How to Make Oat Milk

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Wood cutting board with ingredients for making homemade Oat Milk

Want to make creamy oat milk at home with just 2 ingredients, 1 blender, and in 5 minutes! Let us show you how!

What is Oat Milk?

Oat milk is simply rolled oats and water blended together then strained to leave the pulp behind. The result is easy, creamy, DIY oat milk!

Blender with oats and water for our How to Make Oat Milk tutorial

How to Make Oat Milk

To make oat milk simply add 1 cup rolled oats + 4 cups water to a high-speed blender and blend on high for 30-45 seconds. Then strain through a clean t-shirt or towel for best results.

We found nut milk bags let too much pulp through. Fine mesh strainers also let too much pulp through, so we don’t recommend using them.

This method yields creamy oat milk every time that’s perfect for adding to coffee, matcha, cereal, oats, baked goods, granola, and more!

How to make Flavored Oat Milk

You can also optionally add sea salt, a date, vanilla extract, cacao powder, or berries when blending for added flavor!

Oat Milk FAQs

How do you make oat milk not slimy?

  • Over-blending can make the oat milk slimy in texture, which is why we recommend blending for about 30-45 seconds.
  • Soaking your oats can also make the oats more prone to sliminess. Just add to the blender with water and blend!
  • Sometimes heating your oat milk can make it become slimy, so we don’t recommend it. Good news: We have an oat milk recipe coming soon that’s inspired by Oatly Barista milk and is perfect for heating / frothing!
  • We recommend straining twice to remove any of that excess starch which can also lend to a slimy texture.
  • We recommend straining with a towel or clean t-shirt as nut milk bags and fine mesh strainers let too much pulp through.

Can you use steel cut or quick oats to make oat milk?
In our experience, rolled oats are the way to go. Steel cut oats are too unprocessed and make less creamy milk. Rolled oats  are just right and make nice and creamy oat milk. And quick cooking oats are too finely processed and tend to create slimier oat milk.

Is oat milk gluten-free?
This can be controversial as some consider even gluten-free oats to be problematic for those with gluten sensitivity and celiac disease. But in our experience, certified gluten-free oats make oat milk gluten-free

How long does oat milk last?
Well sealed in the refrigerator, oat milk should last about 5 days. You’ll know it’s gone bad when it smells funny.

Why did my oat milk separate?
Separation is totally normal with oat milk and many other dairy-free milks. Simply shake well before use!

How do you get oat milk to froth?
If you’re looking to make frothy oat milk for adding to your favorite warm beverages, check out our Cashew Coconut Oat Milk (Our Oil-Free Take on Oatly Barista Milk!).

Want to make more dairy-free milk?

Check out our Guide to Making Dairy-Free Milk!

Assorted homemade dairy-free milks in glass jars for our post on How to Make DIY Oat Milk

How to Make Oat Milk

A quick and easy 2-ingredient, 5-minute way to make homemade oat milk! Naturally creamy and sweet, and perfect for smoothies, granola, and more!
Author Minimalist Baker
Print
Jugs of non-dairy milk for our Complete Guide to Dairy-Free Milk
4.67 from 151 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

  • 1 cup rolled oats (gluten-free if GF // or sub steel-cut oats*)
  • 3-4 cups water (use less water for thicker, creamier milk!)
  • 1 pinch salt
  • 1 whole date, pitted (optional // for sweetness // or 1 Tbsp (15 ml) maple syrup)
  • 1/2 tsp vanilla extract (optional)
  • 2 Tbsp cocoa or cacao powder for “chocolate milk” (optional)
  • 1/4 cup fresh berries for “berry milk” (optional)

Instructions

  • Add oats, water (the lesser range will yield thicker, creamier milk, the higher range will yield thinner milk), salt, and any additional add-ins (optional) to a high-speed blender. Top with lid and cover with a towel to ensure it doesn't splash. Blend for about 30 seconds – 1 minute or until the mixture seems well combined. It doesn't have to be 100% pulverized. In fact, over-blending can make the oat milk slimy in texture.
  • Scoop out a small sample with a spoon to test flavor/sweetness. If it’s not sweet enough, add more dates.
  • Pour the mixture over a large mixing bowl or pitcher covered with a very thin towel or a clean T-shirt. In my experience, it benefits from a double strain through a very fine towel to remove any oat remnants. A nut milk bag seemed to let too much residue through.
  • Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Shake well and enjoy cold. DO NOT HEAT or it will thicken and become gelatinous in texture. It's delicious as is or added to granolas, smoothies, and baked goods!

Video

Notes

*You can use steel-cut oats, but I found them to make the oat milk gummy and didn’t enjoy their flavor as much.
*Nutrition information is a rough estimate calculated with no additional add-ins, and the oat “pulp” nutritional content removed.

Nutrition (1 of 8 servings)

Serving: 1 half-cup servings Calories: 19 Carbohydrates: 3.4 g Protein: 0.6 g Fat: 0.3 g Saturated Fat: 0 g Polyunsaturated Fat: 0.12 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 5 mg Potassium: 13 mg Fiber: 0.5 g Sugar: 0.05 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 2.64 mg Iron: 0.21 mg

Liked this recipe? Check out our Guide to Dairy-Free Milk for 5 more dairy-free milk recipes!

