolled oats, cold (I put them in the freezer overnight)
- 2 cups cold filtered water (I refrigerated it overnight)
- 1/4 cup MCT oil
- 15 drops 100% monk fruit liquid
- Capful vanilla extract
- Pinch sea salt
Instructions
- Place oats and water into Vitamix. Blend at high speed for 30 seconds. (Don't blend too long if using a high-speed blender because it will heat the liquid and the oat milk will become too thick and gooey.)
- Place nut milk bag or layers of cheesecloth in a measuring cup. Pour the oat and water mixture into the bag. Gather edges or pull string of bag and suspend over the measuring cup to strain the liquid from the solids. Gently squeeze or twist the bag or cloth to remove as much of the liquid as possible. Do not force it through the nut bag or cheesecloth because it will become slimy.) Discard the oat pulp or save for another purpose.
- Rinse out blender and lid to remove any of the oat residue. Pour oat milk into the blender along with MCT oil, monk fruit, vanilla, and sea salt . Blend for 30-60 seconds until well-combined. Transfer to a mason jar. Store in refrigerator for 3-4 days.
- Shake well before using. The creamer will separate into a thicker cream and a thinner, watery liquid. It doesn't mean the creamer is spoiled. If the creamer looks bubbly and smells sour, discard.
What to do with the oat pulp:
- Add to smoothies, cookies, muffins, pancakes for extra fiber.
- Combine with a little castile soap and use as a gentle face, hand, and body scrub.
- Place pulp in an old nylon stocking - tie a knot at the top and drop into bath water as a soothing soak.
No comments:
Post a Comment