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Make your own homemade Oat Milk in less than 20 minutes from start to finish. My oat milk recipe is so quick and easy. I love that it's also nut-free, low in fat, and super-budget friendly!

Two words : Oat Milk. This homemade oat milk recipe is a game changer.

You've all heard of, and no doubt use all kinds of plant-based milks, like cashew milk and almond milk, but did you know that you can make your own milk from oats?

What is Oat Milk?

Oat Milk is a popular dairy-free milk and is what happens when you soak oats in water, blend the mixture, and then strain it. The resulting milk-water is smooth, creamy, very slightly sweet and has a fuller texture than a lot of other plant-based milks. It's also happens to be really budget friendly to make because oats are very inexpensive.

Nut-based milks can get pretty expensive to make and buy, but this is oat milk recipe is ridiculously cheap to make. That's why I tend to use it in most recipes that call for milk, like cakes, muffins, pancakes etc.

A lot of vegan milks are nut-based and they take a little while to make because you have to soak the nuts for at least a few hours or overnight before you start. Oat Milk is different. You only need to soak the oats for about 15 minutes. Then you can jump right in and make it. You're talking 20 minutes tops from start to finish.

The number of times this Oat Milk recipe has saved me when I have been about to make something and realized I have no milk in the fridge is unbelievable.

We all do that from time to time, right? But as long as you have some rolled oats in the pantry, you are never more than 20 minutes away from having some homemade plant-based milk.

About to make some Vegan Banana Pancakes and realize you're out of milk? No worries! Make some homemade Oat milk!

HOW TO MAKE OAT MILK

FOR INGREDIENTS, FULL INSTRUCTIONS & AN INSTRUCTIONAL VIDEO, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST

This Oat Milk recipe is very quick and easy to make. You need no special equipment. You don't even need a nut milk bag. A sieve will do just fine.

This is what you need:

oats

water

optional add-ins such as a date, a pinch of salt and some vanilla

a sieve or nut milk bag (I only use a sieve)

a blender

And this is how it's done in just a few easy steps:

Step 1: Soak the oats but not for long (nothing about this process is long!)

Step 2: Rinse the oats well

Step 3: Add the soaked oats to a blender with the other ingredients and blend until smooth

Step 4: Strain through a sieve, nut milk bag or cheese cloth and decant into a bottle/container of choice and refrigerate.

Success Tips

I recommend straining this Oat Milk at least twice. Three times is best if you have time.

Adjust the thickness/thinness of the milk by increasing or reducing the water used when you blend it. You can make it exactly how you like it. When made really thick and creamy it's very like store bought creamer.

Don't over-blend. This is particularly of note if you have a high powered blender like a Blendtec or Vitamix because they are so powerful and produce quite a lot of heat. The heat can cause the milk to turn slimy.

Some separation will occur during storage. That is normal with homemade milks because there are no emulsifier added like in store bought plant-based milk. Simply shake well before using.

This milk works really well when added to hot drinks, but do not try heating it independently with a steam wand or any other method, for instance when making lattes, hot chocolate etc. When heated it becomes very thick, very quickly and ends up unsuitable for use in drinks.

My oat milk recipe can easily be adjusted to make smaller or larger amounts to suit your usage.

If you are making the milk for use in savoury recipes, don't add the optional vanilla and date.

Reasons I'm loving this oat milk recipe:

It's very low in calories and virtually fat free

It's totally cholesterol free

It's perfect for people who want to avoid dairy but are allergic to nuts

Children tend to prefer it over other plant-based milks because it's so neutral and creamy with a natural slight sweetness

It's really quick and easy to make

It's easy to blend even if you don't have a very powerful blender

Vegan, dairy-free, soy-free, nut-free and gluten-free if you use certified gluten-free oats

Naturally thick and creamy

Oats are very sustainable to grow so a very eco-friendly choice

Oats are nutritious. See this article for details about their nutritional value and health benefits.

Great in tea and coffee and does not curdle

Ways to adapt this recipe

- Add ¼ to ½ a teaspoon of ground cinnamon or pumpkin spice along with the date and vanilla when blending

- Add some cocoa powder or cacao (about 2 tablespoons should be about right) along with the optional dates and vanilla to make chocolate milk

- Use coffee instead of water to make the oat milk and add 2 tablespoons of cocoa powder to make a mocha flavour milk

- Add some fresh or frozen berries when blending to make a delicious fruity milk

- Add 1 teaspoon of turmeric, ¼ teaspoon ground ginger, ¼ teaspoon of cinnamon and a pinch of black pepper, plus a couple of dates or a dash of maple syrup for sweetness

- Use cold chai tea instead of water to make the milk, and add a dash of maple syrup or a couple of dates to sweeten

WHAT TO DO WITH LEFTOVER OAT MILK PULP

When you make this oat milk recipe you will be left with some oat pulp. There are a few ways you can use it:

Make my oat pulp chocolate chip oatmeal cookies

Add to smoothies

Add to oatmeal

Use a dehydrator or spread out thinly on a baking tray and bake in a low oven until completely dry then use in granola recipes or blend up into flour

compost it

OAT MILK FAQ

I get asked these questions about making my oat milk recipe a lot, so thought it would be useful to have them all in one place:

WHY DO YOU HAVE TO DISCARD THE SOAKING WATER AND RINSE THE OATS? - Oats become slimy when they get wet. By discarding the soaking water and rinsing them well before making the milk, you wash off the slime. If you do not discard the water and rinse the oats well then your milk will be slimy.

