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:
4.91 from 287 votes
Prep Time: 5 minutes
Total Time: 5 minutes
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

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

390 comments

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Rate this recipe (after making it)




  1. Jacob
    10.01.2023

    Correction to my previous calculations: I noticed a bad conversion.
    When using 2 cups of water, $/gallon is around $5.43. This assumes 2 cups of water yields around 2 cups of oatmilk.
    When using 3 cups of water, $/gallon is actually the same as regular milk, around $3.62.
    At my store, oatmilk costs around $8… So you save a ton of money by making it yourself.

  2. Jacob
    10.01.2023

    5 stars
    Delicious. Thanks for sharing.
    I did a cost analysis assuming you use 2 cups of water rather than 3 (I’ve found 2 cups of water makes this oatmilk taste amazing). This recipe costs roughly $2.04 per liter of milk, which is cheaper than purchasing oatmilk. However, the price per gallon is about 2x that of regular milk (which, here in Texas, costs $3).
    The biggest cost point are the oats. At my store, oats cost $2 / lb. If you have cheaper prices, then the cost of making this oatmilk will go down substantially.

    If you use 3 cups of water rather than 2, you’re cost per gallon goes down to around $5 which is awesome.

  3. Mariya
    09.27.2023

    How does this compare nutritionally to store oat milk, especially any sugars that might result from processing? Has anyone looked into it?

    Thanks!

  4. Diane
    09.18.2023

    Hi
    Can I just use a nut bag instead of straining twice as I do when I make almond milk?
    Thanks

    • Jeanine Donofrio
      09.20.2023

      Hi Diane, you could, but you don’t want to squeeze it too much – the oat pulp is much more fine that nut milk pulps.

  5. Tamstours
    09.14.2023

    How long does this keep in the fridge please?

    • Mary
      09.15.2023

      5 stars
      Very good recipe. I make almond milk but organic raw almonds (real raw) have to get from farms. So when I run out, I make this. It is very good, your tips important or it can be awful gooey texture! 😝. I do use a big date instead of maple syrup too for sweetness.

  6. Ashley
    09.03.2023

    If doubling the recipe do you blend for the same amount of time or longer?? Thanks!

    • Jeanine Donofrio
      09.05.2023

      The same amount of time should be fine – until it looks milky and a bit foamy on top.

  7. Leigh
    08.21.2023

    4 stars
    I made this with 3 cups of water. I’d recommend bumping it down to 2. It came out much better and thicker/creamier like what you get from the store.

  8. Nina
    08.21.2023

    How long can it keep for?

    • Jeanine Donofrio
      08.22.2023

      up to 1 week.

  9. Theresa
    08.16.2023

    5 stars
    I hate wasting food and the leftover oat sludge feels so wasteful for some reason. So I put it in a bowl with a big dollop of peanut butter and a handful of chocolate chips and made cookie dough with it. (To eat raw, would need to add more stuff to it to bake it)
    And I already had a cup of oat milk to drink with it! Can’t wait to try it on my coffee tomorrow morning and start saving money. Thanks for the easy recipe! I never would have thought it was so simple to make oat milk

    • Jeanine Donofrio
      08.22.2023

      Thanks for the idea!

  10. Susan
    08.01.2023

    5 stars
    This is fantastic! We’ve spent so much money on oat milk. Not anymore! Thank you.

    • Phoebe Moore (L&L Recipe Developer)
      08.04.2023

      Hi Susan, I’m so glad you loved it!

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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.