Browsers may block some cookies by default. Click accept to allow advertising partners to use cookies and serve more relevant ads. Visit our privacy policy page for more information.
oat-milk-make-1570480100371.jpg
Source: istock

How to Make Oat Milk: Recipe + Nutrition Info

By

Oat milk is having a major moment right now. Not only are people who do not drink cow’s milk (whether they are vegan, lactose intolerant, or simply grossed out by the thought of drinking the milk of another species) opting for oat milk, but many former cow’s milk-drinkers have been switching to oat milk, too. 

That’s because when compared to cow’s milk, not only is oat milk better for the environment, kinder to cows, and better for our bodies, but it’s also super easy and affordable to make at home. Seriously — if you have oats sitting in your pantry right now, fresh oat milk is just a few minutes away. And on top of all that, oat milk is hella yummy. 

If you’re curious about the oat milk-making process, pour yourself a glass of ice-cold oat milk, heat up a vegan chocolate chip cookie, and read on for our guide to making the coolest non-dairy milk of the year.

How to Make Oat Milk

Making oat milk is as simple as blending oats and water — with the option of adding salt and a sweetener — and then straining the mixture. Oat milk is one of the easiest plant milks to make is because the oats do not require any soaking ahead of time, as opposed to nut milks made from cashews and almonds, which must be soaked in advance.

Here’s a basic recipe for oat milk, adapted from the blog Minimalist Baker.

Here’s What You’ll Need:

  • Blender
  • Cheesecloth, thin cotton bag, T-shirt, or towel; or mesh sieve
  • Mixing bowl

Ingredients:

  • 1 cup of rolled oats
  • 4 cups of water
  • 1 pinch of salt

Optional Ingredients:

  • Sweetener, such as 1 pitted date or 1 tablespoon of maple syrup or a dash of sugar
  • ½ teaspoon of vanilla extract

Oat Milk Recipe:

Put all ingredients in your blender, and blend for 30 seconds to 1 minute. Minimalist Baker warns against blending for too long, as that will slightly heat your oat milk and give it a slimy mouthfeel — and no one wants that. It’s OK if there are still chunks of oats visible in the mixture.

Next, put your cheesecloth, cotton bag, or T-shirt over a mixing bowl, and pour the liquid through it, gently squeezing the bag to get all the liquid out. If you only have a mesh sieve, press down on the mixture with your hand or a wooden spoon to let as much liquid through the sieve as possible. Then, using a clean cloth (or rinse the sieve and use it again), repeat the straining process to make sure no pulp remains. Make sure to save the oat pulp — you can use it in another recipe, or put it in the compost. The oat milk should stay fresh in a sealed container in your fridge for about five days.