As plant-based milks continue to grow in popularity, larger portions of the population are opening their minds to the experience of trying non-traditional milks. Rice and oat milk have become game-changers in the diets of those with dairy or nut allergies. Filled with good fats, protein and fiber, oat milk is the latest plant-based milk to hit the industry. While it can be a bit more costly than your typical dairy milk, here is how to make it at home for only a fraction of the cost. 

Yield: 3 servings 

Prep time: approximately 5 minutes 

Cook time: approximately 10 minutes  

Ingredients: 

1 cup of rolled oats; I recommend Quaker Oats Old Fashioned 

4 cups of cold water 

1 pinch of salt 

Optional: 1 tablespoon of maple syrup or 1 pitted date 

Optional: 1 teaspoon of vanilla extract 

Directions:  

Add the oats, water, salt and any extra sweeteners you would like to a blender. 

Blend the ingredients on high for about a minute or so. Don’t overblend though, as that will cause your oat milk to become slimy. 

Pour into a bowl and strain with a mesh strainer, a clean t-shirt you don’t mind getting dirty, or a cheesecloth.  

Transfer your fresh milk into a container of your choice, and refrigerate. 

Once the milk has reached the desired temperature, give yourself a pat on the back, grab a snack, and enjoy a glass of ice-cold oat milk! 

Have a recipe that you would like to share that’s perfect for college students? Send it to The Runner at [email protected]!