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.

How to Make Oat Milk

rate this recipe:
4.94 from 119 votes
Prep Time: 5 mins
Total Time: 5 mins
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

  • 1/2 cup whole rolled oats
  • 3 cups water
  • 2 teaspoons maple syrup
  • ½ teaspoon vanilla extract
  • teaspoon sea salt

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 it's texture best when I leave pulp at the bottom and pour off the top.

Recipe adapted from Detoxinista’s method

159 comments

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Rate this recipe (after making it)




  1. Lisa
    10.17.2021

    What if I put my oats through my flour mill first, and then blended it all together in the flour mill? Do you think it would work and get more nutrients in the milk? Or would it matter? I have a ninja blender, and am not sure how it will do.

    • Jeanine Donofrio
      10.18.2021

      Hi Lisa, I don’t think it’ll matter, it’ll all get blended in the blender.

      • Lisa
        10.18.2021

        I suppose it would be the same as making it from oat flour at that point…I didn’t think this question through…

  2. Sophia
    10.10.2021

    I’ve a question and I’m hoping someone can kindly response, hopefully the author 🙂
    What is the protein amount?
    Shouldn’t the oats be cooked first to avoid. Adore tummy, as with raw things such as corn, flour, etc…I’ve giving it to my close to 2 year old

    • Jeanine Donofrio
      10.10.2021

      Hi Sophia, it’s hard to calculate since the portion of oats that gets strained out may vary depending on your blender and strainer. Someone else suggested that it may be similar to store bought brands (Califia lists 2g, and Oatly lists 3g).

      Unlike raw flour, uncooked oats are safe for adults (unless it bothers your tummy, everyone is different). Dry baby oatmeal goes through a steaming process, so I might recommend using that instead if you’re concerned about your little one. Soaking your oats might make also them more digestible. Hope that helps!

      • Sophia
        10.11.2021

        Thank you so much. That was so kind of you. Have a very nice day! 🙏🏻❤️

  3. Amanda Warner
    10.03.2021

    Steel cut or regular oats?

    • Jeanine Donofrio
      10.04.2021

      regular oats

  4. Lydia
    09.21.2021

    Just bought Vitamix. What speed setting should I use? 10? Also, should I use the variable or high setting?

    • Jeanine Donofrio
      09.21.2021

      Hi Lydia – high, around 8-10 will be great.

  5. Helena
    09.12.2021

    5 stars
    Thank you so much for the recipe! It is so good and so easy to make. I used Vitamix for 20 seconds and it was enough.

  6. Pam
    09.09.2021

    Thank you! Yes, I’d decided this was the way to make it before finding your recipe. Glad to find someone who’s like minded. I’m always trying to avoid unnecessary salt and sugar. So making my own works. Your recipe leaves me with no excuse.

  7. Nancy Urekar
    06.22.2021

    5 stars
    Use the “leftovers” I your shake or in baking. They’re full of nutrients. I add 2 dates instead of maple syrup and vanilla. Delicious!

  8. Anita
    06.13.2021

    Hi! I don’t have a Blender. Could I use a food processor?

    • Jeanine Donofrio
      06.13.2021

      Hi Anita, I haven’t tried but I think a blender is probably best, it might be too much liquid for a food processor.

    • Diane
      08.10.2021

      I don’t think that would work but can always give it a try

  9. Jessica
    06.10.2021

    Any idea what the nutritional content for this milk is?

    • Jeanine Donofrio
      06.11.2021

      Hi Jessica, I’m sorry, I don’t calculate nutritional info.

  10. Alondra
    06.03.2021

    5 stars
    I love Oatmilk to me it’s probably the closest to regular milk and so smooth thanks so much for the recipe definitely gonna save money on Milk now

  11. B Monk
    06.02.2021

    Hi, any idea how many calories in a cup?

    • Maurissa Roberts
      09.26.2021

      I just made it and it’s fabulous. Thank you but how long can it be kept refrigerated for?

    • Pam
      10.07.2021

      I’d suggest checking on a store-bought pack of oat milk for calories. Should be close enough.

  12. Rebecca
    06.02.2021

    How long does this keep in the fridge?

    • Jeanine Donofrio
      06.02.2021

      about 1 week

  13. Jessica
    05.07.2021

    Hi! I’ve tried this twice and both times it turned out really slimy and gummy. I’m following the directions and using a vita mix, which blends until there’s almost no pulp and then straining through a fine mesh sieve. Should I be blending less or is this just the texture it yields? Thanks!!

    • Bren
      06.27.2021

      Hi Jessica,
      You might be blending too long! Try no more than 30 seconds.

    • Pam
      09.04.2021

      I blend for no more than 10 sec with Vit mix to avoid gummy

  14. Amanda
    05.02.2021

    How do you make it extra creamy? I’d like to make it fatty for Barista purposes at home.

    • Claire Witbeck
      08.29.2021

      5 stars
      I added about a T of coconut manna – it does give it a slight coconut flavor but makes it creamier. I also added a date in addition to the recommended amount of maple syrup.

  15. Dan Drake
    04.26.2021

    5 stars
    I LOVE this recipe, so simple and delicious! Super happy that I will never have to buy packaged oat milk again. Thanks Jeanine!

  16. Kelsey Badion
    04.20.2021

    2 stars
    My oat milk was quite watery. Did I do something wrong? Followed the directions.

  17. Stephanie
    04.18.2021

    3 stars
    We recently switched to oat milk and we go through it so quickly it’s become expensive. We wanted to try to make our own from home. This looked like a great recipe and we tried to make it with our ninja blender, however it turned out very watery and not “milky”. We followed the instructions carefully. Is there something else we can to do make it more like milk rather than watery oats?

    • Jeanine Donofrio
      04.18.2021

      Hi Stephanie, you could try blending it more, or maybe experiment with adding more oats to make it thicker.

    • Jeanine Donofrio
      04.18.2021

      It won’t be 100% like store bought oat milk because there aren’t all of the stabilizers that processed oat milk uses to make it shelf-stable.

      • Stephanie
        04.21.2021

        Thank you so much! We will try to experiment. Thank you for sharing the recipe!

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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.