How to Make Oat Milk

GFVGVDFNS

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
4.71 from 67 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*)
  • 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, 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 granola, smoothies, or 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

Comments

  1. Melissa says

    This is a great recipe! For me it made a huge difference to use refrigerated water. With room temp water it was slimy even straining it through a t-shirt, but with very cold water I can use a nut milk bag (which is quicker and easier for straining) with zero sliminess. The nut milk bag might leave an extra bit of sediment in the bottom but for me that’s no problem.

  2. JCH says

    I have made this several times now with Rolled oats in a highspeed Vitamix blender. I used a T-shirt, towel, nut milk bag, and cheese cloth. Every time after blending it, it just pools and doesn’t go through. Only if I squeeze it through but then it becomes very slimy.

    Any idea what could be going wrong?

    • Support @ Minimalist Baker says

      Hi there, we do find it needs to be squeezed to go through a nut milk bag (or any of the above). Check the Oat Milk FAQs in the post for troubleshooting tips!

  3. marge201 says

    1 cup rolled oats + 4C water produced 5 cups of unstrained oat milk. I used 2C for a muffin recipe and froze 3C in a freezer tray containing six 1/2C slots for the next batch of muffins. No plans to use it in coffee. For muffins, this is perfect! It was the 4th batch using this particular recipe and this batch was the best, maybe because of the oat pulp. Who knows!

  4. Talula says

    Hi! I am keen in trying out your recipe for Masala Chai and using this oat milk recipe for the milk substitute in that recipe. But it says to not heat — will it not work heating this oat milk for making the Masala Chai? Really wanted everything homemade!

  5. Oliver says

    Surely there must be a way to make home made oat milk that you can heat up? Why is there such a difference over store bought oat milk? Would prefer not to use cashews, they’re not cheap!

    • Support @ Minimalist Baker says

      Hi Oliver, typically store-bought non-dairy milks have very little oat and are mostly water, natural flavors, and gums.

  6. SK says

    Great recipe, took no time at all, and I tried sweetened and unsweetened- great to have options !
    A few places online suggest you can freeze oat milk. Has anyone tried with this recipe?

  7. Melissa says

    I had been using oat milk in my granola for a few weeks and noticed I started getting headaches everyday. I thought it may have been one of the preservatives so I tried this recipe instead. Not only did my headaches stop, but I found my new favorite non-dairy milk alternative! Thank you for this wonderful and easy recipe!

    • Lara says

      I also got headaches with a lot of the store bought but milks. Turned out it’s because of a histamine intolerance which doesn’t go well with some of the additives. Took me a while to figure that out. This oat milk is perfect!

  8. Alicia says

    This recipe is so easy and delicious! I’ve made it every couple of days and it consistently turns out well. I just use a fine-mesh strainer because I’m lazy and the texture isn’t too slimy for use in iced coffee. Using just a fine-mesh strainer makes the oat milk a little to slimy for my taste to use with other things like cereal. Thanks for the recipe!

  9. Ashley says

    Im looking into a dairy free option to cook and bake with and put in smoothies and we have access to oats more than dairy free milks so this seems to be the answer. It says not to heat, but does that apply to baked goods? I was also wondering if I blended it in a smoothie if that would affect the oat milk with being blended more? Or is it that extra pulp that changes the texture and makes it slimy?

    • Support @ Minimalist Baker says

      Hi Ashley, it will work well in baked goods and smoothies! It’s heating and then adding to warm beverages that causes an issue. Hope that helps!

      • Dani says

        Thank you for this recipe I can’t wait to try it. I jus wanted to clarify, it says for calories it is “19kcal” – I just wanted to know the exact number in calories or how to convert that? Or If it was a typo. Thanks!

  10. Jacob Corn says

    Great recipe, I’ve been using this with generally very good results depending on my different experiments, I tend to use about 1/4 tsp salt and a cap full of vanilla to a litre of the stuff and it has the desired taste, thanks minimalistbaker!

