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?
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📖 Recipe
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.
Kat says
Hi, I tried this recipe using 1 cup of oats and 3 cups of water only. It has come out very thin. Any suggestions on how to make the oat milk thicker? So it is more like shop bought oat milk. Would I just change the ratio to have more oats or is there something else I could add in to thicken it up?
Thanks
Iosune Robles says
Hi Kat! You only need to add more water until you get the thickness you’re looking for 🙂
Carmen Braun says
It's great that you offer suggestions on what to do with the pulp at the end, but the recipe links don't call for pulp, just oats 🙁 it would be great if there's more information on how to modify those recipes to work well with pulp, because all that extra liquid in them must require balancing out somehow!
Iosune Robles says
Hi Carmen! You can add the pulp to those recipes!
J says
Hi what about storage where do you store the milk if you don't want to use it straight away? And how long does it last before going bad?
Iosune Robles says
Hi! You can store it in an airtight container in the fridge for up to 5 days or try to freeze it 🙂
Teyler says
Just a heads up! You mention that this oat milk can be enjoyed hot or cold. Store bought brands often have an added anti coagulant in them that stops them from thickening when heated, but homemade oat milk does not. Homemade oat milk will get thick and goopy when added to hot beverages or when used to make puddings or custards. I haven't made your exact recipe, but I make my own oat milk at home and the recipe is similar. I'd imagine that your milk probably thickens as well seeing as you only soak the oats vs heat them.
Iosune Robles says
Hi! I've heated it several times and it never thickens!
Lynne says
Hey teyler - I use it in my black spicy tea - adding it pretty soon after after pouring on boiling water and it doesn't go gloopy.
Lynne Rees says
I love it! The soaking, draining and rinsing is a good idea. I used a pinch of salt and a little bit of vanilla essence. And I mixed the leftover pulp with chopped pecans, chopped dates and maply syrup and it's currently baking in the oven. It may not be a good enough biscuit but it might crumble up for granola.
Iosune Robles says
Hi! Sounds so good 🙂
Annette says
How long does homemade oat milk last in the fridge?
Iosune Robles says
Hi Annette! You can see it in step 5 (instructions) 🙂
Raksha Patel says
Thanks, My Turns out delicious with walnut and Date.
Iosune Robles says
Sounds so good 🙂
Julia says
Hello, could you please tell me why you throw out the soaking water? I've seen other recipes that use it.
Thanks!
Iosune Robles says
Hi Julia! To get a better consistency 🙂
Tahira Akhtar says
Depends on your blender. If you don't rinse it sometimes can turn out quite slimy
Thewanderingshrew says
Thank you for sharing your method clearly and concisely, but most of all, for not having cookies or annoying pop ups. I wish there were more web pages like this in the world.
Iosune Robles says
Thanks for your kind words 🙂 Have a nice day!
Bonnie McDougall says
You didnt state which form of oats to use! Groats? Old Fashioned? Quick? Im guessing maybe groats. Cant imagine soaking n rinsing quick oats. Maybe old fashioned!
Iosune Robles says
Hi Bonnie! Feel free to use any type of oats. I’ve made this recipe using rolled and also quick oats 🙂
Liana says
Incredible recipe & thanks a lot for sharing it!
I've strained and re-processed a few times,
so actually there was no pulp left.
The denser part at the end, I used as a Cream in a Creamy Mushroom Pasta recipe and worked so well, that even though I normally do use dairy products,
I doubt I'll ever use anything else than this Oat-Milk/Cream.
It is equally good, and so much lighter to digest! I'm thrilled with it!
In fact, I finished my first batch just today, but going to prepare for the next batch, now!!
In appreciation,
Liana
Iosune Robles says
Thanks for your kind comment Liana 🙂 Have a nice day!
Ola says
Great and simple to understand recipies!! A big thank you!!
Iosune Robles says
So glad you liked it! Have a nice day 🙂
Lucy says
Thank you for this recipe! Tried it and absolutely love it! Never using shop bought again 🙂 Do you know if this is suitable to use with a milk steamer on a coffee machine? I know that some plant milks split when you steam them and wouldn't want to waste a drop of this one by mistake!
Iosune Robles says
Hi Lucy! I'm so glad you liked our oat milk recipe 🙂 I haven't tried it myself but I think it's suitable to use with a milk steamer!
Alison Peebles says
Thanks for this simple but great recipe, have been making all week. I was keen to make my own oat milk because of reports that Oatley may be contributing to deforestation and also my local council in Glasgow don't recycle tetrapak which most makes of non dairy milks come in
Iosune Robles says
Hi Alison! Homemade plant-milk is just amazing and also it's better for the environment and for the animals 🙂
Debby says
Thank you for this recipe. I have a question about the oat pulp and adding it to recipes. For your oatmeal cookie recipe would you substitute the pulp for some of the rolled oats?
