In honor of National Breastfeeding Month, I want to share this oat mylk recipe! It may help a breast/chest/body feeding people increase milk supply and you don’t have to be postpartum to try it! My Peruvian client said many people offer oat mylk after birth in Peru for this reason!
Oat mylk contains iron, vitamins and minerals. A great alternative for dairy milk!
This recipe makes 4 cups of oat mylk and if you prefer it less thick, add more water.
3 cups water
1 cup organic rolled oats or oat flakes*
1 tsp organic pure maple syrup
1 tsp organic vanilla extract
1/2 tsp salt
1. Put all the ingredients in a blender and blend until smooth.
2. Put the mylk through either a cheesecloth or strain it about 5 times to get rid of the pulp. (Don’t throw the pulp out! You can use the pulp in pancakes, oatmeal or cookies).
3. Add the mylk to a mason jar or large jug. Store in a fridge for 3-5 days!
*My fave oat flaker is the Pleasant Hill Grain KoMo FlicFloc
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