    • Natalie says

      First time making oat milk! I only added 3 cups of water and was going to gradually add more but then liked the creamier taste! I blended for 45 sec and was left with quite a bit of pulp – next time I will try blending slightly longer and hope it doesn’t turn out slimy. I used the pulp for some apple muffins.

      • Tammy Pierce says

        You really overcomplicated this. It takes forever to strain through a t-shirt and super messy. But, blended for one minute in my Vitamix it was fine with zero straining. I added a pinch of Himalayan Pink Salt and 2 packets of Truvia (stevia) sweetener. It tastes great. As for “slimy” – I call that “creamy.” It’s great in my coffee instead of creamer. And I use it in all my cooking that calls for milk.

  11. Alex says

    Sad to say this recipe was too thick and way too slimy for my liking. I added a few more cups of water to thin it out and 1 extra date to try enjoy the taste however still not the consistency I was hoping for like other homemade plant based milks I’ve made. Thank you though!

    • Support @ Minimalist Baker says

      Sorry to hear that was your experience, Alex! Oats can be tricky. What kind of oats were you using?

      • Alex says

        Organic rolled oats. If I give it another go, I’ll report back with results. Thanks for your hard work with recipes.

      • Alex says

        Organic rolled oats. If I attempt again I’ll report back results. Thank you for your hard work with recipes and answering questions.

        • Becky says

          Thanks for the recipe! I was expecting it to run through the tee shirt much faster—it actually didn’t go through at all without really squeezing it! Have I done something wrong? I see another commenter asked but I’m curious if I’ve made a mistake since nothing could naturally filter. Should I blend for more or less time?

          • Support @ Minimalist Baker says

            Hi Becky, we wonder if the t-shirt material may have been too thick? A nut milk bag works best!

    • Bernadette says

      We just made this on high speed Vitamix. Hardly any pulp! Strained beautifully thru a regular strainer. I tried it in coffee (hot and iced), I personally preferred it with iced coffee but I’m also usually a black coffee drinker hot so milk at all was a bit off putting for me.
      Loved this recipe tho! Made it on a whim and have no regrets!

      • Support @ Minimalist Baker says

        Thanks so much for sharing, Bernadette. 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

    • Megan says

      I am curious, when will you roll out the Oatly-inspired recipe? I haven’t tried the recipe as is, yet, but it’s on my to-do! I love your site and cook recipes from it weekly. Thank you so much for doing what you do!

  12. Dawnivan Sept says

    I made this tonight, made both a chocolate and a plain. They both turned out great and not slimy at all. I used my fine mesh produce bags and hist doubled them up. I strained twice and didnt squeeze so not as much particulates went through. It’s a little gritty but not bad if you are having it with something. Defiantly will be buying a better bag solution to make this again. I used 2 tbsp of honey for a sweetener which made it really yummy. Very happy with this recipe and I am excited to make this again and again and to save a few bucks by making my own oat milk. Thanks for the recipe :-)

  13. Chandni says

    Pretty good recipe for oat milk. This was my first time making it. I modified based on comments and ground the date up a little bit with water first. I made half a batch to try it out. I blended my oat/water mix for 30 seconds and then strained with a thin towel. It turned out pretty decent. Straining did take some time but the result was relatively smooth. I added some to my french press coffee and didn’t heat the mixure up further.

  14. Crystal says

    I’m excited to try making this but I hate the idea of wasting the pulp! Any ideas on how to use the leftover pulp?
    Thanks!

      • Marianne says

        How about using coffee filters to strain? I use melitta filters that I have too many of to strain my homemade yogurt. Is that too fine for the oat milk?

    • Elaine says

      I have used the leftover pulp to thicken a soup and a pasta sauce . Kept it in a covered glass dish in fridge for 2 days and it stayed fine. Bon Apetit !

      • Ayla says

        I made this today using your ratio 1 to 4 cups. Added a little vanilla and regular white sugar for hubby’s tastes. Strained through fine mesh metal and it came out just fine. Thanks for the alternative to almond milk. I’ve been wanting to get hubby off almond milk for a while.

