Making your own oat milk is a game-changer—creamy, smooth, and ready in just 5 minutes. This plant-based delight is naturally sweet with a velvety texture that rivals store-bought versions.
Perfect for lattes, smoothies, or cereal, it’s a wholesome alternative that’s both easy and rewarding to create.
With its subtle nutty flavor and rich consistency, homemade oat milk feels indulgent yet light. You’ll love how fresh and pure it tastes, free from additives and preservatives.
Plus, it’s incredibly versatile—customize it with a hint of vanilla or a dash of cinnamon for a personal touch. In less time than it takes to brew coffee, you’ll have a delicious, dairy-free staple ready to enjoy.
What You’ll Need to Make Oat Milk?
- ½ cup whole rolled oats (use gluten-free if needed)
- 3 cups water (filtered for best flavor)
- 2 teaspoons maple syrup (or substitute with honey or agave)
- ½ teaspoon vanilla extract (optional, but adds great flavor)
- ⅛ teaspoon sea salt (enhances the overall taste)
Step-by-Step Instructions
- Blend the ingredients: Combine the oats, water, maple syrup, vanilla, and salt in a blender. Blend for 30 seconds – avoid over-blending to prevent a gummy texture.
- Strain the milk: Place a fine mesh strainer over a large bowl. Pour the blended mixture through the strainer, letting the milk filter naturally. Do not push the pulp through to ensure a creamy, smooth texture.
- Adjust sweetness: Taste the oat milk and add more maple syrup if desired, blending briefly to combine.
- Chill or serve immediately: For the best flavor, chill the oat milk overnight. If you’re in a hurry, serve it over ice for a refreshing drink.
Perfect Pairings: Serving Suggestions for Oat Milk
Oat milk is incredibly versatile! Enjoy it in your morning coffee, pour it over cereal, or blend it into smoothies for a creamy texture. It’s also great for baking—try it in pancakes, muffins, or even homemade granola. For a refreshing treat, mix it with matcha or cocoa powder for a dairy-free latte.
Keep It Fresh: Storage Tips
Store your homemade oat milk in a sealed container in the fridge for up to 4-5 days. Shake well before using, as natural separation may occur. If you notice any off smells or flavors, it’s time to make a fresh batch. For longer storage, consider freezing it in ice cube trays and thawing as needed.
Customize Your Blend: Recipe Variations
Experiment with flavors by adding a pinch of cinnamon, a tablespoon of cocoa powder, or a few dates for extra sweetness. For a richer texture, try using 2 cups of water instead of 3. If you’re avoiding sweeteners, skip the maple syrup and let the natural oat flavor shine.
Blend Like a Pro: Equipment Guidance
A high-speed blender works best for smooth oat milk, but any blender will do. If you don’t have a fine mesh strainer, use a nut milk bag or cheesecloth for straining. For an ultra-smooth result, blend the oats and water first, then add the remaining ingredients and blend again briefly.
Quick Fixes: Time-Saving Tips
If you’re in a rush, skip the chilling step and serve your oat milk over ice for instant refreshment. Pre-measure your ingredients the night before to streamline the process. For even faster prep, double the batch and store the extra for later use.
How to Make Oat Milk
Ingredients
- ½ cup whole rolled oats
- 3 cups water
- 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Combine the oats, water, maple syrup, vanilla, and salt in a blender and blend for 30 seconds.
- Place a fine mesh strainer over a large bowl and strain the milk without pushing any excess pulp through the strainer. This will create a creamier texture that’s not gritty or gummy.
- Add more maple syrup, to taste, if desired. Chill overnight. If you want to drink your oat milk right away, I recommend adding ice – it’s flavor is best when well chilled.