How To Make Oat Milk

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Learn How to Make Oat Milk in six easy steps. It's easy, inexpensive and so deliciously creamy. You'll never buy store-bought again!

It's so easy to make plant milk at home and it always tastes better than store-bought, too. Besides Oat Milk, I also make homemade Chocolate Hazelnut Milk, Almond Milk, and Cashew Milk. My family loves them!

The ingredients for this Oat Milk Recipe are short, simple, and wholesome too. Plus, it takes about 15 minutes to make. You've gotta give it a try.

Ingredient Notes and Substitutions

🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

• Cold Water - it's important to use cold water to avoid the oats heating up while blending. This will prevent gummy results.
• Rolled Oats - these are the only oats that I recommend. Steel cut oats are too hard to break down, and quick oats can yield slimy results.
• Vanilla extract - this adds a subtle flavor, but it's optional
• Pure Maple Syrup - you can use agave or your favorite sweetener. You can also omit the sweetener altogether if preferred.
• Sea Salt or Himalayan Salt - You can use any salt that you prefer. Salt really brings the flavor together so try not to skip this.

How to Make Oat Milk

1. Pour cold water and oats into a high-speed blender.
2. Blend on high for only 20-30 seconds.
3. Strain the oat milk by pouring it through a nut milk bag over a large bowl.
4. Gently knead the bag to release the liquid.
5. Rinse the bag and the blender. Place the bag over the blender and pour the milk through it to double strain. Gently knead the bag to get the liquid out.
6. Add the maple syrup, vanilla, and salt to the strained milk. Blend on low speed for 5-10 seconds to combine.

Success Tips

• Don't blend for more than 30 seconds. Over blending can cause the oats to heat up and yield a gummy consistency.
• I like to double strain to get super smooth results and I use a good quality nut milk bag that is made of a fine nylon mesh. You can also use a flour sack towel or thin cotton towel to strain the milk.
• Consistency - for a creamier/thicker milk, use ½ cup less water, for thinner results, add ½ cup more water.
• Instead of squeezing the bag, gently knead it to get the liquid out or just gently squeeze. This will prevent small particles from getting through the bag.

How to Use Leftover Oat Pulp

I like to add a spoonful to my morning smoothie. I've also been meaning to try this oat pulp cookie recipe I found online. They look delicious!

You can also add some to your bath or make a face mask with it. The pulp freezes well too so you can store it until ready to use. Just thaw in the fridge overnight.

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How to Make Oat Milk

Learn How to Make Oat Milk in six easy steps. It's easy, inexpensive and so deliciously creamy. You'll never buy store-bought again!

Prep Time15 mins

Total Time15 mins

Course: Drinks

Cuisine: American

Servings: 8 people

Calories: 48kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

• ▢ 3.5 cups COLD water
• ▢ 1 cup rolled oats
• ▢ ¾ teaspoon vanilla extract
• ▢ 2-3 tablespoons pure maple syrup
• ▢ ¼ teaspoon sea salt , more to taste

Recommended Equipment

• High-Powered Blender
• Nut Milk Bag
• Large bowl

Cook ModePrevent your screen from going dark

Instructions

• Pour cold water and oats into a high-speed blender. Blend on high for only 20-30 seconds. Blending too long will cause the oats to heat up, yielding gummy results. The oats will not completely pulverize which is normal.
• Now strain the oat milk by pouring it through a nut milk bag over a large bowl (see note for alternative method). Gently knead the bag to release the liquid. Don't squeeze too hard or it could push the pulp through.
• Now rinse the nut milk bag and the blender. Place the bag over the blender and pour the oat milk through it to double strain. Gently knead the bag to get the liquid out. (* I like to double strain to get super smooth results, but you don't have to if you feel it's smooth enough)
• Now add the maple syrup, vanilla, and salt to the strained milk. Blend on low speed for 5-10 seconds to combine. Taste and add more flavoring if needed. If it tastes bland, add another pinch of salt.
• Pour into an airtight container and place it in the fridge. It'll stay fresh for 4-6 days. It will separate in the fridge which is normal. Just gently shake right before serving.

Notes

1. Nut Milk Bag - this is the bag that I use. The nylon mesh is very fine and it strains flawlessly. I cannot guarantee that a different brand will work the same.
2. Nut Milk Bag Alternative - you can use a flour sack towel or thin cotton towel to strain the milk. However, if possible, I would use a fine-mesh strainer on the first strain to get the bulk of the pulp out. This will avoid having to squeeze too hard to get the liquid out. 
3. Milk Storage - I like to store the milk in these glass bottles. The caps fit snugly and keep everything fresh. 
4. Cold Water - it's very important to use very cold water while making this recipe. This will prevent the oats from heating up in the blender and causing them to get gummy. If you don't have cold water ready, just add some ice to it and let it chill for a minute. Then strain the cubes out so you have the exact liquid amount needed. 
5. Consistency - for creamier/thicker milk, use ½ cup less water, for thinner results, add ½ cup more water. 

Nutrition

Serving: 1½ cup | Calories: 48kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 48mg | Fiber: 1g | Sugar: 3g | Calcium: 11mg | Iron: 1mg

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