    • Selena says

      I searched it up on google and there are tons of recipes (i.e. oatmeal pulp cookies, guacamole, gazpacho, etc.).

  15. Rachel Houston says

    This is getting my family of 5 through our stay at home time!
    I could fill my entire refrigerator with soy milk and it wouldn’t be enough for a month at our rate. :) For public health reasons we are trying to grocery shop once a month right now. It’s so easy to store the simple ingredients, and this consistency is very similar to the original soy milk we prefer.
    My blender couldn’t handle the dates but I now soak them in hot water for half an hour and then it’s fine. My friend recommended 1.5 cup ice instead of 1 of the water cups. I haven’t had texture problems yet. Cheers!

  16. Alexi says

    This was so easy. With the current situation, I’m trying to avoid going to the grocery store more than once every 7-10 days. I drink smoothies almost every day, or have oats or use for tea. I used to buy oat and almond milk, and really don’t plan on it anymore because this recipe is perfect. This is WAY cheaper and creamier without the unnecessary ingredients in store bought varieties.

    I used Quaker whole rolled oats, a pinch of salt and 1/2 teaspoon of vanilla like the recipe suggested. Blended on the Ninja for 35 seconds. Next time I might try almond extract. I used a cloth produce bag to strain the milk and I only had to do this once, though it probably took a few minutes to strain through (with a little help from me squeezing the bag). It was not slimy after 1 time of doing this. Did this whole thing twice and came out great both times. Thank you Minimalist Baker for this oat milk recipe :).

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experience, Alexi. We are 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

      • Steve says

        Straining out the pulp means there won’t be much calcium so I will take a calcium pill. There isn’t much calcium in oats anyway (100 grams of oats yields 5% of the RDA) so the store bought has calcium added.

    • PAULA says

      Thanks for the info. I have been looking for better ways to not buy regular milk. Witch I have and have been losing weight. Regular cows milk and bread makes me fat. My weight is coming off since I made a complete lifestyle change.

    • PAULA says

      Thank you! I will try this and see how it goes. I am completely staying away from cows milk it causes me to gain weight and takes days to get it off.
      I have tried almond milk but almonds do not go with everything. I have now purchased coconut milk and love that.
      My friend recommended oat milk. I was looking for it to buy and came across this article.

      I would sure rather make my own then buy it.
      I dont use much milk to begin with and most then time it goes bad before I use it all.

      This will work perfict.

    • Support @ Minimalist Baker says

      Hmm, unfortunately we don’t think it would work as the water would probably spray out the sides. But perhaps your food processor is different?

    • Lioretta says

      I tried mine using a small food processor but I don’t know if it works as well as using blender though. I only add 1/4 of the water while blending the full amount of the oats, then I strain it, move it into a jug and add the rest of the water there. The result is great for me.

  17. Allison says

    Made this yesterday and I ABSOLUTELY love it! I didn’t experience a slimy or gummy product as some others did. I mixed some of the oat milk into lukewarm coffee to avoid any alteration to the oat milk and then heated this coffee/oat milk mixture up– tasted great and texture was smooth. I also used the leftover oat pulp from the straining process as a mix-in for my morning bowl of oatmeal- a great way to repurpose that which may be tempting to toss out. Thanks so much for this sustainable and totally do-able recipe!

  18. Kayla says

    Since my 2 year old and I don’t do well on dairy milk, we go through quite a bit of almond milk (which is not cheap!) I had some oats in the cupboard and after seeing how easy it would be to make oat milk, I gave it a try! I only got a little frustrated when it took forever to strain. I used a thin kitchen towel over a bowl. I ended up hand squeezing it which made it go much faster. :) I used 1 tbsp maple syrup and 1 tsp imitation vanilla extract for some flavor. This made a good 24oz. My son loves it, and it costed me next to nothing, so this may be my new go-to for his milk :). Thanks for the recipe!

  19. Ann says

    Hi
    1/ Can I toast the oats to eliminate the raw oat taste
    2/ Do I soak overnight at room temp or in the fridge
    3/ Can I use a coffee filter instead of cheesecloth?

