Necessity is the mother of more work. Ok, so I modified the original quote but let me explain why.
This lockdown means no going to the stores and relying on online ordering and curbside pickup for things we need. The problem is that just cause you order and pay for it online, it doesn’t mean the items are all going to show up in your curbside pickup.So when you run out of something, you gotta either live without it or if you’re like me, you figure out a way to “make” it at home, assuming that it is “makable”, lol.
We’ve been out of oat milk since the lockdown and so are all the stores. But I had oats. So I decided to give it a try, not knowing if it will be liked by my lactose-intolerant son who’s the only one consuming it. [He loves it so much that now I even make Indian tea for him with oat milk.]
I’m usually extremely confident in my cooking, even when I try out new recipes, lol. But I wasn’t sure about this one. For one, until now, I hadn’t even been aware of oat milk [for real, lol]. And for another, the amount of money they charge for it made me think that it had to be something really gourmet and complicated to make. I found out that’s not the case at all. [Not sure why they charge so much money for it though.]
When I made it the first time and my son said, “Wow, this is good”, I was happier than when I make complicated meals, ’cause I really didn’t expect him to like it. Anyway, here’s the recipe – simple and easy, and the energizing part of it comes from the addition of dates.
- 1 cup steel-cut oats [They are least processed & better than rolled oats which have a higher glycemic index]
- 1.5 cups water
- 2 medium-sized dates
- Soak the oats for ~15-30 minutes.
- Then wash them a few times under running water [in a handheld strainer].
- Place in blender, add the two dates, and also add 2 cups of water.
- Emulsify thoroughly.
Pour and serve/drink. [I don’t strain it so that the goodness of dates doesn’t get thrown out.]