Oat Coconut Milk

Ingredients

• 1 cup rolled oats (gluten-free certified if needed; do not use steel cut oats)
• 3 cups water, icy cold
• 1 teaspoon maple syrup or date (pit removed), optional
• 1/2 cup unsweetened coconut flakes (or shredded coconut)
• 1 cup water

Instructions

1. 1

   Blitz oats in a dry blender basin to grind into a powder.If using a high-power blender (like a Vitamix), you can skip this step.

2. 2

   Add the oats, ice water, and date or syrup (if using) to a blender basin. Blend together the oats and cold water for 30-40 seconds. Do NOT blend longer.If using a high-power blender (like a Vitamix), avoid blending on high, because the blender will generate heat and begin to cook the oats.

3. 3

   Line a mesh sieve with cheesecloth and place over a large bowl or jar. Pour the oat milk mixture through the cheesecloth to strain.

4. 4

   Next, add the coconut and remaining water to the blender basin. Blend for about 3 minutes. Pour the coconut mixture through the cheesecloth with the oat milk.If desired, strain liquid again.

5. 5

   Serve this oat coconut milk cold. This milk does not heat well, and is best used for cold dishes like cereal and smoothies.Store the oat coconut milk in the fridge and use within about 5 days. You'll know when the milk has spoiled because it will smell sour.