~6 cups

Toasted oats and seeds milk

i promise making oat milk at home is not difficult.

Ingredients

1 heaping cup traditional rolled oats
⅓ cup pumpkin seed, shelled
⅛ cup whole flax seeds
ice

optional add-ins

salt
vanilla extract
liquid sweetener or dates

Instructions

Soak the flax seeds: Sift through the flax seeds and remove any discolored ones. Add the flax seeds to a jar and fill it with cold water. Put it in the fridge overnight. Alternatively, you could leave it on the counter for 4 to 6 hours, but I find that an overnight soak leads to better texture.
After the flax seeds soak, drain them into a fine-mesh sieve and rinse with cold water. The soaking process transforms flax seeds into a jellied consistency, which will help with the overall texture of the oat milk. You're not going to rinse away all of the jelly. You just want to break it up and rinse off the excess.
Toast the oats: Spread the oats out evenly onto a dry baking sheet. Place it under the broiler and check it every couple of minutes until they're a deep golden color, tossing to redistribute the oats as needed.
Add the flax and pumpkin seeds with 6 cups of very cold water to a high-speed blender. Blend for 30 to 45 seconds. Then add the toasted oats and enough ice to fill the blender to your max fill line (⅔ to 1 cup of ice). My blender holds 8 cups of liquid.
Blend one more time for 25 to 35 seconds, no more. A common complaint with homemade oat milk is that the texture is slimy. Two ways to avoid that are to blend for no more than 30 seconds and use very cold water. The blend time may vary depending on the quality of your oats. A thicker, higher-quality rolled oat can withstand slightly more time.
First Strain: Lay a fine mesh sieve over a large mason jar, pour the oat milk into the sieve, pressing on the pulp to release the liquid. Set the pulp aside in a bowl or discard.
Second Strain: Rinse the blender and sieve, then place the fine mesh sieve over the blender and pour the oat milk back into the blender. You may notice some oat 'sludge' at the bottom of the jar. You can discard that, too.
Last Strain: Rinse the fine mesh sieve one more time, then set up the jars you're using to store the oat milk in. Use a funnel if the opening of the jar is narrow. Pour the oat milk through the fine mesh sieve into your glass storage bottles.
Store in the fridge for 5 to 7 days. Shake before use.

Notes

You could line the sieve with cheesecloth to catch any particles (or use a nut milk bag, but I find that slow and tedious).

If you choose to use whole, pitted dates, add them at the beginning with the seeds. Add any salt, vanilla, or liquid sweeteners to the blender with the oats.
Since I add syrup and other sweeteners to my coffees, I choose not to add anything to my oat milk. It gives me more control over how my coffee tastes and reduces my added sugar intake.

If you need flax seeds quickly, soak them in hot water until the water reaches room temperature. Rinse in cold water.

I use about 5 oz of oat milk per 16oz glass of iced coffee.

toasted oats and seeds milk