How to Make Oat Milk

Learn how to make oat milk at home! With this easy recipe, it always comes out smooth & creamy - perfect for adding to coffee, baking recipes & more!

Oat milk

Have you tried oat milk yet? Lately, it seems to be popping up everywhere. You can add it to your coffee at Starbucks, buy a carton of it at the store, or even pick up a pint of oat milk ice cream! I had to see what all the fuss was about, so I tried making my own homemade oat milk. I have to say, I’m hooked! It’s super easy to make, it’s smooth and creamy, and it has a yummy oat-y flavor that tastes great in coffee or tea.

Unlike other non-dairy milk recipes, this one doesn’t require any special equipment (looking at you, nut milk bags). And because you don’t need to soak the oats beforehand, it takes minutes to make. All you need is 5 minutes, a handful of whole rolled oats, filtered water, a fine mesh strainer, and a powerful blender! What are you waiting for?

Oat milk recipe ingredients

How to Make Oat Milk

Making delicious oat milk is easy! But if you have made other plant-based milks in the past, a word to the wise: it is NOT like making almond milk, where you wring as much liquid as you can out of a nut milk bag. In this recipe, your goal is to squeeze and press the mixture as little as possible. Otherwise, it will end up slimy and grainy. Here’s my method:

  1. Blend. First, I add the oats and filtered water to a powerful blender (I use a Vitamix) and blend for 30 seconds, until the water looks creamy and white. For the best texture, be careful not to over-blend!
  2. Strain. Next, place a fine mesh strainer over a large bowl and pour the oat milk through it. Some liquid may pool at the bottom of the strainer. That’s ok! Discard this liquid and any oat pulp below it. DO NOT try to press the pulp to get more liquid through the strainer, as it will make the milk slimy and gritty.
  3. Strain again (optional). For extra-smooth oat milk, strain the liquid twice, discarding the leftover pulp both times. This step is optional, but it will yield the smoothest final texture.
  4. Chill, and enjoy! I like my oat milk best when it’s cold from the fridge. Unlike other dairy-free milks, don’t shake it when you go to use it. Instead, allow any leftover oat pulp to settle at the bottom of the container, and pour the creamy milk off the top.

How to make oat milk

How to Use Oat Milk

Once you’ve made oat milk, use it as you would dairy milk, cashew milk, or any other type of milk you like. I like to chill it and drink it with ice, add it to coffee, or use it to make a matcha latte. It would also be great in breakfast/brunch oat-y recipes like oatmeal, baked oatmeal, overnight oats, or no bake cookies. Alternatively, use it in any brunch baking recipe that calls for milk, like my vegan chocolate cake, blueberry muffins, banana bread, or cinnamon rolls.

Because it has a strong oat-y flavor, I don’t recommend using it in savory recipes. You’ll find my favorite way to enjoy it in the recipe below. I like to add a pinch of salt and a splash of vanilla and maple syrup to sweeten it up!

Next, try these plant based basics: tofu, tempeh, quinoa, chickpeas, or lentils.

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How to Make Oat Milk

rate this recipe:
4.93 from 346 votes
Prep Time: 5 minutes
Total Time: 5 minutes
Serves 4
There's no need to get store bought oat milk when you can make your own at home! Creamy and smooth, it's perfect for adding to coffee, baking recipes, or cereal!

Ingredients

Instructions

  • Combine the oats, water, maple syrup, vanilla, and salt in a blender and blend for 30 seconds.
  • Place a fine mesh strainer over a large bowl and strain the milk without pushing any excess pulp through the strainer. This will create a creamier texture that’s not gritty or gummy.
  • Add more maple syrup, to taste, if desired. Chill overnight. If you want to drink your oat milk right away, I recommend adding ice - it's flavor is best when well chilled.

Notes

If you're gluten free, be sure to get oats that are Certified Gluten Free.
As the oat milk sits in the fridge, natural separation will occur. You can shake it, if you like, but I like its texture best when I leave pulp at the bottom and pour off the top.

Recipe adapted from Detoxinista’s method

458 comments

4.93 from 346 votes (238 ratings without comment)

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Rate this recipe (after making it)




  1. Hannah
    05.23.2024

    Hi! Any idea the nutritional info? Like calories, fats, carbs, protein?

    • Phoebe Moore (L&L Recipe Developer)
      05.24.2024

      Hi Hannah, we don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get an estimate.

    • Pete
      07.03.2024

      The calorific value will be the same as the oats used, plus any sweeteners you feel you need. I personally think it’s sweet enough

  2. Amy
    05.13.2024

    Can one make oat milk extra creamy by using less water (or more oats)? Or will that just make it slimy/gritty? I found that works with almonds, and it’s so much better than the store-bought kind that seems so watery to me.

    • Jeanine Donofrio
      05.16.2024

      Hi Amy, you could increase the oats here to about 3/4 cup for a thicker oat milk.

  3. Chinwe
    05.08.2024

    How will I reserved the oat milk for Weaks

    • Phoebe Moore (L&L Recipe Developer)
      05.10.2024

      Hi, the oat milk will keep in a covered container in the fridge for about a week.

  4. Jo
    04.20.2024

    How long will this keep for? I’d like to make a weeks worth at a time. Also is it freezable?
    Thanks

    • Jeanine Donofrio
      04.20.2024

      Hi Jo, it keeps for a week, shake it before using it each time because it’ll separate.

      • Jo
        04.21.2024

        Thank you.
        Is it freezable?

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.