Learn how to make oat milk at home with this easy recipe! Have a creamy, smooth, perfect dairy alternative with no special ingredients.
Raise your hand if you’re currently obsessed with oat milk! *raises hand.*
It seems to be the new “it” milk option that’s popping up everywhere, so I know I can’t be the only one. I mean, rumor has it even Starbucks has an oat milk option now, so I think it’s here to stay.
Normally, I’m not one to go through the effort of making milks, but here’s the deal. Oat milk is so easy and so affordable to make that it almost seems wasteful to go to the store and buy it.
Ready to give it a try? Let’s go.
Homemade Oat Milk Recipe
Like I said above, I’m not the person who makes milk. I considered making almond milk once. Then, I looked at the recipe, realized I had to let the almonds soak, and needed something called nut bags and I was out.
So, until I heard word of how easy oat milk was, I never even considered it.
Hear me when I say this: Oat milk really does only take 5 minutes, and no special equipment.
All you’ll need is a blender and a fine mesh strainer. No nut bags required.
Ingredients
- 1 c whole rolled oats (don’t buy the quick oats)
- 3 c filtered water
- 2 tbs agave syrup (or maple)
- 1 tbs extra light olive oil (optional)
- 2 tsp vanilla extract
You’ll also want a good blender, a fine mesh strainer, and something to store your milk in (I use mason jars).
Directions
There are two things to keep in mind when making oat milk. First, you don’t want to over-blend your oats so you don’t get a weird texture. Second, you don’t want to squeeze and press the oats. This allows smaller grains to get through the strainer into the milk. Just strain it like you’d strain pasta and discard everything on top.
So, with that said, the process is really easy:
- Blend the oats, vanilla, sweetener, oil and water for about 30-40 seconds, until the liquid looks creamy and white.
- Strain your milk with a fine mesh strainer and discard anything left on top. (It’s totally normal for some liquid to be stuck in the oat mush up there. That’s okay! Discard it, too)
- Strain again. For a really smooth texture, I get the best results from straining my milk a second time. I know a lot of people don’t strain it a second time, but I can tell you every single time, I end up with more pulp on the second strain, and I’d rather that not be in my milk.
- Refrigerate in a container with a lid (I use mason jars) for up to 5 days.
Note: as this milk sits in the fridge, some separation will occur. It’s not necessary to mix it back up, as the part you really want to drink is the creamy top part.
How to Use Oat Milk
You can use this milk in the same way as any other milk or milk alternative. Personally, I love using it in homemade lattes and smoothies. My kids love it over cereal or oatmeal.
It does have a very oat-y flavor, which I consider the only downfall. I wouldn’t use it in a recipe for a savory dish (like alfredo), but for your sweeter meals, this is a great dairy free milk option!
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