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 15 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!


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


  • 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


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  1. Kayla DiBella

    How long does this typically stay good in your fridge?

    • Jeanine Donofrio

      about 5 to 7 days

  2. Katie

    Would quick oats work for this?
    I don’t usually buy them but they were on sale and since i have to buy gf oats, i went for it. Thank you 😍

    • Jeanine Donofrio

      I haven’t tried, (I only keep whole rolled oats on hand) but I think it would be fine.

    • Tidimalo Seadira

      I enjoy your oats milk recipe

  3. Liese

    5 stars
    Just a note for those without a blender, this worked well with an immersion blender stick. Might be a bit more oat bits left over after sieving but I’m using them in my morning oatmeal. Next time will plan on making oat muffins with the leftovers. I like oat milk and find it sweet enough without additional sugars.

    • Jeanine Donofrio

      Hi Liese, thanks for the tip!

  4. Jenna

    I’ve made oat milk a couple times and find that it is very different (in a bad way) from the store-bought kind. It pretty much tastes like lackluster oat-flavored water. I hope your recipe yields different results, because 1. I’d rather not keep buying it (and creating more packaging waste) and 2. I’ve recently learned how horrible almond mild is for the environment, so oats are the way!

    • Jeanine Donofrio

      Hi Jenna, homemade plant milks are never going to be exactly the same as store bought ones which often have fillers and stabilizers, but we really like this method and I hope you do too!

  5. Cookilicious

    That is some awesome photography! I too enjoy making milk at home. I often make Almond milk..but I need to try this Oat milk soon. Love that it’s so easy to make milk at home.

  6. Sabrina from

    sounds interesting as a non-dairy option, guess I’d missed the trend on oat milk so appreciate your sharing it here

  7. Kim

    What are your thoughts on soaking the oats? I always soak oats to ease digestion but wondering if it would be different when making oat milk?

    • Jeanine Donofrio

      Hi Kim, it’s not a necessary step and I think it might make the texture more slimy. But I haven’t tried it, so I’m not sure.

  8. Sea

    Thank you for your instruction. You done a good job

  9. Christine

    Any clever ideas out there on how to use, not toss the resulting oat pulp?

    • Jeanine Donofrio

      There’s barely any oat pulp – I wouldn’t even really call it pulp, it’s maybe a tablespoon of foamy slime around the strainer. One of the nice things about oat milk vs. almond milk is that it all nearly gets incorporated.

    • Lisa

      I dry the pulp out in my oven, I then use my stick blender to make oat flour to make my dogs treats, works well with coconut n almond pulp to!

  10. This is healthy for body and yummy taste.

  11. Charlotte

    Hello! Do you think this would heat well in a milk frother?

    • Jeanine Donofrio

      Hi Charlotte, I don’t have a frother, so I’m not sure.

    • Christne

      5 stars
      I put it in my frother mostly so I can have it warm instead of cold when adding to my coffee. It doesn’t give you that latte foam but it heats up nicely and works just fine.

  12. Jen

    5 stars
    I can’t believe how easy that was. definitely best chilled

    • Jeanine Donofrio

      Hi Jen, I’m glad you enjoyed it!

  13. Fi

    5 stars
    Thank you Jeanine. Such a great recipe as not a big fan of buying packaged/cartons of oats or almond milk. Love the fact this milk is home made and non dairy, You know exactly what’s in it, is super easy peasy to make, low cost and without packaging. Am amazed just how quick and easy it was/ is to make. Took less than 3 mins! 2 mins washing up! Brilliant!

  14. Hope

    Hi there, I followed the recipe exactly, including the 30 seconds, I have a ninja blender. And mine was pretty watery and had like a quarter cup of pulp. Do you think it needs more blending?

    • Jeanine Donofrio

      Hi Hope, if it’s not as thick as you like, you could blend a little longer and/or add more oats. Every blender will be a bit different.

  15. Jenny

    Really love this recipe! I have been making oat milk before and can tell you that if you get watery or slimy oat milk, you should follow a few recommendations:

    1. blend well for no more than 45-50 seconds
    2. strain twice for avoiding slimy oat milk and excess starch
    3. skip soaking the oats, just blend them and strain with fine cloth.

    Overall, what Jeanine recommends in the recipe is the way to go.

    • Jeanine Donofrio

      Hi Jenny, thanks for chiming in with your tips!

  16. Terry Meats

    5 stars
    For cold oat milk, fill last cup of water with ice and then fill with water. This will chill the oat milk.

  17. Natalie

    5 stars
    Fantastic – first try at making oat milk. Trying to get away from almond milk and this is absolutely delicious!

  18. Rob

    Do you think that steel cut oats would be good for this? I have a bunch on hand and would be interested to try it.

  19. Kala

    Is the milk supposed to be like a weird off- white translucent watery substance when the pulp settles?

    • Jeanine Donofrio

      You can shake it before you use it, if you’d like.

  20. gabe

    4 stars
    can you tell me what speed on vitamix you use? no one seems to say that but obv. low vs. high for :30 will differ greatly. I also think straining 3-4x is key. I’ve made about 5 batches so far, I’d also add that i like cinnamon and salt in it as well. my 2yr old loves it. thank you

    • Jeanine Donofrio

      high speed! I’m glad you’ve been enjoying it!

  21. Dale

    5 stars
    I love this recipe, and also the blueberry scones recipe, the Shiitake “Bacon” and Egg Breakfast Tacos, and the Blueberry baked oatmeal! Thanks so much for these healthy, delicious, and reliable recipes!

    • Jeanine Donofrio

      Hi Dale, I’m so glad you’ve been loving the recipes!

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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.