Quick & Easy Vegan Oat Milk in a Bodum

I’ve added Part II of this blog post, making quick and easy raw almond milk, here.

***

I’m leaving for a trip to Sweden next week to go to the Herrang Dance Camp where it will be difficult to eat the way that I like to. I’ve been planning to take a lot of food with me including a variety of my nut butters and my new favourite raw coconut wraps for lunch, power wraps and Larabars for snacks, and definitely vanilla Sun Warrior protein powder and chocolate Greensuperfood powder to make smoothies for breakfast.

Dilemma. What to do in place of almond milk in my breakfast smoothies? Mixing protein powder with plain water is just too thin. So I started to brainstorm ideas for a really quick, easy and portable vegan milk option to go.

I also like making raw almond milk this way, but the oat milk (which isn’t raw) is definitely more portable.

As for making homemade milks, almond or other, I hate using nut milk bags. They’re messy and a big hassle. It’s always tough to wash out the granules around the bag seam, and I just dislike the whole process. So recently I thought, why not use a coffee bodum instead?

Raw Vegan Oat Milk

  • 1/4 cup of oats*, ground in the food processor
  • 1/2 tbsp vegan lecithin granules as an emulsifier, preferably sunflower, otherwise soy
  • 1 tsp arrowroot powder
  • 1/2 tsp xanthum gum
  • pinch of stevia (I only NOW brand, most of the others are gross)
  • dash of vanilla bean powder (or vanilla extract), to taste
  • pinch of cinnamon, to taste
  • pinch of Himalayan salt
  • 2 cups of water

If you don’t have a bodum, you could use some sort of a smoothie shaker instead. I find these very practical for mixing up my Sun Warrior smoothies in the mornings.

Ingredients listed are for a single batch which you can shake or mix up as is… but if you’d like to be more organized about it, I’ve multiplied this recipe by 16 to make a big batch of the powder to take with me on my travels.
*I’ve used quick oats here for convenience, but use rolled oats if you have the time and organizational skills to soak your milk overnight before drinking it the next day.
If you can’t easily obtain one or some of the ingredients, you can still make a version of the milk, but after much experimenting I found that the inclusion of the lecithin, xanthum gum and arrowroot powder really made a big impact on the resulting creaminess. In fact, I just did a taste test on my picky hubby and he picked the oat milk over almond milk!

Dump the ingredients into the food processor. Then blitz it to make a powder.

Fill your bodum with 1/2 cup or so of the powder. If you don’t have a bodum, you could stir or shake this up and then pour it through a strainer of some kind, or just drink it with the “pulp”.

Add water, about 2 cups, and stir vigorously. Then use the bodum strainer to *slowly* strain your milk from the pulp. Don’t try to go too quickly as the strainer may get a bit plugged.

My bird, Gaudi, loves the oat milk!

Advantages to Oat Milk:

  • Cheap! Even with the xanthum gum and lecithin, homemade oat milk is a million times cheaper than store bought OR homemade almond milk.
  • No wasteful packaging. Nuff said.
  • Low calorie. Though Almond Breeze is low in calories, homemade almond milk is not necessarily low calorie. The oat milk definitely is though; about 40 calories per cup which is on par with Almond Breeze.
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One thought on “Quick & Easy Vegan Oat Milk in a Bodum

  1. Pingback: Making your own raw vegan milk, Part II | Mandi's Alternative Baking Blog

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