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Yes, you definitely can make your own oat milk! DIY oat milk (or oatmeal milk) is definitely a thing. All you need are rolled oats (the ones labeled old-fashioned, not instant,) water, and either a blender or large-capacity food processor.
Homemade oat milk is ridiculously affordable. A bag of organic oats at my grocery store makes at least four batches and costs the same as one quart of processed oat milk. Plus, homemade is totally customizable with flavorings and sweeteners and avoids all the unpronounceable ingredients commercial manufacturers add.
How to make homemade oat milk
- Place the oats and salt in a high-speed blender.
- Add the salt and combine all ingredients together.
- Look for a nice milkiness but do not expect every speck of oats to be incorporated into the liquid.
- If you really need to blend more, wait a minute or two for the second round of pulses so as not to heat the milk with the power of the blender. You do not want to start cooking the oats as this creates a gunky texture.
- Below is oatmilk ready to be strained. Notice there is still solid oat matter floating at the top but the liquid is a nice, milky white.
- Strain through a fine-mesh sieve or cheesecloth. If necessary, do a second strain to remove additional residue.
Homemade oat milk recipe variations
- Fruit sweeteners: Dates are a natural sweetener. Chop finely and add to mix before processing so they completely incorporate.
- Honey, agave syrup, maple syrup, or the sugar of your choice is also nice. Start with a teaspoon or so. Add to taste.
- Vanilla extract can be added too and is especially nice with a sweetener.
- Cocoa powder along with a sweetener makes chocolate oat milk.
- Warm spices like cinnamon, cardamom, nutmeg, or a pumpkin spice blend are also fun.
Tips for making the recipe
- Use filtered water to avoid passing chlorine or other off-tastes from tap water into your oat milk.
- Make sure the water is cold. Cold water makes the best oat milk because it prevents the oats from cooking and releasing too much starch, which leads to an undesirable texture.
- Don’t overfill your food processor or blender. Check that you are not filling beyond the liquid fill line. You may have to split the recipe into two batches.
- Resist over blending. If you process the oats to smithereens, you will end up with thick, gelatinous oat milk – a substance closer to thin gruel than milk.
Recipes with oat milk
- Steel Cut Oats
- Dairy-Free Hot Chocolate
- Vegan Cornbread
- Creamy Mushroom Pasta
- Smoothie Bowls
- Vegan Butternut Squash Soup
- Pumpkin Spice Latte
- Blueberry Baked Oatmeal
- Wild Rice Soup with Mushrooms
Frequently asked questions
Yes. You may have to actually strain it twice to remove all the sediment, because the oats breakdown into tiny pieces.
It will keep for a week in the refrigerator. It tastes best cold.
Old-fashioned rolled oats work best. The quick-cooking variety breaks down too fast and makes for slimy oat milk, while steel-cut oats are too unprocessed and do not soften fast enough. Of course, if you like to be organic, buy organic oats. Also important, if you have gluten issues, make sure to buy gluten-free oats.
Oat milk has become a favorite for vegans and people with dairy and/or nut allergies. If you have been curious about it, why not make a batch at home?
For more kitchen tutorials, check out:
- How To Make Oat Flour
- How to Make Peanut Butter
- How to Cook Couscous
- How to Make Vegetable Stock
- How to Make Nutella
- How to Make Aioli
- How to Make Peanut Butter
If you’ve found this cooking resource for How to Make Oat Milk helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Make Oat Milk
- 1 cup rolled oats
- 5 cups water
- ⅛ teaspoon salt
- Combine all ingredients in a high speed blender.
- Blend for 30 seconds, strain through a mesh sieve or cheese cloth and doing a double strain if necessary to remove any additional residue.
- Pour the oat milk into a bottle, seal and place in the fridge for up to 7 days. Best served chilled.