    Thanks!

  20. Crystal says

    Thank you for this awesome recipe! My daughter recently developed an allergy to almond milk so I had to find an alternative and stumbled upon your recipe. She loves this oat milk even more than the almond milk! So it’s a win win!
    However, the first time I made it the dates didn’t blend up enough in the 30 seconds the recipe states to blend the dates with water and oats . I would kindly suggest updating the recipe to blend the dates with water for 2-3 minutes before adding the oats and blending for 30 seconds. This is what I do and it’s perfect. We have a Ninja professional blender.

  21. Tanya says

    For me 1 date has never been enough :) it is more like 2-2.5 as you have on your picture. Keep up the great work, dear Minimalist Baker!

  22. Max roberts says

    I made this as above. Although the oatmilk looked good it didn’t taste anything like the oatmilk we buy and it curdled upon heating while trying to make a latte.
    Poor information above as you did not specify this was not the right mix for coffees.
    Looking at the comments below and on the other page this mixture clearly does not work.

    Waste of time and energy.

    • Support @ Minimalist Baker says

      Hi Max, sorry to hear that you didn’t enjoy this recipe. We list in the instructions (in all caps) that it does not heat well. We’ll see if we can make that more clear.

    • Nicolay Bastos says

      Max roberts, a little aggressive there, bud. It’s a free recipe for oatmilk that literally takes 5 minutes of minimal effort. Thanks, Minimalist Baker, mine turned out great. Now I can stay home a few days longer before my coffee runs out ;)

      • Robert A White says

        Thank you for this recipe. I have a very high speed blender and I ran it for 45 seconds, then strained it through my very fine mesh strainer into a milk jug. I saved the pulp (bran fiber) for later to mix with chia seeds to make a very interesting and tasty pudding. The milk I got was of a nice consistency, but rather bland for me, so after rinsing out the blender, I put the milk back in the blender and added sea salt, vanilla, malted milk powder, and stevia to taste. The end result was a really good tasting substitute that even my son said tasted pretty good.

  23. Lou says

    This was a great, quick substitute for my regular almond milk, which I ran out of. I had it immediately with some homemade granola, and then again this morning in my smoothie. I simply poured mine through a fine mesh sieve, not minding the extra oat pulp that came through with it as it’s pretty fine. It settles at the bottom of the jar, so you get just the milk if your pour it without shaking. I shake mine up for a good mix since I’m using it mostly for smoothies.

  24. Cheralyn says

    I’ve tried making this recipe 3 times now… and each time it’s slimy and won’t strain through a towel or t-shirt. I use a Vitamix…

    1st time – followed the recipe exactly for 1min= slimy and wouldn’t strain
    2nd time – blended only 30 sec = slimy and wouldn’t strain
    3rd time – blended for 30 sec added 1/2 cup more water = slimy and still wouldn’t strain.

    Is there a secret to making this receipt in a Vitamix?
    I’ve made the cashew milk recipe you have before is it worked out fine.

          • Kaitlin says

            I have the same issue. I did it for 20 seconds and it still won’t really strain. I have to keep stirring with a spoon to scrape the film off the T-shirt to make it filter. Next time I’ll try just 10 seconds. I’m using regular rolled oats from trader Joe’s. I guess the Vitamix on high is just too much?

          • Dana @ Minimalist Baker says

            Perhaps? What do you mean by “really won’t strain?” Is it too thick?

          • Dru says

            Another Vitamix user here. I have same exact problem. Blending the old fashioned oats and water for 40 seconds on highest setting blends the oats so fine that the liquid is like a clay slip for pottery. It won’t strain. It almost immediately clogs the t-shirt, and then the thin towel, that I’m trying to strain it through. Tried again for 25 seconds. Same problem. Going to try again but not using the highest setting. Has anyone using a Vitamix had any luck on straining this?

