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 175 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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  1. Melissa says

    I am looking forward to trying this recipe! Do you have any thoughts on adding calcium powder or liquid vitamin d to make this drink more nutrient dense?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we haven’t played around with that so we’re not sure! We assume it would work fine, but you might want to shake it well before each use.

  2. Alyssa says

    I absolutely love this!! I have made this several times! My husband and I do smoothies every day now.

    So I follow the directions and use a fine mesh strainer and then refrigerate. However, I put it back in blender the next morning when I want to make smoothies and then I add the chocolate and bananas. I end up with a pretty fluid consistency. I’ve also done chocolate and mint leaves too! Absolutely amazing!

    This is such a great alternative to milk and so easy to make! I can’t wait to try this out with other smoothie recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we haven’t tried that, but we don’t see why you couldn’t! Maybe scan the comments to see if other readers have mentioned trying it. We think we’ve seen someone mention sunflower lecithin?

  3. Sam says

    The milk blended and strained well, and tasted good. I used the base recipe of 1 cup oats, 4 curs water and a pinch of salt.

    Do you have any tips to stop the milk sinking to the bottom of a cup of tea please? I find homemade milks often sink to the bottom instead of blending in the tea like store-brought.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, without any emulsifiers added, it will separate a bit. We typically just stir a few times while drinking it!

  4. Rachel Kent says

    I tried this recipe and used a thin rag to drain it – it took hours to filter the whole lot! Is that correct? The outcome was great, delicious, healthy millk – just not sure I’m doing the filtering bit right!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, if it’s having trouble straining, the rag may be too thick. You can fold the edges of the rag and squeeze the liquid through, if needed!

    • STK says

      The weave of your rag’s cloth is probably too tight. There’s absolutely no way it should take that long to strain.

      If you get some unbleached cotton – I buy it by the yard or meter or even the bolt – you can cut the shape & size you want, double stitch the edges very simply & use this as your milk making bag.

      Another option is to buy a couple of meters of cheese cloth on Etsy or another online store which sells various ‘mesh’ sizes of cheesecloth. Sellers will have photos of the mesh sizes they offer, so you can see which has finer straining capabilities & which are looser in their weave, allowing more sediment through.

      One more option: go to a beer & wine making store in your area. They will have bags specifically made for straining beer and / or wine sludge (yes, it’s called mash) but I have found a lot of these too loose in their weave. They let too much sediment through for my preference, although I am sure you can find tighter weaves. I believe many are made from nylon, so they are tough, but there are microplastics to be aware of. I prefer unbleached cotton.

      Amazon also sells ‘flour sack cloth’ towels which can be used. They are cotton, although the ones I have seen are bleached. Their weave (the so-called ‘mesh’) is not too tight & also not too loose, so you can much more easily, and more quickly strain your milk. If need be, you can fold them over to make the cloth a thicker straining fabric.

      All of these options are very much multipurpose.

      Just be sure to wash the bags, whatever option you choose, before using them and DO NOT use fabric softener or fabric softener sheets when washing / drying as those chemicals will end up in your milks.

      • Sarah says

        I made this but skipped sweetening it and added some seamoss gel to it and it gave it an incredible creamy texture! About a teaspoon of gel to the 1c oats/4c water. I’ve tried it too with powdered seamoss and not as great. I used the leftover oats to make oat and seed crackers which was an awesome way to save what I would’ve thrown out and have also used the oat pulp as overnight oats with berries and such but they were a bit gummy. Thanks for the recipe!

  5. David says

    I followed your instructions and was happy with the result. I’ve been buying oat milk from the supermarket for a long time, and had no idea how easy it is to make. Making it with your suggested ratio, four cups water, one cup oats, one tablespoon of maple syrup, blended and strained with a thin tea towel, I found that the maple syrup amount gives a very faint hint of sweetness while drinking a glass of the milk from that ratio. I found it nice and much less sweeter than a glass of dairy milk or sweetened soy milk, and minus any guilt over the sugar amount. I’ll definitely be buying more oats to make more! Thanks for your recipe and instructions.

  6. Gina says

    What works for us is to make this recipe as is, but with no sweeteners added. And straining through the clean tea towel works well–good tip.

    Also make cashew milk, per your other nut recipes.

