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:
4.96 from 44 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

77 comments

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  1. Kayla DiBella
    01.12.2020

    How long does this typically stay good in your fridge?

    • Jeanine Donofrio
      01.12.2020

      about 5 to 7 days

  2. Katie
    01.12.2020

    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
      01.12.2020

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

    • Tidimalo Seadira
      01.25.2020

      I enjoy your oats milk recipe

  3. Liese
    01.13.2020

    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
      01.13.2020

      Hi Liese, thanks for the tip!

  4. Jenna
    01.13.2020

    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
      01.13.2020

      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!

    • Lynna
      09.01.2020

      Store bought oat milk often has cheap oils like sunflower oil added in to “improve the taste” and stabilize the thickness of the drink. Not only does this give it a ton of extra calories, it is also unhealthy fat. Sunflower oil is high in omega-6s and low in omega-3s (which are the fat you actually want to supplement in your diet). Omega-6 fats are bad for your heart and overall health. So making your own oat milk is probably the best way to go.

  5. Cookilicious
    01.13.2020

    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 newkitchenlife.com
    01.13.2020

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

  7. Kim
    01.13.2020

    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
      01.14.2020

      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
    01.14.2020

    Thank you for your instruction. You done a good job

  9. Christine
    01.14.2020

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

    • Jeanine Donofrio
      01.14.2020

      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
      02.12.2020

      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!

    • Sara Eberlin
      05.07.2020

      My grandma always shaped leftover oatmeal into patties and fried them on the stove like a pancake. I did that with my leftover pulp and it made a nice quick breakfast 🙂

  10. This is healthy for body and yummy taste.

  11. Charlotte
    01.14.2020

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

    • Jeanine Donofrio
      01.15.2020

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

    • Christne
      01.21.2020

      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
    01.15.2020

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

    • Jeanine Donofrio
      01.15.2020

      Hi Jen, I’m glad you enjoyed it!

  13. Fi
    01.18.2020

    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
    01.18.2020

    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
      01.18.2020

      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.

    • Luke
      08.08.2020

      4 stars
      I would love to know your results because I got the exact same results with the same blender.

      • Jeanine Donofrio
        08.08.2020

        it sounds like you could try blending it longer if it hasn’t thickened enough.

  15. Jenny
    01.22.2020

    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
      01.26.2020

      Hi Jenny, thanks for chiming in with your tips!

  16. Terry Meats
    02.02.2020

    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
    02.08.2020

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

  18. Rob
    02.23.2020

    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
    03.25.2020

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

    • Jeanine Donofrio
      03.25.2020

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

  20. gabe
    03.27.2020

    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
      03.29.2020

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

  21. Dale
    03.28.2020

    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
      03.29.2020

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

  22. Deb Hoekman
    04.10.2020

    Roughly how much oat milk does this recipe make? I have never made this before. ☺

    • Jeanine Donofrio
      04.14.2020

      Hi Deb, about 3-ish cups

  23. Suzanne
    04.13.2020

    This looks so good! Is it good in coffee?

  24. Vanessa
    04.13.2020

    Thanks for sharing! Does it keep long?

    • Jeanine Donofrio
      04.14.2020

      Hi Vanessa, I keep it about 5-7 days (since there are no preservatives in it compared to store-bought milks).

  25. Judy
    05.05.2020

    Do you discard the oat pulp or can it be used and eaten

    • Jeanine Donofrio
      05.05.2020

      I discard it, it’s pretty foamy (unlike almond milk pulp) and there’s not a lot of it. I suppose it could be dried and re-used but I haven’t tried yet.

  26. Meghan
    05.21.2020

    Any ideas on what could be done (if anything) with the left over pulp after straining? I’m all about reducing waste….will likely put it out with the compost but any cool ideas for further consumption? Thanks!

  27. Josephine
    05.25.2020

    Where did you get those beautiful glass milk bottles? <3

    • Jeanine Donofrio
      05.27.2020

      they’re from ikea!

  28. Darrien Sherman
    05.27.2020

    Hi Jeanine! I can’t wait to try this recipe! I was wondering where you bought the adorable milk bottle in your photo?

