Oat Milk Recipe
American · Beverage · 5 min total
A creamy, dairy-free milk alternative made from oats and water. This homemade version is easy to make, cost-effective, and free from additives.
5
min prep
min prep
4
servings
servings
60
kcal/serving
kcal/serving
Ingredients
- 1 cup rolled oats (not instant)
- 4 cups cold water
- 1 pinch salt
- 1-2 tablespoons maple syrup or other sweetener (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Place oats in a bowl and cover with water. Soak for 30 minutes (optional for extra creaminess).
- Drain and rinse the oats under cold water.
- Add soaked oats, 4 cups cold water, salt, and optional sweetener and vanilla to a blender.
- Blend on high speed for 30-45 seconds until smooth and creamy. Do not over-blend.
- Place a nut milk bag, cheesecloth, or fine-mesh strainer over a large bowl or pitcher.
- Pour the blended oat mixture through the strainer, pressing gently with a spatula to extract the milk. Do not squeeze the bag vigorously to avoid sliminess.
- Transfer the oat milk to a sealed container and refrigerate. Shake well before each use.
Tips
- Use cold water to prevent the oat milk from becoming slimy.
- Store in the refrigerator for up to 4-5 days.
- The leftover oat pulp can be used in smoothies, baking, or oatmeal.
- For a thinner milk, add more water; for thicker, use less.
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