Homemade oat milk
Homemade oat milk is creamy and comes together in just a few minutes with simple pantry staples. The key? Knowing a few easy tricks to avoid that dreaded slimy texture, so your oat milk turns out smooth, fresh, and delicious every time.
Servings 4 cups of oat milk
Ingredients
- 1 cup old fashioned whole rolled oats
- 5 cups ice cold water
- 2 tsp vanilla bean paste
- 1 tbsp maple syrup
- Pinch of salt
Instructions
- Add rolled oats, ice cold water, vanilla extract, maple syrup, and a pinch of salt to a high-speed blender. Blend on high for no more than 30 seconds—just enough to break down the oats and combine everything. Over-blending can release too much starch and lead to that unwanted slimy texture.
- Place a fine mesh strainer, nut milk bag, or thin dish towel over a large bowl or pitcher. Slowly pour the oat milk through, letting it strain naturally without pressing or squeezing the pulp. This step is key for getting that super smooth, non-slimy texture. For best results, strain it a second time to remove any remaining oat sediment.
- Give your oat milk a little taste—add more maple syrup or a splash more vanilla if you like it sweeter.
- Then transfer to a sealed bottle or jar and chill in the fridge for a few hours (it’s best served cold!). Be sure to shake before each use, since natural separation is totally normal.
Notes
- Stick to cold water when blending—warm or hot water will make the oats release more starch, which can cause that dreaded slimy texture.
- Don’t over-blend! 20–30 seconds is all you need. Blending too long breaks down the oats too much and makes the milk thick and gummy.
- Use rolled oats for the best results. Steel-cut oats are too hard and quick oats are too processed—rolled oats are just right for a smooth, creamy milk.
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