Cashew Coconut Oat Milk (Our Oil-Free Take on Oatly Barista Milk!)

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Pouring homemade creamy oat milk into a mug of matcha

Have you ever ordered an oat milk latte (or matcha) at a cafe, and wondered, “Why can’t I ever make it this good at home?”

Yes? Then this recipe is for you.

What is Oat Milk?

Oat milk is rolled oats and water blended together then strained to leave the pulp behind. The result is creamy oat milk perfect for adding to cereal, granola, baked goods, and more.

How is this recipe different?

This recipe is specifically designed to mimic the texture of Oatly’s Barista milk, which froths and heats beautifully, whereas plain oat milk is less creamy, can often get slimy when heated, and tends not to froth well. Talk about a sad latte situation.

Blue and white tile with ingredients for making our homemade Cashew Oat Coconut Milk Creamer recipe

What makes Oatly Barista Milk so Creamy?

This brings me to my next point. Oatly’s Barista blend is creamy and froths well largely because it contains a considerable amount of fat in the form of rapeseed oil.

We aren’t oil-free by any means, but would prefer not to drink oil, especially in such great quantities on a regular basis. (Anybody else have a daily matcha / latte habit?)

So, we went to the drawing board to come up with an oat milk that was creamy, rich, and — most importantly — heated and frothed beautifully. Sad lattes begone.

Spoiler alert: We cracked the code.

Blender filled with ingredients for making our Cashew Coconut Oat Milk Creamer

What makes this oat milk creamy and frothy?

The secret to this quick, 5-ingredient recipe is a blend of ingredients as opposed to pure oat milk. And what a delicious blend it is.

Cashews create a creamy, rich base, which complements the flavor of oats perfectly, while coconut flakes round out the creamy texture while also adding a bit of natural sweetness. This unique blend of oats, cashews, and coconut creates my ultimate, dreamy dairy-free milk!

The best part? It’s oil-free, easy to make, and heats and froths beautifully, making it the perfect latte companion. Whoop!

Pouring homemade creamy Cashew Coconut Oat Milk through a nut milk bag

Once blended, simply strain and watch the glorious stream of rich, dairy-free milk pour into your bowl. Swoon!

Using a nut milk bag to strain homemade Cashew Coconut Oat Milk into a large bowl

Flavor Variations

We opted to add a pinch of sea salt as well as a pitted date for a bit of natural sweetness.

If you’re looking to mix it up, you could also add:

  • A handful of fresh berries
  • A bit of our Golden Milk Mix
  • Cacao or cocoa powder

Simply add when blending to give this milk a flavor boost!

Glasses of homemade Cashew Oat Coconut Milk Creamer surrounded by ingredients use to make it

We hope you LOVE this recipe! It’s:

Quick & easy to make
& SO delicious

This dairy-free milk is perfect for heating / frothing and adding to things like our Best Matcha Latte, 5-Minute Golden Milk, Feel Good Hot Chocolate, or Perfect Cup of Coffee! It’s delicious with iced drinks as well. Our favorite way to enjoy this milk has been in our Breville Milk Cafe (not sponsored, we just love this thing) mixed with a bit of matcha powder and stevia!

Into dairy-free milk? Be sure to check out our Guide to Making Dairy-Free Milk!

If you try this recipe, let us know how it goes! Leave a comment, tag a picture #minimalistbaker on Instagram, and don’t forget to leave a rating! It’s super helpful for us and other readers. Cheers!

Pouring Cashew Oat Coconut Creamer into a glass

Cashew Coconut Oat Milk (Our Take on Oil-Free Oatly Barista Milk)

Creamy, 5-ingredient dairy-free milk made with oats, cashews, and coconut! A delicious, rich blend that mocks Oatly Barista milk, froths beautifully, and pairs well with matcha or coffee!
Author Minimalist Baker
Pouring our homemade Oatly-inspired creamer into a glass
4.50 from 170 votes
Prep Time 40 minutes
Total Time 40 minutes
Servings 7 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 3/4 cup raw cashews (raw is best)
  • 1/2 cup unsweetened coconut flakes (we like the large flakes, but small is okay, too)
  • 1/4 cup rolled oats (not steel cut, gluten-free certified as needed)
  • 1 medjool date, pitted (or sub maple syrup or stevia to taste)
  • 1 pinch sea salt
  • 3 cups filtered water (or highest quality water possible)


  • Soak cashews (uncovered) in very hot water for 30 minutes, or in cool water for 6 hours or overnight (be sure not to soak longer than 8 hours or the cashews can get too soft).
  • Drain and rinse cashews, then add to a high-speed blender with coconut flakes, rolled oats, date, salt, and filtered water. For this recipe (as written) we recommend starting with 3 cups (720 ml) water for a richer, creamier milk. If you prefer slightly thinner milk, add up to 4 cups (960 ml) total.
  • Top blender with lid, cover with a towel to ensure it doesn’t spill over, and blend on high for 60 seconds.
  • Place a nut milk bag (or thin, clean dish towel or t-shirt) over a large mixing bowl and pour the milk over it. Then strain, squeezing really well until mostly pulp is left — this may take a few minutes.
  • At this point the milk is ready to enjoy as is, or it can be refrigerated up to 4-5 days (sometimes — you’ll know if it’s still fresh by the smell).
  • This blend is perfect for frothing / heating, or used cold as a thick milk or “creamer” for hot or iced coffee or matcha! We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.