  29. Jill
    06.24.2020

    Can you use the discarded oat pulp for anything (e.g. porridge)?

    • Jeanine Donofrio
      06.24.2020

      You could mix it into your porridge, that would be a great use. It wont be enough to make a whole bowl on it’s own.

  30. Sophie
    06.24.2020

    Hi!

    I’m new to oak milk and I’m interested in making mine own. Could I use honey instead of maple sugar?
    Also I love your first book (I borrowed it from the library and still have it do to the virus & the library is still closed- ☺️ Lucky me) and I look forward to ordering your newest one. I’m a new pescatarian trying to avoid carbs/sugars. Wish I changed my diet years ago (65lbs gone in 6 months) ☺️

    • Jeanine Donofrio
      06.24.2020

      Hi Sophie, yep, you can use honey! I’m so glad you’ve been enjoying the book 🙂

  31. Ree
    06.30.2020

    5 stars
    Loved it! So yummy. I just moved and didn’t have a blender yet so used a food processor. It was messy but worked fine.

    • Jeanine Donofrio
      07.12.2020

      Hi Ree, I’m glad to hear that it worked out in a food processor!

  32. Rose
    07.09.2020

    5 stars
    Loving this recipie! Also wanted to say that a hack for making this even EASIER (if that was possible) is to pour the blended mixture into a french press. The strainers are so fine that there is no need to strain multiple times or deal with the cleanup of a cheesecloth or tshirt (my previous method).

    Thank you!

    • Jeanine Donofrio
      07.10.2020

      Oh that’s a great idea, thank you for sharing!

  33. Sophie Erstad
    08.08.2020

    Weird question, but you do think a steel reusable coffee filter would work for this? I have one for my pour over carafe.

    • Jeanine Donofrio
      08.30.2020

      Hi Sophie, I think it would if the holes aren’t too fine (or you might just have to pour slower)

      • Sophie Erstad
        08.30.2020

        I used it and it worked really well!

  34. Raghav from raghavm.com
    08.09.2020

    Hi. I’m going to try this tomorrow. I have a KitchenAid blender. Should i choose the ‘smoothie, chopping or whisk’ option? I guess smoothie is the highest speed.
    BTW, love your posts!
    Thanks.

    • Jeanine Donofrio
      08.09.2020

      thanks! I’d probably go for the smoothie option.

  35. bobby
    08.10.2020

    Is this any good for making yogurt?

  36. Marcie from heroninsights.com
    08.10.2020

    5 stars
    SUCCESS! Next time I will try less salt and more vanilla. Otherwise, very satisfying.

    • Jeanine Donofrio
      08.30.2020

      I’m glad you enjoyed it!

  37. Mike
    08.14.2020

    I have a Blendtec blender. What speed to use? Where to get the strainer?

    • Jeanine Donofrio
      08.15.2020

      Hi Mike, high speed. It’s just a regular fine mesh strainer, you can find one at Target, or anywhere that has kitchen things. I have a set like this: https://amzn.to/3kHfmYV

  38. Geoff
    09.04.2020

    5 stars
    Great Recipe! Not slimy at all! Put everything in the Vtamix on top speed for 30 seconds then through a nut bag over a wide bowl.

    Next question: Do you have a recipe for OAT MILK ICE CREAM? I guess you would have to add some oil, but I’m not sure what would work.

    • Jeanine Donofrio
      09.12.2020

      I’m so glad you loved it! I haven’t tried making ice cream with it. I’d probably add some type of fat, or start with half oat half coconut milk?

  39. Cally
    09.18.2020

    You should soak the oats… the rolled oats still have the husks which contain phytic acid – which inhibits the uptake of minerals like iron and zinc. All seeds grains and nuts contain this- it is the seeds defensive system. It only luckily inhibits the mineral uptake of the meal you’re eating with these foods and not subsequent food. It may be that for the relative ease of making that it doesn’t matter- everyone can decide for themselves. But it’s interesting nevertheless….

  40. Lily
    09.20.2020

    5 stars
    I’ve just made it. So good. Thank you for sharing.

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.