This dairy free, nut free, gluten free vanilla coconut oat milk is a delicious and easy homemade alternative to regular milk that can be made in less than 30 minutes.
The history of milk consumption in my life is pretty entertaining. From breast milk as a baby, whole milk until age 2, 2% until the the 90s hit and skim became the “craze” and unfortunately stuck with me through my college years as I poured that watery disgustingness into many a bowls of cereal, to a slow creep back up through the percentages in the last decade until today where you’ll find whole milk, almond milk, almond coconut milk, and coconut milk (both canned and cartoned) in my fridge at any given time. The only variation I haven’t ever gotten on board with being soy. I think it’s just nasty and thankfully have no reason to drink it.
As the whole dairy free milk thing has gone mainstream, the more and more I saw and heard about making your own. So, onto my pin board of kitchen bucket list things it went (along with homemade butter, croissants, yogurt and other things I’ve yet to accomplish) and sat for months, probably even close to a year.
Shockingly, we were down to the last cup or so of milk in the house and I really didn’t feel like going out to the grocery store for the 4th day in a row. So I finally made my own.
The best part about this nut free version is you don’t need a cheesecloth, just a blender and strainer. In less than 30 minutes (which includes soaking time) you have a deliciously creamy vanilla coconut oat milk. I think the only ones it won’t please are the paleo-ers because otherwise we’ve got nut-free, dairy-free and gluten-free covered. No emulisifiers you can’t pronounce, a sweetness level you get to control and the satisfaction of saying “I made that” with every bowl of cereal you pour it into.
- 1 cup steel cut oats (gluten free)
- 1 cup unsweetened coconut flakes
- 6 cups water
- 3 pitted dates (I used regular dates, not medjool. If using medjool, I'd probably just use two as they're bigger)
- ¾ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- Soak both oats and coconut in water (in separate bowls) for about 15 minutes.
- Drain the coconut and place it in a blender.
- Drain and thoroughly rinse the oats until they no longer have a slimy feeling to them then add to the blender with the coconut.
- Add the 6 cups of water to the blender and blend for 1-2 minutes on high speed until completely smooth.
- Strain the mixture through a fine mesh sieve/strainer into a large bowl. Use a spatula to push the liquid through, you'll likely have to do this in batches depending on the size of your strainer. The oat and coconut pulp will be left in the strainer, you can save it for oatmeal/porridge, cookies, smoothies, etc.
- Pour the liquid back into the blender, add the dates, vanilla, cinnamon and salt and blend for about 20 seconds on high until fully incorporated and smooth.
- Pour milk into a jar or can and keep refrigerated. Milk will last 4-5 days.
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.