Iosune Robles says
Hi Debby! You have to make oat flour with the pulp first! You can follow the same steps we follow in this recipe: https://simpleveganblog.com/coconut-flour/ 🙂
Samuel says
This recipe looks a lot easier and more promising than others I've tried in the past. Quick question though - Should I use cold, room temperature, or hot water to soak the oats for at least 30 minutes?
Thanks!
Iosune Robles says
Hi Samuel! Thanks for writing to us 🙂 I prefer to use room temperature water! Hope you like our oat milk recipe!
jim says
I don't see how many oats a person is supposed to soak. Is it 1 cup, 2 cups??
Iosune Robles says
Hi Jim! It is 1 cup oats (100 g). Hope I have helped you 🙂
Lindsay Chapman says
This looks amazing and I can’t wait to try it! I have a question about the sugar gram content. You listed it to be 31 grams in one serving. It was also mentioned in your blog that a benefit of homemade oat milk is that it has less sugar. How can this be right?
Iosune Robles says
Hi Lindsay! This has an easy explanation 🙂 Our oat milk contains only natural and healthy sweeteners. So, its sugar is more benefitial for us than the sugar from non-homemade oat milk!
Hope I have helped you! Have a nice day!
Sara says
I just made this today. I soaked the oats overnight. I rinsed for about 15 minutes and then strained with a bit milk bag. Added the water, vanilla, and maple syrup then and blended. When I was straining again to get the pulp out and separate that from the milk, it was even more slimy, and it was far from the white posted in your pictures. And now sitting in the fridge, it’s separating.
Did I do something wrong???
madeline says
oats shouldn’t be blended more than 30 seconds at a time, it starts to heat up as you blend which makes the milk slimy. make sure to soak in cold water and then blend with cold water 🙂
Amelia says
Hi Losune. You linked to a recipe for donuts as something you could use the leftovers pulp for, but the recipe does not call for leftover pulp and when folks in the comment section asked if you could use it, you said not to. Have you changed your mind on this? Since we are here, have you changed your mind about using coconut milk as the only kind of plant milk for the donuts? I'm doing super-low fat at the moment and coconut milk has a lot of fat in it so an alternative suggestion would be lovely if possible.
Iosune Robles says
Hello Amelia, you can use any type of milk for the donuts recipe but if you don't use the coconut one they won't be as fluffy as these ones.
Have a nice day!
Jen says
How long does the milk stay fresh?
Iosune says
Hi Jen! I talk about it in the recipe box 🙂
frances says
I look forward to trying this recipe. It would be good if the recipe stated that you are using rolled oats/flaked oats, not groats or oatmeal.
Iosune says
Hi Frances! Any type of oats will do. I've made this recipe using rolled and also quick oats 🙂
Carol Horne says
Why has my previous comment about phytic acid not been posted publicly? I’d have been interested in your take on it- as, I suspect, a lot of people are unaware of the issue. Information is choice...
Thanks
TFussy says
Why do you discard the first soaking water?
Thank you
Iosune says
Hi! To get a better consistency 🙂
Eric Claeyborn says
It seems like discarding the first water that was soaked with oats would be discarding nutrients. I'm looking at a lot of oat milk recipes before I decide, how I'm going to make it.
Iosune Robles says
That's perfect Eric 🙂 Have a nice day!
Denise Miceli says
I am hooked on Oatly Barista Creamer! Addicted is more like it! Is there a way to make it creamy like the Oatly Cream brand? It's the bomb!
Thanks!
Iosune says
Hi Denise! Thanks a lot 🙂 I've only made the recipe this way, sorry!
Margaret says
How do you stop it being slimy please?
Tahira Akhtar says
try soaking the oats first
Iosune says
Hi Tahira! Thanks a lot 🙂
Margaret says
thank you!!
Iosune says
Hi Margaret! Wahs the oats really well and add more water if needed 🙂
Margaret says
Thanks a lot!
Nate says
Can you just blend the oats with the soaking water? What is the reason for draining them and adding fresh water?
JAC says
It's about removing the phytic acid I believe, apparently it ends up in the soaking water and blocks or impairs absorption of important minerals, so best to discard in this recipe - apparently if soaking your oats overnight to eat for breakfast soaking in an acid medium will also solve the problem....
Iosune says
Hi Jac! Thanks for your comment 🙂
Iosune says
Hi Nate! The texture is nicer 🙂
Carole says
Hi, do you use old fashioned or quick cooking oat?
Thank you
Iosune says
Hi Carole! I've used both and both work great 🙂
Petra Sedlak says
Great recipe. Simple to make and so much cheaper than bought. Thanks.