Reader Interactions

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My Rating:




      • Nicole says

        So I tried this recipe in the froth and it didn’t froth

        I know y’all have a new recipe that froths
        But is there any way I could make this one froth? What about the new recipe makes it froth

      • Olivia says

        Hi! I am loving this oat milk recipe! It really does turn out perfect every time! I had a quick question on the carb count for the recipe. How is it possible that this oat milk has such a little amount of carbs compared to a store brand oat milk? Is the carb count correct for this recipe on the nutrition information? Thank you for your help!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Olivia, the nutrition information is a rough estimate calculated with no additional add-ins, and the oat “pulp” nutritional content removed (about half of the total carbs since some will remain in the oat pulp). We also wonder if the store-bought brand has a larger serving size?

    • Frances Kellogg says

      I heated mine for my latte for less than 30 sec and it was perfect. I’ve been looking for a substitute for cow milk and this is perfect! Will definitely pass it on. Thank you.

      Dr. Kellogg
      Ayurvedic Doctor

    • Vee Glessner says

      It worked! I had one failed attempt before getting a deliciously creamy and nutty oat milk. It’s even thick like the store bought ones. The difference for me was that I blended my first batch on low, which left too much pulp and the milk watery. I blended my second attempt on medium and also switched to refrigerated water like others mentioned and it turned out great! I use 3 cups water for 1 cup oats. Cheap and delicious for iced coffee. Thank you!

  1. Nick says

    Ang I used a hand blender and it worked fine.
    It was a basic £4 one from Argos so not powerful.

    This recipe turned out great and was really easy. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nick. 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

    • Stephanie Jane says

      Thanks for this tip, Nick. I’d only got a hand blender so wasn’t sure how well it would work for this recipe. You’re right though – quick and easy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We recommend a standing blender such as a Vitamix or Blendtec for this, but a nutribullet should work too. We just find it is a little more tricky with liquids as they can leak out.

      • Jess says

        Hi! This recipe sounds delish! Keen to try it. Do you have any suggestions on what can be made with the oat pulp that’s left over?
        Thanks.
        x

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, perhaps you could dry it on low temp in the oven and add it to things like baked goods? Use this as a loose guide.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Soap and water. Or depending on the type of cloth/cleaner you are using, it might be able to go in the washing machine.

  2. Susan Roman says

    How long should this take to strain? I tried a thin cotton dish towel and after an hour, it was barely strained. I transferred to 4 layers of cheese cloth and it’s been a couple hours, stirring and scrapping the bottom and it’s still not done. I blended it for 30 seconds on high in my Vitamix.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, it should only take a minute or two to strain. We would recommend this nut milk bag for best results. Hope that helps!

  3. Dave says

    I am intrigued by the idea of making my own oat milk, among other reasons to reduce the waste of the packaging the store-bought oat milk comes in. I tried this recipe, just the water and oats. Vitamix belender, blended on high for 35 or so seconds. I must be missing something about the straining step. I have tried a t-shirt, thin dish towel, paper towels, thin steel tea strainer. All clog up almost instantly. What am I missing here? How long should it take to strain?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dave, it should only take a minute or two to strain. We would recommend this nut milk bag for best results. Hope that helps!

      • Dave says

        OK thanks, I will give that nut bag a try. I was also thinking that maybe I over-blended it a bit, as it is noted in the article that over-blending can make the oat milk slimy. The Vitamix is a pretty powerful blender and maybe 30+ seconds on high was too much. I might try a little lower speed next time too.

    • Robin L Worden says

      I made this tonight for the first time and i absolutely love it. Ladies that are having a hard time straining…use a t shirt in a few minutes it was all strained and ready to use. Was absolutely wonderful in my coffee. My new go to non dairy milk for sure!!!

  4. Jen says

    Hi.. I made this and I’m using it as a milk substitute for putting in my tea. And surprise, surprise… I’m liking it… I only add a pinch of salt and no sweeteners. I found that using half the amount of water to oat ratio made the milk more creamy.. Even so, I have to put a fair amount of milk in the tea to get the nice colour.. I get through quite a lot of the milk quite quickly as I tend to have several cups of tea in one sitting (& I drink tea a few times during the day). Do you think i’m overdoing it in terms of nutritional/calorie intake? Or is it less calorific than full cream dairy milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we’re so glad you enjoy it! Unfortunately, we can’t provide personalized nutrition advice, but you can find the nutrition info below the recipe. Hope that helps!

  5. Elvi says

    I’ve made this twice using a regular home blender.
    First time I made it, I didn’t soak, it came out thick, slimy and has that chalky aftertaste.
    Second time I did it, I soaked 15 minutes, rinsed 2-3 times, it came out slightly less slimy and creamy but still with that chalky aftertaste.

    Is there any way of getting rid of that chalkiness? :(

  6. Emily says

    Hiya! Excited to try this recipe!
    The only plastic-free pats I can find near me are porridge oats, have you tried making oat milk with this sort of oat? Does it work?
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t. We’ve only tested with steel cut and rolled and rolled seem to be best. But let us know if you give it a try!

      • Samuel Ashdown says

        Seem to have the unstrainable issue with porridge oats. It either sits in the t-shirt forever or you smush all the stuff through string anyway :)

      • Jada says

        Hey, I tried with porride oats and it was rather nice. I halved the recipe although I don’t think that matters, and I processed it for 20 seconds on high speed and strained twice. Thanks for the recipe!

  7. Nicole Desgrosseilliers says

    Hi. Has anyone tried to keep the oat milk as is (Not straining it) and use it in cereal? I do not want to eliminate the fibre of oat and waist of pulp.

