Make your own homemade Oat Milk in less than 20 minutes from start to finish. My oat milk recipe is so quick and easy. I love that it’s also nut-free, low in fat, and super-budget friendly!
Two words : Oat Milk. This homemade oat milk recipe is a game changer.
You’ve all heard of, and no doubt use all kinds of plant-based milks, like cashew milk and almond milk, but did you know that you can make your own milk from oats?
What is Oat Milk?
Oat Milk is a popular dairy-free milk and is what happens when you soak oats in water, blend the mixture, and then strain it. The resulting milk-water is smooth, creamy, very slightly sweet and has a fuller texture than a lot of other plant-based milks. It’s also happens to be really budget friendly to make because oats are very inexpensive.
Nut-based milks can get pretty expensive to make and buy, but this is oat milk recipe is ridiculously cheap to make. That’s why I tend to use it in most recipes that call for milk, like cakes, muffins, pancakes etc.
A lot of vegan milks are nut-based and they take a little while to make because you have to soak the nuts for at least a few hours or overnight before you start. Oat Milk is different. You only need to soak the oats for about 15 minutes. Then you can jump right in and make it. You’re talking 20 minutes tops from start to finish.
The number of times this Oat Milk recipe has saved me when I have been about to make something and realized I have no milk in the fridge is unbelievable.
We all do that from time to time, right? But as long as you have some rolled oats in the pantry, you are never more than 20 minutes away from having some homemade plant-based milk.
About to make some Vegan Banana Pancakes and realize you’re out of milk? No worries! Make some homemade Oat milk!
HOW TO MAKE OAT MILK
FOR INGREDIENTS, FULL INSTRUCTIONS & AN INSTRUCTIONAL VIDEO, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
This Oat Milk recipe is very quick and easy to make. You need no special equipment. You don’t even need a nut milk bag. A sieve will do just fine.
This is what you need:
- oats
- water
- optional add-ins such as a date, a pinch of salt and some vanilla
- a sieve or nut milk bag (I only use a sieve)
- a blender
And this is how it’s done in just a few easy steps:
Step 1: Soak the oats but not for long (nothing about this process is long!)
Step 2: Rinse the oats well
Step 3: Add the soaked oats to a blender with the other ingredients and blend until smooth
Step 4: Strain through a sieve, nut milk bag or cheese cloth and decant into a bottle/container of choice and refrigerate.
Success Tips
- I recommend straining this Oat Milk at least twice. Three times is best if you have time.
- Adjust the thickness/thinness of the milk by increasing or reducing the water used when you blend it. You can make it exactly how you like it. When made really thick and creamy it’s very like store bought creamer.
- Don’t over-blend. This is particularly of note if you have a high powered blender like a Blendtec or Vitamix because they are so powerful and produce quite a lot of heat. The heat can cause the milk to turn slimy.
- Some separation will occur during storage. That is normal with homemade milks because there are no emulsifier added like in store bought plant-based milk. Simply shake well before using.
- This milk works really well when added to hot drinks, but do not try heating it independently with a steam wand or any other method, for instance when making lattes, hot chocolate etc. When heated it becomes very thick, very quickly and ends up unsuitable for use in drinks.
- My oat milk recipe can easily be adjusted to make smaller or larger amounts to suit your usage.
- If you are making the milk for use in savoury recipes, don’t add the optional vanilla and date.
Reasons I’m loving this oat milk recipe:
- It’s very low in calories and virtually fat free
- It’s totally cholesterol free
- It’s perfect for people who want to avoid dairy but are allergic to nuts
- Children tend to prefer it over other plant-based milks because it’s so neutral and creamy with a natural slight sweetness
- It’s really quick and easy to make
- It’s easy to blend even if you don’t have a very powerful blender
- Vegan, dairy-free, soy-free, nut-free and gluten-free if you use certified gluten-free oats
- Naturally thick and creamy
- Oats are very sustainable to grow so a very eco-friendly choice
- Oats are nutritious. See this article for details about their nutritional value and health benefits.
