Homemade oat milk
Whip up your own oat milk at home! Our quick and easy recipe is deliciously creamy and perfect for your morning coffee.
Published: July 16, 2024 · Modified: July 16, 2024 by Jennifer Ryan


Homemade Oat Milk
Ingredients
- 50 Grams Oats
- 720 Milliliters Filtered Water
- 1 Tablespoon Maple syrup
- 1/2 Teaspoon Vanilla extract
- Pinch Salt
Instructions
- Place oats, filtered water, maple syrup, vanilla extract, and a pinch of salt into a blender.50 Grams Oats, 720 Milliliters Filtered Water, 1 Tablespoon Maple syrup, 1/2 Teaspoon Vanilla extract, Pinch Salt
- Blend on high speed for 30-45 seconds until the mixture is smooth and well combined. Avoid over-blending as this can make the oat milk slimy.
- Place a sieve lined with muslin (or a cloth with a fine mesh) over a large bowl or jug. Pour the blended oat mixture through the sieve to strain out the solids. Allow it to drain completely, gently squeezing the cloth to extract as much liquid as possible.
- Transfer the strained oat milk to a clean container with a lid.
- Refrigerate the oat milk for at least 2 hours before serving for the best taste and texture. Shake well before each use.
Notes
- Straining: Straining the oat milk twice can help achieve a smoother texture. Use a fine-mesh strainer or nut milk bag for best results.
- Sweeteners: Adjust the amount of maple syrup according to your taste preference, or try other sweeteners like agave syrup or honey.
- Flavor Variations: Experiment with different flavorings such as a pinch of cinnamon or cocoa powder for a unique twist on your oat milk.
- Storage: Homemade oat milk can be stored in the refrigerator for up to 4-5 days. Shake well before each use as it tends to separate.
- Oat Residue: Don't discard the leftover oat pulp. It can be used in baking, smoothies, or as a thickener for soups and stews.
I just made this oat milk and it’s so creamy and delicious! Perfect in my morning coffee. Plus, it’s so much cheaper than store bought. Thanks for the recipe!