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.

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

How to Make Oat Milk

rate this recipe:
4.93 from 339 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!



  • 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.


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


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Amy

    5 stars
    We can’t find our favorite organic oat milk at the store anymore, so I bit the bullet and FINALLY decided to try making our own. This turned out great, and I’m kicking myself for not trying it sooner! Hooray for an easy option without seed oils! I used organic sprouted oatmeal from Costco, and played around a bit with the other ingredients to make it appeal to my young kids. We tripled the maple syrup and doubled the salt. So yummy!

    • Amy

      Anyone have ideas for using the leftover oat pulp? Smoothies? Baked goods? I hate to toss it!

  2. Teresa

    Looking forward to trying this recipe. Question: Can I use steele cut oats? I have a huge bag of it and looking for ideas to use it up. 🙂

    • Phoebe Moore (L&L Recipe Developer)

      Hi Teresa, we haven’t tried using steel-cut oats for oat milk, so I’m not sure if it would work.

      • Steve

        4 stars
        I would think you can use steel-cut oats but I would let them soak longer. Maybe even over night.

  3. Mary

    5 stars
    Sorry, forgot the FIVE STAR rating on this!!

    • Jeanine Donofrio

      thank you!

  4. Mary

    What is the nutritional information for this recipe? Made this & not planning to buy it ever again! It’s so good! But it’s missing the nutrient values!

    • Jeanine Donofrio

      Hi Mary, I’m so sorry, we don’t calculate nutritional info. For plant milks it’s a little difficult to figure out the exact amount of oats that get strained out.

  5. LB

    5 stars
    I made this today and love it! I omit the maple syrup as I really don’t need the sweetener. Thank you for making this without OIL, I’ve seen some lately that add oil and I really don’t care to do that.

    • Phoebe Moore (L&L Recipe Developer)

      Hi, so glad you love the oat milk!

  6. Elaine

    5 stars
    Thank you for the non-threatening recipe. Tired of buying and all the additives and just getting to the store to the surly people selling stuff. So, I just made this for my morning coffee and it turned out great! I first used cheesecloth and then restrained through a fine mesh strainer. I loved that I did not have to soak. I may just strain it each time I pour it into a coffee cup. Drinking it right now.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Elaine, I’m so glad you loved the oat milk!

  7. Jonathan F

    5 stars
    I also use a Vitamix for this recipe. Can you please specify which setting you use (high/variable#) and how long? Thank you!

    (I use the pulp for an oaty cream of not-wheat with a little agave).

  8. Karin

    Use the pulp for a nice face treatment! So good for the skin

    • Sue

      By the way, I put the pulp in the fridge and it makes great overnight oats with a bit of extra oat milk and maple syrup!

  9. Sue

    How long should I blend it in a regular blender? I don’t have a Vitamix. Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Sue, 1 to 2 minutes (or until the oats are finely ground and the mixture is creamy) should do the trick!

  10. Cecilia

    Would you use the package label to determine nutrition facts? Would it be the same?

    • AB

      5 stars
      that’s what I want to know, it couldn’t be the same since you are discarding quite a bit of the oats, but what do I know LOL

  11. cb

    about how many days is the oat milk good for in a fridge? thanks!

    • Jeanine Donofrio

      It’s good for about a week.

  12. Jaclyn

    5 stars
    Great Recipe and instructional guide thank you!!💫👏🏼☺️

  13. Ava Campbell

    Thank you for this recipe! For some reason, my oat milk keeps fully separating after a day, with a amber-colored liquid on top and white liquid at the bottom. Is there a reason why this is happening or any way to prevent it?

    • Jeanine Donofrio

      Hi Ava, the separation is normal since there aren’t preservatives or stabilizers compared to store-bought plant milks. I give it a good shake before pouring each time.

  14. Nicole

    Can you use steel-cut oats for this recipe or does it need to be rolled oats?

    • Jeanine Donofrio

      Hi Nicole, they need to be rolled oats.

  15. Ava

    Thank you for this recipe! To reduce waste, is there any way I can use the leftover oat pulp? Would it work as regular oatmeal?

    • Kara

      It would be a very dense oatmeal and probably not very appetising 🤔 maybe you could bake bread from it?

      • Jamie Bowers

        You may be able to dry it in the oven and once completely dried, blend it into a flour and use in many dishes like a dutch baby pancake

  16. Brittany

    How long does it last in the fridge?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Brittany, it will keep for about a week.

  17. Suvane

    5 stars
    Does the home made oat milk have to be refrigerated or can it stay at room temperature for 4-5 days

    • Phoebe Moore (L&L Recipe Developer)

      Hi Suvane, the oat milk should be refrigerated.

  18. Gf Nana

    Can I use this for milk in making gravy?

A food blog with fresh, zesty recipes.
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.