- Great in tea and coffee and does not curdle
Ways to adapt this recipe
– Add ¼ to ½ a teaspoon of ground cinnamon or pumpkin spice along with the date and vanilla when blending
– Add some cocoa powder or cacao (about 2 tablespoons should be about right) along with the optional dates and vanilla to make chocolate milk
– Use coffee instead of water to make the oat milk and add 2 tablespoons of cocoa powder to make a mocha flavour milk
– Add some fresh or frozen berries when blending to make a delicious fruity milk
– Add 1 teaspoon of turmeric, ¼ teaspoon ground ginger, ¼ teaspoon of cinnamon and a pinch of black pepper, plus a couple of dates or a dash of maple syrup for sweetness
– Use cold chai tea instead of water to make the milk, and add a dash of maple syrup or a couple of dates to sweeten
WHAT TO DO WITH LEFTOVER OAT MILK PULP
When you make this oat milk recipe you will be left with some oat pulp. There are a few ways you can use it:
- Make my oat pulp chocolate chip oatmeal cookies
- Add to smoothies
- Add to oatmeal
- Use a dehydrator or spread out thinly on a baking tray and bake in a low oven until completely dry then use in granola recipes or blend up into flour
- compost it
OAT MILK FAQ
I get asked these questions about making my oat milk recipe a lot, so thought it would be useful to have them all in one place:
WHY DO YOU HAVE TO DISCARD THE SOAKING WATER AND RINSE THE OATS? – Oats become slimy when they get wet. By discarding the soaking water and rinsing them well before making the milk, you wash off the slime. If you do not discard the water and rinse the oats well then your milk will be slimy.
Top tip – Use the discarded soaking water to water your plants and then it doesn’t go to waste.
HOW LONG WILL OAT MILK LAST ONCE MADE? – Oat milk will last for 3 – 4 days in the fridge.
WANT MORE GREAT VEGAN DAIRY ALTERNATIVES?
For more great vegan dairy alternatives, check out these very popular reader favourite recipes:
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Oat Milk
Ingredients
- 1 cup / 90 g rolled oats , see recipe notes if you only have steel cut oats
- 4 cups / 960 mls water for making the milk , plus extra for soaking
- 1 - 2 medjool dates , (optional for sweetness)
- 1 teaspoon vanilla extract , (optional)
- 1 small pinch salt , (optional)
Instructions
- Add the oats to a large bowl or jug and cover with water. Leave to soak for 15 minutes then drain them through a sieve over a sink and either discard the soaking water or catch it in a container and use it to water your plants.
- Rinse the oats very well under running water then add them to a blender with the optional vanilla, dates and salt.
- Cover with around 3 cups / 720 mls water then blend until you can't see the oats anymore. In a high powered blender it shouldn't take more than 20 to 30 seconds. Don't blend it for too long as the heat from the blender can make the milk thicken or turn a little slimy.
- Check the thickness. It will likely be quite thick like cream consistency. Add enough extra water to get it to the thickness that you like and give it a quick pulse in between additions. If you are using it as a coffee creamer then it's nice left pretty thick. For other things it's better thinner.
- Strain the milk 2 or 3 times through a sieve. You can use a nut milk bag if you have one but it isn't necessary. If you use a nut milk bag straining once will be sufficient. Once strained pour into a bottle or jar and keep refrigerated.
Long time vegan, creator of A Virtual Vegan & author of the book 
Kelsey says
Good morning from North Carolina! I love oat milk, specifically the Califa brand, but it is ludicrously expensive… I’m happy to have found your recipe, but a little concerned about the lastability as well as mixability in coffee. Califa is perfect for coffee–so creamy and doesn’t separate like other oat milks I have used. Is it possible to add our own plant gums or something so that it doesn’t separate, and to help it last longer in the fridge? Have you tried adding your own gums? Thank you for your help!
A Virtual Vegan says
I make plant milks myself to avoid the the gums and preservatives that are added to store bought milk. If you’re wanting to have them in it then you might as well just buy store bought milk. A simple shake and it’s fine in coffee and never curdles.
I just make as much as I need at a time. It takes no time at all and can be done while I’m doing other things in the kitchen. It’s super cheap to make too, so if you make it once and find you don’t like it it wouldn’t be the end of the world. Hope that helps!
