Making oat milk at home is simple, fast, and budget-friendly. This protein-rich drink can be customized with various flavors and sweeteners to suit your taste.
Whether you prefer it plain or want to experiment with additions like vanilla, chocolate, or natural sweeteners, this versatile recipe delivers great results in minutes.
Ingredients needed to make homemade oat milk
Recipe Card?
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What type of oatmeal is best for making oat milk?
Old-fashioned oats (also known as rolled oats) are preferred for making oatmeal milk. Rolled oats are already partially processed, making them ideal for making oatmeal milk. Old fashioned oats are more readily available, typically less expensive, and blend more easily than steel-cut oats.
Tip for avoiding slimy oat milk
Using quick oats can become too mushy when blended and might create a slimy texture in oatmeal milk.
How to make oat milk
Add ingredients to a high speed blender
Put oats, water, and salt in your blender. If you're using dates or maple syrup for sweetness, add them now too.
Blend
Blend everything for 1½ minutes on medium or high speed.
Set up your straining station
Place your fine mesh strainer over a bowl and line it with two layers of cheesecloth.
Pour
Pour the blended mixture through your lined strainer.
Strain again
Gently shake the strainer to help the liquid drain. If you want smoother milk, you can strain it a second time.
Add vanilla
If you're adding vanilla, stir it in now.
Serve
Oat Milk Straining Tip
Feel free to squeeze the cheesecloth gently to get the last drops out.
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How to store oat milk
Store in a covered container or jar for up to 4 days. Shake well before each use.
Want Super Creamy Oat Milk?
Frequently asked questions, answers and tips:
Does oat milk need to be refrigerated?
Yes, oat milk needs to be refrigerated. Homemade oat milk should be stored in the refrigerator because it is perishable and contains no preservatives.
Refrigeration helps prevent bacterial growth in the liquid. This applies to both homemade oat milk and commercial oat milk (once opened).
When stored properly in the refrigerator in a covered container, the oat milk will stay fresh for 4 days.
Can I freeze my oat milk?
While freezing is technically possible, it might not give you the best results in terms of taste and texture. Use an airtight container with some room for expansion, and thaw it in the refrigerator when you're ready to use it.
Shake well after thawing as separation is likely to occur.
When is oat milk bad?
Pay attention to the smell - if you notice a sour or off-putting odor, or any unusual funky smell different from fresh oat milk, this indicates spoilage.
The appearance can also tell you whether your oat milk has gone bad. Look for separation that doesn't recombine with shaking, chunks or clumps in the liquid, unusual discoloration, or any signs of mold which might appear as spots of white, green, or black.
The texture is another important indicator - if your oat milk develops a thick or slimy consistency, or you notice chunky or coagulated portions, it should be discarded. Timing is also crucial - if it's beyond the 4-day storage window mentioned in the recipe, or if it's been left unrefrigerated for more than 2 hours, you should not consume it.
Even if the oat milk is within the 4-day window, if you notice any of these signs of spoilage, it's best to discard it. When in doubt, it's better to err on the side of caution and make a fresh batch, especially since this recipe only takes 10 minutes to prepare.
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Ingredients
- 1 Cup Old Fashioned Oats
- 5 Cups Water
- ½ Teaspoon Salt
Instructions
- Place the oats, water, and salt (add the dates or syrup at this point, if using) in a blender. Blend on medium or high for 1 ½ minutes.1 Cup Old Fashioned Oats, 5 Cups Water, ½ Teaspoon Salt
- Place a doubled up cheesecloth over the top of a fine mesh strainer and put the strainer over a medium bowl. Pour the oat mixture through the strainer, shaking lightly as needed to get all the liquid through. Based on your preferences, you may want to strain the oat milk more than once.
- If adding vanilla, stir it in after straining has been completed.
- Store in a covered container or jar for up to 4 days. Shake well before each use.
Nutrition
Notes
- Chocolate - 1 ½ Tablespoons Cocoa Powder (more for preferences)
- Vanilla - 2 Teaspoons Vanilla Extract
- Sweetened - 1 ½ Tablespoons Maple Syrup or 3 Dates
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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