Top tip - Use the discarded soaking water to water your plants and then it doesn't go to waste.

HOW LONG WILL OAT MILK LAST ONCE MADE? - Oat milk will last for 3 - 4 days in the fridge.

WANT MORE GREAT VEGAN DAIRY ALTERNATIVES?

For more great vegan dairy alternatives, check out these very popular reader favourite recipes:

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Oat Milk Melanie McDonald Make your own homemade Oat Milk in less than 20 minutes from start to finish. It’s so quick and easy. I love that it’s also nut-free, low in fat, and super-budget friendly! 4.73 from 66 votes Print Recipe Pin Recipe Prep Time 20 mins Total Time 20 mins Course Beverage Cuisine vegan Servings 4 cups Calories 76 kcal Ingredients 1x 2x 3x 1 cup / 90 g rolled oats , see recipe notes if you only have steel cut oats 1 cup / 90 g rolled oats , see recipe notes if you only have steel cut oats

4 cups / 960 mls water for making the milk , plus extra for soaking 4 cups / 960 mls water for making the milk , plus extra for soaking

1 - 2 medjool dates , (optional for sweetness) 1 - 2 medjool dates , (optional for sweetness)

1 teaspoon vanilla extract , (optional) 1 teaspoon vanilla extract , (optional)

1 small pinch salt , (optional) 1 small pinch salt , (optional) RECOMMENDED EQUIPMENT High Powered Blender INSTRUCTIONS Add the oats to a large bowl or jug and cover with water. Leave to soak for 15 minutes then drain them through a sieve over a sink and either discard the soaking water or catch it in a container and use it to water your plants. Add the oats to a large bowl or jug and cover with water. Leave to soak for 15 minutes then drain them through a sieve over a sink and either discard the soaking water or catch it in a container and use it to water your plants.

Rinse the oats very well under running water then add them to a blender with the optional vanilla, dates and salt. Rinse the oats very well under running water then add them to a blender with the optional vanilla, dates and salt.

Cover with around 3 cups / 720 mls water then blend until you can't see the oats anymore. In a high powered blender it shouldn't take more than 20 to 30 seconds. Don't blend it for too long as the heat from the blender can make the milk thicken or turn a little slimy. Cover with around 3 cups / 720 mls water then blend until you can't see the oats anymore. In a high powered blender it shouldn't take more than 20 to 30 seconds. Don't blend it for too long as the heat from the blender can make the milk thicken or turn a little slimy.

Check the thickness. It will likely be quite thick like cream consistency. Add enough extra water to get it to the thickness that you like and give it a quick pulse in between additions. If you are using it as a coffee creamer then it's nice left pretty thick. For other things it's better thinner. Check the thickness. It will likely be quite thick like cream consistency. Add enough extra water to get it to the thickness that you like and give it a quick pulse in between additions. If you are using it as a coffee creamer then it's nice left pretty thick. For other things it's better thinner.

Strain the milk 2 or 3 times through a sieve. You can use a nut milk bag if you have one but it isn't necessary. If you use a nut milk bag straining once will be sufficient. Once strained pour into a bottle or jar and keep refrigerated. Strain the milk 2 or 3 times through a sieve. You can use a nut milk bag if you have one but it isn't necessary. If you use a nut milk bag straining once will be sufficient. Once strained pour into a bottle or jar and keep refrigerated. NOTES Some separation will occur during storage as with all homemade milks so shake well before using. Homemade oat milk will last for 3-4 days in the fridge. If you wish to use steel cut oats, soak them for 1 hour instead of 15 minutes. They do produce a slightly less creamy milk. This milk works really well when added to hot drinks, but please do not try heating it independently with a steam wand or any other method, for instance when making lattes, hot chocolate etc. When heated it becomes very thick, very quickly and ends up unsuitable for use in drinks. This recipe can easily be adjusted to make smaller or larger amounts to suit your usage. Hover over the number of servings in the recipe card and slide the slider to show how much you would like to make. Ingredient quantities will change accordingly. Nutritional information is calculated as a rough guide only, without the optional ingredients, and before straining (because after straining it would be impossible for me to do without laboratory analysis). NUTRITION Serving: 1 cup Calories: 76 kcal Carbohydrates: 14 g Protein: 2.6 g Fat: 1 g Sodium: 7 mg Fiber: 2 g Sugar: 3 g Calcium: 20 mg Iron: 0.7 mg Nutritional information is provided for convenience & as a courtesy only. The data is a computer generated estimate so should be used as a guide only. Tried this recipe? Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan Get my Top 10 reader's favourite recipes e-Cookbook FREE!