This dairy free, nut free and 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.
3pitted datesI used regular dates, not medjool. If using medjool, I'd probably just use two as they're bigger
3/4teaspoonvanilla extract
1/4teaspooncinnamon
1/4teaspoonkosher salt
Instructions
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.
Notes
—Milk will separate naturally once it sits for a bit. Just give a good shake before serving. This is totally normal since there are no added emulsifiers to this homemade version.—Nutrition information assumes mixture isn't strained and therefore is not accurate.