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
Jugs of non-dairy milk for our Complete Guide to Dairy-Free Milk
4.67 from 153 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


  • 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)


  • 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!



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

Nutrition (1 of 8 servings)

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

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

Reader Interactions

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My Rating:

  1. 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.

  2. 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!

  3. 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?

  4. 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.

  5. 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!

  6. 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!

  7. 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)

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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.

  13. 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!

  14. 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!

  15. 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.

  16. gresham says

    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.

        • 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!

      • 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

        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.

  17. 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!