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Oat milk is so rich and creamy! It’s a great alternative to dairy milk and a good option for those with nut allergies who cannot have almond milk. Follow below for all of our tips on how to make oat milk!
How to Make Oat Milk at Home
Homemade oat milk is naturally thick and creamy and is a neutral tasting dairy-free milk. It’s very simple to make at home using only oats, water, maple syrup and salt. Because oats do have a more neutral taste it is the only alternative milk in our series that we don’t leave it optional to add the sweetener. The sweetener helps bring out the natural oat flavor of the milk.
In addition this milk is thick, so we suggest not squeezing out the milk as much as you typically would for other alternative milks. We tested oat milk a lot of different ways to make sure that this thick milk didn’t border on (please excuse the word hear to describe food) slimy. So we are skipping the step of soaking and rinsing the oats, since this produced the most unpleasant texture of oat milk. Instead our instructions call for blending together oats and filtered water and then squeezing most of the milk out, but stopping at the point where it started to get very thick.
Ways to use it:
- Cooking (think curries and soups)
- Drinking straight from the glass
- Coffee and teas (hello, matcha latte or golden milk latte!)
- Overnight Oats (like these)
Check out the other posts in this alternative milk series:
If you like this how to post, check out these others:
- How to Make Vegan Cheese Sauce
- How to Store Fresh Herbs in the Refrigerator
- How to Make Trader Joe’s Cauliflower Gnocchi
- How to Make Sweet Potato Toast
How to Make Oat Milk
- 1 cup rolled oats see note
- 4 cups water
- ¼ teaspoon salt
- 1 tablespoon maple syrup
- Place oats, 4 cups fresh filtered water, salt and maple syrup in a high-speed blender and blend continuously for 1 minute.
- To strain it either use a nut milk bag and squeeze into a bowl, or line a strainer with a thin kitchen towel over a bowl and squeeze the nut milk into the bowl. The more you squeeze the oats, the thicker and stickier the oatmilk will be. We preferred to stop squeezing once we noticed the liquid coming from the oats to be very thick, which we found made it have an unpleasant texture.
- Pour into a jar and store in the refrigerator for up to 3 days, though it is better the fresher it is. Separation is normal in non-dairy milks, just shake it up before using it.
What kind of oats do you use in this recipe?
Rolled oats. Make sure to look for the gluten-free label if you need it!
My batch made about 4.5 cups!
Can you tell me the serving size and the number of servings per recipe for the nutrition information listed?