The Secret for NO SLIME Sweet Oat Milk

Ingredients

• 100 g Rolled Oats (organic, gluten‑free if possible)
• 2 cups Cold Water (for soaking)
• 2 tablets Digestive Enzyme Tablet (≈0.5 g total, contains amylase)
• 4 cups Ice‑Cold Water (for diluting after straining)
• 0.25 tsp Sea Salt (pinch, enhances flavor)
• 3 g Soy Lecithin (granular, neutral flavor)
• 23 g Canola Oil (light, neutral oil; about 1½ tbsp)
• 1 g Xanthan Gum (≈¼ tsp, helps stabilize emulsion)
• 0.5 tsp Baking Powder (≈¼ tsp, aids frothing)
• pinch Sea Salt (extra) (final seasoning after blending)

Instructions

1. Measure and Combine Oats, Water, and Enzyme

   Weigh 100 g rolled oats and place them in a small saucepan with 2 cups cold water. Add the two digestive‑enzyme tablets, stir until fully dissolved.

   Time: PT5M

2. Heat to Enzyme‑Optimal Temperature

   Place the saucepan over low heat and warm the mixture to 145°F (62°C), stirring gently.

   Time: PT5M

   Temperature: 145°F

3. Enzyme Incubation

   Turn off the heat, cover the saucepan, and let the mixture sit for 30 minutes so the amylase can break down the starches.

   Time: PT30M

4. Strain the Oat‑Enzyme Liquid

   Place a nut milk bag over a large bowl and pour the mixture through, squeezing the bag to extract as much liquid as possible.

   Time: PT5M

5. Dilute with Ice‑Cold Water and Blend with Salt

   Add 4 cups ice‑cold water to the strained liquid, a pinch of sea salt, and blend on high for about 25 seconds until frothy.

   Time: PT2M

6. Second Strain

   Run the blended mixture through a clean nut milk bag, collecting the smooth oat milk in a bowl.

   Time: PT3M

7. Add Soy Lecithin

   Return about 2 cups of the oat milk to the blender, add 3 g soy lecithin, and blend on low for 1 minute to dissolve.

   Time: PT1M

8. Emulsify Oil and Thicken

   With the blender on low speed, slowly drizzle 23 g neutral oil (canola) into the mixture, then add 1 g xanthan gum and blend until fully incorporated and the mixture thickens.

   Time: PT3M

9. Add Baking Powder and Finish Emulsion

   Add ½ tsp baking powder, blend briefly, then pour in the remaining oat milk and blend on medium speed until smooth and creamy.

   Time: PT2M

10. Final Seasoning and Storage

    Taste and add a pinch more sea salt if needed. Transfer the oat milk to a sealed bottle and refrigerate.

    Time: PT2M

Nutrition Facts

Calories

60

Protein

1 g

Carbohydrates

6 g

Fat

3 g

Fiber

1 g