Make your own homemade Oat Milk in less than 20 minutes from start to finish. My oat milk recipe is so quick and easy. I love that it's also nut-free, low in fat, and really budget friendly!
Two words : Oat Milk. This homemade oat milk recipe is a game-changer.
You've all heard of, and no doubt use all kinds of plant-based milks, like cashew milk and almond milk, but did you know that you can make your own milk from oats?
Jump to:
Oat milk benefits
Reasons I'm loving this oat milk recipe:
- It's very low in calories and virtually fat free
- It's totally cholesterol free
- It's perfect for people who want to avoid dairy but are allergic to nuts
- Children tend to prefer it over other plant-based milks because it's so neutral and creamy with a natural slight sweetness
- It's really quick and easy to make
- It's easy to blend even if you don't have a very powerful blender
- Vegan, dairy-free, soy-free, nut-free and gluten-free if you use certified gluten-free oats
- Naturally thick and creamy
- Oats are very sustainable to grow so a very eco-friendly choice
- Oats are nutritious. See this article for details about their nutritional value and health benefits.
- Great in tea and coffee and does not curdle
What is oat milk?
Oat Milk is a popular dairy-free milk and is what happens when you soak oats in water, blend the mixture, and then strain it. The resulting milk-water is smooth, creamy, very slightly sweet and has a fuller texture than a lot of other plant-based milks. It's also happens to be really budget friendly to make because oats are very inexpensive.
Nut-based milks can get pretty expensive to make and buy, but this is oat milk recipe is ridiculously cheap to make. That's why I tend to use it in most recipes that call for milk, like cakes, muffins, pancakes etc.
A lot of vegan milks are nut-based and they take a little while to make because you have to soak the nuts for at least a few hours or overnight before you start. Oat Milk is different. You only need to soak the oats for about 15 minutes. Then you can jump right in and make it. You're talking 20 minutes tops from start to finish.
The number of times this Oat Milk recipe has saved me when I have been about to make something and realized I have no milk in the fridge is unbelievable.
We all do that from time to time, right? But as long as you have some rolled oats in the pantry, you are never more than 20 minutes away from having some homemade plant-based milk.
About to make some Vegan Banana Pancakes and realize you're out of milk? No worries! Make some homemade Oat milk!
Ingredient & equipment notes
This Oat Milk recipe is very quick and easy to make. Here is what you need:
- oats
- water
- optional add-ins such as a date, a pinch of salt and some vanilla
- a sieve or nut milk bag (I only use a sieve)
- a blender
How to make oat milk
(For detailed measurements and instructions, see the printable recipe card).
And this is how it's you make it in just a few easy steps:
Step 1: Soak the oats but not for long (nothing about this process is long!)
Step 2: Rinse the oats well
Step 3: Add the soaked oats to a blender with the other ingredients and blend until smooth
Step 4: Strain through a sieve, nut milk bag or cheese cloth and decant into a bottle/container of choice and refrigerate.
Success tips
- I recommend straining this Oat Milk at least twice. Three times is best if you have time.
- Adjust the thickness/thinness of the milk by increasing or reducing the water used when you blend it. You can make it exactly how you like it. When made really thick and creamy it's very like store-bought creamer.
- Don't over-blend. This is particularly of note if you have a high powered blender like a Blendtec or Vitamix because they are so powerful and produce quite a lot of heat. The heat can cause the milk to turn slimy.
- Some separation will occur during storage. That is normal with homemade milk because there are no emulsifiers added like in store-bought plant-based milk. Simply shake well before using.
- This milk works really well when added to hot drinks but do not try heating it independently with a steam wand or any other method, for instance when making lattes, hot chocolate etc. When heated it becomes very thick, very quickly and ends up unsuitable for use in drinks.
- My oat milk recipe can easily be adjusted to make smaller or larger amounts to suit your usage.
- If you are making the milk for use in savoury recipes, don't add the optional vanilla and date.
How to avoid slimy oat milk
My top tips for avoiding slimy oat milk are:
- Use cold water when soaking and blending. Heat is more likely to make it slimy. Think about what happens when you make oatmeal as it warms up.
- Do not over-blend. High-speed blenders produce heat as their motor runs and warm the liquid as it blends.
