Learn how to make homemade oat milk in 5 minutes! No need to buy oat milk at the store when it’s so easy to make at home. It’s creamy, smooth, nut-free, soy-free and delicious!
The best plant milk?
Oat milk became super popular a few years ago, and for good reason. It’s creamy, smooth and delicious in cereal, coffee or for dipping vegan chocolate chip cookies in.
It’s also perfect for those with allergies, who can’t have soy, almond or cashew milk.
I’m no expert, but from what I’ve read, oat milk might be the most sustainable plant milk out there, using much less water than almond or soy milk. And it’s considerably better for the environment (and the animals) than cow’s milk!
How to make oat milk at home
While there are several great brands you can buy at the store, it’s super easy (and cheap) to make your own at home. All you need are oats, water, and optional sweetener and vanilla. You also need a fine straining nut milk bag or thin dish towel.
Find the complete recipe with measurements below.
Add the rolled oats, COLD water and optional sweetener/vanilla to a blender, high powered preferred. Using cold water will prevent the oat milk from having a slimy texture.
Blend for 30 seconds only, not more. If you blend for longer, it will warm up and your milk might be slimy. We don’t want that!
Strain the mixture through a nut milk bag or thin towel, perhaps even twice to remove nearly all of the sediment. I only strained it once using these fine nut milk bags, but if you have a different kind, you may want to do a second strain.
TIP: Don’t squeeze too hard or try to get every last bit of liquid like you would for almond milk. A gently squeeze is all that’s needed here, or you will end up with an undesirable texture. Be gentle.
How to store oat milk
I use these larger glass containers and these small milk jugs for storing all my homemade plant milks. Homemade oat milk will last for 5-6 days in the refrigerator.
It will separate in the refrigerator, just like all homemade plant milks, so just give it a shake before enjoying.
It’s possible to freeze oat milk, but it will be a little grainy once frozen. If you are going to throw it in a smoothie or bake with it, it’s probably fine.
More homemade plant milks
How to Make Oat Milk
Ingredients
- 1 cup rolled oats
- 4 cups cold water
Optional
- 2 tablespoons pure maple syrup, or more to taste
- 1/2 teaspoon pure vanilla extract
Instructions
- To a high powered blender, add the rolled oats, cold water and optional sweetener and vanilla. Blend on high for 30 seconds, not longer or your milk may become slimy.
- Gently strain the oat milk through a nut milk bag or thin towel over a large bowl. Don't squeeze too much, a gently squeeze is best. If there is still quite a bit of oat sediment in the bowl, strain it once more.
- Pour into containers and store in the refrigerator for 5-6 days. Separation is natural, so shake before using. It can also be frozen, if needed.
Notes
- Use organic rolled oats if possible, and certified gluten free if needed.
- For storage, I like these larger glass milk jugs, or sometimes I use these little glass containers as well.
- Chocolate milk: Add 3 tablespoons cocoa powder and more sweetener, to taste. So good!
- Strawberry milk: Add 1 cup of freeze dried strawberries (or 1-2 cups fresh strawberries) and increase the sweetener, to taste.
I’ve wasted so much money and runs to the store for more oat milk, then I found you Nora and you changed my world. This is delightful – even the chocolate and strawberry versions are very yummy and easy to make! Thank you 🙂
I’m so glad you are loving the oat milk! It’s always great to find ways to save! Thanks for your wonderful feedback and review!
I’ve been making almond milk in my vitamix and buying big brand oat milk!! Why I have no idea. Used the simple recipe for oat milk and I’m living the taste and the cost! No more almond milk- oat milk is so much cheaper and is great in all my recipes.
Thank you again Nora
You are welcome, Karen! I love oat milk! I’m glad you are enjoying making the milk! Thanks for sharing your fantastic feedback!
Just made this and I am SO excited! What an amazing resource. I’m so happy to be saving money and WATER by using this recipe. I can’t WAIT to try another batch with sweeteners and the like. I am storing mine in a vintage glass milk bottle, quart size, and it is perfect! Since the lid for it disappeared years ago, I wrapped a piece of recycled flexible paper around the top with some twine like I had seen in a picture and now it looks as marvelous as it tastes!
Thank you again!
Thank you Nora! I forgot to rate the recipe earlier. I loved it and even my carnivore bf did also! Love your recipes and have made many of the “keepers” in my favorite dish rotation.!
Thank you, Lori! I appreciate you taking your time to share your review!