*Recipe as written makes ~3 ½ cups milk/creamer.
*Nutrition information is a rough estimate calculated with full amount of ingredients included. Actual nutrition per serving will have slightly fewer calories, fat, carbohydrates, etc. due to straining through nut milk bag.

Nutrition (1 of 7 servings)

Serving: 7 half-cup servings Calories: 135 Carbohydrates: 10.1 g Protein: 3.4 g Fat: 9.9 g Saturated Fat: 4.4 g Sodium: 14 mg Potassium: 157 mg Fiber: 1.9 g Sugar: 3.5 g

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My Rating:

  1. Tamar Harrington says

    I’m assuming this separates if you store it, right (especially in the fridge)? How do you remix it when you use it so that the fatty parts and watery parts come out in the right proportions? Or is it possibly worthwhile to try to add an emulsifier? If so, what kind of emulsifier?

  2. Aaron says


    Thanks for this nifty recipe. I plan to use it soon.

    A question about fat: Doesn’t the coconut flakes also contain fat? (and actually saturated fat?) I was trying to stay away from saturated fat based on some reading I did, and wasn’t buying coconut milk anymore for this reason. So I’m wondering if the flakes are different than say dried coconut powder in that sense. Or do the flakes’ oil not get extracted because hot water isn’t used?

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aaron, coconut milk is made from coconut meat (and the flakes are dried coconut meat). So it will also contain fat. Hope that clarifies.

  3. Ashley says

    This recipe isn’t just great for drinks. It goes incredibly well poured over your aquafaba granola. I even made an incredible dal makhani with it!!

    For espresso, this didn’t froth as well as I’d hoped with my espresso machine because I think it was too thick. To be fair, I made this in my NutraMilk machine so that could be part of the problem. I thinned it out slightly with the last of the store bought oat milk I had in the fridge and that made a great latte. Next batch I will add just a little bit more water.

  4. Lynne says

    I just got an Instant Ace Plus blender. It has an oat milk setting, but I think it’s longer than 60 seconds. I can override it, but I was wondering if you had experience with one of these blenders and might advise. I’m also wondering about cutting the recipe in half; would that affect the amount of blending time?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lynne, we aren’t familiar with that blender so we don’t have any tips on it. But we would still recommend the full amount of blending time (or perhaps slightly less) if making a half batch. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mandy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Art says

    Not to be a crank but it seems like adding the oats is superfluous. You seem to be saying the answer to oat milk that doesn’t froth is to use cashew milk. The recipe sounds delicious, though!

    Your article gives me an idea. Maybe, instead of a fat source to make the milk foam, what about aqua faba, the liquid from a can of chick peas? That’s a protein, not a fat, but it certainly whips up on it’s own. Will it work in oat milk? Worth a try. I dumped out my aqua faba from last night’s dinner or I would run to try it right now.

  6. Sharon says

    Hi – I want to make this but would prefer to eliminate the date to reduce sugar content and sweetness. What would you do to substitute the date? More oats, cashews or coconut (would prefer no more coconut)?
    Many thanks.

  7. Veena says

    Bookmarked this recipe. Will be trying it soon. Does it maintain the same consistency when heated? I like my coffee hot and all home made milks separate or become slimy( oat milk). Let me know your inputs.

  8. Sydnie says

    I made this to use in my coffee. I enjoyed it but it did not froth as well as I had hoped. It is pretty creamy though.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! In our experience dairy-free milks won’t froth quite as much as full fat dairy. But we did find this one to froth nicely for us!

  9. Jessie says

    Made this to have with my coffee. I don’t have a good blender so I usually blend my nut milks in batches in my nutribullet then strain through a nut milk bag. Worked perfectly! It was delicious, thank you!

  10. Laurie says

    Hi Dana,
    I can’t seem to find the trial run you did on canned coconut milks. I plan to make this because I love oat milk in my matcha but I came across it while looking for that test run you did a while back. Please send me a link. THANK YOU SO MUCH!

