Recipes
Easy Homemade Oat Milk
Rolled oats, cold water and a little vanilla if you like. A simple homemade oat milk for cool drinks, cereal and slow morning moments.
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A slower kind of morning
I love the small satisfaction of making something simple with my own hands. A jar, a handful of oats, a little vanilla fragrance. Nothing extravagant, just a few quiet minutes in the kitchen before the day asks for everything else.
A quick blend, a gentle strain, no overnight soaking. This makes a lovely everyday milk for cold cereal or a chilled smoothie. Homemade does not have to mean complicated, beautiful soul.
Homemade is lovely, fortification still matters
Oats contain carbohydrate, some protein and fiber, but much of the solids stay in the strained pulp. This drink is not a high-protein milk, and we should not assume all the nutrients in the dry oats end up in the glass.
Unlike many fortified cartons, this recipe has no added calcium, vitamin B12 or vitamin D. Keep reliable sources of those nutrients in your diet. If milk is an important protein source for you, fortified soy milk usually offers more, check the label. A little jar of homemade oat milk does not need to do every job.
Less blending, more pleasure
Use cold water, skip soaking and stop the blender after 30–45 seconds. Long blending and vigorous squeezing can make the milk slimy. Let it strain gently, and accept a little natural separation, a shake brings it back together.
This version is for cold use. Heating can make it thick and gelatinous, so reach for a suitable carton when you want a hot latte. Krystal x
The recipe
Easy Homemade Oat Milk
- Serves
- 8
- Prep
- 10 minutes
- Cook
- No cooking
Ingredients
- 1 cup (90 g) rolled oats, not steel-cut oats
- 4 cups (960 ml) cold water
- A small pinch of salt
- 1 tablespoon maple syrup or 1 soft pitted date, optional
- ½ teaspoon vanilla extract, optional
Method
- Place the unsoaked rolled oats, cold water, salt and any optional sweetener or vanilla in a blender.
- Blend for 30–45 seconds, just until combined. Avoid a prolonged blend that warms the liquid.
- Pour through a clean thin kitchen towel set over a bowl. Let the liquid drain gently without wringing the pulp firmly. Strain a second time if you prefer less sediment.
- Transfer to a clean sealed bottle and refrigerate promptly. Shake gently before using cold over cereal or in a smoothie.
Notes & storage
Makes approximately 3–4 cups after straining; eight half-cup portions is approximate and depends on yield.
Use certified gluten-free oats if needed. No soaking is required. This recipe is not fortified and is not a substitute for infant formula.
Keep refrigerated in a clean sealed bottle for up to 5 days. Discard sooner if the smell, flavor or appearance changes; separation alone is normal.
Heating can make this milk gelatinous. Use the fresh pulp promptly in porridge or baking, refrigerating it separately if not using immediately.
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