Ready to learn how to make oat milk? It's creamy, healthy, and made with 4 ingredients in just 15 minutes. It tastes so good!
Here you'll learn how to make oat milk, one of the most popular kinds of plant-based milk. It's light, tasty, and lactose-free, but it's hard to find store-bought oat milk that is not full of sugar and chemicals.
By making it at home, you'll make sure that your drink contains only natural and healthy ingredients, and it'll also be much more affordable! Besides, it's a great way to start switching from dairy milk to plant-based milk.
To make this homemade oat milk you only need 5 simple and easy to get ingredients and it's ready in just 15 minutes, which is awesome.
It's perfect to make plenty of other recipes and you can enjoy it plain or sweetened. Whether you drink it hot or cold, this healthy, soft, and delicious oat milk needs to be a must in your meals!
How to make oat milk - Step by step
- Soak the oats in water for at least 30 minutes.
- Drain the oats and rinse them.
- Add the oats, 4 cups of clean water (1 liter) and all the remaining ingredients to a blender (photo 1) and blend until smooth (photo 2).
- Strain the milk using a cheesecloth, a strainer, a napkin or a nut milk bag (photos 3 and 4).
- Serve your oat milk hot or cold.
Pro tips
- You can use 1-2 Medjool dates (double the quantity if they are Deglet Nour) or any other sweetener if you like your milk sweet.
- I usually make unsweetened oat milk so I can use it to make savory and sweet recipes.
- Salt is optional, but it enhances the flavor.
- To make the milk, use just 3 cups of water (750 ml), try it and then add more water until you get the taste and thickness you're looking for.
- Oat milk goes well with everything. Drink it plain, sweetened, with cocoa, or even add it to your coffee or tea to make a healthy and delicious hot beverage for the cold winter days!
- Use the leftover oat pulp to bake spectacular vegan donuts, vegan oatmeal cookies or even make energy balls or truffles. You can also add it to your smoothies to incorporate more fiber into your diet.
What is oat milk?
Oat milk is a beverage made from oats and water. It is 100% plant-based and dairy-free, and it works as a great substitute for cow's milk.
Is oat milk good for you?
Yes, it is! Especially if you make it at home, that way you can make sure to only use whole and healthy ingredients and avoid artificial additives and preservatives. Besides, it will not raise your cholesterol levels.
Is oat milk gluten-free?
Oats are naturally gluten-free, but they sometimes can be contaminated with gluten. So if you have gluten sensitivity or suffer from gluten intolerance, remember to buy certified gluten-free oats to make this recipe.
Looking for more plant milk recipes?
Did you make this oat milk recipe?
Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I'd love to see what you cook!
Love it? Leave a rating!
How To Make Oat Milk
Ingredients
- 1 cup oats
- 3-4 cups water, I make my oat milk using 4 cups or 1 liter
- 1 teaspoon vanilla extract, optional
- 1-2 tablespoon maple syrup or 1-2 Medjool dates, optional
- A pinch of salt, optional
Instructions
- Soak the oats in water for at least 30 minutes. I usually soak them overnight, but that’s not necessary.
- Drain the oats and rinse them. Discard the soaking water.
- Add the oats, 3 to 4 cups of clean water (750 ml-1 liter) and all the remaining ingredients to a blender and blend until smooth. Add more or less water depending on how thick you like your oat milk.
- Strain the oat milk using a cheesecloth, a strainer, a napkin or a nut milk bag.
- Store it in an airtight container in the fridge for up to 5 days.
Notes
- You can use 1-2 Medjool dates (double the quantity if they are Deglet Nour) or any other sweetener if you like your milk sweet.
- I usually make unsweetened oat milk so I can use it to make savory and sweet recipes.
- Salt is optional, but it enhances the flavor.
- To make this oat milk, use 3 cups of water (750 ml), try it and then add more water until you get the taste and thickness you’re looking for.
- Use the pulp to bake spectacular vegan donuts, vegan oatmeal cookies, or even make energy balls or truffles. You can also add it to your smoothies to incorporate more fiber into your diet.
Nutrition
Update Notes: This post was originally published in March of 2020, but was republished with new photos, step-by-step instructions, and tips in February of 2022.
Diana Martin says
I liked the consistency but there was a slightly bitter aftertaste that I tasted that no one else was mentioning. I only soaked it for 45 minutes, so maybe a few hours is better. I wound up using 3 2/3 cup water to dilute the slight bitterness and I added 5 teaspoons agave syrup and 1/4 tsp vanilla. The soaking helps remove the outer husk where I think more of that bitterness originates. The initial water you strain off is more bitter too, though the main reason is to soften the oats and keep the texture creamier, instead of grainy. That was my experience, anyway.
