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!
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 a Cashew Coconut Oat Milk recipe 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!
How to Make Oat Milk
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
*Nutrition information is a rough estimate calculated with no additional add-ins, and the oat “pulp” nutritional content removed.
Nutrition (1 of 8 servings)
Liked this recipe? Check out our Guide to Dairy-Free Milk for 5 more dairy-free milk recipes!
Nicole says
Ok so I wanted to heat it to make a matcha latte???
But u say don’t heat
Hi Nicole, we would say try this recipe! It’s our new go-to for frothing / heating!
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
Hi Nicole, fat/oil and gums (such as xanthan gum) are what help with frothing. Here’s the new recipe: https://minimalistbaker.com/cashew-coconut-oat-milk-oil-free/. Hope that helps!
Sarah says
I’ve been experimenting with coconut oil and xantham gum, which does seem to be helping with preventing separation when adding the milk to hot drinks.
I also find the net bags you can buy from Sainsbury’s (UK) for putting vegetables in, are great for a first strain.
Thanks for sharing, Sarah!
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!
Hi Olivia, the nutrition information is a rough estimate calculated with no additional add-ins, and the oat “pulp” nutritional content removed (about half of the total carbs since some will remain in the oat pulp). We also wonder if the store-bought brand has a larger serving size?
Frances Kellogg says
I heated mine for my latte for less than 30 sec and it was perfect. I’ve been looking for a substitute for cow milk and this is perfect! Will definitely pass it on. Thank you.
Dr. Kellogg
Ayurvedic Doctor
Vee Glessner says
It worked! I had one failed attempt before getting a deliciously creamy and nutty oat milk. It’s even thick like the store bought ones. The difference for me was that I blended my first batch on low, which left too much pulp and the milk watery. I blended my second attempt on medium and also switched to refrigerated water like others mentioned and it turned out great! I use 3 cups water for 1 cup oats. Cheap and delicious for iced coffee. Thank you!
We’re so glad it turned out well! Thanks so much for sharing, Vee!
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!
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!
chris says
When you say high speed blender – can you use a nutribullet ?
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
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.
Kate says
What do you clean your cloth with after? Don’t want it to taint the taste of anything! Thanks
Soap and water. Or depending on the type of cloth/cleaner you are using, it might be able to go in the washing machine.
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.
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!
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?
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.
Let us know how it goes!
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!!!
Polly says
Should I sterilise the bottle I’m storing the milk in and use boiling water?
It never hurts! But as long as it’s been washed with hot soapy water it should be fine!
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?
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!
Jen says
Hi. Thanks for your reply.
I just found some articles about my question so I’ll read up.
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? :(
Hi Elvi, you might prefer this recipe: https://minimalistbaker.com/cashew-coconut-oat-milk-oil-free/
Elvi says
Thanks! I’ll try that. Is it normal for oat milk to be chalky? Or is it the oats that I’m using. I’m using organic rolled oats.
It shouldn’t be chalky per se. What did you use to strain it?
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!
We haven’t. We’ve only tested with steel cut and rolled and rolled seem to be best. But let us know if you give it a try!
Samuel Ashdown says
Seem to have the unstrainable issue with porridge oats. It either sits in the t-shirt forever or you smush all the stuff through string anyway :)
Jada says
Hey, I tried with porride oats and it was rather nice. I halved the recipe although I don’t think that matters, and I processed it for 20 seconds on high speed and strained twice. Thanks for the recipe!
Thanks for sharing, Jada!
Jada says
My pleasure. I also just realised the gluten free pizza dough recipe I have been using for the last 4 years is from this site, so thanks once again!
Aw, yay! xo
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.
Hmm, we haven’t. But if you try that let us know how it goes!
Sam says
How do you measure the calories of the milk? Do you subtract the weight of the pulp?
Hi Sam, we roughly estimated that it would remove about half of the calories.
Liana says
I’ve made nut milks in the past and found some great recipes for using the pulp afterward. Might you have any recipes for using oat pulp?? :)
Hi Liana, we have a recipe for using almond pulp and you may be able to do something similar with oat. Check out these resources: https://minimalistbaker.com/how-to-make-almond-meal-from-almond-pulp/ and https://minimalistbaker.com/7-ingredient-brownie-bliss-balls-made-from-almond-pulp/
Lindsey Parkinson says
I keep the pulp after straining and will use it to cook with. I have used it to: mix in with vegetable stir fry, make pancakes, bulk up baked goods, or sometimes just on it’s own as a porridge.
AnneG says
Exactly.
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?
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!
Shannon says
what kind of thin towel do you use/recommend?
