Homemade Oat Milk
Makes: 1 litre
Prep time: 5 min
Nurturing and nourishing homemade oat milk.
According to Steiner’s grain-a-day, Friday is oats. The concept is based on building energy by nourishing your body with the cosmic origins of each day of the week. Steiner looked into the therapeutic and energetic value of food and how they connected into the natural rhythm of cycles. Friday’s are connected to the planet Venus, known as the goddess of beauty and the Mother of growth. Oats are known to loosen stiffness and increase stamina and resistance to disease. They’re also incredibly nutritious, rich in fibre, packed with vitamins, minerals, and antioxidants as well as being extremely nourishing + calming for the nervous system.
1,5 cups gluten-free oats
6 cups filtered water (best if cold water)
2-3 small pitted dates (optional for sweetness)
3 tsp unrefined coconut oil
Pinch of pink Himalayan salt
Pinch of cinnamon
Vanilla powder or pure vanilla extract (optional)
Blend all the ingredients together in a high-speed blender for no more than 30 seconds.
Using a nut milk bag, strain the milk twice for a smooth consistency. If you want luxurious thicker milk, add 1⁄4 cup of soaked nuts (cashews or macadamias) instead of the coconut oil to the mix.
Tip: This makes a great base for flavoured milks too – simply add raw cacao powder for chocolate milk, mixed berries for berry milk, or bananas for banana milk.
Special thanks to photographer, Samantha Lowe, and food-stylist, Christi Wasserman.