Extra-Creamy Oat Milk

• 1 1/2 cups old-fashioned rolled oats
• cold water enough to cover oats
• 1 quart cold water
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup for blending
• 1 pinch salt
• 1 tablespoon maple syrup optional, for taste

1. Put oats in a large bowl and pour in enough cold water to cover oats. Let oats soak at room temperature for 10 minutes.
2. Drain oats through a fine-mesh strainer and rinse thoroughly with cold water.
3. Put oats in a blender. Add cold water, vanilla, maple syrup, and salt.
4. Secure lid tightly on blender and process on high for 1 minute, or until the mixture is entirely liquid. Some very fine oat residue may be visible, but no large flakes of oats should remain.
5. Loosely set a piece of cheesecloth over a large wide-mouthed jar and secure with a rubber band. Strain oat milk through cheesecloth into jar, squeezing the residual liquid from the oat solids.Taste and add additional maple syrup to the milk if you like.
6. Secure a lid on jar and refrigerate oat milk until cold, at least 2 hours, before serving. Oat milk will stay fresh in the refrigerator 4-5 days.

oldfashioned, cold water, water, vanilla, maple syrup, salt, maple syrup

Taken from www.yummly.com/recipe/Extra-Creamy-Oat-Milk-9073992 (may not work)