  8. Kenia says

    Hello! I want my Oat Milk to be more watery not creamy. Should I use the steel cut oats instead?? Same measurements and process?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kenia, steel cut oats should produce a more watery and less creamy milk. You will have to do a little experimentation to find what works best for you, but we would say start with same measurements and process. Let us know how it goes!

  9. Ang says

    Has anyone used a hand blender for this? My food processor stopped working a few months ago, and I can’t afford the NutriBullet style blenders. Might look for an inexpensive smoothie blender, but if I can use what I have, that would be better.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      My top tip would be looking at a second hand store or craigslist for a used blender – they’re almost always available and cheap. Otherwise, try a hand blender! Let us know how it goes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christy, You could try using the leftover pulp in baking or make it into oat flour. If you give it a try, report back on how it goes! Also, you may want browse the comments as other readers have made some creative suggestions!

    • Jess G says

      Mine pulp was a bit rougher than the consistency of Ready Brek (not sure whether I blended enough) so I left some of the milk with it rather than squeeze the life out of it, refrigerated it, and warmed it in the microwave next morning to have for breakfast!

  10. Eric C. says

    Hey!

    What ever happened to this part?

    “Good news: We have an oat milk recipe coming soon that’s inspired by Oatly Barista milk and is perfect for heating / frothing!”

    I love oat milk, but I find any home-made oat milk too thin in comparison to Oatly. Looking forward to reading about that (and more!).

  11. Nate says

    The best part of this whole recipe may have been the left over strained oats. They tasted just like Cream of Wheat, after heating with a little cocunut cream and brown sugar, water/oatmilk.

    Very pleasant suprise. The T-shirt worked though it took me a few iterations, thanks!

      • David says

        I’m considering trying this, but I’m looking for a recipe / method that avoids the separation, and I noted the comment:

        “Separation is totally normal with oat milk and many other dairy-free milks. Simply shake well before use!”

        I know from regularly buying Alpro & Adsa’s Oat drink that it’s possible to avoid separation.

        Do you have any idea how they do this? Could it be some fancy mixing technique, or special ingredients?

        Thanks for the great recipes!

  12. Frederique says

    Hey, I was wondering when you will post the oat milk recipe that is inspired by Oatly Barista milk and is suitable for heating?
    Thanks in advance

  13. Leslie says

    WoW! What a great and such a simple recipe! I made my first batch this morning. I used Bob’s Red Mill organic rolled oats, water, a tiny bit of salt & a splash of vanilla (as listed in your recipe). Blended fiercely, but not too long. Strained it all through a new cotton hanky & put the liquid into a contained for the refer. Took it out after about an hour of cooling & drank some just to test it out. YUM!!!! This will be fantastic with some granola. I love this fat-free alt-milk option. It will certainly be a staple in my kitchen. Thank you so very much for posting the recipe!!

  14. Ruth says

    Hi, can this be used with teas and coffees pls? I’m trying all alternative milks, but don’t like any.

    Thanks

    Ruth

  15. lg says

    So thankful for this recipe. Oatmilk is wildly expensive when oats are so cheap!

    I recently found out that I have an inability to digest stabilizers (gellan, carrageenan, etc.) in alternative milks. If you have a plant-based diet and are struggling with gut issues (specifically constipation, I know, sorry!) I recommend eliminating store bought milk alternatives for a while to see if it helps. I’m only sharing this because I struggled for so long and wish I would have read about it sooner. For me, it changed my (digestive) life dramatically.

    All that being said, I made this oat milk! It was cheap, fast and easy. I did soak and rinse my oats before blending. I used a fine mesh strainer instead of cloth and it seemed to work just fine. Nothing slimy! A good consistency without any oil. So thankful for this.

  16. Janett says

    Saw this recipe posted on IG and decided I’d try it since I was out of soy milk. It was so quick and easy!! I would definitely make this again. I took away one star because despite only blending for 45 sec it was a tad bit slimy. Taste was great. I didn’t notice the sliminess as much since I was using it to make oatmeal (ironic I know). Definitely will add some cinnamon next time & vanilla.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! A *little* sliminess is normal and OK. You could try blending for even less time next time, but I find under-blending makes the milk less potent / creamy.

  17. Laura says

    May I suggest updating the description? It’s billed as a 2-ingredient recipe, but has 7 ingredients :-)

  18. Foster says

    Hi! Thanks for the recipe! The taste is nice! While I didn’t experience sliminess, there is a pastey mouth feel. I used Bob’s Red Mill organic oats. Do you know why this would be? Thanks a bunch!

  19. Vanessa says

    Are their any modifications to thicken the oat milk? It watered down my coffee a little more than I prefer. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could thicken with another dairy-free milk, such as coconut or cashew. OR make a cashew or coconut / oat blend! Otherwise, just add less water when blending your oat milk.

    • Joe says

      Using an oil will help. For 1 cup of oats you’ll need around 2 tbsp of oil which goes into the blender and continue as normal. Walnut and avacado oil are the healthiest whist rapeseed (canola) oil is the cheap option.

      It works like an emulsifier, so it’ll definitely help when diluting it (tea/coffee).

  20. Deva says

    I made your recipe for plain oat milk to use instead of canned coconut milk because I was making blueberry muffins. I processed the oats in a coffee grinder – they’re reduced to powder in less than a minute. Put it in a bottle of water, shake well and let it sit overnight. These were the best blueberry muffins I’d ever made and reduced the fat content of each muffin by 2 grams. Will now substitute for everything I bake. Thanks!

