Cremiger Haferdrink (creamy oat drink)

Method

1. Blend the oats and cold water on high speed for about 1 minute, until uniformly milky with no visible oat pieces.
2. Strain through a fine cloth or nut milk bag into a jug, squeezing gently to extract as much liquid as possible.
3. Whisk in the oil, maple syrup if using, and salt.
4. Chill before serving. Shake or stir before pouring, since it separates slightly on standing.

Notes

• Use cold water throughout, never hot. Hot water breaks down more of the oats’ starch, which is what gives homemade oat milk its characteristic slimy texture; cold water keeps it smooth.
• Strain through a fine cloth, not a coarse sieve. A sieve alone lets through fine oat particles that make the drink taste gritty; a cloth or nut milk bag catches them.
• The oil is there for body and richness, not flavour; without it the drink tastes noticeably thinner and more watery.
• It keeps for 4 days in the fridge, and separating on standing is normal; a shake brings it back together.

Ingredient substitutions

• Rolled oats work better than instant oats, which can turn the drink gluier.
• Maple syrup can be any liquid sweetener, or left out entirely for an unsweetened version.
• A pinch of vanilla or a small piece of pitted date blended in adds flavour.