  11. Joana Dougherty Mcgee says

    I am contemplating going from vegetarian to vegan, but I grieved the idea of loing my whole milk for coffees and teas. NOTHING has come even closeto satisfying me …that is, until I made this absolutely delicious milk. OH MY! HOW DELICIOUS!

    I was daunted by the amount of pulp and the work it requires to squeeze out the milk, but that’s the least of my worries! I think that I may even use a few more cashews next time, as the density they lend if wonderful.

    Thank you so very much for this wonderful, vegan-affirming recipe! I am making nother batch tonight, and cannot wait to enjoy a small glass…

    Greetings from the forests of coastal northern California! ~ imdm

  12. Katerina says

    It’s a really tasty milk, the best match for my coffee. Simple to make and although straininig took longer than in any other milk it’s worth the time and energy. I also used it in baking with great results. Thank you for sharing!! Greetings from Greece… ?

  13. Jennifer Nedelsky says

    I HAVEN’T tasted it yet,but it was hard work getting the liquid out of the bag. the bag i used (brand new) was a sort of heavy cotton, like one of your pictures. I thought maybe i needed something more porous like your other picture. also, i used by Vitamix on liquefy. maybe that grind severything so small that it is hard to drain. does it have to be drained?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! It sounds like your nut milk bag may not be porous enough as it shouldn’t be very difficult to strain. We do recommend straining as the texture will be impacted if you don’t. Here is our preferred nut milk bag. Hope that helps!

  14. Amanda says

    Our favourite milk to add to our coffees! Perfect balance of flavours and like all of your recipes, the instructions are simple to follow. I was wondering if you have any ideas for what to do with the pulp afterwards?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for the lovely review, Amanda! You could do something similar to how we use leftover pulp when making almond milk. See this post for more info. Hope that helps!

  15. Sakthi says

    I usually use the alpro professional milk for my coffee but recently I couldn’t find them anywhere. So while doing some research I came across this recipe on your and decided to give it a go. I made exactly the same way but unfortunately it didn’t foam very well in my espresso wand. Also it didn’t churn/ separate when mixed with my coffee. I don’t know why this has happened. Can you help me in regard. I did make it one day earlier and refrigerated it so that I can use it the next day. Also another question while am here, can I use more coconut and less cashew as I like the taste of coconut in my coffee ? Thank you in advance

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sakthi, did you use a nut milk bag and high speed blender to extract the most fat out of the nuts? And yes you can always adjust the ratio to be higher in coconut and lower in cashew.

      • Sakthi says

        Hi Dana , thank you for replying to my comment. Yes I did use nut milk bag and high speed blender. I blended it for 60secs on high.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          One more question: Before blending, did you shake your milk very well? Sometimes it separates and perhaps the fattier part was separated from the liquid. The fat content is what helps it froth. Another option would be to add 1 less cup of water when blending so it will be even more thick and creamy. Hope that helps, Sakthi!

    • Selena says

      I just made this and took a sip from a spoon. Just wow. It’s insanely creamy, and I can’t even put into words how great the subtle coconut flavor is. I don’t usually want coconut flavors in stuff, unless it’s specifically a coconut “thing”. But, it just WORKS in this case. Thanks so much for this recipe. I can’t wait to try more recipes!

  16. Elli says

    Please could you reconsider the use of cashews in the recipe and maybe suggest an alternative? There are huge issues in cashew production in India with many workers (mainly women) suffering severe burns to their fingers from the acids they have to touch repeatedly to separate the cashew from the fruit. Its heartbreaking and we need to find an alternative.

      • Phagan says

        Hi guys, this sounds amazing. Could you recommend an alternative to nuts? Or could you make it just the same by adding more coconut or oats maybe?

        Thank you :)

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You could definitely try 1/2 oats 1/2 coconut. But in my opinion SOME nut or seed helps with fat content. Perhaps try hemp seeds?

    • Kristine says

      I have the same concerns regarding cashews. You can find some processed in a more thoughtful way but I bet they’re crazy expensive.

      I splurged on this tonight but won’t buy cashews once a week because of the workers conditions, distance from the source, and my own budget.

      I’ve been dreaming of a milk alternative that behaves like dairy but is magically perfect for the environment. Unlikely to ever achieve unfortunately. Plain oat milk it is. And a little cashews/almonds only once in a while, as a treat.

  17. Jigar says

    This tastes great and was as simple to make as it seems. I added a bit more oats and a bit less coconut. I may do a bit more oats and less cashew next time also. As it stands this is wonderfully creamy and a great homemade version of oatly. Thanks for the recipe!

  18. Lottie says

    I have just made this and it’s delicious! Do you have any recipes/tips of what to use the leftover pulp for (cashew/oat/coconut pulp)? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lottie, you could do something similar to how we use leftover pulp when making almond milk. See this post for more info. Hope that helps!

