How would you like it if you learned how to make your very own, creamy version of the popular “Oatly’s” barista oat milk? I’m sure you’d be pretty damn proud of yourself, and you should be. For starters, it’s insanely easy to do. But the best part about this creamy fresh made oat milk, is that your version will be with out Oatly’s third ingredient…dipotassium phosphate. Yea, this additive in their milk is as bad as it sounds. Dipotassium phosphate is used in ‘industry’ as a binding product, and is also used in fertilizers. Yet another bi-product of the mighty chemical industry being put to good use, in oat milk! Oatly’s claims they use it to keep their oat milk from separating when it’s mixed with hot liquids. Yet I’m not using d.p., and my home-made oat milk isn’t separating!
I’ve been a fan of oat milk for a while now. I thought I was drinking a pure, organic version of oat milk, which should consist of oats and water. But sadly, most, if not all oat milk, contain oils (sunflower or raps) and in isolated cases, chemicals! Who wants that in their morning coffee? Not me.
Call me crazy, but I’m looking to eliminate my chemical intake, not add to it. So, the lesson learned here by you and me: read every label, no exceptions. Don’t take assumptions for granted! Read, empower yourself, and know exactly what you are ingesting. After making this incredibly easy version of 3 ingredient oat milk, why would I buy oat milk? It takes 2 minutes, and the finished product is creamy, frothy and perfect for my cup of coffee. Keep a fresh bottle in the fridge-add it to a cream sauce, use it in coffee, but enjoy it guilt free and with out dipotassium phosphate. Keep it pure, man!
Better than Oatly’s Oat Milk
- 1 cup oats
- 1/4 cup cashews optional, or add dates if you prefer
- 4 cups water
- sieve bag