This easy oat milk recipe will show you how to make oat milk at home for a fraction of the cost of store-bought. Rich, creamy, delicious and perfect for using in all kinds of recipes!

Homemade oat milk in a milk jar with a container of oats in the background and a larger jug of oat milk in the background.

After a few tries, I realised that making oat milk at home wasn’t exactly like making cashew milk or almond milk. On the surface, it seems easy: oat milk is made by blending oats with filtered water. But there’s a catch: it can have slimy mouthfeel if it’s not made properly.

Good thing for you, I’ve taken the guesswork out of how to make oat milk because I’ve tested this recipe again and again… and again and again. I wanted it PERFECT and I think I’ve worked out all the kinks to come up with a recipe for oat milk that’s delicious and creamy (not slimy!). I can’t wait to hear what you think!

Why You’ll Love This Oat Milk Recipe

  • Mild flavour. Oat milk tastes kind of like oats, and also like the flavouring you give it (like vanilla extract). It has a lovely mild flavour, similar to oatmeal.
  • A great choice for cooking and baking. The mild flavour makes oat milk excellent for using in recipes. I’ve used it to make a single mug macaroni (yes, my love for mug recipes is off the chart), and in banana bread and I didn’t taste any distinct oat flavour.
  • Easy to make. With the right technique and just a few pantry staples, you can make your own oat milk at home, simple as that!
A measuring cup with rolled oats, and a blender and a jar.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Filtered cold water – The water should be quite cold—ice cold is best.
  • Old fashioned oats – Also known as rolled oats. Be sure to buy gluten-free certified oats if you want your homemade oat milk to be gluten-free.
  • Sea salt
  • Maple syrup – You can adjust the amount to your preferences. Date syrup is another sweetener option.
  • Vanilla extract – Skip this if you plan on using your oat milk for savoury recipes, but it’s a nice flavour enhancer if you’ll be drinking it straight, using it for cereal, etc.
Oat milk in a blender.

How to Make Oat Milk

  • Blend. Combine the cold water, oats, salt, and maple syrup in a blender. Blend for 30 seconds.
  • Strain. Pour the oat milk through a fine mesh strainer into a bowl. Press the pulp with a wooden spoon to extract as much liquid as possible.
  • Add more water. Transfer the oat milk to a glass bottle or jar. Stir in the extra cup of water, then use or refrigerate for later.

Tips for Success

  • Make sure the water is super cold. Here’s the number one tip for not making oat milk slimy: use very cold water. We don’t want to heat up the oats! I add ice to water, let it sit for 10 minutes, then remove the ice and measure out 3 cups of water.
  • Don’t soak your oats before. I tested this and it definitely contributed to that undesirable slimy consistency. It’s best to start with dry oats for this oat milk recipe.
  • Use a high-speed blender. This part is kind of non-negotiable because you need a machine that’ll blitz the oats quickly, so they aren’t blending for too long. (This, again, helps prevent the sliminess.)
  • Limit the blending time. You want to blend for as little time as possible. I blitz the mixture for about 30 seconds. After testing it several times I found that this was the best method.
  • Save the pulp. You can discard the pulp or use it in smoothies, cookies, or other baked goods.
Plant based milk from oats in a weck jar birds eye view.

How to Use Homemade Oat Milk

Anything cold? Perfect. Hot recipes? Let’s get into that.

When homemade oat milk gets heated up in certain recipes, it’ll get slightly slimy. So if you’re making a hot breakfast beverage, for example, it wouldn’t be the best option. I do find that where the milk is just an ingredient in a recipe that’ll be cooked or baked, it works perfectly. So, I would say make it and test it to see where it works for you.

These are some of my favourite recipes to use this in:

How to Store

You can store this homemade oat milk recipe in an airtight container in the refrigerator for up to 6 days; shake it well before using it. You can also freeze it for up to 3 months and thaw it in the fridge before using.

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Side shot of homemade oat milk in a milk jar with a container of oats in the background and a larger jug of oat milk in the background.

Oat Milk Recipe

Servings: 4 cups
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
This easy oat milk recipe will show you how to make oat milk at home for a fraction of the cost of store-bought. Rich, creamy, and delicious!
4.86 (from 7 ratings)
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Ingredients

  • 3 cups filtered very cold water, almost ice cold
  • 1 cup old fashioned oats, or rolled oats
  • pinch sea salt
  • 1 tablespoon of maple syrup, or two tablespoons if you want it sweet
  • 1/2 teaspoon vanilla extract
  • 1 cup of cold water, this is extra water

Instructions 

  • Add the 3 cups of water, oats, sea salt and sweeteners into a high-speed blender and blend for 30 seconds until oats are blended completely. Don’t blend too long because you don’t want it to heat up the oat milk.
  • Pour the oat milk into a fine mesh strainer over your jug or large-mouthed bowl and let it drain through. You may need to lightly press on the mixture with a spoon to get it through the pulp and into the bowl. You can discard the pulp or use it in smoothies, cookies or other baked goods.
  • Transfer the oat milk back to the glass bottle or jar. Now, add in your extra cup of water, stir to combine and store in the fridge! Shake before use and enjoy! It lasts about 6 days in the fridge.

Notes

Importance of Very Cold Water
You want to ensure that your water is very cold because the entire point is that we don’t want to heat up the oat milk, or we want to heat it as little as possible while making it. Your high speed blender will slightly heat it while it’s blending it, so to combat any slime-producing factors, start with very cold water! You can pour it from a very cold fridge or you can add a lot of ice to water for about 10 minutes, then remove the ice and measure out your 3 cups of water.
Calories: 92kcal, Carbohydrates: 17g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 85mg, Fiber: 2g, Sugar: 3g, Calcium: 16mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Drinks, Drinks & Beverages
Author: Jessica Hylton