    I so dislike all the additives in nearly all of the prepared plant milks in the stores, and this is so easy to make, with such great reward for the effort. Many thanks.

  7. Michaela says

    Hi, can I please ask how you work out the nutritional value? Some oat milks are a lot higher in fat/sugar than others. Do I somehow base it on the nutritional values of the oats I am using and perhaps the amount of water?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michaela, the nutrition is a rough estimate! We estimated that about half of the calories, carbs, fibers, etc. would remain in the unstrained pulp and therefore excluded that amount from the nutrition info. It’s hard to know the exact amount without testing the finished product and there will be variability depending on how finely it’s strained. Hope that helps!

  8. Marnie Alcala says

    I made this it is a great recipe
    I used the 1:4.
    I used half to strain from a t shirt
    Did not like
    I used the other half from a strainer, that was the ticket;-).
    I poured the whole batch into an old style milk bottle and put the date and oat milk on the bottle with a white board marker.
    Thank you for this recipe, I am making more

  9. Justme62 says

    The article mentions that a new oatmilk recipe, inspired by Oatley’s barista blend will be coming soon. Is that recipe still on the works?

  10. Betty Adams says

    I use 1/2 cups rolled oats to 1 cup water since I like my coffee creamier. I use small dash salt. I double sieve. I scoop out residue and since it’s just healthy oatmeal I eat it! I rinse spoon and sieve after first and second sieve. I do use a smoothie cup.

  11. Mel H says

    Thank you so much! I’m so glad I found your recipe. My daughter is dairy intolerant and corn allergic so all bought oat milks are out due to the added vitamin B12 being grown on cornstarch growth medium. What a difference this will make to her! So easy to make too.

  12. Zach says

    I love this recipe! Sometimes it comes out a bit slimy though seemingly depending on which blender I use. I think maybe less powerful blenders work harder or longer and heat up the liquid more causing the sliminess. It’s not really an issue for me, but it does bother my wife a bit. I noticed simply adding a bit of ice in place of some of the water does the trick wonderfully! Hopefully this helps others :)

    Me and my wife love the site and have used it for years! Thank you all so much for all your hard work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoy our site, Zach! Thank you so much for your kind words, lovely review, and helpful tips!

  13. Anizah Fong says

    I just made this just water and oats and it’s just perfect for my liking 👍. Thanks for sharing your recipe!

      • Netsanet says

        Thanks for this simple and delicious recipe. I strained mine through my large fine strainer and then through my small finer strainer and it tastes good.
        I blended the oats with a little pinch of salt, vanilla essence and just under half a teaspoon of maple spread.

  14. Ruth says

    I have made this 3 times now. Using the 1:4 oats:water made it far too watery, I then did 1:3 which was still too watery. Just made my 3rd batch today and decided to use 2.5cups oats to 5 cups water which seems to have worked for my liking 😀 and it looks like milk.
    I am just wondering what you do with the oats once strained if anything? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Ruth! You can use it similarly to almond pulp. We have some ideas for that here. Hope that helps!

  15. Makenzie says

    Hello! I am so excited to make this recipe. I am wanting a non-dairy half and half substitute and I was wondering how I should change the ratios to make a thicker consistency?

  16. Emily says

    When will you have the dupe of the Oatly Barista oat milk? I use that all the time and would love to save some money! lol

    • Linda says

      My understanding is Oatly secret ingredient is digestive enzymes added to keep the milk homogenized. It would be listed on the ingredients if they added this to the milk.

      • STK says

        Sunflower lecithin is also an option (powdered or liquid), as is uncooked flax seed gel.

        Guar gum is another option, but you need to be incredibly careful to start off with a very smell amount of this, bloomed in a little bit of warm-ish water for 5-10 minutes. For emulsifying any plant-based milk in the amount of this recipe here, I would start off with 1/8th of a tsp bloomed in 15ml or 1TBSP or .5 oz of water (choose your measurement). You can always add a little more if wanted.

        All work great as emulsifiers and / or stabilizers.

  17. Sydney says

    Hi! I made this with 1c oats, 3.5c cold water, two dates, vanilla and salt. 45s in ninja. Strain thru mesh strainer and then once in a nut bag. Consistency is amazing and no grittiness – although it tastes a bit chalky. Thoughts?

