I have good news if you’re wondering how to make Oat Milk at home; it only requires two ingredients, basic kitchen equipment, and 5 minutes of your time!
Making Oat Milk is straightforward, and the results are impressive: plant-based milk that is delicious, creamy, versatile, easy, and inexpensive to prepare.
HOW TO MAKE OAT MILK
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
During my Forks Over Knives Ultimate Cooking Course, I learned how to make several plant-based milk varieties last year. And I’ve been adapting and testing variations in ingredients and flavors. And without a doubt, this Oat Milk is one of my favorites.
It also has the benefit of being allergen-free and an excellent choice for people with dietary restrictions.
Nowadays, we have many plant-based milk options in grocery stores, and mainly, Oat Milk is a popular option. That is great; however, if you are trying to reduce or minimize processed food, it’s good to prepare your milk at home, avoiding added oils, thickeners, and other additives.
I will share the basic recipe with you, which is versatile and easy, and then add-in options to create a sweetened and creamier version.
Additionally, you can combine the basic recipe and all the suggested add-ins and create the best homemade Oat Milk ever. That is the way I prepare it most of the time.
INGREDIENTS
For the basic recipe (unsweetened and plain), you’ll need:
- Rolled oats: I suggest buying organic if possible (to avoid the impact of herbicide on your health) and Certified Gluten-Free if you need to.
- Cold water: one of the causes of slimy oat milk is heat, so cold water is a great way to reduce the heat caused by the blending process. You can add some ice cubes as well.
- A pinch of Sea Salt (optional) helps enhance the flavor.
Sweetened version
Use the basic ingredients plus:
- Soaked Medjool date: pitted (or maple syrup or date paste).
- Vanilla extract: this ingredient helps to enhance the sweetness of the milk.
Creamier version
Use the basic ingredients plus:
- Soaked cashews: cashews make everything creamier. You could also use some almonds.
- Extra cold water: we are adding more water since the cashews will make the milk thicker (skip the water if you like the extra creamier consistency).
DIRECTIONS WITH PICTURES
It’s time to learn how to make Oat Milk; it cannot be easier.
In terms of equipment, you’ll need a regular blender, a Nut milk bag (or cheesecloth or fine mesh strainer), a large bowl or pitcher, and some sealable containers for storage in the fridge.
The first step is to blend all the ingredients in a blender for 30 or 40 sec at the most. Increasing the time for blending could make the milk slimy.
The second step is to pour the oat mixture through a nut milk bag to separate the liquid from the residue. I prefer to do this procedure twice to remove all the pulp.
At this point, the Oat Milk is ready. Enjoy it immediately, or you can pour it into a glass jar or some sealable container and keep it in the fridge for five days.
HELPFUL TIPS
Keep these few tips in mind when preparing and enjoying this homemade Oat Milk:
- To prevent slimy Oat Milk,
- Use cold water and some ice cubes while blending.Avoid over-blending (30 to 40 seconds is enough to prepare the milk)
- Some people prefer to soak the oats before, but at least in my experience, this always causes slimy oat milk. I don’t soak the oats.
- Use Old Fashioned rolled oats. These are the best options to obtain the right consistency and texture.
- Be gentle; don’t over-squeeze when you’re straining and squeezing the nut milk bag. Don’t worry if you can’t squeeze all the liquid from the bag.
- Don’t heat it. Just pour it into the hot drink.
- Save the ingredients’ residue for other recipes: You can use them in oatmeal, as a binder in veggie burgers, to make cookies, thicken soups or stews, and more.
- The milk will separate in the fridge. Before using, please give it a good stir or shake, and you are good to go.
- Enjoy it cold; it’s not suitable for heat since it’ll thicken. It’s great for drinking, adding to oatmeal, coffee or tea, smoothies, and baking.
- You can make the milk by adding other flavors like chocolate (with cocoa powder) or berries (adding frozen berries of your choice)
What you’ll love about this recipe? Well, it’s:
- Simple and easy!
- Inexpensive and versatile.
- Delicious and highly customizable.
- Great for kids.
Let’s prepare this homemade Oat Milk!
WATCH THE STEP-BY-STEP VIDEO!
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RECIPE AND INSTRUCTIONS
HOW TO MAKE OAT MILK
Equipment
- Blender
- mixing bowl
- Nut milk bag
Ingredients
Unsweetened oat milk (basic recipe):
- 1 cup Old Fashion Rolled Oats gluten-free certified if needed.
- 3 cups cold water you can add 4 or more if you like the milk less thick.
- 1 pinch sea salt optional.
Optional (Add these extras if you want sweetened oat milk)
- 1 medjool date pitted (or 1 tbsp maple syrup, or 1 tbsp date paste).
- 1/2 tsp vanilla extract
Optional (Add these extras if you want creamier oat milk)
- ¼ cup cashews
- ½ cup cold water Extra to the 3 cups of basic reciepe. 3 ½ cups total.
Instructions
For the unsweetened Oat Milk (basic recipe):
- Add all the ingredients (you can also add some ice cubes to make sure the water stays cold) to a blender. Blend for about 30 seconds and avoid over-blending since this could make the milk slimy.
- Prepare a large mixing bowl or pitcher with a nut milk bag, a thin towel, or a fine-mesh strainer over.
- Pour the mixture through to separate the liquid from the ingredients’ residue*. If using a nut milk bag or a thin towel, twist it gently to squeeze out the remaining milk. Don’t over squeeze since this could result in slimy oat milk.
- Pour the oat milk back into the blender, and repeat step 3. This extra strain helps us to make sure we are removing all residue left.
- Transfer to a sealed container and store in the fridge** for up to 5 days.
For the sweetened oat milk:
- If you use a whole Medjool date as a natural sweetener, soak the date in hot water for 15 minutes before blending to make blending easier. Drain it and follow the same steps as the basic recipe.
For the creamier oat milk:
- Before blending, soak the cashews in hot water for 15-30 minutes to make them easier to blend. Drain them and follow the same steps as the basic recipe.
Notes
- * Save the ingredients’ residue for other recipes: You can use them in oatmeal, as a binder in veggie burgers, to make cookies, to thicken soups or stews, and more.
- **The milk will separate in the fridge. Before using, please give it a good stir or shake, and you are good to go.
- Enjoy it cold, not suitable for heat, since it’ll thicken. It’s great for drinking, adding to oatmeal, coffee or tea, smoothies, and baking.
- You can make the milk by adding other flavors like chocolate (with cocoa powder) or berries (adding frozen berries of your choice)
- Total time doesn’t include soaking time if you’re using the add-ins.
WAYS TO ENJOY OAT MILK
Enjoy it cold. It’s not suitable for heating since it’ll thicken.
It’s great for drinking, adding to oatmeal, granola, coffee or tea, smoothies, and baking goods.
And if you’re hungry for more Oat recipes, try these ones:
- Carrot Oatmeal Pancakes.
- Banana Oatmeal Cookies.
- Vegan Banana and Oat slices.
- Vegan Apple Crips.
- Easy Coconut Oatmeal Balls.
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