by Sarah Waldman
- 1 cup steel-cut oats
- 3 cups water plus more for overnight soaking
- sea salt
- liquid sweetener (honey, agave, maple syrup), optional
Place the oats in a bowl and cover with water. Let the oats soak overnight and then drain, discarding the soaking water. Using a blender, puree the soaked oats with 3 cups of fresh water until smooth, about 2 minutes. Pass the mixture through 3 to 4 layers of cheesecloth or through a nut milk bag. Season oat milk with a pinch of sea salt and liquid sweetener to taste.
Yield: 5 cups