  18. Carla Davis says

    I love that it only takes 5 minutes to make. It’s much healthier than store-bought, and the addition of dates or vanilla really makes it special. Thanks for the great tutorial minimalist baker!

  19. Javelin Rivera says

    My oatmilk comes out chalky. I wait for the smaller particles to settle down and decant it, but then it came out really diluted.

    Do I need those smaller particles to make it more creamy?

    Taste was very good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Javelin, removing the small particles likely is making it less creamy. We’d suggest leaving them in and shaking before use!

  20. Olivia Santos says

    how many ounces or milliliters is it per serving? for 19 calories? cuz cup measurements aren’t accurate. like with just the water and oats no add ins.

    -olivia

  21. Estelle says

    Hi!
    So I tried this with my slow juicer. Worked perfectly and taste is great! However the milk tastes weird in it’s third day already. Everywhere I see 5 days, but for me it’s barely more than 2 days. And I even used airtight bottles and place the second one in the coolest place of my fridge. Anyone facing that, what would you recommend? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Estelle, hmm, we’d guess some bacteria might be getting in there and causing it to spoil. We’d suggest sterilizing your slow juicer with hot water, or if it can go in the dishwasher, try that! Also, making sure to use filtered water vs. tap water might help if you aren’t already doing that.

  22. Lucie says

    I followed this recipe exactly. Immediately after making the oat milk, the texture was smooth and the taste excellent. After an overnight in the refrigerator, it was so slimy that it was unusable. I am not a person with texture issues but truly, it was disgusting, I threw it all out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lucie, we’re so sorry that happened! Was it slimy straight from the refrigerator or when heating?

  23. Ovi says

    You mention a thin cloth towel.. would you mind sharing the exact one you use for this recipe? I tried using a nut milk bag and that did not go over well at all… too slimy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ovi, we can’t remember where we got the ones we typically use to make this recipe, but what you want is a thin, cotton kitchen towel. Similar to this, but a little less absorbent.

  24. ira says

    Hi

    First of all, thanks so much for the wonderful advice, recipes and lovely website !

    A question, please: in making oat milk, you say rinse through a towel — do you mean a paper towel or a cloth towel ?

    Thanks again.

    Be well :-)

  25. Esra says

    Hi there!

    I have just done this oat milk following your recipe . I have enjoyed the taste however I think rather than 4 cup of water I will try to use 3 cup to experiment the difference as with 4 cup of water it was too watery for my liking .

    Thank you so much for this amazing page <3

    • Anne says

      Please don’t give oat milk or any other milk substitute to babies. It doesn’t have all the nutrition babies need to thrive. For your child’s sake, always consult a paediatrician.

      • Anonymous says

        Soy milk and pea milk (e.g., Ripple milk brand) are nutritious alternatives to dairy milk for toddlers (12 months of age and older). They contain appropriate calories, protein, fat, and other required nutrients. See resources from Plant Based Juniors, pediatric dietitians supporting a plant based diet at all ages. Babies less than 12 months do require breastmilk or baby formula (dairy, soy, etc.). Oat milk would not be harmful to give a toddler here and there as long as it’s not being used as a replacement for the types of milk they do need. For instance, toddlers can have water as a beverage, and oat milk is water + oats. They typically still also need some other type of milk with more protein and fat for their growth and development.

    • Linda says

      Try adding digestive enzymes to reduce sliminess. open one capsule and add to the whole batch and then blend.

  26. Meghan says

    As the parent of a child with celiac disease, I just wanted to comment on the gluten free FAQ. Gluten free oats mean that the oats are processed in a gluten free setting (often, oats are processed in settings where wheat is also processed and therefore the risk of contamination is high). So gluten free oats ARE gluten free. But a small proportion of people with celiac disease are sensitive to the protein in oats (avenin), which acts similarly to gluten — so even if the oats are gluten free, they cannot eat them.

  27. Nora McDowell says

    This is actually a question.
    The commercial oat milk I buy says it has 4 g of protein per cup.
    This recipe says .6 g / 1/2 cup.
    Why is it so much lower?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nora, perhaps the brand you’re using has an ingredient besides oats that’s contributing to the protein content.