    • Jennifer says

      I’m trying tobsave money by making our own almond and oat milk. I can save over half of what we spend! I love your oat milk recipe, for some reason I was super surprised when it tasted like cooked oatmeal ? I see in the card that it can be frozen for up to a month. Any tips for freezing? I store it in the quart size Mason jar. This is perfect because my son’s pediatrician wants him to get more fat in his diet since he can only have non dairy milks. He loves it!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad he enjoys it, Jennifer! We would recommend freezing in wide mouth mason jars that are freezer-safe and make sure not to fill above freezing line. You could also freeze in ice cube tray for when you only need small portions =)

  21. Matthew Kilgore says

    I basically use this recipe for my oat milk with a couple of exceptions/modifications.

    I soak my oats for 15 minutes while I prep the other ingredients. Then I give them a good rinse before proceeding. I think this helps with the sliminess that can come from oats.

    I use a tablespoon of honey to sweeten with a splash of vanilla extract.

    To strain, I use a very fine nut milk bag for the first pass, then pour it throughout a fine mesh sieve before it goes into my reusable/recycled glass jar.

    I love it. I’ve baked with it, and it is a pretty good substitution for regular milk.

  22. Hannah Schwendeman says

    Been trying to reduce my waste and this was the perfect way to easily make milk every week and save some plastic (and $$!). I make a double batch at the start of the week. Lasts 4-5 days – shake well. I use a tight wire mesh strainer and that has worked great. Very simple – can make 2 batches in 5 minutes. Thank you!!

    I recommend breaking up the date and blending it with the 4 cups water first for 15 seconds or so. Then add the oats and pinch of salt. I’ve been blending for 45 seconds then straining.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Way to go, Hannah! Thanks for sharing your experience and tips. So glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  23. Ilona Ecott says

    I love this recipe! I have really struggled however to get the milk not to be slimy! No matter what I do it comes out super sludgy ? even when I only blend it for a few seconds. Do you think whole oats (rather than steel cut/ rolled) might work better?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Potentially! I have studied the boxed brands’ ingredients and fear that they use a little oat and a LOT of oil to make it thick and creamy. So, homemade versions don’t quite compare to their creamy texture. I have been enjoying Forager recently though, and it’s a blend of coconut cream, cashew milk and oat milk. Perhaps that blend would be better for no sliminess?

    • teo says

      I have read other recipes where they tell you to soak the oats for while before using exactly to avoid the slimyness.

      • Lindsay says

        Love your website and have tried several of your recipes!!

        What do you suggest for oat milk that’s is intended to be heated?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We haven’t tried that, but another reader shared the following: “use 5 cups of water instead of 4, blend it for only 10-15 secs, and then pour 90% of the blender contents into a nut bag. I pour it through the nut bag twice, and it can then be heated with no thickening or glugginess”

    • Kathleen Allen says

      I always soak the oats overnight and then rinse before blending. I think it helps reduce the sliminess

    • Foster says

      Definitely don’t use steel cut oats! I accidentally bought steel cut oats without realizing until I got home. I decided to try it anyway, despite all I’ve read, and it was really slimy.

  24. Hsien says

    After trying a couple different recipes, ie: cooking oats, soaking for 20 minutes, etc., I found this to be the most tasty. The dash of salt, vanilla a, and single date was perfect. Thanks, I’ll stick with this one.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andres, You could probably try using the leftover pulp in baking? If you give it a try, report back on how it goes!

      • Sarey says

        I used the pulp combined with a little oil, a pinch of mixed spice and half a cup of flour and stirred until smooth. Then flattened onto a baking tray and baked for fifteen mins at 200 degrees. It came out as a chewy oat biscuit which my children love. Seems a waste to throw away all that fibre, and has saved me buying baby biscuits!
        By the way I used a Muslin Square to strain the oat milk and that worked for me, although messy!

    • Alex H. says

      Makes good compost tea if you set that and other green waste in a bucket with water for a few days to a week. Then pour on the plants (the leaves can soak up nutrients too). Excellent organic fertilizer that beats many store bought kinds.

    • Haley says

      I use it in banana cake as a egg replacement it works really well. I also use it in muesli bars and have used it in diary free white sauce sauce (it will thicken while cooking) and I infused the milk with a lot of flavours so it may taste to oaty in a subtle white sauce ?

  25. Sorcha Armstrong says

    Thank you for your recipe and tips. I made my first attempt today, and I have to say it was quite oaty-tasting, and a little slimy. I did soak the oats first, as every other recipe seems to suggest you should do that – not sure why and it makes a right mess with the rinsing/ transferring process. The straining was the most disgusting part of the whole procedure, as someone who suffers with sensory issues it’s not ideal. And I’m understanding now that I perhaps blended it too much which may be why it’s slimier than I wanted.

    I’m going to try a second attempt without soaking the oats first. Is there any way of straining the milk without actually touching the bag?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sorcha, though we haven’t tried it, one idea would be to use a very thin towel or cheesecloth and a spoon. Hope that helps!

