JUMP TO RECIPE
I began drinking oat milk more often during our summer trip to Austria in 2018. To my surprise, one of our favorite spots for breakfast and lunch was offering oat milk cappuccinos. Being in Europe, I couldn’t resist trying one, although I’m more of a tea latte fan due to my sensitivity to caffeine.
What I appreciate about oat milk is its neutral taste. While I enjoy nut milks, their distinct flavors often overpower warm drinks. For instance, almond milk has a unique taste that’s hard to ignore. Plus, I don’t consume cow’s milk, and we also avoid giving it to our 4-year-old, Vienna. Among non-dairy milks, oat milk stands out for its mild flavor and that’s why it’s my go-to!
Oat milk also foams well, especially if you purchase a “barista blend” from a health store. However, those might contain additives to preserve their shelf life. I typically choose Earth’s Own Organic oat milk, which is refrigerated and contains fewer additives. But let’s get to why you’re here!
Making oat milk is incredibly easy, and making chocolate oat milk is just as simple with one extra ingredient — raw cacao. Before diving into the creamy and delicious recipe, let’s touch on oat milk’s health benefits.
Health Benefits of Oat Milk
There are various ways to customize it. I like to add dates and vanilla for a hint of sweetness. You should definitely try oat chocolate milk! Below, I’ve outlined the recipe and steps, complete with photos.
This recipe makes about 6 cups of oat milk. *NOTE: To avoid slimy oat milk, blend minimally.
Start by blending the water and dates, then add vanilla and oats. Over-straining can lead to a slimy texture. I suggest using a wire mesh strainer instead of a nut bag. A benefit of making oat milk, unlike almond milk, is that you don’t need to soak the oats beforehand.
Simply put all the ingredients into a high-power blender and blend! You can adjust the water amount for your desired consistency; more water yields thinner milk, and less water results in creamier oat milk.
Next, pour it through a wire mesh strainer or nut bag. I found the nut bag too fine, so I used a mesh produce bag, which worked perfectly! If using a wire mesh strainer, press down the oat pulp with your hands or a spoon.
Squeeze the bag to extract all the milk, leaving you with the oat pulp. Now you have delicious, creamy oat milk made at home!
The possibilities are endless! Enjoy it in a smoothie or make a tea latte. Feel free to ask any questions, and happy oat milk making!
Mmmm, sounds tasty. I’m eager to give it a try but am curious if there are any uses for the leftover oat pulp. While it’s compostable, I’d rather not waste it!
Absolutely! You can dry it out in a food dehydrator to use like almond flour, though I haven’t tried this myself. It seems promising!
Hi Joy! I love oat milk but struggle to make it myself. I’ve attempted your recipe and others, but it always ends up slimy. I haven’t been soaking the oats… what’s going wrong?
I accidentally got quick oats. Can I use them for this recipe?
Does homemade oat milk froth? I enjoy frothy milk but haven’t succeeded with oat or rice milk using my frother.
Yes, homemade oat milk generally lasts longer than fresh almond milk—about 7-10 days. Adding a pinch of salt can help extend freshness. Beyond a week, consider freezing.
I had trouble with a gelatinous film when I made oat milk. Any tips to prevent this?
What kind of mesh produce bag did you use?
A wire mesh strainer works best. I initially used a produce bag for photos but found a nutbag wasn’t ideal. I’ve updated my recipe with troubleshooting tips. Keep blending brief and use a wire mesh strainer to minimize sliminess.
Some homemade oat milk froths, some doesn’t. It can be finicky, but it’s always tasty!
That should work!
I recently included troubleshooting tips in my recipe due to several questions. Following them should help improve your results. The first time I made it, it was slimy because I over-blended. Use a wire mesh strainer instead of a nutbag.
I’m used to keeping almond milk for 3-4 days, but oat milk should last 7-10 days. Freezing beyond a week is advised.
I want to avoid wasting oat pulp. Any suggestions?
Consider using the pulp in homemade granola since it’s baked anyway!
Oh, that’s a great idea!
Oat milk may separate in the fridge, and possibly in hot coffee if not warmed up first. I usually heat it to prevent separation.
Can it be made with gluten-free oats?
Certainly!
Have you tried using steel-cut oats?
You’d need to soak them first. Others have done it, but I haven’t tried it yet.
Any tips for making unsweetened oat milk if I prefer it without dates and vanilla?
Yes, just leave them out!
Blending too long can make the milk slimy. Stick to brief blending sessions for better results.
Reducing my grocery store visits, I’ve been making oat milk at home instead of buying Oatly, which contains canola oil. I prefer brands like Earth’s Own.
I’m using a standard blender, so how long should I blend?
Blend until fully mixed without chunks, then strain.
I followed the recipe closely but still found it slightly slimy. Any ideas?
It’s tough to pinpoint, but if it’s not to your liking, you can always use it in smoothies.
I hope these tips help! Enjoy making oat milk at home—it’s all about experimenting until you find what works for you.