Hi Shannon, we prefer a thin dish towel. Hope that helps!
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.
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.
Christy says
Can you do anything with the leftover oats? Maybe like oat flour or something?
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!
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!).
It will be available early September. Stay tuned!
Susan says
Staying tuned…. can’t wait to try it!
https://minimalistbaker.com/cashew-coconut-oat-milk-oil-free/
Kelsey says
Hello! Patiently waiting for this new recipe! Any word? Thank you so much for all that you do!
It’s here!
TJ R says
Hi there. I’ve made oat milk a number of times & subscribe to the no-soak method to yield creamy, not slimy results. I’ve scoured the internet & cannot find a recipe that allows for the milk to be heated/foamed/frothed. I’ve added a little sunflower oil and that hasn’t done it. Any idea when you’ll have the recipe you said you’d have by early September? Not to be a pain in the arse but I really want to try it!
Cheers, TJ
YES! Try this recipe! It’s our new go-to for frothing / heating!
Randall says
Hi, I am allergic to cashews is there and oat milk that can be frothed or heated? I have had some at a couple coffee bars but would love to make my own. I am also not a huge fan of almond and coconut milk in my coffee so my only options seem to be oat and soy milks.
Thanks for any advice you can provide.
This is our Oatly-inspired recipe! Give it a try.
s_ says
Hi,
Is the other recipe still coming..? :)
It’s here =) https://minimalistbaker.com/cashew-coconut-oat-milk-oil-free/
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!
Laura Blair says
Yup my fav part too !??
Andy says
Thanks. I’m going to have for breakfast. English style!
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!
Typically separation doesn’t occur because there is some form of a gum or starch added.
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
Hi Frederique, early September :)
https://minimalistbaker.com/cashew-coconut-oat-milk-oil-free/
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!!
So glad you enjoyed this recipe, Leslie! Thanks so much for sharing! xo
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
Hi Ruth, yes, it can! Enjoy!
Laurel says
I often add oat milk to my coffee, and it’s a delicious dairy alternative!
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.
Kate says
Thank you, lg. I appreciate you sharing your experience in hopes of helping someone with the same issue.
AnneG says
I also use a fine mesh strainer. I rarely have time for straining through cloth.
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.
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.
Liz says
Should I blend on high speed?
Yes, about 30 seconds – 1 minute.
Laura says
May I suggest updating the description? It’s billed as a 2-ingredient recipe, but has 7 ingredients :-)
Hi Laura, we do not include water or optional ingredients in the total ingredient count. Hope that’s more clear!
Lin says
No it doesn’t. It has 3. The other four are different flavor options.
Carla says
Oats and salt. That’s two. Water doesn’t count. The vanilla, dates, cocoa, and berries are optional.
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!
Sometimes if the oat milk is made too thick (not enough water) it can be a little starchy…
Foster says
Hmm, makes sense. Thanks!
Amanda V says
I’ve also heard that soaking for 15 minutes, rinsing, and then starting the recipe with new water allows for a better texture!
Vanessa says
Are their any modifications to thicken the oat milk? It watered down my coffee a little more than I prefer. Thanks!
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).
Juliana Salerno says
Hello, Can we use quick oats for this recipe?
Hi Juliana, yes, that should work!
Danny says
Is a high speed blender necessary? I have a regular blender (as far as I know) would that be enough in making the oat milk? I’m assuming one would need a high speed for the nut milks.
Thanks!
Hi Danny, we haven’t tried it, but that should work! Let us know how it goes!
Ditza Meshulam says
Great! Very simple, easy to prepare and tasty! I ate the pulp immediatel, sweetened with a little bit of maple syrup. Great, too! Thank you!
Lovely! Thanks for sharing, Ditza!
Thanks for sharing, Ditza!
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!
Joanne says
Which blueberry muffin recipe did you use? I’m curious to try making them with oat milk now!
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!
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 =)
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.
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.
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
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?
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?
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
JOAn says
Use it for composting
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.
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.
Andres says
Can anything be done with the pulp afterwards or is that pretty much waste? Thanks! :)
Hi Andres, You could probably try using the leftover pulp in baking? If you give it a try, report back on how it goes!
Gee says
you can mix the pulp with flaxseed, herbs and chopped garlic and bake to make nice crackers!
Kenya says
Wow! This sounds so interesting. Gonna have to try this
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!
Ananna Rafa says
Body scrub ?
Dulcie says
I add the leftover pulp to suet balls I make for birds.
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.
Thanks for the suggestion, Alex!
thatgirl says
Save it in the freezer for your next smoothie!