  28. Lori says

    I have a question, i made this but I didn’t like how it had a watery taste, so I added more oats but then it was too thick.I would like something in between. How can I change that?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lori, it might have gotten thicker because more oats were added later? You could try increasing the amount from the beginning (something in between the total amount you tried) and see how it goes. We also have a cashew coconut oat milk you might like!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, most plant based milks will separate when stored. We suggest giving it a good shake before using it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi LMS, we haven’t tried it ourselves and we aren’t sure if the filter might be too “fine” for the liquid to get through. Let us know how it goes if you try it!

  29. Julie R Edwards says

    What do you do with the “waste” product of making oat milk (the oats that get filtered out)? Can it be used as porridge?

  30. Jade says

    So I tried this just now and it came out watery. I used quick oats so that might be why but it’s so watery tasting. I must be doing something wrong

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jade, sorry to hear that! Quick oats could be causing that, but we haven’t tested with them. We’d suggest adding more oats to see if that helps.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anna, the straining time will depend on how fine of a material you’re straining through. For a quicker strain, we’d suggest using something less finely woven.

  31. Charlotte says

    I made this with the date and the vanilla essence and it is great! Thank you for the recipe. Do you have any suggestions of what to do with the pulp?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Charlotte! You can use the pulp similar to almond pulp. We have some inspiration here!

  32. Jay says

    I love oat milk for it’s subtle taste. Thank you for your great recipe.

    I’ve recently bought a dehydrator and wish to make powdered oat milk, for the convenience of always having it on hand.
    Any suggestions would be highly appreciated.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jay, we’re so glad you enjoyed it. We are not sure about making powdered oat milk, but let us know if you try it!

  33. Giselle says

    Can I use this oat milk to make yogurt? Or will heating it change the consistency? (I use Oatly oat milk to make yogurt)

          • Linda says

            Do you have a recipe for coffee that does not use cashew or coconuts? I am allergic to both these along with almonds. Would pumpkin seeds or sesame seeds work if mixed with oat milk? I am trying to find something without the off tastes of many nut or grain milks. I have tried avocado today too, but think was too think. May need to use less avocado and this may work better if I mix it with something too. I have used macadamia nut but has an off taste in coffee too. I may also be allergic to the macadamia nut too as I have a decent headache after drinking this. Pumpkin seeds are just okay. Sesame seed has a grassy flavor. I will try your rice recipe but can only use rice once or twice a week due to allergies. Any other suggestions for a milk that will give creamy consistency without lots of flavor that will work well in coffee that does not entail almonds, coconut, or cashews? Also allergic to pistachio nuts. Not sure if other grains would work. Millet? tapioca? Quinoa (this may be a bit strong tasting)? Amaranth? Anyone have any experience with these?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Linda, we have an almond-based dairy free creamer here which we find has a neutral flavor. Pumpkin seeds or sesame seeds would produce a more bitter result, but perhaps when combined with oat milk the bitter flavor would be lessened. We think millet, quinoa, and amarnath would all be bitter. Tapioca could work, but we’ve never tested it!

  34. Joshua says

    Thank you so much for this recipe. I have always wanted to use oat milk for our overnight oats but store bought oat milk is too pricey. May I ask for the recipe for the oat milk that can be heated? Thank you!

  35. CJ says

    Delicious! The ratio of 4 cups water to 1 cup oats was perfect. Blending for 35 seconds in the Vitamix (high power; 10) made for a creamy and non-slimy consistency. I strained it once through a nut milk bag and decentered the oat milk into a Weck jar. So easy, will not but store bought again. I added vanilla bean paste, cinnamon, salt, and nutmeg for added flavor. Thank you, Minimalist Baker

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sounds delish! Thanks so much for the great review and for sharing your modifications, CJ!

  36. Janice says

    First batch was 1 cup of oats to 4 cups of water. Result was too watery so did 2.5 cups of water to 1 cup of oats which came out more creamy. Tried the tee shirt, but took forever to strain and ended up using my nut bag twice which worked well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! Thanks so much for the review and for sharing your experience, Janice. So glad you enjoyed the results!