    • TG says

      Hi Sorcha, I’m in the same boat and I’ve been using a sieve and a paddle for serving rice (any big flat spoon would work but the paddle is a little bit flexible which also helps) to strain the oats. :)

    • Lynne Walker says

      Hi. Have you tried using a jelly bag and stand, usually used in jam (jelly) making?. I used one of those drawstring fine mesh bags you can buy to replace plastic veg bags in the supermarkets. You don’t need to touch it while it strains through then just undo the bag and tip it into a compost bin. I haven’t rated this recipe as I haven’t used it yet. I had found a similar one that just said to mix the oats with water, no mention of a blender. I found it a little thin for my tea so will try this method and hope it’s a bit creamier.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Lynne, we haven’t tried that, but that might work! You may need to still use a spoon to press the liquid through. Let us know if you give it a try!

  26. Natalia says

    Hello girl! Completely in love with your work!
    Simplily wanted to ask: if I want a creamier oat milk , should i put less water?

  27. Sara says

    I made this without adding anything. I first soaked 4 cups of organic rolled oats in water for 30 minutes, then drained and rinsed them well. This will prevent the milk from getting too thick and gummy. After that, I blended 1 cup of soaked oats with 3 cups of water, then strained it into a large jug, repeating the process for the remaining 3 cups of oats. I added no salt, vanilla or sweetener. Still delish!! Great with my Cheerios!

  28. Hana Andrea Shaibi says

    Amazing recipe! Made alterations like I did with the rice milk recipe. Did 3 cups of milk vs 4 and I added 3 dates and two tsp of stevia. Sooooo delicious and amazingly quick and easy to make. Will be making again!

      • Breanne Menth says

        Eagerly awaiting this upcoming recipe, as I love to mix dry herbs to make golden milk etc with the cooler weather. What’s the best way to be notified about this upcoming recipe?

  29. Johanne says

    I was hoping to try making yoghurt with this, but now I’m realizing maybe it’ll get to gelatinous maybe…what do you think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t say for sure.. if you experiment though, we’d love to hear how you make out!

  30. Stephanie says

    I made it with three cups and it’s perfect! So creamy. Didn’t use any sugar and it’s great just the way it is. YUM

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Stephanie! 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

  31. Shareen says

    I’ve been drinking shop bought oat milk for years and never had any issues with heating it up, but the homemade stuff seems to go slimy as the recipe says. Is there a way to resolve this? Also, does anyone add any calcium/vitamin d to their milk? I know shop bought stuff often adds this and I want to make sure I’m not missing out on the good stuff. Thank you!!

  32. Andy says

    I’ve heard of almond milk for years but never oat milk before. Reading an article this morning about a new coffee shop mentioned they serve it and a quick google search led me here. I’ve made oatmeal for breakfast 1 or 2x a week for the last 10 years and now look forward to adding oat milk to coffee.

    For people looking for a milk alternative for pancakes, apple cider works great but be sure to leave out any added sugar because it’s already in the cider.

    2 cups of frozen berries and 1/2 cup of simple syrup in the blender makes great sorbet too.

    • Daniel Ashford says

      You all keep asking how to make a version for heating, but if you take a few minutes to scroll up and read previous comments this has already been answered!

      Scroll up before asking the same questions that have been answered

  33. Laura says

    In my (so far) seeming endless search for a coffee creamer that’s fat free and lightens a cup of coffee, I came across your recipe and I’m very pleased with my results.
    The tweaks I’ll make are based on my own experience with this recipe and my personal taste, so not important in terms of a more critical assessment before I’ve created this multiple times.
    This is an excellent base line and definitely a keeper!
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm not sure, we haven’t tried that with this recipe! If you experiment with it though, report back on how it goes. Good luck, Sarabeth!

  34. Jeff Canin says

    I read all the comments below this recipe with great interest, as my oat milk could not be heated ie used in tea or coffee like for many others. Finally, I’ve worked out how to do it. I use 5 cups of water instead of 4, blend it for only 10-15 secs, and then pour 90% of the blender contents into a nut bag. I pour it through the nut bag twice, and it can then be heated with no thickening or glugginess. What is left over in the blender I save for cakes, bread or for a real treat, add it to the milk you are heating for hot chocolate. It makes it wonderfully thick.

  35. Amanda says

    The references to slime are puzzling – generally oat milk devotees soak the oats for 15-30 minutes and rinse well several times before blending. This greatly reduces the chances of encountering slime.

  36. Carmen says

    I have the option to use regular rolled oats, quick oats (just thinner), super quick (tiny little pieces), and thick rolled. Which option do you think would work Best? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another reader had success when adding honey, though we haven’t tried it ourselves! Let us know if you give it a try, Melfi!

  37. Miriam says

    In his How to Cook Everything Vegetarian, Mark Bittman recommends using oat milk for cooking as it does not curdle as other milk substitutes do.

  38. Maren says

    I made this today, and it tastes pretty great! I made mine with half soy milk and half water, which made it creamier for sure. I am allergic to dairy, and I miss having cream in my coffee, so this works perfectly! Thank you so much for this!

  39. Roseann Smith says

    I just tried this recipe and LOVE IT! Couldn’t be any easier. I used a regular blender (my old Waring Pro) atbthe higher of the two available speeds for about 90 seconds. Strained it using a plain old fine mesh strainer. Worked fine! Now…the pulp seems too good to throw away. I just put it in a pot with some water and cooked it a bit. It’s like porridge. Add some fruit or chopped dates? Is this ok to eat since it’s not really cooked?

  40. BarbL says

    I just made it for the first time when I ran out of store bought oat milk. Didn’t read all comments until I had it in my first cup of coffee. I probably over-blended it [over a minute]; first just oats, vanilla and water, then it needed a sweetener so blended again with one date added. Used it [unstrained] all frothy in my coffee and it was delicious. Now I noticed a fair bit of pulp in cup’s bottom so just tossed it. Next time I’ll let it settle in the blender first and pour off top 90% for milk use and then use the pulp in a smoothie as Jonathan Levley suggested! Thanks for the great recipe Dana!