      • Cheralyn says

        Thank you for your help!
        I have tried the “Oatly” recipe and really really like it, I was hoping there was an easy fix to solving the “slimy” situation with the plain oat milk
        Thanks again :D

      • Lioretta says

        The recipe works well. No slimy oat milk and was easy to strain. I tried to use the oat milk to make chocolate pudding and turned out great. Definitely making this again. Thanks!

        • Support @ Minimalist Baker says

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

    • Christa says

      The trick is to use ice water. It does not make the oats slimy and you can easily pass it through a nut bag. I used refrigerated water and added 4 ice cubes to the cold water. Works like a charm!
      I also tried it without cold water and it does get slimy!

  25. Ellie says

    Was lovely easy and pretty much identical to shop bought oat milks. It did go slimy and gloopy when I heated it up (I should have read the entire post first!!) I then tried adding it cold to coffee, and then heating that up for 30seconds and it stayed the same consistency as when it was cold. It did need a bit of a stir though. Will definitely be making again!

  26. Jana says

    Just made this (about half the quantity). Added a small tsp of sugar, and a drop of vanilla, then whizzed it up in Nutribullet.
    Poured into my tea, lovely !
    I did not strain the milk, and there is pulp in the bottom of the jug, but a gentle swish thickens the mixture and makes it creamier.
    It’s my first time making this, and i imagine i can use the last thicker part of the mixture to add to oatmeal, soups, pancakes and so on.
    Great to come across this recipe, very useful, thank you !

  27. Hilary Knight says

    I now use maple syrup rather than dates or other dried fruit because (in my blender, anyway) the dates don’t get sufficiently incorporated into the milk if one blends for the recommended time: I was left with finely chopped dates in the cheesecloth. Made a nice snack, though . . . . :–)

    • Crystal Dean says

      I had the same problem (Ninja blender here). And I was thinking next time I could blend the dates and water together then add the oats after. Might be worth a try ! ?

  28. Vicky says

    I have tried a couple of batches of this and it tastes great and I love it on my cereal, but when added to tea or coffee it sinks within a few minutes and I may as well be drinking black tea. I have tried adding oil and putting the milk in first. Am I not straining enough? Any other tips?

  29. Jeanine Briguglio says

    I LOVE THIS MILK!! And so does our grandson with homemade chocolate syrup :) What can I do with the leftover oat ‘pulp’?

  30. Karen says

    I made this morning it turned out great. I was looking for something WFPB SOS for my coffee. This will work great. Thanks for sharing.

  31. Fonda says

    The video shows a quick strain no pulp … it takes hours for my oat milk to strain and I end up with quite a bit of pulp. And even after all that I ended up with sludge on the bottom of my tea cup this morning after I finished my tea. I tried twice following the instructions. Any ideas?? ?

    • Li West says

      I always squeeze my bags when straining the oat milk, but a lot of people say it leads to that slimy texture. I guess for me it doesn’t really bother me? I think it makes it creamier.
      To each their own.
      Good luck!

    • Justing says

      OAT MILK

      So I blended together 4 cups water 1 cup oats
      and a splash of vanilla+almond extract and dash of salt
      I guess it’s Oat Milk Just like that!I slowly poured the Oat milk on top of a shirt, with a bowl underneath
      At first the water strained right through but as small oat bits were stuck in the shirt less and less liquid passed through until it didn’t appear to be letting any through at all. And there was still half of the oat milk left!So after waiting about 2 hours I decided to squeeze the shirt
      This worked pretty well, but it left lots of “Oat Pulp” on the shirt
      I spent 15 minutes scrapping the Oat Pulp off the shirt…As i did, I noticed what I didn’t yet pour of the Oat Milk in the blender to have separated
      The Oats had sunk to the bottom!
      That gave me an idea…First I slowly poured off the top… More Oat Milk! Until I got to the beginning of thicker looking Oat Milk (Oat Cream).
      Then I let it sit but it did not separate any further
      So I added in syrup, so maybe the density of the syrup sinking to the bottom would push the water up
      But that didn’t work at all
      So I blended it all then poured it into a pot on the stove and simmered it on low for a bit
      It did thicken, and came out as porridge!
      The syrup sunk to the bottom and burned… But lucky me, it burned just right
      There was a thin layer of delicious cooked syrup!
      I call it… NEW ENGLAND TAHDIG!