  19. thatgirl says

    At last–a vegan milk I can whip up in the Blendtec that actually surpasses Oatly!

    I’ve made this both via the original recipe, then with three dates and 1T coconut oil to see whether it made it that much more creamy–it did! It froths beautifully (fat makes the difference!) and is a home latte game changer. It’s also fantastic right out of the glass.

    Making our own nut/oat milk was half the reason to buy a better-powered blender. No one who makes this will be disappointed! Take what’s left after and drop it in your next smoothie, pancakes or baked goods–or just eat it with a spoon. Delish!

  20. River says

    When you add to blender with 3 cups water is it hot or cold water? I heard it makes a difference for how the oats turn out…

  21. Aaesha says

    Followed exactly as stated and it neither tasted good nor did it froth at all with the steam wand of my espresso machine. I loved the consistency of oatly but am not a fan of the oil content which is why I’m looking for a replacement. The search continues…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So interesting! Sorry to hear that, Aesha. D you normally enjoy the taste of cashew or coconut milk? Perhaps you’d enjoy it better if you swapped the cashews for almonds? I will say this froths well (at least in my experience) because of the higher fat content. It is quite a thick, creamy milk. Let us know! We’d love to help troubleshoot.

  22. Andreea says

    It is the best plant base milk I ever tried!!! You do a fantastic job with all your recipes, I never tried yet a recipe I did not like from your collection! Good job and thank you for sharing with us!

  23. Ruth says

    I followed the recipe (almost) perfectly, but it didn’t froth. I didn’t filter the water though… Could that be the reason?
    Should it be heated to froth? I used cold milk.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, heating is almost essential to frothing. We’d comment trying that! Otherwise, if keeping cold, blending in a high speed blender should help!

  24. Brittany-Lynn says

    As a family who drinks oat milk due to a nut allergy. Is there a but free alternative you could suggest that isn’t just adding coconut? We love coconut milk but love the neutral taste of oat milk for coffee etc…

          • Ellen says

            I love this recipe used with the original recipe. I didn’t have coconut available this morning so I decided to attempt subbing flax seed for the coconut. I do not recommend! It turned the consistency to that of thick batter. I added a ton more water and got enough through the nut milk bag to make one matcha latte this morning but threw the rest out. The taste is okay, a bit bitter. Stick to Danas original and delicious recipe if at all possible!

  25. Callie says

    Hi Dana! Thanks for always making amazing directions and delicious recipes. Could you add this link to the oat milk recipe? I found it but took some searching thank you! Hoping to make an oat milk latte today!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Callie, there’s a link on the Oat Milk page just above the heading that says “Want to Make More Dairy-Free Milk”. Let us know if there’s somewhere you think would be more clear!

  26. Lauren says

    I followed the recipe to a T and am so sad it didn’t take well to my steam wand! I have an espresso machine and, when I went to steam this, it made the most awful sound like it was really struggling. I’m wondering if there was too much fat in the milk. Steaming works really well with all other nut milks — homemade or store-bought — so I’m not exactly sure why this blend didn’t work. I tried it multiple times with no luck, which is disappointing because one of the main notes was that it could be with a steamer wand!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, how strange! Did you use 3 cups water or 4? We used 3 cups and it steamed well. However, perhaps next time you could add 4 cups water so the fat content is slightly lower.

    • Sainath says

      I had the exact same issue as well. Steam wand just made the most horrible sound with this milk. I didn’t follow the recipe exactly as is, changes I made is put 1/4 cup extra oats and used a tsp of canola oil instead of coconut (also used 4 cups of water). One of those changes could be the problem.

      It did not froth like usual and ended up with lot of bubbles (compared to store bought oat milk). Examining the texture it did seem a bit too thick, so planning to try this again after diluting it a bit. (And also reducing cashews as I didn’t really enjoy that flavor)

      On a separate note, I made a simple banana smoothie with this and it tasted delicious. Just gotta figure out how to steam it properly for latte.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing, Sainath! You can always dilute with 1 more cup of water for easier frothing. I prefer it that way.

  27. Jess Soares says

    Any tips on getting pulp free milk? I strained this twice through my nut milk bag, but there is still a powdery residue left in the milk. It tastes divine though :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, what kind of nut milk bag are you using? A little sediment is normal. But there shouldn’t be powdery residue…

  28. Tina Sotis says

    I just made this! I’m on a mission to eliminate plastic packaging from my food and personal care items and, being vegan, was unable to find any sort of milk substitute that didn’t come in a plastic bottle or a plastic coated carton. This was the perfect solution!

    I made my first batch using only oats, but it tasted just like oatmeal. I didn’t use the date you suggested, though AND turned out I used 4 times the amount of oatmeal called for. So that mystery is solved.

