Homemade Oat Milk

Easy Oat Milk can be whipped up in a flash! No soaking of the oats required. Use it in cereal, smoothies, iced coffee and baking recipes!

Course Drinks

Cuisine American

Prep Time 5

Total Time 5

Servings 1/2-cup servings (total yield 4 cups)

Calories 38kcal

Author Toni Dash

Ingredients

1 cup rolled oats regular or gluten-free
4 cups cold filtered water
⅛ teaspoon sea salt

Instructions

Place the oats, water, and any chosen optional ingredients (see notes below) into a high speed blender.
Place the lid on the blender and blend for 30-45 seconds on high. NOTE: do not over blend for best results.
Using a nut milk bag or clean tea towel, strain the oat milk into a large bowl. You may wish to double strain the mixture depending on your consistency preference.
Transfer the oat milk to a container with a lid and store refrigerated for up to 5 days.

Notes

Optional Variations

To make it sweet choose an option:
● 1-2 pitted dates
● 1-2 tablespoons maple syrup
For flavor variations choose an option(s):
● 1 teaspoon vanilla bean seeds
● ½ teaspoon vanilla extract
● 3 tablespoons cacao powder
● 1 tablespoon pistachio paste
● ¼ cup berries

To make Oat Milk Creamer:

Use fresh rolled oats (not instant or quick oats, or steel cut oats)
Reduce filtered water from 4 cups to 2-3 cups.
Use 1 cup of rolled oats.
Add a few tablespoons of a sweetener.
Proceed with the recipe as written.

Pro Tips

Do not over blend the milk. Blend 30-45 seconds max.
Do not wring or squeeze the nut milk bag or cloth when straining the milk.
Strain twice for a creamier consistency.
Do not pre-soak the oats. This can lead to a slimy consistency.

Nutrition