Go Back
+ servings
front view of plant milk in a glass bottle with a jar of oats in the background.
Print

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!
Course Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people
Calories 48kcal

Ingredients

  • 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

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