- Strain at least twice.
- Let the milk run freely through the sieve or nut milk bag. Don't squeeze it. By squeezing you will release more starch which is what makes the milk slimy.
Ways to adapt this recipe
- Add ¼ to ½ a teaspoon of ground cinnamon or pumpkin spice along with the date and vanilla when blending
- Add some cocoa powder or cacao (about 2 tablespoons should be about right) along with the optional dates and vanilla to make chocolate milk
- Use coffee instead of water to make the oat milk and add 2 tablespoons of cocoa powder to make a mocha flavour milk
- Add some fresh or frozen berries when blending to make a delicious fruity milk
- Add 1 teaspoon of turmeric, ¼ teaspoon ground ginger, ¼ teaspoon of cinnamon and a pinch of black pepper, plus a couple of dates or a dash of maple syrup for sweetness
- Use cold chai tea instead of water to make the milk, and add a dash of maple syrup or a couple of dates to sweeten
How to use oat milk
Homemade oat milk is perfect for using in baked goods, smoothies, on cold cereals like vegan granola for breakfast and for making overnight oats, Bircher Muesli or cold drinks like shakes.
I don't recommend you use oat milk for making hot sauces or drinks like lattes or hot chocolate because as it heats up it thickens a lot and could become a little slimy. You can however add a dash of it to tea and coffee made with water.
What to do with oat milk pulp
When you make this oat milk recipe you will be left with some oat pulp. There are a few ways you can use it:
- Make my oat pulp chocolate chip oatmeal cookies
- Add to smoothies
- Add to oatmeal
- Use a dehydrator or spread out thinly on a baking tray and bake in a low oven until completely dry then use in granola recipes or blend up into flour
- compost it
Recipe FAQs
I get asked these questions about making my oat milk recipe a lot, so thought it would be useful to have them all in one place:
Oats become slimy when they get wet. By discarding the soaking water and rinsing them well before making the milk, you wash off the slime. If you do not discard the water and rinse the oats well then your milk will be slimy. I use the discarded water to water my plants.
Oat milk will last for 3 - 4 days in the fridge.
This is completely normal. Because it is homemade it doesn't contain emulsifiers like storebought oat milk. Simply give it a good shake before serving.
You can use certified gluten-free oats if you need your oat milk to be gluten-free. If you are sensitive to even gluten-free oats then I don't recommend you make this beverage.
Want more great vegan dairy alternatives?
For more great vegan dairy alternatives, check out these very popular reader favourite recipes:
📖 Recipe
Oat Milk Recipe
Author:
Ingredients
- 1 cup / 90 g rolled oats , see recipe notes if you only have steel cut oats
- 4 cups / 960 mls cold water , plus extra for soaking
- 1 - 2 medjool dates , (optional for sweetness)
- 1 teaspoon vanilla extract , (optional)
- 1 small pinch salt , (optional)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add the oats to a large bowl or jug and cover with cold water. Leave to soak for 15 minutes then drain them through a sieve over a sink and either discard the soaking water or catch it in a container and use it to water your plants.
- Rinse the oats very well under cold running water then add them to a blender with the optional vanilla, dates and salt.
- Cover with around 3 cups / 720 mls cold water then blend until you can't see the oats anymore. In a high powered blender it shouldn't take more than 20 to 30 seconds. Don't blend it for too long as the heat from the blender can make the milk thicken or turn a little slimy.
- Check the thickness. It will likely be quite thick like cream consistency. Add enough extra water to get it to the thickness that you like and give it a quick pulse in between additions. If you are using it as a coffee creamer then it's nice left pretty thick. For other things it's better thinner.
- Strain the milk 2 or 3 times through a sieve. You can use a nut milk bag if you have one but it isn't necessary. If you use a nut milk bag straining once will be sufficient. Once strained pour into a bottle or jar and keep refrigerated.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Neely says
Can’t wait to try the recipe! Have you tried frothing it? Curious if it works!
Thanks!
A Virtual Vegan says
I have tried frothing it, but to be absolutely honest with you I have a really good espresso machine with a great wand but am TERRIBLE at frothing. I have no idea why but I just can't do it properly no matter what the milk. I just don't have the technique and it takes ages. When I tried it with this oat milk it seemed ok at first but because it took me so long it ended up getting too hot and turning into something I can only describe as custard. Not what you'd be wanting in your coffee! If you are good at frothing you might have better luck, but if you are anything but super quick it will get really, really thick and horrible.