Kelsey says
That’s a fair point thanks. My problem now is mine is slimy. Maybe I let it soak too long since I multitasked or maybe I blended too hard with the Blendtec… not sure. What do you think of blending the oats FIRST before soaking? Like using oat flour? Just curious to see if it would help me reduce slime.
A Virtual Vegan says
If it gets hot in the blender (which it would easily with a high powered one like a Blendtec or Vitamix) then it might thicken and get slimy. I use the smoothie setting on my Blendtec as it doesn’t go super fast the whole time and stays pretty cool. You could also do short bursts if you don’t ahve a smoothie setting. Blending the oats first won’t help. I tried that while testing the recipe.
jj says
Excellent Mel thank you very much very easy i tried both with rolled and steel cut oats.
came out very nice did not add dates used it for my plant based kefir milk. Used the strained oats for my morning cereal.
So very easy love it thank you
A Virtual Vegan says
I’m really pleased you’re enjoying it!
Gabrielle d'Ayr says
When I moved to the states I was heartbroken to discover how difficult it was to find oat milk, and once found how ludicrously expensive it was. I love oat milk and use it in my vegan crepes. I also use it in my lattes so I’m a little concerned about the thickening you mentioned but will try it out as soon as possible. Thanks for bringing oat milk back into my life!
N says
It’s perfect
Frank_G says
I’m a subscriber of your newsletter from Germany, so I had to do a bit of math in advance ;-). Having a food processer that says 500 ml is the maximum, I did it in two batches of 50 g rolled oats and 500 ml water each that provided me with 1 l for a glass pot that I’m having (once sold to use it with dairy milk or fruit juice). The consistency comes quite close to what they sell as “oat drinks” over here in supermarkets. All kinds of “oat milk” or “oat drinks” that I could find in stores so far have some additives (at least salt) that I don’t really like. So, I’m surprised and really, really satisfied with your recipe. Did you ever try this method to make oat cream (to be used in savory dishes)?
A Virtual Vegan says
Hi Frank, I’m glad you are pleased with it! You can definitely reduce the water right down to make more of a cream consistency. Start with a little water and add more to get it to the thickness you want. For desserts, some vanilla and a touch of sweetener would be nice. For savoury just as it is. However, there is one thing you need to be aware of. When you heat this milk it thickens a lot and can end up almost like custard. I would imagine that would be even more of a problem if you use less water to make it, so if you are planning to add the cream to anything hot it would likely become really, really thick. Might not be relevant but thought it worth mentioning just in case!
Adele Rumbold says
I used to use soya milk all the the time but this is the only milk I use now, so easy and cheap. Plus no packaging to recycle.
A Virtual Vegan says
I’m glad you’re enjoying the recipe Adele!
puttymaster says
Very clear instructions, and easy to make. The taste is another matter entirely. It calls to mind the thin gruel Charles Dickens described in Oliver Twist – truly dreadful stuff.. I won’t be making this again.
Deb says
Best oat milk recipe I’ve found, so easy! Great tips on straining, easier and more sustainable than other methods. Thanks!
Melanie McDonald says
Thank you Deb. I’m really pleased you are enjoying it!
Angela says
Hello! Just wondering how you go about calculating the calories for this, as I am counting. Thank you!
Melanie McDonald says
Nutritional information is calculated as a rough guide only, and this milk was calculated without the optional ingredients, and before straining (because after straining it would be impossible for me to do without laboratory analysis). Hope that helps.
Jackie says
I have just made oat milk for the first time using your recipe and it turned out brilliantly. Thank you so much – I won’t be buying oat milk again. A litre costs over £1 but making it myself will cost only a few pence.
Thanks again.
Shelly Collins says
I am so Happy to have come across “You & A Vertual Vegan”..I have been wanting to take make the change, but have been extremely nervous of the unknown..No Longer the case..Look forward to trying all of your Recipe’s!! Thank You in Advance ????
A Virtual Vegan says
Aaaww thank you! I’m glad my site has given you that little push you needed. Best of luck!
Angelle Newman says
Tasty as a coffee creamer. I doubled the recipe and used a Ninja blender. Worked well but had to strain about 6 times to get it smooth. I would use less water next time to make it thicker.
Great healthy alternative to dairy!
Sam says
Hi! Just wondering how long you blended it in your Ninja? That’s what I have but not too sure how much it will need to be.