You're going to DROOL over this delicious dairy free coconut oat milk. So easy and cheap! Store bought dairy free milk is filled with extra sugars, emulsifiers + fortified vitamins. Make your own with just a blender and strainer.
Can you believe I have been dairy free for almost five years now and I’ve never made my own plant based milk?! I can’t either but, today that finally changed.
If you’re like me and super psycho obsessive about reading labels and living in fear of every person running the food industry….you’ll LOVE this recipe knowing you can beat the system yet again and make your own completely natural and additive free milk.
All you need for this recipe is a high speed blender and a strainer. You certainly don’t need cheesecloth, a fine strainer it will work just perfectly. It takes about 30 minutes to make and will last 4-5 days.
It is so easy and CHEAP too! You can even save the left over pulp to make cookies or granola bars! I really got inspired to make it because here in Guatemala the almond milk is super expensive and really doesn’t even taste like anything. We’re on a huge fruit muesli kick so I went wild in the kitchen today and made homemade peanut butter, granola, AND oat milk. Needless to say, we’re stoked for breakfast tomorrow!
I actually don’t buy milk that often because I’m not really a huge fan of some of the added ingredients in a lot of the common milk alternatives you see these days. Almond Breeze’s almond milk just got recalled this month for possibly containing milk! WHY would they do that? Like a needed another reason to give up hope of buying dairy free milk.. I most certainly always get unsweetened if I do buy it. Silk’s regular almond milk contains cane sugar and has 13g of sugar per cup! Here’s what their ingredients consist of:
“Ingredients: almond milk (filtered water, almonds), cane sugar, contains less than 2% of: vitamin & mineral blend (calcium carbonate, vitamin E acetate, vitamin A palmitate, vitamin D2), sea salt, natural flavor, locust bean gum, gellan gum, absorbic acid. (to protect freshness)”
This is a pretty common ingredient list for most almond milks. However, a HUGE no-no for me is if you see ‘carrageenan’ listed on the ingredients lists. Thankfully, most American brands have now begun to take this ingredient out, but still keep an eye out for it and avoid it at all costs. Carrageenan is an additive used for texture. It derives from seaweed and as of now has been regarded ‘safe’ by the FDA. However, new studies are finding this ingredient linked to major gastro-intestinal disruptions like intestinal ulcerations in addition to cancer promoting activity. Read the scientific report here.
Different kinds of thickeners and gums are usually added to non-dairy milks. This includes ingredients like guar gum, xanthan gum, gellan gum, locust bean gum, gum arabic, and tara gum. Even though these are technically safe and have been found to have no toxic or carcinogen effects, they are all indigestible. It is still best to avoid them if you have any gut issues. People with a sensitive digestion, intestinal bacteria or IBS probably will feel some discomfort after consuming these emulsifiers.
If you want a more detailed description on each different gum and what it is derived from, here is a great article to check out.
A lot of non-dairy milks have vitamin A palmitate and or fortified B12. Fortified and enriched foods can be beneficial in some cases, but I personally wish to avoid as many additives as possible. I would much rather get my vitamins from a natural source than synthetically added to my food. Consuming too much fortified food can also lead to the risk of nutrient overdoses. You must be careful and pay attention to what’s in your food and especially if you are already taking supplements. Too much vitamin A can accumulate in the liver causing liver damage as well as damaging the fetus and leading to birth defects. If at all possible, I’d avoid enriched foods as much as possible and stick to the natural sources.
Prep time: 30 Mins
Total time: 30 Mins
Yield: 6 cups
1 cup steel cut oats
1/2 cup shredded coconut
6 cups of water
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon of honey or maple syrup (can also use 2 pitted dates instead)
dash of salt
Soak the oats and coconut in water for 30 minutes (in separate bowls).
Strain and rinse the oats. The less slimy they are, the better.
Strain the coconut.
Add the oats and coconut to the blender.
Add 6 cups of water to the blender and blend until it is completely smooth.
Strain through a very fine strainer or cheesecloth. It may take a few batches to do this and you’ll need to push around the liquid. Save the oat and coconut pulp and use it to make cookies or granola bars!
Pour the liquid back into the blender and add vanilla, cinnamon, sweetener of choice and salt.
Blend for another 30 seconds.
Pour the delicious milk into a jar, store it in the fridge and enjoy it within the next 5 days.
Natural separation is normal, give it a shake before drinking.
Serve + Enjoy! :)
Leave a comment below if you try it and let me know how it goes!