    Anyway, I saw THIS recipe and gave it a whirl. Voila! Gorgeous! And here’s an extra bonus! I was going to compost the leftover squeezed-out oatmeal/coconut/cashew mush, but then I thought – why not heat it up in a pan with some of the milk I just made and add berries? Breakfast! So now I have a week’s worth of oat/cashew/coconut milk and got a free, unexpected and nutritious breakfast in the bargain!
    Thank you so much for this recipe! I’ll be coming back for more!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tina. We love your breakfast idea!! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  29. Sam says

    So I recently just learned that oat milk contains inflammatory oils :( I am trying to make some at home but is there anything at all you can sub for coconut? I just don’t want the taste of coconut, I prefer how neutral oat milk/ other nut milks taste over coconut milk. Maybe even adding avocado/olive oil to replace the rapeseed or sunflower oil that brands are using to make their “barista blend”?

  30. Chris says

    Thanks for the recipe and congratulations on the discovery! I’ve been agonizing over making frothable oat milk for months now. My most successful attempt so far has been to add some cold-pressed avocado oil with chia seeds (for emulsification, but it still separates very readily…) and filtering only by stirring gently in a fine metal mesh strainer, twice (I haven’t done a side-by-side comparison of the milk I’ve made by squeezing in a nut milk bag with the milk I’ve made by only stirring in the strainer, but I find that applying as little pressure as possible helps avoid sliminess–but maybe something else in your recipe mitigates that!).

    One question: have you been able to see if this milk also froths well with an espresso machine steam wand in addition to the stirring frother shown in the video? Thank you!

  31. Marissa says

    Just made some this morning and the flavor is amazing! Used all of the same ingredients and measurements and it didn’t froth up in my frother. Was totally expecting less frothyness, but not none. Did I do something wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s interesting! Perhaps it froths better after it’s been chilled? Did you use it straight away or refrigerate?

      It definitely froths up well for us when using a milk frother or our Breville Milk Cafe. What type of frother did you use?

      • Marissa says

        Upon further testing, I think I figured it out! The first time I tried it, I frothed it with my brevile and I don’t think it foamed as well because it was fresh. If I make it the day before I plan on using it, it froths much better the next day. Great recipe Dana, thank you!

      • Kim says

        I will definitely try this recipe, but first, I need to buy a new frother! I was interested in the Breville one you use. I’m trying to find an automatic frother that isn’t lined with plastic or non-stick coating that can froth 1 serving of milk (for a latte). Does this seem to be the case for you?

        I might also buy a cheaper stainless steel handheld frother, but I like the idea of a machine taking care of the milk for me since I switched to a stovetop coffee/espresso maker to reduce the waste of Nespresso pods!

        Thank you for all of your wonderful recipes and videos! I’m such a fan!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          The Breville one seems best for your needs. OR just buy a Nutribullet RX which can blend hot liquids. The only thing is, that wouldn’t be a heat + froth option.

  32. Melissa Arostegui says

    I was drawn to the recipe for the the “oil free oatly” as I also think it cannot be good to drink processed oil in my coffee every morning (even read rapeseed oil depletes magnesium…as processed foods do)

    Anyways its a great recipe and easy recipe for a creamy milk. I did though have to strain it twice but that could be because I do not have much practice with cheeseclothes.

    As much as I enjoyed the creamy milk I did not particularly like it in coffeee…still has that grainy-ness and a hint of sour that nut milks have which oatly doesnt and its why I enjoy it. I will try with another type of coconut flake though and give it another try as I used small ones which might have affected the taste.

    As for the pulp I spread it on the toast I had with my latte :) wonderful ricotta-like.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, I wonder if the cheesecloth was the issue. Although it seems fine, it actually lets through a lot more sediment than say a nut milk bag or clean t-shirt would. Maybe try that next time!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried making this into condensed milk. I wouldn’t guess any blend containing oats would play well to that (because of the starch / potential stickiness when cooked down). But if you try it let us know! We suspect it would be good, however, when adding to cooked or overnight oats!

  33. Lena says

    I will definitely try this! I am focused on going zero waste and my biggest issue has been oat milk. I have made my own several times but I always find it doesn’t taste anything like my oat dream (that I’m really fussy about) and I can’t eat/drink it. So this recipe looks like it could be the ticket and all of the ingredients are available at the zero waste store!

  34. Maggy says

    A regulator oat or almond milk can be made in a juicer. Do you know how this could be made in a juicer? I don’t have the net to strain the milk, thus the juicer question.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Depending on the juicer, yes it’s totally possible (follow the instruction manual). Just be sure to run the final product through a fine mesh strainer or nut milk bag to catch any sediment. But in my opinion it’s much easier to make in a blender (which is faster to assemble, use, and clean).