    FYI: I used Bob’s Red Mill Organic thick-cut oats and a Waring hi-speed blender.

  41. BethAnn says

    I accidentally over blended it. It did get slimy, but made an excellent egg replacer. I used the rest in coffee and tea.

  42. Lydia Sugarman says

    I just noticed how you can change the number of servings and all the measurements are automatically adjusted! That is genius! Why don’t more recipes sites do this.

  43. Jonathan Levley says

    I followed your ratios but made some modifications! I only had whole oat berries on hand, which worked fine. I also didn’t have cheese cloth on hand, too lazy to filter, and don’t want to miss out on nutrients so I just blended it and let it settle for a minute – pour off the top 90% to keep as plain milk. Then I tripled the water, added more sugar and cocoa powder and made a great thick chocolate milk! Throw in some bananas if you want :-)

  44. Ella says

    Not good for coffee imo – tastes like adding salty-sweet water to the coffee which remains black. Tasty as-is though…

  45. Amy says

    Thank you! I’ve been buying Oatly but now they’re sold out so I turned to the web & found your recipe, thanks!! I make almond milk all the time but hadn’t thought about making oat – silly me! You & Loving it Vegan are my starting points. Again, thanks for putting in the effort to make a beautiful & useful blog. Amy

  46. Josh says

    Just reading through this and lots of questions about why it doesn’t heat well. I would suggest it doesn’t heat well because it is not strained well enough and the fine oat particles that aren’t strained cook into a wet porridge.
    I haven’t tried it, but maybe straining with a fine cloth or cheesecloth first, then straining again throug a paper coffee filter.
    Even that may not be enough and you really need a centrifuge. If it settles in the fridge, try just using the supernate.

  47. Deborah says

    I have made this a few times. Just bought a milk bag to strain the milk, worked wonderfully without any mess. I do have a question, can you use the left over oats in a cereal or whatever? If so does anyone have recipes or suggestions.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deborah! You could probably try using the leftover pulp in baking? If you give it a try, report back on how it goes!

  48. Rachael says

    Hi Dana, I’m vegan moving towards zero waste and I’m trying to make a milk that I can use in cappuccinos. I’ve tried the almond milk and while it tasted amazing cold was aweful frothed. Any recommendations?

      • Rachael says

        I reduced the amount of water but otherwise no changes.

        My go-to for frothing is Almond Breeze’s almond coconut blend, and my thought is maybe mixing either, almond or rice milk, with coconut milk– might yield a good cappuccino. Do you have any recommendations?

  49. Erica says

    Just reporting my use of oat milk for those wondering about heating it. I made the switch from nut milk to oat to save money last summer. But I love the taste and texture too. Not to mention how much easier it is to make! I have used oat milk in vegan pasta sauces and risottos- no problems with heating it up, no clumping or separating, and it actually thickens great! Vegan piccata, vegan mushroom soup, sweet potatoes, cauliflower rice, vegan fruit cobbler, and in my coffee or chai tea :)

  50. victoria alvarado says

    So I made the receipe and it has worked out really good so far, but im noticing that in the fridge it is seperating a lot. I dont know if its just the way I made it? (since this is my first time making my own milk)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Victoria, some separation is normal since it doesn’t contain any emulsifiers. We recommend storing in a sealed container and giving it a shake before use. Hope that helps!

  51. Marina says

    Hi everbody,
    I tried this recipe it was supereasy. I would like to get a step further. I love coffee oat milk latte. Does anybody know the recipe of oat milk you could heat up without going to be thick?
    Marina

  52. Dao says

    Do I need to rinse it first or I don’t have to?
    Besides, if we rinse it, would the nutrient and the protein be lost some?
    Thank you

    ?

  53. Audree says

    How much oatmeal is ‘wasted’ in this recipe? The protein content is quite low for the amount of oatmeal used. I am looking for a way to increase the oat protein content using this milk recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Audree! You could probably try using the leftover pulp in baking? As for adding protein, we have not experimented with this but if you do, report back on how it goes!

  54. Chelsea says

    Any recipes you could recommend so i can heat the oat milk? my 4 yr old drinks it warm before bed.. store bought oat milk heats well

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t found a way to do it yet! When heated, it will thicken and become gelatinous in texture! Why not try another dairy-free milk? Here is our guide for other milks!

  55. Damien says

    The taste and texture are amazing right after making it. I try to make only enough to last 2-3 days. My question pertains to the texture after the first day, am I the only one that thinks it gets slimy after sitting in the fridge overnight? Any suggestions on how to prevent the texture change?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We have found that over-blending can make the oat milk slimy in texture. Make sure to store in an air-tight container, refrigerated!

    • John Brosnan says

      Mine got slimy overnight too. Recipes to reduce the slime in oat milk vary across the internet and often contradict. Soak/don’t soak, use a nut bad/use a strainer, blend for a shorter amount of time/longer amount of time. I haven’t tried using digestive enzymes yet.

  56. Bill Newey says

    is there any easy way to deal with the straining? I find it very difficult because I have a weak grip.

    • Elbow says

      I put a sieve over a bowl, drape over a cheese cloth and pour in the mixture. Then I leave it to drip for 10 or 20 minutes and it’s done.