      2nd attempt –
      I put the syrup in at the start, but all other ingredients/amounts the same.
      Rather then Strain I let it SIT
      After about 20 minutes-it is resting in 4 layers
      There is a layer of fine oats resting at the top
      Then there is the water (This is the smooth/silky Oat Milk)
      Then there is a layer that looks like cream (this is the slimy Oat milk) which slowly gets thicker
      Then there is thicker pieces of oats resting at the bottom.
      (The syrup mixed in with the water through blending and never separated… So this batch is Sweetened!!)

      So I can either scrap off the top layer, then slowly pour out the Oak Milk and as much “Oat Cream” as I want, until I either reach chunks of Oats that are too thick, or too much Oat Cream making my Oat Milk potentially slimy
      -OR-
      I can measure and cut a Milk Carton to the perfect level where the Oat Cream ends and the Oat chunks begin (I would Need to install a valve to allow the oats to separate from the water. After 20 minutes+ I could then open the valve).
      There would still be a lot of liquid in the top and bottom layer. If I add mesh to the valve I might be able to get a little more out, but more likely it’s better (Easier. Less Time consuming. More efficient) to Just accept what Oat Milk one gets from this method and either Bake the rest for Oat Flour or simmer the rest for Porridge
      Granola with porridge seemed to help the oats stay together in a bar like form, though still pretty crumbly, so additional emulsifiers are needed (I’ll need to try it, after my fast, to fully understand the results)

      I ended up choosing the first option BUT (thanks to Mom) put the bottom layers through a fine mesh strainer. Like with the shirt, the oats would gunk up and stop the liquid from pouring through, so I used a spoon to move the oats out of the way, and squish them down, pushing the liquid through, until only the wet Oat Pulp remained (which I couldn’t do with the shirt).

    • Kendra says

      I just made some and used a double layer of cheese cloth. Only strained once and no pulp or graininess. Also squeezed the liquid so I didn’t have to wait long. Love this recipe! Will be experimenting with less water to see if I can make thick coffee creamer.

  32. Lara says

    Hi there,

    Thank you so much for sharing.
    Please can you tell me how you calculate your nutritional information for this recipe?

    Kindest regards,

    Lara

    • Support @ Minimalist Baker says

      Hi Lara, the nutrition information is a rough estimate calculated with no additional add-ins, and the oat “pulp” nutritional content removed. We approximated that about half of the calories, fat, fiber, carbs, and protein would be lost in the pulp. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Jade, feel free to decrease the amount of water next time for a creamier consistency. Hope that helps!

  33. Doug says

    Been making it every week since I found this in early December…. WOW so quick and easy. I use about 3/4 dropper of liquid organic stevia for sweetener and less than a 1/4 teaspoon of baking soda to make it more alkaline…just because. I also only add 3 cups of water to blend and then just add the other cup through my fabric when I have strained the first 3 cups….mainly because my blender gets too full with 4 cups. But Wow so tasty and easy….10 min. Sure beats the 4$ ish price tag at health food stores…thank You!!!

  34. Vicki says

    I have a question that I have been googling but can’t get a sure answer. Is oat milk good for cholesterol lowering as Oatmeal is. I thought it was just the fibre that did that but one sight said there was something in the oats that lowered your cholesterol and it was also in Oat milk. Is this true, do you Know?

    • Support @ Minimalist Baker says

      Hi Vicki, we aren’t able to offer nutrition advice and would recommend checking with your doctor or a nutritionist. But it is our understanding that it is the fiber/bran in oats that aids in lowering cholesterol.

  35. Ann says

    I usually make cashew milk for my dairy intolerant daughter and never had to strain it.My vitamix maked it so smooth that no pulp is left behind.Is it a reason to why not let any pulp inside the milk?

