I ran out of Oatly, my current favourite store-bought oat milk, and wanted to bake another loaf of gluten-free bread. This is what I came up with.

INGREDIENTS

  • 4 ice cubes
  • cold filtered water, to 1000 ml line
  • 1 cup rolled oats, organic + gluten-free
  • 1 Tbsp maple syrup (optional)

METHOD

  1. Add ice, water, and oats to blender pitcher.
  2. Blend for 30 seconds.
  3. Allow to rest for 5 minutes.
  4. Press in batches through Aeropress. Rinse out between batches. Change filter if necessary.
  5. Stir in maple syrup after all milk is filtered.
  6. Store in fridge.