  57. Rosanna Lorenzen says

    hei there,

    do you have any solution for how to be able to heat it up ? I wonder what they’ve done to the oat milk we buy and can heat easily with a good result..?

    thanks for a wonderful site !
    greetings from Denmark–

  58. IS says

    I tried to make it today twice with Blentec on pulse x 1 min. Both times milk came out very slimy. I used regular rolled oats. Additionally using thin towel took forever to drain, I just squeezed the whole thing which was messy.

    Two questions:

    – should I blend for shorter time and if yes what setting on Blendtec. I have options of plus minis and then buttons for ice cream, juice, soups etc.

    – will cheese cloth work?

    Thanks!

  59. Kathleen Moy says

    I had a latte made with oat milk and it was delicious! It was mentioned not to heat the oat milk. Have you tried making a latte with it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It becomes slimy when heated. But good news- we have a recipe coming soon that solves this problem. Stay tuned!

  60. Robin Young says

    I’m looking for an alternative milk to use in baked custards. Cooked in the oven. It says in the article to use cold. Then further down it says suitable for baked goods. What do you think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      While we haven’t tried it in a custard, I think it would work! If you give it a try, report back on how it goes!

      • Myra says

        Hi, love all ur recipes. For some reason I am not able to print any of them. Just shows up as blank paper. Is there something I can do to correct this. I’m old school, and sometimes like a hard copy. Thank you so much. Love your book and have bought extras for friends. Keep up the awesome work and recipes.
        Thanks so much,
        Myra

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Myra! Thanks for reaching out! We are currently working to fix this issue and it should be resolved soon. Sorry for the inconvenience!

  61. Kristen says

    I just made this and I have to say, it’s a lot better than I expected! My 5 year old hates it, but my 2 year old loves it! I wish there was a way to cook with it, but it’ll work for smoothies, so yay!

  62. Tallis says

    How would you do this if you wanted to use it in tea? Pretty much the only time I drink milk and trying to cut down on packaging.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We recommend a high-speed blender, but if you want to try it in a regular blender, report back on how it goes! Just keep in mind that over-blending can make the oat milk slimy in texture.

      • Donna says

        Hi! For anyone wanting to try: I tried today with a regular (500 watt blender). Pretty quick worked my way up the settings to liquify. Whole blending process was around a minute? I did half the recipe, and a little less water than indicated. And I used my natural fiber nut milk bag from EcoPeaceful. Success! Not slimy, residue not an issue. Hope that helps!

        • Donna says

          Oh, and I used the oat milk to substitute for buttermilk in a pancake recipe. Added in some lemon juice instead for that acidity (as recommended in America’s Test Kitchen Vegan for Everybody cookbook). Pancakes were great! So I don’t know if cooking a solid with the oatmilk would be an issue (or baking) since it wasn’t for me in this instance. Happy cooking! -Donna

        • Gwen says

          Thanks, Donna! Was wondering how people with regular blenders fared with this recipe! Can’t wait to try it myself!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Ariel, it will depend on the maximum capacity of your blender. Unless you have an especially large blender, 1 1/2 batches (12 servings) might be better.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Larry, we aren’t sure whether that would work, but if you give it a try, we would love to hear how it goes!

    • Alicia says

      My bestie uses oat milk in coffee and its delicious (not the best for foaming, but tastes good just poured straight in)

      • Janmarie Perry says

        I am drinking it in my coffee right now and it was great! I also heated it. I tried to froth it but that was a fail! Lol.

        • Chloe says

          I always buy rolled oats and usually in smaller containers but I decided to get a huge container figuring I should make oat milk more often. I realized that they were instant oats while I was opening them! I could give them away but I’m curious if I could make oat milk with these- maybe blending for less time?

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            Perhaps! Let us know if you try. We generally find that rolled oats are best for oat milk.

  63. Alexa says

    Hi there :)
    I’m just wondering what I can do with the oat pulp afterwards ? Can it be substituted for rolled oats in a recipe?

  64. La says

    My 18 year old has never liked baby cow milk, but enjoys non-dairy milks in her cereal and lattes. I’ve literally never seen her drink a glass of milk before and she drank two small glasses of this delicious and health milk! I used my Chemex pour over coffee system with an unused metal coffee filter – it worked like a dream!

  65. Sam says

    This recipe is so easy and fast! I used my Vitamix at level 5 for roughly 45 seconds and strained it 3-4x. The drink tasted great for what I needed (nut/soy/dairy free), but was a bit too sweet with maple syrup so I will try using dates next time. Thank you for posting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sam! 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

    • eli dekel says

      yes’
      i use a french coffee press ( 1.5 lit ) and get a great result. I also tried to microwave the leftover, and got a very tasty porridge

    • Stacey says

      I found a recipe for soaked oatmeal bars that I’m going to try after making this milk. Was thinking may be able to dehydrate them into crackers, as well.

  66. Ethan says

    Hey, just thought I might mention that raw oats contain a high amount of phylates, which can interfere with absorption of all those good nutrients. Soaking the oats overnight in warm water with some lemon juice or a bit of rye flour will help. Also will be less slimy when blended!

    • Michelle Mansfield-Hom says

      Do you then rinse the oats after being soaked overnight? In prior to blending them with water for the milk?

