Make your own homemade Oat Milk in less than 20 minutes from start to finish. It's so quick, easy and budget friendly!
Prep Time20 mins
Total Time20 mins
Servings: 4 cups
- 90g / 1 cup rolled oats
- 960mls | 4 cups water for making the milk , plus extra for soaking
- 1 - 2 medjool dates , (optional)
- 1 teaspoon vanilla extract , (optional)
- small pinch salt , (optional)
Add oats to a large bowl or jug and cover with water. Leave to soak for 15 minutes.
Pour through a sieve discarding the liquid then rinse the oats very well a number of times under running water. This step is really important so don't skip it. (see my FAQ below if you want to know why).
Put the rinsed oats, optional vanilla, optional salt and optional dates into a blender.
Cover with around 3 cups / 720 mls water then blend until it smooth. The time it takes will vary depending on your blender. In a Blendtec or a Vitamix it will take around 1 minute. Don't blend it for too long as if it gets hot it will start thickening up and going weird. It's better to do it in short bursts if you have a super high powered blender. Check the thickness. It will likely be quite thick like cream now. Add enough extra water to get it to the thickness that you like and give it a quick pulse to mix. If you are using it as a coffee creamer then it's nice left pretty thick. For other things it's better thinner.
Strain 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.
Pour into a lidded container and store in the fridge.
I recommend straining this Oat Milk at least twice. Three times is best if you have time.
Some separation will occur during storage as with all homemade milks so shake well before using.
It will last for 3-4 days in the fridge.
This milk works really well when added to hot drinks, but please 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.
This recipe can easily be adjusted to make smaller or larger amounts to suit your usage. Hover over the number of servings in the recipe card and slide the slider to show how much you would like to make. Ingredient quantities will change accordingly.
Nutritional information is calculated as a rough guide only, without the optional ingredients, and before straining (because after straining it would be impossible for me to do without laboratory analysis).
Serving: 1cup | Calories: 76kcal | Carbohydrates: 14g | Protein: 2.6g | Fat: 1g | Sodium: 7mg | Fiber: 2g | Sugar: 3g | Calcium: 20mg | Iron: 0.7mg