• Start by adding the 1/2 cup of rolled oats, 3 cups of water, 2 teaspoons of real maple syrup, 1/2 teaspoon of vanilla extract, and 1/8 teaspoon of salt to your blender. Blend the mixture on high for about 30 seconds to 1 minute. You want to break down the oats without over-blending, which can make the oat milk too thick, resulting in slime.
• Place two layers of cheesecloth over a large bowl. I find that securing the cloth with a rubber band or clips around the bowl helps to keep things steady. Slowly pour the blended mixture onto the cloth, allowing the liquid to filter through into the bowl below.
• Once strained, leave the oat milk to strain, cover the bowl with plastic wrap and refrigerate overnight.
• The next day, remove the cheesecloth and discard the oat pulp (or keep it for smoothies). Give the oat milk a stir before using it. Remember to shake or stir well before each use, as oat milk tends to settle when stored.
• Keep any leftovers in the refrigerator. It will stay fresh for about 4-5 days.

How to turn Oat Milk Recipe into Creamer

• You can use oat milk as is for creamer, but some people prefer a thicker version. Here is my variation for that. Please note that the ingredients change slightly and are noted in the instructions. This recipe makes about 1 to 1½ cups creamer.
• In your blender, combine 1/2 cup rolled oats, 1 cup cold water, 2 teaspoons maple syrup, 1 teaspoon vanilla extract, and 1/8 teaspoon pinch of salt. If you want an extra creamy texture, add 1 tablespoon of coconut oil or 1-2 tablespoons of cashews. Blend on high for 30-45 seconds until the mixture is smooth and creamy.
• Strain the mixture using a fine mesh sieve, nut milk bag, or cheesecloth to remove any oat pulp. Do not overly press pulp as it can create a slimy texture as starch releases.
• Pour your creamer into an air tight jar and store it in the refrigerator. Shake well before each use, as the ingredients may separate over time. Keep for 4-5 days.