    • elizabeth dickinson says

      Thanks for bringing this up about foods high in phytic acid because this can affect people with digestion issues. According to this website, in addition to acid soaking, phytase is destroyed when soaking at 131-149 degrees F for 10 minutes and/or by grinding the oats before use. I’ve been making oat milk but haven’t been doing this (and I have digestive issues). I’m going to soak the oats overnight with lemon juice, and (or) then soak them again in boiling water (140 degrees F) for 10 minutes. I think grinding the oats might make it too gummy. Hopefully that will help!

      https://www.westonaprice.org/health-topics/vegetarianism-and-plant-foods/living-with-phytic-acid/

      • Margaret says

        How much lemon juice per recipe? Do you think distilled white vinegar would do instead of lemon juice?

      • meme says

        It took a lot of googling, until I finally found a hardcore scientific study of the whole phytic acid issue and what soaking and cooking does to it in all sorts of different grains.
        Basically, soaking does next to nothing and cooking does relatively little to phytic acid levels.
        I just quit worrying about it, eat a lot of good veggies and enjoy what I eat. All these horrible anti-nutrients have plenty of good qualities too. Read up. Yes, they bind minerals to a degree, but minerals that are in the gut with it, in that meal. It doesn’t strip them from your body.
        I think certain people probably make themselves sicker from stress hormones caused by obsessing about nutrition than anything (outside true garbage) that they’re eating could cause.

    • Jim Felder says

      Phytates are really not a problem. It is really the creation of meat industry who is seeing market share decline as people recognize the health risks of their product. So they have created this fear of phytates found in many plant foods, especially those like beans which are high in protein and so are the most direct threat to their products. What they did was take some highly reductionist science that says that phytates can bind to some minerals and so reduce their absorption. What they don’t talk about because it would ruin their scary story is that phytates are proteins and so are nearly completely denatured (they lose their shape and binding potential) when cooked. Also phytates are broken down when beans are sprouted. So phytates would only be an issue if you ate significant amounts of completely raw and unsprouted beans and who does that. Plus the small amount of phytates that do remain after cooking or spouting have been shown to help suppress cancer growth.
      As for oats, rolled oats have already been cooked (steamed), rolled flat and then dried. So rolled oats should have very little phytates in them at all.

      • meme says

        Another wonderful plus with making your own milk: skipping the totally toxic cancer-causing plastic-lined packaging of commerial milks.
        Just reading up on that stuff again. BPA free is a giant greenwashing bit of sloganeering. The chemicals that are replaceing BPA are known to be STRONGER estrogen mimickers.
        70% of ALL plastics, of all types tested positive for estrogen mimicking activity.
        Don’t forget everything poured into a plastic bottle cooked is at boiling temperature. That means it’s really going to pull a lot of chemicals out of the plastic. Ever drinken out of a plastic bike bottle that’s been in the hot sun a while. Yeah, that water is totally full of plastic crap. Not that I’ve done that since I was a kid, but I remember.
        Don’t eat or drink out of plastic people. Bottom line.

      • M Renz says

        I agree Jim! After doing some research I found all negative phytates articles were linked to just a few sources that were all connected to the beef industry! I eat healthy and do a great deal of research before I believe anything! Going to try making my own oat milk. I eat steel cut oats, and trying to find dairy alternatives. I got my bad cholesterol down 50 points in three months by cutting out beef & pork and most cheeses and very little butter, and eating beans and legumes 3 days a week without any meat on those days. I eat fish 3x a week and lots of veggies. I also feel so much better!

      • Fawn says

        Hi Jim,

        You seem very knowledgeable. I have a few questions:

        1. I am aware that rolled oats are processed and partially cooked. Are steel cut oats also pre-cooked?
        2. Also, as far as eating raw beans, I eat lots of fresh green beans and snap peas directly from my vegetable garden in the summer. Is this a health concern?
        3. What about raw sweet potatoes?

        Thank you kindly for sharing you are insight!

  67. Gemma says

    Thanks, Dana! For those of us with high-speed blenders, at what speed are you blending the mixture for one minute? I pulsed my Vitamix at 3 a few times then let it blend for no more than 20 seconds. I feel that had I blended longer, the oat milk would have gotten too slimy. Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Paloma, great question! If you add it as you would a creamer (not heated), it should be fine- however, we prefer using a mix of cashew/oat or almond/oat for flavor. We find that if you heat the oat milk, it will become gelatinous.

    • Marlene Conde says

      The reason oats/rice etc. become slimy when over mixing is because when blending blades spin, it causes friction heat, so the grains start to partially cook.

  68. Janet says

    I like to soak my grains before cooking. Is there any reason why I shouldn’t soak (and drain and rinse) my oats before making your oat milk recipe?

  69. Sian says

    How long can it last for once made up? What is the best type of container to store it in too? I am a vegan and trying to avoid single use plastics.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sian! It will keep in the refrigerator up to 5 days (sometimes more). You could store it in a sealed mason jar.

    • Naomi Paskin-parsons says

      Canning jars are your friends. I would recommend the plastic lids, which don’t actually touch the food unless it tips over :-) but canning jars are glass, cheap, easy, and can easily be bought in quantity. I prefer the widemouth type personally for most uses.

      • Jonathan Levley says

        Wide mouth is a must for easy cleaning unless you have the tiny mason jars that are the size of spices. I also prefer the soda can sized ones for easy stacking and freezing! The buldgy ones can’t stack or freeze.

      • Carrie says

        I just made this last night and straining through a t-shirt didn’t go well. Would a fine mesh tea strainer work?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Carrie, maybe! Though we think it would let more pulp through. You could maybe try straining twice? Let us know how it goes!