Oat Milk Recipe

A glass of oat milk sits in front of another glass and a bowl of oats.

Make deliciously creamy oat milk at home with this simple recipe! Get all the ingredients you need and follow these easy steps for an oat milk that will make your taste buds happy.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 1

Cook Time 3

Total Time 4

Servings

Calories 47kcal

Author Marly McMillen

Equipment

Ingredients

1 cup rolled oats
4 cups cold water
1 teaspoon vanilla extract
1 Medjool dates (substitute 1 tablespoon maple syrup)
pinch sea salt (just a pinch)

Cups - Metric

Instructions

Use a blender to pulse all the ingredients until creamy. Scrape down the sides of the bowl with a spatula as needed.
Once it's smooth, pour the contents of the blender through a fine mesh strainer (or nut milk bag) into a mason jar and seal tightly. Store it in the fridge for up to 3 days. Double strain for best results. Be sure to shake it before serving as the ingredients will settle.
Transfer the oatmeal mixture at the bottom of the fine mesh strainer to a lidded container. Refrigerate it and add it to smoothies.

Notes

Freezing Tips

You can freeze oat milk by pouring it into ice cube trays. Then transfer the cubes to a freezer bag. You can add frozen cubes to soups, hot drinks, and more.

Preventing Slimy Oat Milk

Use ice-cold water to keep the oats firm.

Blend the oats with cold water in a few short bursts to break down the oats but keep their texture. The finer the oats become, the more difficult it is to strain them. This allows more oats to get through, creating a thicker milk texture, which is not desirable.

If you're using a fine mesh strainer, double strain to remove as much of the oat sediment as possible. A tightly woven nut milk bag will produce the best results.

Don't squeeze or press the oats sediment into the milk. Remember, oat sediment in the milk creates a slimy texture, so minimal straining is all you need.

Nutrition