  35. Trina says

    Made this for a friend who enjoys cream in her tea. The flavor of this is wonderful. Thank you for showing us how to make wonderful vegan options.

  36. Melanie Wilson says

    Just had my first coffee, very impressed but I can’t deal with cup measurements ?
    800ml of water, 100g cashews, 35g of coconut and 20g rolled oats is this about right? I think UK cup sizes are slightly different to US sizes so would like to get measurements as near as possible as I don’t think I got the perfect outcome I could have as nice as it was. Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Melanie! Were you able to toggle back and forth between standard and metric? We have that tool available just above the ingredients. Let us know if you have trouble utilizing it!

  37. Vaida says

    Made mine using shredded coconut and it’s great! Wasn’t expecting it to be quite so coconut-y but I’m not mad! Actually really love how creamy it is! Used it to make hot ? and it’s ?

  38. Heather says

    Could this be made using a juicer instead of blending it? I’ve made nut milks before in my juicer by soaking the nuts (almonds) and then pouring them with the water through my juicer, I wonder if this could work the same?

  39. Ruthie says

    Hi, if you don’t have that frother/ a bit pricey I must add; any suggestions as to best method of heating milk ? I just made it & it is very nice as a nut milk in my java. Grazie

  40. Lindsey says

    I am so excited to have this recipe. Oatly is always sold out where I live. When I made this and added o my french press coffee it still had that slightly sour taste which accompanies standard almond or coconut milks in coffee. Any ideas? Thanks Dana!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s odd! I’m not sure. I’d first check the freshness of your ingredients to ensure nothing is off. And also use filtered water to ensure the taste isn’t affected there. Otherwise, including the date should add sweetness that will offset any lingering acidity.

    • thatgirl says

      This could be because of the relative acidity of French Press coffee–the grounds spend more time in water than drip or espresso. Perhaps try plunging your coffee earlier to QC the taste of that, first.

  41. Sam Vander Wielen says

    This was so good! I realized (only after starting the process) that I ran out of rolled oats ? so I just upped the cashews to 1 cup instead. I also used maple syrup instead of dates (as suggested) since that’s what I had on hand. It turned out great! Thanks so much for this great alternative ❤️

  42. Diane says

    I am wondering if you know of any recipes to use the pulp from either the cashews, the coconut, or the oatmeal.
    I would appreciate any ideas.

  43. Carolyn says

    The milk is delicious and creamy! I omitted the date since I prefer unsweetened, and added a teaspoon of powdered sunflower lecithin (probably didn’t need it) to avoid separation. I am enjoying it now with a cup of cold brew. Thank you minimalist baker!!!

  44. Katie Steel says

    Such a great recipe, made lovely milk. Are there any suggestions on what to do with the left over pulp? Seems such a waste to throw it away. Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Katie! You can scan the earlier comments for some ideas (e.g. freezing in ice cubes to add to smoothies, dehydrating, etc.)

  45. Mm says

    I love this milk blend, made without the date, but it didn’t keep a froth on first try, which isn’t that important to me.
    Will keep trying, but it is delicious! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing!! For frothing I think it works best with either the Breville Milk Cafe, an expresso machine milk wand, or a handheld frother. It won’t froth as well with a whisk / saucepan.

  46. Gina Eggers says

    Very easy and delicious. Used raw cashew nut pieces from Saves money since you don’t need whole cashews. I added some vanilla and it’s great for coffee.

  47. Toni says

    I have been following you for a few years now and I love your blog and Instagram and recipes.
    I am wondering if you have an opinion or have done a review on the best small blender ( ninja , nutribullet etc.) I have a vitamix but am considering also getting a smaller one for making lattes
    Any recommendations?
    Thank you!

  48. Shelley says

    This tastes and works marvellously!! I couldn’t find a non dairy ‘milk’ that would froth for my morning espresso coffee. This blend is creamy and so slightly sweet, it’s perfect! Thank you!!

  49. Kristen says

    This is so rich and creamy, and made a great base for overnight yogurt with a probiotic overnight and some chia seeds this morning!
    Thank you!

  50. Julia says

    Hi Dana, if I have a coconut allergy – could I just substitute with more cashews? Thanks so much! Excited to try this as Oatly Barista isn’t available near me!!

  51. Tiffany Brooks says

    I used my pantry steel cut oats and put it trogh this mesh piece on my food processor then a sieve to get a vey smooth liquid…tried it neat and cold, found it slightly sweet but definitely not slimy or chalky so thats definitely a big thumbs up. Final test, I added some to my neglected and somewhat stewed tea that i had forgotten (whilst making this recipe) and it was absolutely fine. Good to break free of all those tetra packs?