  37. Grace says

    This is really good, I needed milk to make waffles and this worked perfectly. I left out the dates. I would totally do this again and it’s so easy!! I used muslin cloth the strain the milk, where would you getthe actual stuff to strain it with?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Grace! We typically use a thin kitchen towel (available at any kitchen/home goods store). Hope that helps!

  38. Maggie says

    I just made this today for the first time, and I followed some of the suggestions in the comments to use a 1:3 ratio of oats to water. However, I found the result to be much too watery to my liking, so I tried a 2:3 ratio and found it to be much creamier, though it took a litter longer to strain through a thin shirt than it did the first time due to the increased amount of pulp. I just mixed it in with some iced coffee and it’s not too bad! I still prefer the Chobani extra creamy, Planet Oat, or Oatly brands from the store, but this is a great recipe to have in a pinch or when trying to save money in these times.

  39. Milda says

    Thanks for the recipe! I made this and double strained it, but there seems to be two issues still. It takes forever to strain. It took about five minutes to have half a cup full, and I think I’ll just stick the entire batch in the refrigerator so it can drain and I can go about my life for the next hour or so. The second strain was done over something a little bit denser than a cheesecloth. Did it take this long for you?

    Also, even with the double strain, it taste a little bit gritty. any suggestions on how to improve?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Milda, Have you tried squeezing it (similar to how you would a nut milk bag)? If that’s not the issue, it does sound like the material you’re using to strain it might be a little too dense. For the grittiness, we’d suggest trying to blend a little longer, especially if not using a powerful blender. Hope that helps!

  40. Jacq says

    I’ve made this several times and it is consistently delicious. So much cheaper and healthier than store bought. Not to mention it frequently saves me a trip to the store! Thanks for all of the simple and tasty recipes!

  41. Tomas Albracht says

    I appreciate articles like this, but I hate drinking from plastic or metal. Even Lexan tastes weird to me. My solution? Buy Voss glass water bottles and reuse them. They have a slightly enlarged opening which makes it easier to pour water, tea or juice in. The oversized caps don’t strip out, and the hefty design takes abuse without failing. Granted the weight is a real penalty, if you are carrying it.

    • Daph says

      I LOVE this idea! I don’t have an issue similar to yours, but what a stylish way to transport “creamer” to work without lugging a carton or gallon. The base recipe is dog safe too. I can’t wait to try this recipe!

  42. gresham says

    Hello,
    The Oat Milk turn out well. I use it mostly for baking and cooking. My wife likes it in her coffee. What I did notice is that it curdles/ separates when put into the coffee or hot liquid. In store bought oat milk they add things to the milk to keep it from doing this. Would you have any suggestions? I do not wish to add oils or binding agents that are hard to purchase or make the milk less palatable.
    Thanks for your time.
    Kindly Gresham

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gresham, another reader mentioned that baking soda can help prevent curdling, but we haven’t tried it. Hope that helps!

      • gresham says

        Hi and thanks for that recommendation. I will sprinkle just the bare minimum of bi carb on it. If too much you can easily get the bitter soda taste.
        I will let you know what comes of it.
        Cheers
        gresham

        • Veronika says

          Hi Gresham!

          Did you try it? What was the end result? Do you have further tips? We only want to use it to put it in coffee.

          Thank you!
          Veronika

      • Paulo says

        When I make coffee using oat milk, I add a few tbs of cold water to the cup, then I add the coffee, then the oat milk. This way I find that the slightly lower temperature of the coffee with the cold water reduces curdling significantly. Of course, you could wait for the coffee to cool slightly before adding the oat milk, but adding the cold water is quicker if you need to get on with other things.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allison! We haven’t tried it so we can’t say for sure, but we think it should work!

      • Lilly says

        Hi,
        Just made it for the first time and it looked and tasted like oat milk, even better than some supermarket brands I’ve had! Do you have any suggestions how to use the pulp? Seems abit of ashame it goes in the bin.
        Thanks,
        Lilly

  43. Michele says

    Appreciate these basic vegan product recipes—would be so easy to make instead of buying oat milk! I have been buying unsweetened almond milk for smoothies, but i am wondering if there is a preference for nut vs grain milks in different uses—does oat milk perform as well in baking without that protein? Any applications where one is or is it recommended (other than your latte milk)?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michele, we find oat milk subs well for almond milk in almost all recipes, including baking. Hope that helps!