Oat-chata from OATrageous Oatmeals

gluten-free, soy-free, oil-free Horchata is a traditional Mexican beverage made with homemade rice milk, cinnamon and sweeteners. I’ve taken liberties with it here by adding in oats and almonds. It’s amazing served over ice and is the perfect drink for a hot summer day. I have to admit that I went through my first batch in a day—it is just that good. Consider yourself warned. Maybe go ahead and make a double batch.
Servings 4 cups/946 ml
Calories 108kcal
Author Kathy Hester


  • 4 cups 946 ml water, divided
  • 1/2 cup 40 g steel-cut oats
  • 1/4 cup 27 g skinned almonds, whole or slivered
  • 1/4 cup 46 g long grain brown rice
  • 2 whole cinnamon sticks
  • 1 tablespoon 15 ml agave nectar
  • 1 teaspoon vanilla
  • 3 ?8 teaspoon stevia


  • Put 2 cups (473 ml) of the water in a 4-cup (946-ml) sealable glass container along with the oats, almonds, rice and cinnamon. Soak overnight or between 8 to 24 hours.
  • Once the soaking time is up, remove the cinnamon sticks and pour the mixture into a blender.
  • Blend for 1 to 2 minutes or until most of the particles have broken down.
  • Strain through a small mesh strainer into a bowl with a pour spout.
  • Rinse the blender and strainer.
  • Strain the mixture a second time into the blender.
  • Add the other 2 cups (473 ml) of the water, agave, vanilla and stevia and blend well.
  • Store leftovers in the fridge. Serve over ice.


I used my favorite sweetener combination and encourage you to do the same. Just blend the
milk with a touch of your sweetener, then taste and add more if necessary.
**For zero waste in this recipe, save the pulp you strain out of this milk and cook
it with about 1 to 2 cups (235 to 475 ml) of water over medium heat until the rice
particles become soft. I like to eat it as a breakfast with a little sweetener – yum!


Calories: 108kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Sodium: 10mg | Fiber: 3g | Sugar: 4g