Iosune says
Hi Diana! Thank you so much for your comment 🙂
Honoria says
I made the Oat Milk today and it was so quick and easy!
I made it with a Vitamix Blender and when I got done blending their wasn't anything to "strain." I used 3 cups of water and the milk turned out a littler thicker than dairy milk. It also tasted pretty Oatmeally but I'm fine with that as I'll use it in smoothies and with cereal. Thank you for sharing all your yummy wisdom!
Diana Martin says
It doesn't LOOK like there is anything to strain but there actually is if you go ahead and pour it into a nut milk bag. It was only about 1/2 cup of "mash" but it's there.
Iosune says
Hi Diana! Yes, I prefer to strain my milk, but it's optional 🙂
Iosune says
Hi Honoria! Sounds so good 🙂 You're so welcome!
Jim Cool says
What's the science behind presoaking the oats?
Diana Martin says
After making it, I discovered most of the natural bitterness is on the outside husk. You want to dump that. Even when I made it with 3 cups it was thick (creamy looking) but it was too bitter for me. I upped it to 4 cups and still used 4 teaspoons of agave syrup and just a few drops (1/4 teaspoon or less) of vanilla. And I wasn't going after "sweet" but just the natural sweetness in cow's milk.
Iosune says
Hi Diana! Thank you so much for your comment 🙂
Iosune says
Hi Jim! They're easier to digest, but it's up to you 🙂
Cara says
This oat milk is simple and ok but it just isn't quite the same as shop bought. I've tried a number of different recipes. I read that commercial oat milk uses enzymes to break the starch down first. Has anyone tried this? Would it be the same enzymes as used in wine making?
Iosune says
Hi Cara! I'm so sorry, but I can't help you. Store-bought is usually made with fewer oats and more water, you could try 🙂
Alan Jolly says
Cheap, easy, tastes great but what is it missing in terms of added vitamins, minerals, calcium etc compared to store bought oat milk?
Iosune says
Hi Alan! I always buy oat milk made with only oats and water, so it's pretty much the same 🙂 You can get all the nutrients you need from a healthy and balanced diet. Have a nice day!
Sarah says
So easy and worked a treat. Thank you
Iosune says
Hi Sarah! You're so welcome 🙂 I'm glad you enjoyed it!
Vaishnavi says
But what do I do with the leftover oat solids on my cheese cloth ?
Iosune says
Hi Vaishnavi! You can discard them, compost them or make other recipes like burgers, smoothies, soups, cookies, etc.
Anne says
Hello, just wondering why you need to discard the soaking water? Thanks
Iosune says
Hi Anne! I discard it to get a better texture, but it's up to you 🙂
Diana Martin says
It's pretty bitter. I don't think it has any redeeming qualities.
Iosune says
Hi Diana! Yes, it's quite bitter 🙂
Betty Ann Rollo says
Why do I have to drain and rinse before blending?
Iosune says
Hi Betty! To get a better consistency 🙂
Diana Martin says
also because the outer husk is where the most bitterness is.
Iosune says
Hi Diana! Thanks a lot for your comment 🙂
Leah says
Thank you for this post. What does the calcium carbonate do in the store bought ones as from the pics it looks like you can get a decent milk without it?
Iosune says
Hi Leah! You can get a decent milk without it, this milk is so good 🙂
Trevor H. says
Calcium carbonate is included in commercial vegan "milks" because they lack the calcium of cow's milk, so feeding children and others with a high calcium requirement predominantly on veggie milks, (so called), could lead to a calcium deficiency. Adult RDI is 1000mg calcium a day, over 50s RDI is 1200 mg, and children, RDI is 1300 mg.
I enjoy these veggie products, but some nutritionists suggest use of the term "milk" for oat, coconut and other nut derived dairy substitutes could lead to calcium and vitamin D deficiencies, unless compensatory dietary sources or supplements are included in the diet. I've had B vitamin group, and B12, clinical deficiency, and am wiser now.
Lucy says
I'm so sorry haha I didn't read the other comments!
Iosune says
Hi Lucy! No problem 🙂
Lucy says
Is there anything that can be made with the leftover strained oats? Biscuits or energy bites?
Iosune says
Hi Lucy! I usually add the pulp to my smoothies, but you can make cookies, balls, burger patties, etc.
Joe says
Straining off the water from the soaked oats will remove some of the phyllic acid which is an important anti-oxidant. I only use these veg based milks on cereals or in cooking so never strain them, but just give a good shake before I use them, so keeping all the goodness. Different of course if you use in coffee or tea.
Iosune says
Hi Joe! Thanks for your comment 🙂