There are so many possibilities in a simple bag of rolled oats. You can mix up a quick, hot breakfast, stir them into pancake and waffle batters, or grind them down to a powder to make flour. You can also make a creamy, plant-based milk that tastes great in cereal, smoothies, or coffee. On this episode of Prep School, Megan Mitchell shows you the ropes with this lightly-sweetened sip. We used maple syrup, but you can swap in any sweetener of choice, like date syrup or agave syrup.
Yield: 8 cups
Active time: 15 minutes
Total time: 35 minutes
2 cups Thrive Market Organic Gluten-Free Rolled Oats
8 cups cold filtered water
Pinch sea salt
2 to 3 tablespoons Thrive Market Organic Maple Syrup
1 teaspoon Thrive Market Organic Ground Cinnamon (optional)
Add oats to a medium bowl and cover with water; let sit 20 minutes. Drain and rinse oats, then add to a high-powered blender, along with salt, maple syrup, and cinnamon (if using). Start blender on low speed and slowly raise to high; blend for 1 minute, or until frothy. (The longer it blends, the more likely the oat milk warm up and become gummy.) Strain through a nut milk bag, then pour into glass bottles or jars and refrigerate up to 1 week.
Recipe by Megan Mitchell
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