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Creamy Oat Milk

This homemade creamy oat milk is a game changer for anyone tired of store-bought versions that taste thin or watery. Ready in just five minutes, this recipe delivers a rich, naturally sweet result that costs a fraction of what you'd pay at the grocery store. Perfect for coffee, smoothies, baking, or drinking straight.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Drinks and Beverages
Cuisine: Plant-Based
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup rolled oats old-fashioned, not instant
  • 4 cups filtered water plus more for soaking
  • 1 tablespoon maple syrup or agave nectar optional, for sweetness
  • 1/4 teaspoon vanilla extract optional, for flavor depth
  • Pinch of sea salt brings out natural sweetness

Equipment

  • High-powered blender (Vitamix or similar recommended)
  • Fine mesh strainer or nut milk bag
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Airtight glass bottle or jar for storage

Method
 

  1. Pour one cup of rolled oats into a fine-mesh strainer and rinse under cool running water for about 30 seconds to remove surface starch that can make your milk slimy instead of creamy.
  2. Place the rinsed oats into your high-powered blender along with four cups of filtered water. Make sure your blender is clean and dry before starting.
  3. If using maple syrup, vanilla extract, and sea salt, add them now to the blender to ensure they blend evenly throughout the milk.
  4. Secure the blender lid and blend on high speed for 45 to 60 seconds. Do not blend longer than one minute, or your oat milk will turn bitter and thick.
  5. Place a fine-mesh strainer over a large bowl and position it in a stable spot where you can pour without spilling.
  6. Carefully pour the blended mixture through the strainer into the bowl below. Pour slowly and let gravity do the work to avoid pushing unwanted sediment into your milk.
  7. Using the back of a spoon, press the oat pulp lightly against the strainer to extract any remaining liquid. Press gently to avoid forcing fine particles through.
  8. Pour the finished oat milk into clean, airtight glass bottles or jars using a funnel if you have one. Glass bottles keep the milk fresher longer than plastic.

Notes

Save your oat pulp in a container in the fridge; it's perfect for adding to oatmeal cookies, pancake batter, or smoothie bowls. Store oat milk in the refrigerator for 3-4 days and shake well before each use as separation is natural. Do not blend longer than 60 seconds to avoid bitterness. Use rolled oats, not instant oats, for best creamy texture.