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:
4.92 from 179 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

232 comments

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Rate this recipe (after making it)




  1. Nichole Lutz
    05.15.2022

    5 stars
    Hello! Made this for my 2 year who’s allergic to dairy! He loved it! Just wondering the nutrition facts? Thanks!

  2. Trina
    05.07.2022

    What number speed on the Vitamix? You said to avoid over blending does that translate to blending for too much time?

    • Jeanine Donofrio
      05.07.2022

      Hi Trina, you can blend on high, you just don’t need to blend for long.

  3. Stephanie
    05.06.2022

    Can you use the regular oats that you use to make oatmeal?

    • Jeanine Donofrio
      05.07.2022

      yes, regular whole rolled oats.

      • Ariel
        05.12.2022

        Instant oats okay or no?

        • tiernan
          05.14.2022

          5 stars
          i wouldn’t reccomend instant oats, it’ll be a more slimy texture since they’re more processed

        • Jeanine Donofrio
          05.15.2022

          Hi Ariel, I haven’t tried it with instant oats, but some other readers have found it makes slimier milk.

  4. Sherry
    05.05.2022

    5 stars
    Oh man. My world has just changed. As John said, it IS really that easy!! And NO nut milk bag or cheese cloth necessary!

    • Jeanine Donofrio
      05.07.2022

      I’m so glad you loved it!

  5. John
    05.02.2022

    5 stars
    It’s literally that easy… I’m blown away!

    • Jeanine Donofrio
      05.04.2022

      I’m so glad you loved it!

  6. Tatiana
    04.25.2022

    What is its shelf life ?

    • Jeanine Donofrio
      04.27.2022

      Hi Tatiana, we keep it up to 1 week.

  7. rachel
    04.24.2022

    what is the expected yield for this recipe? 2 cups?

    • Jeanine Donofrio
      04.27.2022

      Hi Rachel, about 3 cups.

  8. AJB
    04.19.2022

    5 stars
    So, so easy. Never ever buying oat milk again. This is just too easy. I only wished I had thought to make my own oat milk sooner.

    • Jeanine Donofrio
      04.20.2022

      I’m so glad you loved it!

  9. Laura
    04.15.2022

    Hi, how can the pulp be used so it isn’t wasted?

    • Make It Vegan
      04.19.2022

      Why not use the pulp and eat it like a cold oatmeal? You could add berries, nuts, or even a little of the oat milk to it!

      • Bri
        04.20.2022

        5 stars
        I nuked the pulp with mixins and used the milk to think it 😉

  10. Ken
    04.10.2022

    Mine completely separated! What did I do wrong? Looked like all of the pulp settled to the bottom and I had oat-flavored water on top

    • Jeanine Donofrio
      04.11.2022

      Hi Ken, it should separate (unlike store bought milk which has stabilizers). Just give it a shake before using.

  11. Lydia
    04.10.2022

    Hi! Thanks for this recipe. How long does this recipe last in the fridge?

    • Jeanine Donofrio
      04.11.2022

      Hi Lydia – about a week.

    • Kmo
      04.16.2022

      Great recipe! And just FYI, all oats, regardless of the marketing scheme, are gluten free. They always have been. There’s no need to seek out a certification of this because Science has you covered. Lol.

      • Jeanine Donofrio
        04.16.2022

        Oat’s are often produced along with other grains, so if someone is Celiac, they should seek out certified gluten free oats where they’re manufactured on separate equipment.

  12. Sarah Bassan-Zehavi
    03.23.2022

    5 stars
    So easy, thank you! I live in Israel so I used 3 teaspoons of date syrup instead of the maple syrup and it is delicious.

    • Jeanine Donofrio
      03.24.2022

      I’m so glad you enjoyed it!

  13. Tanya Cameron
    03.21.2022

    For oat milk would you ever use oat groats?

    • Jeanine Donofrio
      03.24.2022

      Hi Tanya, I haven’t tried but you probably could.

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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.