Homemade Oat Milk
- Rate us if you are a Food Lover (Sugarzam.com)
  • Drink: Oat Milk

  • Writer: Alice

  • Content-Type: Food Blog

Find out how to produce oat milk at home!

It always turns out smooth and creamy when using this simple recipe for making oat milk, making it ideal for adding to coffee, baking recipes, and more!

Have you ever tried oat milk? It seems to be everywhere nowadays.

You can get a carton of it at the grocery, add it to your coffee at Starbucks, or even buy a pint of oat milk ice cream! I attempted to create my own homemade recipe because I had to find out what all the hoopla was about.

I’ve had to admit, that I’m addicted! It’s quite simple to make, creamy and smooth, and has a delicious oat flavor that goes well with coffee or tea.

This recipe for non-dairy milk doesn’t need any specific equipment, in contrast to others (looking at you, nut milk bags). It only takes a few minutes to make because the oats don’t need to be soaked first.

All you need is a strong blender, a few handfuls of whole rolled oats, filtered water, a fine mesh strainer, and five minutes! What are you waiting for?


Homemade Oat Milk
Food: Homemade Oat Milk
Source: Palate’s Desire

It’s simple to make wonderful oat milk! However, a word of caution if you have previously prepared other plant-based kinds of milk: it is NOT like making almond milk, where you squeeze as much liquid out of a nut milk bag.

You want to squeeze and press the mixture as little as possible when making this recipe. It will get slimy and gritty if not. Here is my approach:

  1. Blend. First, I use a strong blender (I use a Vitamix) to combine the oats and filtered water, and I puree it for 30 seconds, or until the water is creamy and white. Try not to over-blend for the best texture!
  2. Strain. The oat milk should then be poured through a fine-mesh strainer that has been placed over a big bowl. A small amount of liquid could collect at the strainer’s base. I understand. All of this liquid’s oat pulp should also be thrown away. AVOID pressing the pulp in an attempt to force more liquid through the strainer as this will turn the milk slimy and abrasive.
  3. Pull once more (optional). Oat milk can be made extremely smooth by twice straining the liquid and removing the pulp each time. Although this step is optional, the final texture will be the smoothest if it is used.
  4. Relax and have fun! The oat milk I prefer cold straight out of the fridge. When using it, don’t shake it like you would other dairy-free kinds of milk. Instead, pour the creamy milk off the top and let any residual oat pulp settle at the bottom of the jar.


Oat milk can be used in place of dairy milk, cashew milk, or any other kind of milk you prefer once you’ve created it. It tastes well chilled and served with ice, in coffee, or in a matcha latte.

As well as oatmeal, baked oatmeal, overnight oats, and no-bake cookies, it would be fantastic in other breakfast/brunch recipes that feature oats.

Alternately, incorporate it into any recipe for brunch baking that calls for milk, including those for my vegan chocolate cake, blueberry muffins, banana bread, and cinnamon rolls.

I don’t advise using it in savory recipes because it has a strong oat flavor. You may find the recipe for my preferred method of consumption below. To sweeten it up, I like to add a dash of vanilla and maple syrup along with a bit of salt.


You can create your own oat milk at home, so there’s no need to buy it! It is ideal for adding to coffee, baking goods, or cereal because it is creamy and smooth.

Prep Time: 5 mins
Total Time: 5 mins
Serves: 4


  • 1/2 cup whole rolled oats
  • 3 cups water
  • 2 teaspoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt


Homemade Oat Milk
Food: Homemade Oat Milk
Source: Palate’s Desire
  1. Blend the oats, water, maple syrup, vanilla, and salt for 30 seconds in a blender.
  2. Strain the milk over a large bowl using a fine-mesh strainer, being careful not to force any extra pulp through the filter. As a result, the texture will become creamier and less sticky or gritty.
  3. If desired, taste and add additional maple syrup. Overnight chill. Since oat milk tastes best when it is fully cooled, I advise adding ice if you plan to consume it right away.


*Make sure to purchase oats that are Certified Gluten-Free if you must avoid gluten.
**The oat milk will naturally separate as it cools in the refrigerator. You can shake it if you’d like, but I find that the texture is finest when the pulp is left at the bottom and the top is poured off.