We’re huge advocates for oats here at the malthouse. Advantageous in beer brewing for its rich body, and instantly functional in flaked form for granola, malted whole grain oats also shine as the main ingredient in unadulterated, homemade oat milk.
You may have already hopped on the oat milk train thanks to its ubiquity in grocery stores and in your neighborhood coffee shop, often offered as a resource-conscious alternative to almond milk.
There’s good reason to incorporate more oats into your diet, even via your morning coffee. Rich in fiber and antioxidants, oats aid in digestion and heart health, and offer a nutrient-rich alternative to members of the wheat family. Magnesium facilitates countless corporeal functions, such as the steady beating of your heart, while phosphorus supports healthy bone development.
We like our oat milk with a little extra nuance. Malted oats–whether hulled or hulless–contribute a touch of sweetness to an earthy, grassy flavor profile. Try making malted oat milk for yourself using the recipe below. You can also experiment with other malted grains including Double Dutch barley malt for classic malted milk flavor, Pale Buckwheat for earthy nuttiness, or Pale Spelt for cereal sweetness.
- Prep: up to 24 hours, mostly passive time
- Level: beginner
- Yields: about 3 c oat milk, depending on extraction
- 1 c Pale Oat Malt or Toasted Oat Malt
- 4 c filtered water, milk, or a combination of the two
- optional: whole toasted spices
- On a stovetop over medium heat or in a 350F oven, toast Pale Oat Malt or Toasted Oat Malt with your favorite whole spices (e.g. cinnamon stick, black peppercorn, cardamom pods).
- Transfer to a container and pour filtered water, milk, or a combination of the two over the oats. Chill and steep overnight, or as long as your schedule allows.
- If available, briefly blend the oats and their soaking liquid (carefully removing the spices first) to increase the surface area and release more starches. If you don’t have a blender, simply whisk or shake the mixture.
- Strain the contents through a sifter or cheesecloth, pressing the malty juices from the oats.
- If desired, season with malt extract, maple syrup, or honey plus salt to taste and chill.
You can drink the oat milk on its own, pour over our Malty Granola, or incorporate into most recipes calling for milk. When you make your own own milk, be sure to tag us on Instagram @deercreekmalt, and DM us to let us know how it turns out!