Theresa Ron says
Really excited to try this recipe. I just recently heard about oat milk...but I wanted to know if I could substitute steel cut oats instead?
A Virtual Vegan says
You can use steel cut oats. Just soak them for a little longer. About 30 - 40 minutes should do it.
Xcindy says
I can't wait to try this! I can no longer drink milk or use any dairy without servere discomfort. But I can't substitute nut milks because I also have nut allergies.
Susan Parrigan says
You mentioned that if heated, it will become custard like. Have you ever tried to make a custard dessert with it?
A Virtual Vegan says
No but it will happen eventually. I've take a couple months off my blog to write a cookbook. As soon as it's done, custard is on my list of to-dos!
Molly says
Can you use a food processor instead of a blender? It’s all I have :(
A Virtual Vegan says
I've never tried but I can't see why not. I would imagine it will be fine, but you will end up straining a lot more oaty bits out of it out because they won't be blended up quite as well. You also might not need quite as much water as you will be straining out more oaty residue.
Suzanne Wynn says
Hi. Thanks for this. Does your nutrition info include dates? Thanks!
A Virtual Vegan says
Yes it does include dates. The nutritional info for this recipe isn't very accurate I'm afraid though because I can only calculate it with everything that goes in. Lots gets strained out at the end with this milk and there is no way for me to calculate that and reduce the numbers.
LSH says
I accidentally bought quick oats. Can I use them?
A Virtual Vegan says
You can. It wont make any difference.
Dana Pehrson says
Thank you so much for the recipe, especially about the part of rinsing the oats. I did add 2 tablespoons of maple syrup and after two screenings it is delicious!
A Virtual Vegan says
You're welcome Dana. I'm so glad you are enjoying it!
Sean says
Would it be okay if I don't strain it after?
A Virtual Vegan says
A lot of oaty remnants get strained out, even when you use a high powered blender. Personally I wouldn't want to drink it like that, but if you don't mind then go for it. Maybe try it and see what you think then strain after if you want to. If it's waste you are concerned about, you can add the pulp to smoothies, dry it on low in the oven and add to homemade granola, or you can make these cookies with it: https://avirtualvegan.com/chocolate-chip-oatmeal-cookies/
Zz says
Wonderful!! I reccommend rinsing your strainer as you strain the oatmilk to get the best possible consistency.
emma says
are the nutrition facts including the optional ingredients like the dates?
A Virtual Vegan says
Yes it includes the 2 optional dates. It is just a guide though, especially with this recipe, because it gets strained after you make it so you don't end up consuming absolutely everything that goes in. It's probably a lot less calories than I calculated by the time you deduct that!
Cheyanne Kester says
Hi, I just made the milk, but it doesn't taste all that good. I'm going for a more sweet, kind of like sweetened almond milk, taste. How would you recommend I do this?
A Virtual Vegan says
Just add extra dates or some maple syrup to make it sweeter.
Annie says
Just made some and it came out great! Thank you for the recipe.
Susan says
Have you ever tried making oat milk yogurt? Please post your recipe if you have.
A Virtual Vegan says
I haven't. I haven't tried making yogurt at all actually but you have just give me the best idea. I'm busy writing and creating recipes for my cookbook at the moment but I've added yogurt to my list of to-do's for when I've finished!
Karen Joslin says
Susan, I've made yogurt using half oat milk and half coconut milk. It's tasty, but thickening is an issue. I've gotten it to thicken using Pomona's pectin, however, it begins thinning out as soon as you put it in a bowl. (Sort of like how ice cream melts in a bowl.) I just made a batch of this oat milk to try making yogurt with half soy milk instead of half coconut milk. Soy milk thickens really well because of the protein content, so I'm hoping a soy-oat combo will work well. (I've tried using all soy milk, but I don't like the taste.)
J says
How much would this end up costing approx.?
A Virtual Vegan says
I have no idea. I don't calculate cost when I create my recipes. There is no point because the cost of ingredients vary so much depending where you live.