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:
4.90 from 253 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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Rate this recipe (after making it)

  1. Ada

    5 stars
    This is a great recipe and has given me the confidence to ditch the bought stuff! I don’t have a filter so use boiled and cooled water.
    And I just strain once, often shake it a bit when pouring and haven’t noticed any sliminess. I mostly use it in my velvetiser to make cocoa, and it makes it wonderfully creamy.
    I use the oat puree in the sieve to make porridge (more like Readybrek) so nothing gets wasted 🙂

    • Jeanine Donofrio

      I’m so glad you’ve loved it!

  2. Martinette

    I can’t wait to try this recipe. I only have the normal oats though, and not the large rolled ones. Can I substitute or not? New to your website – I love all the different recipes, can’t wait to try all of them! 🙂

    • Jeanine Donofrio

      Hi Martinette, I haven’t tried this with quick oats, but I think it should be fine. Or maybe you mean regular whole oats (called whole rolled oats) which is what I used.

  3. Lisa

    I’ve read a few recipes that say the oat milk isn’t ok to heat or it will gel up. Your ratios are different though. Is it ok to warm up? Looking to use it for hot chocolate!

    • Nay

      2 stars
      I added to hot coffee with hot cocoa, and was fine as far as texture but if you’re expecting creamy, you won’t get that. The salt amount was too much for my liking as well so I had to dump it.

  4. Talythea

    How long is the oat milk stay good in the fridge?

    • Jeanine Donofrio

      Hi Talythea, about 1 week.

  5. Andrew Walter

    What setting on the vitamix? Im trying to figure out how high it should be blended for the 30 secs.

    • Jeanine Donofrio

      Hi Andrew, the high setting.

  6. Nerissa

    5 stars
    Like everyone else, I will never buy from oak milk the grocery store again! My only issue is with the instruction to “Discard this liquid and any oat pulp below it.” DONT DISCARD!! put it in a small pot and heat for a yummy grit style oatmeal treat! I threw in some walnuts and more maple syrup (cant have enough of that stuff).

    • Jeanine Donofrio

      Hi Nerissa, thank you for the tip! I’m glad you enjoyed the oat milk.

    • Amy

      Thanks for sharing that ..I wondered about using the oats!

    • Elaine

      5 stars
      Great tip to use the leftovers for oatmeal. You can also use it for baking bread. My mom always does it it turns out wonderful!

  7. Jancy

    what is the nutritional value please?

    • Jeanine Donofrio

      Hi Jancy, it’s hard to say exactly since some oat pulp gets left behind. I’d say it’s similar to store bought oat milks.

  8. Kate

    Love look of this but am confused … I was looking for proportions of water to oats & then you mention syrup, vanilla & salt … can I make it without?
    I’d do, what are the water / oat measurements please?

    • Jeanine Donofrio

      Hi Kate, the measurements are in the recipe card at the bottom of the post. 1/2 cup whole rolled oats to
      3 cups water.

  9. AmyV

    I used quick cooking rolled oats and omitted the maple and vanilla. Mine was not at all creamy and did not taste very oaty. Is there anything I can do to make it thicker? Otherwise it seems like a great recipe!

    • Jeanine Donofrio

      Hi Amy, I haven’t made this with quick cooking oats – I would definitely just try it with regular whole rolled oats for a result similar to ours.

  10. jim smith

    i just tried oat milk today for the first time, i actually like it better than soy or almond milk. im going to try your recipe

  11. Akane

    5 stars
    Had to strain it a few times as I had a classic Oster blender but still pleased with the results.

    How long does it keep in the fridge and does it need to be stored in an opaque container ?

    • Dania

      I’d also like to know how long this would keep!

      • Jeanine Donofrio

        Hi Dania, I keep it up to 1 week. Give it a shake before serving each time.

  12. Alaunna Loftis

    5 stars
    Finally! A milk substitute I actually like! Thank you!

    • Jeanine Donofrio

      I’m so glad you loved it!

  13. Rachel Osorio

    How long is the oat milk good until in the fridge?

    • Carlla

      Please can you reply to the questions above , How long will it keep in the fridge???

      • Jeanine Donofrio

        Hi Carlla, I keep it for 1 week, shake it before you use it each time.

        • Saundrea

          Hey I thought we weren’t supposed to shake so that the pulp settles down to the bottom? Just a little confused..

          • Amy

            In the comments above, the author says one week for storage. She also says shaking it changes the texture, so it sounds like it’s a personal preference as to whether you shake it or not.

  14. Laura

    5 stars
    Just used this recipe for oat milk. It could not be easier and more affordable. I will not be purchasing oat milk again. Thank you.

  15. Nora Gronemeyer

    5 stars
    Great with matcha

  16. Grace

    This is so easy! Chobani, Oatly and Planet Oat use weird things in their oat milk. I love how I know exactly what’s in here!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  17. Olive

    5 stars
    Really good, smooth but would taste better if made with quick oats.

  18. Breanna

    5 stars
    I will never buy oat milk again this was the easiest thing ever!? It tastes the same as store bought & is without all of the additives wowoww

  19. Whitney

    Would you recommend this for chia seed pudding? I don’t mind almond milk but much prefer oat or cashew. Wondering if it impacts flavor or consistency?

    • Nerissa

      5 stars
      I use it for chia pudding. Everyone has their favorite “milk” so just try it!

  20. Theresa

    5 stars
    Perfect oat milk recipe!! Better than buying it at the store!! I added a little cinnamon to mine. Thank you for sharing your recipe!!

    • Jeanine Donofrio

      I’m so glad you loved it!

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.