  52. Maria says

    Hello Dana, I am subscribed to your newsletter cause I just love your recipes, but with this one you just made my life!! :) I am in love with the Oatly milk and now I have healthiest solution. Thank you for that. Hugs!

  53. Christine meadows says

    Just made the milk and taste tested with barrista, found it a little too sweet so will try sgain without the dates and maybe less coconut. In my barley cup this evening its really good. Thanks for this as i’ve been trying for a while to make a nice oatmilk.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Yeah, I’d suggest leaving out the date as well as using slightly more cashews and slightly less coconut next time to reduce sweetness :D

  54. Shelly Niemeyer says

    Pretty tasty! Just made it this morning and poured it into my oatmeal. Easy peasy!
    Also, did I just make cashew cheese?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We wouldn’t recommend it – they may be slimier than regular rolled oats? But if you try it let us know!

  55. Mandy says

    This recipe came at the perfect time. I’m tired of driving to a specific store to purchase Oatly. It was quick to make, and is super delicious! Thank you so much for solving a serious problem for me! <3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Mandy! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xoxo

  56. MK says

    This is a great recipe! Followed the recipe as written and I got creamy, smooth, non-slimy milk! Made myself a pumpkin spice latte with it this morning and was thrilled at how it turned out. Thanks MB for another great recipe! :)

  57. Jennifer Tanner says

    Wow. I made this exactly as is, and it is absolutely delicious. It mixed perfectly well with my coffee and gave it the perfect amount of sweetness. I love that I will no longer have to drop $6 for a carton of Oatly anymore!! Thank you for yet another slam dunk recipe, Dana!

  58. Ann bonner says

    I made this recipe without the dates. Well done Minimalist Baker. I wanted it for tea and it did not curdle. It is still a little sweet in tea for my taste but I can sense it will be sensational in coffee but I only have one coffee each day so tomorrow to try it. I wonder how I could make this milk less sweet.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I think you could omit use a little more cashew and a little less coconut, as coconut tends to be sweet. Hope that helps!

  59. Tara says

    Hi there. How important do you reckon it is to use rolled (vs porridge) oats and dessicated (vs flaked) coconut? Because I gave it a whirl using what I had in my store cupboard … and when I warmed it on the stove, not only did it most definitely not foam, when I added it to my coffee I got the same separated cloudy mess I get with all my other homemade milks. Help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Using flaked or desiccated coconut is fine. However, using porridge oats can cause sliminess, as we discovered when testing with steel cut oats. Hope that helps!

  60. Caroline says

    Great taste, just the happiness of having made such fresh nutmilk is a joy. Used 1 tsp of Cocunut nectar instead of medjool date. Yummie!!

  61. Andrea says

    Hi Dana,
    I have just tried this recipe and it tastes amazing. I added more water to make if more milk but, I think that I will try it creamy as it is when using for coffee or tea. Well I love all your recipes and I am so glad that I found your website. I have bought one of your cook books but, every time I cook I use the online recipes.

    Thank you

  62. Susan Na says

    Omg omg Omg! I can’t wait to make this and try it with my daily matcha! Looks like another perfect recipe. Thanks Dana!

  63. Jennifer says

    Why would you not want to drink oil every day? Cardiologists suggest consuming as much olive oil as possible after a heart attack.

  64. Michelle says

    I have been looking for this milk! Thank you. Can I pls ask if you have any ideas on how to use the leftover pulp? Irbest to discard ?

  65. Ania says

    I don’t have a nut bag but my juicer has an attachment to make but milk. Do you think the process and measurements would be similar?

  66. Lawrence Heath says

    I like that this recipe uses gluten free Oats. My wife makes almond milk regularly but I will give this recipe a try. It looks very creamy from your photos.

  67. Anne-Lise says

    Yes! This recipe is spot-on!
    I’m a barista and at work, we’ve been trying to develop a recipe for home-made vegan milk that we could use at the store and try to cut the tetrapak waste a little. The oat milk recipes we’ve tried so far have been dissaponting.
    This blend of milk is very promising. It steams beautifully (the sound is going to be screechy and scary at first, but you can build microfoam. Also I recommend sitting the milk for half a minute before using it. Try tapping the jug on the counter to make the giant bubbles disappear). We’ll probably tweak a few elements to suit our taste but overall, great recipe!

    • Sven says

      Anne-lise keep us updated! I have been trying several different variations to get a better microfoam with my Rocket Classic home espresso machine. The screech factor is really bad for this milk, but I have found that spending more tome incorporating air helps out, having some luck doing 2/3 time frothing with the paper-tearing air method and last 1/3 time w/ a fully submerged steam wand and good milk vortex. I still have not found a mix that produces enough micro-foam for latte art. Let me know if you get it dialed and I will do the same!