    • Support @ Minimalist Baker says

      Hi Ann, some non-dairy milks work better than others without straining. Cashew milk tends to work better, though we still prefer straining it for even more creaminess.

      • Joey Bevan says

        Can I ask if there is a way to use the pulp leftover for something ? I’m trying so be a zero waste as possible ! Any recipes or ideas?

        • Laura says

          Joey, it’s not the same as oat fiber but check out oat fiber recipes for an idea on how to repurpose it. Love that you’re thinking about waste! I bet it would work well for a granola mixed with whole rolled oats for that crumbly textue you get from manufactured granolas.

        • Vegan Mango Queen says

          I use the left over oats to make no bake cookies! i don’t have the recipe measurements with me but it’s just the oats, coconut oil, peanut butter, cocao powder, agave or dates. Or you can make date balls aka protein bites with similar ingredients.

        • Janet says

          I added a little water (can’t say how much because I eyeballed it) and simmered it on the stove for about 4 minutes. It came out something like cream of wheat.

  36. David Leeds says

    Where did you get that black label maker ? So cool !

    Love this receipe. Especially as almond milk is so bad for the planet and bees.

  37. Adeline Gray says

    This was my first time making my own oat milk and this recipe made it an enjoyable experience. Thanks, it turned out really yummy. I cut the recipe in half and it turned out fine.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Adeline. 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

    • Support @ Minimalist Baker says

      We haven’t tried it, but according to Hurom, it’s possible! Let us know if you give it a try!

      • 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!

        • Support @ 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

  38. 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!

    • Support @ 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!

    • Support @ 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

        • Dana @ 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.

    • Support @ 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.

  39. 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.

    • Support @ 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!

  40. 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?

    • Support @ 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!!!

  41. 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?

    • Support @ 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!

  42. 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? :(

  43. 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!

    • Dana @ 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 :)

  44. 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.

  45. 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?

    • Support @ 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!

  46. 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.

    • Dana @ 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.

    • Support @ 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!

  47. 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!).

  48. 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!

  49. 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

  50. 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!!

  51. 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

  52. 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.

  53. 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.

    • Dana @ 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.

  54. Laura says

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

  55. 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!

  56. Vanessa says

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

    • Dana @ 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).

  57. 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!

      • Support @ 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 =)

  58. 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.

  59. 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.

    • Support @ 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

  60. 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?

    • Dana @ 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?

        • Support @ 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.

  61. 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.

    • Support @ 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 ?

  62. 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?!

    • Support @ 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.

      • Support @ 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!

  63. 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?

  64. 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!

  65. 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?

  66. 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?

    • Support @ 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!

  67. 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

    • Support @ 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

  68. 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!!

  69. 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

  70. 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!

    • Support @ 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!

  71. 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.

  72. 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.

  73. 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!

    • Support @ 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!

  74. 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.

  75. 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!

  76. 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?

  77. 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.

  78. 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.

  79. 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.

  80. 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 :-)

  81. Ella says

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

  82. 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

  83. 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.

  84. 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.

    • Support @ 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!

  85. 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?

  86. 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 :)

  87. 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)

    • Support @ 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!

  88. 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

  89. 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

    ?

      • Dao says

        I happened to run out soy milk today then I remembered your oat milk recipe. Made it today, I added dates, little honey and a teaspoon of vanilla. It is good, I like it very much. Will made cashew milk next.
        Thank you.

  90. 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.

    • Support @ 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!

  91. 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

    • Support @ 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!

  92. 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?

    • Support @ 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.

  93. 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.

  94. 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–

  95. 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!

  96. 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?

    • Support @ Minimalist Baker says

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

  97. 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?

    • Support @ 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

        • Support @ 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!

  98. 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!

  99. 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.

    • Support @ 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!

    • Support @ 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.

  100. 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?

  101. 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!

  102. 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!

    • Support @ 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.

  103. 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!

  104. 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!

        • Support @ 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.

  105. 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?

  106. 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.

    • Support @ 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.

Leave A Reply