Tara Rout says
Oats make a great face mask, or milky bath.
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 ?
Thanks for sharing, Haley!
Janet says
Do you use it wet as an egg replacement?. ..or dry? How much would you use to replace one egg?
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?!
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.
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!
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?
Yes, that should work!
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!
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!
Hana Andrea Shaibi says
I meant 3 cups of water*
Pam says
If I am not supposed to heat that out milk, how do you recommend making an oatmilk latte?
We have a recipe coming soon to solve this problem! Stay tuned!
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?
Hi Breanne, joining our email list would be the best way to receive a notification. Hope that helps!
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?
We haven’t tried and can’t say for sure.. if you experiment though, we’d love to hear how you make out!
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
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
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!!
Sorcha Armstrong says
I think commercial manufacturers use rapeseed oil in the milk to make it suitable for heating/frothing. ‘Oatly’ brand specifically makes one just for frothing.. maybe get a pack and see what’s in it?!
We have a recipe coming soon that works well for heating. Stay tuned!
https://minimalistbaker.com/cashew-coconut-oat-milk-oil-free/
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.
Karen says
Are there any uses for the leftover bits of oat?
Hi Karen! Others have used the leftover pulp in baking!
Kate says
So Curious how this works in tea. the recipe suggests not heating it… I will try it! :)
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
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!
Sarabeth Kelly says
Would this work for making yogurt? I am hoping to find a cheapish homemade milk option for yogurt :-)
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!
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.
Great! Thanks for sharing, Jeff!
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.
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!
We recommend rolled oats.
Paige Hickman says
Has anyone found a hack to heating it up? I’m interested in putting it in a milk frother…
Thanks!
See comments above!
Michelle says
Can you make a video of this?!
I’ll pass the request along!
The video is now available!
Melfi says
Hi! Can we use honey to sweeten the milk? And does the milk still taste okay if we don’t sweeten it? Thanks!
Another reader had success when adding honey, though we haven’t tried it ourselves! Let us know if you give it a try, Melfi!
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.
Amanda says
Just made this, so easy and quick. Oat milk is good in tea and coffee.
It totally is! Glad you loved it, Amanda :)
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!
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?
nnnn says
Yes it’s just oats which are fine to eat uncooked (like in overnight oats) so definitely okay to eat!
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.
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.
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.
Yes! It is a new feature we implemented this year + we’re glad you are finding it helpful, Lydia!
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 :-)
Thanks for sharing your recipe changes! We are glad you enjoyed it!
Carrie says
My husband uses this oat milk to make those cook and eat puddings and they turn out great!
Glad to hear it, Carrie!
Ella says
Not good for coffee imo – tastes like adding salty-sweet water to the coffee which remains black. Tasty as-is though…
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
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.
Dawn says
Does this recipe freeze well?
I would think so, but we also haven’t tried it. Let us know if you do!
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.
Hi Deborah! You could probably try using the leftover pulp in baking? If you give it a try, report back on how it goes!
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?
Hmm that is odd! Did you change the recipe at all?
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?
Hmm I am wondering if your almonds went rancid?
Chelayne D. says
Can you use sprouted rolled oats??
We haven’t tried it, but that should work! Let us know if you give it a try!
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 :)
Erica says
Oh and I use a Ninja blender on high for about 30-45 seconds, usually strain 2x.
There are so many uses for oat milk! We are glad you found this recipe helpful, Erica!
john f says
have you tried blending the mix with a Nutri Bullet blender & if so how long?
We haven’t, but if you do, report back!
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)
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!
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
Camille says
I am looking for that too, as I love Chaï Lattes. I don’t know how to heat it up without getting it thick…
We have a recipe coming soon that solves this problem! Stay tuned!
https://minimalistbaker.com/cashew-coconut-oat-milk-oil-free/
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
?
Nope not necessary!
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.
Yay! We’re glad you enjoyed it, Dao!
Claire says
Any suggestions for those with an Almond Cow blender?
Hi Claire, we haven’t used an Almond Cow so we’re not sure!
Jordyn says
Do you have to strain it or can you just drink it chunky???
Definitely strain.
Lisa says
My friend makes it and she doesn’t strain it. Try it and see what you think!
Valerie says
Mine worked great without straining when making a chocolate peanut butter banana smoothie.
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.
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!
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
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!
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?
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.
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.
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–
Sorry, we don’t have a solution at this time!
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!
Kat says
I’ve seen recipes that suggest soaking, then rinsing the oats before blending to keep it from getting gummy/slimy. You might try that.
Hi! See above post for updates with answers to your questions!
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?
