Homemade Hazelnut Oat Milk
This nutty milk is wonderful in smoothies, oatmeal, granola, and pancakes. The drink will keep for about five days if chilled. If the mixture separates, simply give it a good shake.
1 cup (250 mL) hazelnuts 1 cup (250 mL) rolled oats 5 pitted dates 1 tsp (5 mL) vanilla extract
Place hazelnuts and oats in bowl, cover with water, and soak for 4 hours. Drain and rinse nuts and oats. Place dates in small bowl and soak in hot water for 30 minutes.
Place hazelnuts, oats, dates, and vanilla extract in blender along with 4 cups (1 L) water, and blend until very smooth, about 2 minutes. Let mixture rest for 15 minutes. Strain mixture into bowl through double layer of cheesecloth or fine mesh strainer. To extract as much liquid as possible, squeeze contents if using cheesecloth or press down on pulp if using strainer. Transfer to glass container and store in refrigerator.
Serves 6.
Each serving contains: 211 calories; 5 g protein; 15 g total fat (1 g sat. fat, 0 g trans fat); 18 g total carbohydrates (5 g sugars, 4 g fibre); 1 mg sodium
source: "Go Nuts", alive #372, October 2013
Homemade Hazelnut Oat Milk
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
