Homemade Oat Milk – With just a few ingredients, you can have oat milk made in just minutes there in the comfort of your own home. Easy and vegan friendly!
Making your own oat milk is simple as ever.
Oat Milk made at home has a lovely oat-y taste that is perfect to use in your coffee, cereal, or maybe even cup of tea.
Making your own oat milk at home is as simple as a few basic ingredients (including oats and water!) There you go – you have it!
Boost your homemade oat milk with a touch of sweetener, some salt or added flavoring – but the “main” ingredients are basic oats and water.
Homemade Oat Milk
To make this homemade oat milk, find the ingredients and measurements below in the recipe card (far below).
The pictures below are a step by step showcase of what is involved in the process – it’s so easy!
Add all of the ingredients to the blender and blend for 30-60 seconds.
Strain it through a nut milk bag and you have a creamy plant milk that is vegan friendly and easy to use as you please.
To Make the Best Oat Milk
Do not overland. Blend well enough and then stop. Overblending can make the oat milk a bit slimy.
Use cold water! Just as with over blending, water that is not ice cold can lead to slimy oat milk as well.
Strain with a nut milk bag. I love these nut milk bags – I have had great luck and often times strain it twice. You can also use a clean tea towel.
Avoiding heating your oat milk. Oat milk can be used in coffee or tea but I would avoid heating it on its own as it can thicken and get clumpy.
What about the Leftover Pulp?
Use the leftover pulp in recipes for muffins, pancakes or even waffles for a nutty flavor. You could even try adding to your favorite chocolate chip cookie recipe.
Homemade Oat Milk
- 1 C old fashioned oats
- 6 C cold water
- 2 Medjool dates
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- Before starting, remove the pit from the dates (if not pitted yet). Make sure your water is cold, or the milk can become slimy.
- Add all ingredients to the blender. Blend 30-60 seconds.
- Use a cheesecloth or strainer or nut milk bag and strain; you may need to strain twice. Discard the pulp if you are not open to using it for other recipes (as noted above).
- Refrigerate for up to 2 weeks.