Iosune says
Hi Petra! Thanks a lot 🙂
Laura says
Really simple to make ( if you have a blender), saves money and cuts down waste, tastes just as good as shop bought! I was getting really fed up of the plastic lids on oat milk cartons and my local recycling service in Brighton & Hove doesn't pick up tetra packs/ cartons in the communal recycling bins so I have to bag them all up and take them a mile down the road.
So pleased to have found a good recipe for oat milk and going to save the left over oats to put in bread or cake mix or as a thickened as seems a shame to waste them. Oats are so good for your health!
P.s. if your vegan I would suggest getting some vitamin B12 tablets to take as lots of oat milks add this to their milks.
Iosune says
Hi Laura! Thank you so much for your comment 🙂
Sara says
Would an immersion blender work for making oat milk?
Iosune says
Hi Sara! I haven't tried it myself, but I think it could work 🙂
Amanda says
I used an mmersion bblender today, it cream out really creamy and delicious after straining!
Amanda says
Oops sorry..it came out not cream out..typo
anna says
gonna try that recipe. maybe my kids would love that.
Iosune says
Hi Anna! Hope you enjoyed it 🙂
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 🙂
Bethan Gwilym says
I know this sounds like a silly question, but do I need to strain the milk if I'm using it to make porridge?!
Iosune says
Hi Bethan! You can do whatever you want, but I would strain it 🙂
Carl says
Can you use instant oatmeal in packets with cinnamon and spice since it's already sweetened?
Iosune says
Hi Carl! I don't understand your question... If you're asking if you can use this milk to make instant oatmeal, yes, you can 🙂
Walker says
I think Carl is asking if you can use instant oatmeal to make oat milk.
Instant oatmeal often contains milk powder, so wouldn't be vegan unless it specifically states it on the packet.
Iosune says
Hi Walker! Thanks for your comment 🙂 I've never tried it myself. I've only used rolled and quick oats and both work amazing.
Mike says
Thank you for this simple recipe. I can now enjoy this delicious and healthy beverage for a fraction of the cost of a store brand.
Iosune says
Hi Mike! You're so welcome 🙂 Have a nice day!
Bethan Jordan says
Hello! You mentioned the healthy doughnuts in this article but I can't find it on your website. Could you point me in the right direction?! Making the oat milk now, thank you!
Iosune says
Hi Bethan! This is the recipe you're looking for: https://simpleveganblog.com/vegan-gluten-free-donuts/ 🙂
Eli says
I do not use electric mixers or juicers, so used my suribachi (Japanese ceramic sesame-grater bowl) to first grind the soaked oats, and then used a whisk in a glass bowl to blend the spring water with the ground oats. It is the first time I have drunk oat milk, but the ultimate test was in a cup of coffee, and it was delicious! It is much easier than making soy milk (which I use only occasionally, as only fermented soy should be consumed regularly), so I suspect I will be making a lot of this. Thank you for your helpful informative site!
Iosune says
Hi Eli! You're so welcome 🙂 Thank YOU for your comment!
Peggy LeBoeuf says
I made your recipe and it is as easy and tasty as you indicated. I'm now approaching day 5 and wonder how I can tell if my milk is no longer good. Can you explain?
Iosune says
Hi Peggy! If it tastes, smells and looks good is okay 🙂
Maryelle says
Hi there what can I make with the remain oat after straining the milk? Any suggestion?
Iosune says
Hi Maryelle! You can add it to your smoothies, make cookies, burger patties, compost it, etc. Hope it helps!
Eli says
You could use it as a gentle facial mask for lovely soft skin.
I think it would freeze well, too, for later consumption in food or as a facial cleanser.
David says
I don't even bother straining mine. Since all I use it for is my morning cereal, I just shake and pour.
Iosune says
Hi David! It's a great idea 🙂
Scott says
Put half the strained oat's back in the blender with, 1 large very ripe banana, cinnamon, a little squeeze of agave syrup and enough of the oat milk to make a thick pancake batter, so good!
Iosune says
Hi Scott! Thanks a lot for your comment 🙂
~Carole says
Trying to cut cow and soya milk from my diet for health reasons. I make my own almond milk but am concerned about calories. Does oat milk contain less calories?
Iosune says
Hi Carole! Don't worry about calories, just eat healthy food 🙂 However 1 cup oat milk = 130 calories, approx. Hope it helps!
Louise says
Do you use the pulp for anything afterwards, would be interesting to know if I can use the "waste" in another recipe. Thank you
Iosune says
Hi Louise! You can add it to smoothies or soups to add more fiber, make veggie burgers, balls, cookies, whatever you want!