It becomes slimy when heated. But good news- we have a recipe coming soon that solves this problem. Stay tuned!
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?
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!
Roxana says
Can this be used in a cappuccino machine?
Not sure as we haven’t tried! Sorry!
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
Hi Myra! Thanks for reaching out! We are currently working to fix this issue and it should be resolved soon. Sorry for the inconvenience!
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!
Justen says
I’ve replaced the cows milk with oat milk in recipes for muffins and pot pie with zero problems. Both of those cooked at 400 degrees or above.
Jasmine says
My 6 year old also hates it, 2 year old loves it! Haha
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.
I wouldn’t heat the oat milk with the hot water, just add once the tea is prepared.
Sonia Devareaux says
So you’re saying we cant use a regular blender correct?
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
Thanks for sharing, Donna!
Gwen says
Thanks, Donna! Was wondering how people with regular blenders fared with this recipe! Can’t wait to try it myself!
Ariel says
Can I double this?
Hi Ariel, it will depend on the maximum capacity of your blender. Unless you have an especially large blender, 1 1/2 batches (12 servings) might be better.
larry ugone says
can i use my oat milk to add to my Alfredo recipe?
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!
Sohum says
Hi ,I want warm milk for drinking with cardamoms.So should I add more water for this recipe?
I would just double the recipe, but not water it down.
Kate says
So if you can’t heat it, then you can’t use it in coffee? Has anyone tried it in their coffee?
Alicia says
My bestie uses oat milk in coffee and its delicious (not the best for foaming, but tastes good just poured straight in)
Janmarie Perry says
I am drinking it in my coffee right now and it was great! I also heated it. I tried to froth it but that was a fail! Lol.
Chloe says
I always buy rolled oats and usually in smaller containers but I decided to get a huge container figuring I should make oat milk more often. I realized that they were instant oats while I was opening them! I could give them away but I’m curious if I could make oat milk with these- maybe blending for less time?
Perhaps! Let us know if you try. We generally find that rolled oats are best for oat milk.
Lesley says
for oat milk foam, i used one of those battery powered whisk things with cold oat milk, worked beautifully!
Susan says
CAN I use quick oats?
Hi Susan! That should work!
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?
PJ Hannay-Zaia says
I always save the pulps on my alternative milks whether it’s almond, coconut or oat. Bake some delicious muffins!
Jonathan Levley says
I am going to post an original thread on here how I used the pulp for a thicker chocolate oat milk!
Morgan Hymas says
Smoothies :)
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!
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!
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
CD says
Could a coffee filter be used to strain the mixture?
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
Katelyn says
Is there anything you do with the leftover oats?
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.
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?
Ethan says
I do!
Lilac says
You should not, as it can wash away nutrients. just strain well, depending on how hard the oats still are, even carefully pat with a (paper) towl.
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.
Betsy says
Thank you for this dose of sanity! I really appreciate it
Emma says
AMEN!
Jan says
Would appreciate your sharing the link to the study you found.
KLP says
I agree !!! ?
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.
Lat says
Thanks for the great explanation, Jim. I appreciate the info.
Jennell Boone says
You’re so smart. Be my friend lol
Hannah says
Wow, thank you. <3
Natasha Hammond says
Thank you!!
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.
meme says
Rather, “don’t drink out of plastic, people.”
Not plastic people.
Who’d do that anyway? :)
Edith Tsacle says
I agree. Thank you.
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!
Melinda says
can you use cheesecloth to strain?
Fanny says
Yep! Thats what I used and it worked great :)
Marlene Conde says
I have a few sizes of those black trimmed removable very fine copper mesh coffee filters, that I use for straining everything I need. BUT don’t throw away/waste the bulk left in strainer, if so it can be used in your baking projects.?
Ruth acevedo says
Yes
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!
Nancy says
I would also like to know the optimal time to blend with a Vitamin. Thanks!
Paloma says
If I use it for coffee, will it become gelatinous?
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.
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?
Marlene Conde says
Soaking is okay if you prefer it, but by rinsing you are depleting the vitamins/minerals available in your whole grains.
Ruth acevedo says
It’s ok too
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.
Hi Sian! It will keep in the refrigerator up to 5 days (sometimes more). You could store it in a sealed mason jar.
Rebecca says
Says above keeps in fridge for five days. Keep it in a glass bottle.
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.
Ebby says
You should try a glass pitcher or vase, some come with lids :)
Carrie says
I just made this last night and straining through a t-shirt didn’t go well. Would a fine mesh tea strainer work?
Hi Carrie, maybe! Though we think it would let more pulp through. You could maybe try straining twice? Let us know how it goes!