  68. Kristin says

    Great flavor and definitely thick! I made it without the date to be able to sweeten beverages as I go. It frothed up well with my little electric frother but I did notice it seemed to separate? Like the thickest part of it ended up at the bottom of my tea. Any thoughts on how to prevent this? Thanks for a great recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Interesting! We haven’t tried adding it to brewed tea, only as a base for tea lattes, and we never experienced separation. Making sure to shake well before pouring should help!

  69. Kristy says

    Sounds delicious!
    Any ideas for what the resulting pulp could be used for? Maybe cookies, truffles or something? It would be great to be able to add it to something to cut down on waste. Any suggestions welcome! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      This pulp would be best used frozen and added to smoothies, in my opinion. Otherwise, you could try dehydrating it, similar to this method!

  70. Susan says

    Wow, so rich and creamy! I used 2 tsp of maple syrup instead of dates and it’s yummy! I can’t wait to try it in my coffee in the morning!

  71. Shari says

    Hi! I was unaware that Oatly had oil in it. Are we talking large quantities of oil? I am suddenly grossed out by Oatly and I normally LOVE IT. Thanks!

      • Raniia Nugroho says

        Ever since I saw your post about how Oatly barista has oil to help it heat and froth, I’ve been experimenting with recipes (while waiting for this follow up post!) My current go to :
        1/2 c almonds
        1/4 c cashews
        1/4 c macadamia
        1/4 c oats
        1 pitted date
        3 cups water
        Super creamy. I love it! I’m definitely going to try this recipe tonight.

  72. Raquel Alvarez says

    that looks amazing, I will try it for me and my kids. my husband is allergic to cashews. is there another nut we can use in its place?

  73. Ann Bonner says

    I am desperate for a plant milk to have in very strong Yorkshire tea. I am missing my tea since I went plant based. I will try your recipe tomorrow and thank you. But please can you make something that is ok for tea?

  74. Jazmin says

    Hello! The recipe looks fabulous! I have just one question, does it heat well (like Oatly batista)? All homemade oat milks I’ve made have turned slimy or thickened up like oatmeal when heated.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      YES. We created it specifically to heat well! It froths and foams beautifully in our experience! Especially if you only add 3 cups water vs 4!

  75. Mayuri Naidoo says

    Hi Dana, Thank you for another amazing vegan recipe. I am definitely going to try it. I have one question, my homemade dairy free milks tend to separate in hot tea, regardless of whether I heat the milk first. How does this milk fare? Thank you again! ? Big hug from South Africa.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      This one seems to do well! I think because it’s so rich and creamy. But let us know how it goes for you!

  76. Natalie L says

    Hi! Do you have any ideas on how to use the pulp? I’ve lived your previous applications of the almond milk pulp :)

  77. Hannah says

    THANK YOU!!! This looks awesome. Do you think the recipe could still be successful (for heating, foaming, etc.) if I doubled the oats and reduced the cashews/coconut a little?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried it that way. But if you do, let us know how it goes. I think this ratio is perfect because it doesn’t get slimy, it’s thick and creamy, and the flavor is just right.

  78. Johanna says

    Hi! Looking forward to try this one as always! You say you don’t want to drink oil, yet this recipe contains three times more fat than Oatly’s barista milk. Do you make a difference and why to added rapeseed oil compared to the oil the cashews naturally contain? Just curios. Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Fat in its whole food form is different than a processed oil. I would much rather eat cashews and coconuts than rapeseed oil.

  79. Jinnie says

    I can’t wait to try that recipe.
    I was wondering if you have a recipe to use the pulp? I don’t want to waste that ?
    Thank you.

      • Vanessa Rouse says

        Thank you, thank you, thank you 🙏
        This is to die for. My diet has had to drastically change over the last few months and as I can have dairy, or processed oils and have to be careful with certain nuts, this is just an absolute winner for me diet. I have just made it and I’m blown away with about amazing it is. So honestly thank you

  80. Patricia says

    One reason I have not yet jumped on the homemade milk bandwagon is the apparent wastefulness of the process. Do you have suggestions for what to do with the pulp?

    • Rebecca says

      I’m so pleased to find a milk I can make with no horrible oil and is GF too! It came out great, heated fine via my Sage coffee machine frother and didnt split in my coffee and foamed well! BUT it still had that strange aftertaste that most nut milks have in coffee…that intensifies the further down the mug you get…do you know of any solution for this strange taste?Does anyone else have this issue? Which ingredient is the culprit? Thanks so much!

        • Rebecca Davis says

          Hi there, no not at all, they are lovely and organic and I eat them daily. I personally find any nut milk that isn’t oatly has this aftertaste that just doesn’t work with coffee. I hoped this would be different but sadly not!