My quick and easy homemade oat milk recipe can be made with both steel cut and rolled oats, and produces creamy, smooth oat milk every time.
I'll tell you why I make mine with steel-cut oats when I have the choice and the time. I'm also giving you all the tips and tricks for out-of-this-world oat milk!
Oat milk is a plant-based milk substitute with only 2 ingredients. It's a popular non-dairy alternative that you can make cheaply at home by blending oats and water into a pulp with a high-speed blender.
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Why this Recipe Works
This recipe works with or without sweeteners, and with both steel-cut oats or rolled oats. This makes it easy to make with whatever you have on hand, and to your sweetness liking.
The secret to smooth, creamy oat milk and not slimy oat milk is to avoid over-blending the soaked oats and water. You should blend them together for 30 seconds maximum to achieve the perfect texture.
This recipe is made with a high-speed blender, yielding a natural thickness and sweetness that you won't get if using a regular blender.
Steel cut vs. rolled oats
This recipe works great with both steel-cut and rolled oats, so you get to use whatever you already have on hand. Here are some things to consider:
- Steel cut oats – Using steel cuts oats produces a nuttier flavor in the oat milk – that taste amazing! Although this is my preference, it does require soaking the oats overnight, which we don't always have time for.
- Rolled oats – Although rolled oats don't come with the same flavor punch as the steel cut oats, you only need to soak them for 20 minutes so this is definitely a more speedy and convenient option.
Do not use instant oats for this recipe. It will yield a sloppy mush, which no one wants!
Sweeteners
Sweeteners are optional when making oat milk. I prefer to sweeten my oat milk as I use it because different uses call for different sweetness levels. If you'd like to sweeten the oat milk when you make it be sure to also add a pinch of sea salt to round it out.
Here are some sweeteners options that I recommend using in this recipe.
- dates (1-2, pitted)
- maple syrup (1 tablespoon)
- agave syrup (1 tablespoon)
- simple syrup (1-2 tablespoons)
Add any of these to the recipe when the oats and water are added to the blender. Once blended, taste, and add more if desired.
You can also add a teaspoon of vanilla extract to your oat milk for a subtle vanilla flavor throughout. This is especially tasty for using in teas and coffees.
Equipment
High-speed blender – You need a high-speed blender because it has sharper, higher-quality blades and a higher-powered motor. This allows you to break down the oats more, so you get more of the oats in the final product.
Strainer or nut milk bag – Either works to strain the oats from the water.
Airtight container or jar with lid – You'll use this to safely store the oat milk.
How to make this recipe
Start by rinsing your oats thoroughly and draining the excess water. Then, cover the oats with more water and soak them.
- If using steel-cut oats, they will need to soak for 8 hours.
- If using rolled oats, they need to soak for 20 minutes.
Strain the oats from the water, and add the drained oats to a blender with a fresh three cups of filtered water, and (optional) sweetener. Blend the oats and water together for 30 seconds maximum.
Watch out! Over-blending your soaked oats and water can lead to slimy-textured oat milk.
- If using a regular, fine-mesh strainer or sieve, strain the oats and water mixture 3-4 times until you are left with your oat milk liquid.
- If using a nut milk bag, simply strain it through the bag once.
Transfer it to a sealable container, and it will keep in the fridge for 4-5 days.
Note: The oat milk will separate when left in the fridge, so shake well before using it again.
How to flavor this oat milk
At this point, you can add the oat milk back to the blender and gently blend in one of the following flavorings. Here are some of my favorites:
- Chocolate oat milk - add cocoa powder to your desired preference
- Vanilla oat milk - add 1 teaspoon of pure vanilla extract
- Matcha oat milk - add 1 tablespoon of matcha powder to your desired taste
- Lavender oat milk - add a lavender simple syrup like the one I make here
- Cinnamon oat milk - add powdered cinnamon to your desired strength of flavor
Oat Milk FAQs
The key culprit for slimy oat milk is over-blending your oats. Don't blend for any longer than the 30 seconds recommended for the best non-slimy texture.
Refrigerate your oat milk and it will keep in the fridge for 4-5 days. Make sure to shake well before use! This is because it separates if left too long.
You can heat oat milk, but be careful. If you heat it up too quickly or for too long, the oat milk will cook and become thick and lumpy, like oatmeal.
Oat milk works great in caffeinated drinks. Its neutral, creamy flavor makes for an amazing latte or matcha latte! Be careful though when heating your oat milk for lattes. If you heat it too quickly or for too long, the oat milk will cook.
You can use it to bake oatmeal cookies like these, and in other baked goods like muffins or banana bread. You can also add it to your smoothies or use for overnight oats!
Oat milk is a non-dairy milk substitute that is plant-based and has only 2 ingredients. It is made by blending oats and water into a pulp and then straining it to get the remaining creamy liquid.
Unlike milk, a creamer has an added emulsifier (usually some kind of oil) that makes it easier to froth. However, since oat milk is so creamy, it can work just as well as a creamer.
Due to the process to make it - soaking and blending of oats - oat milk ends up very creamy due to the ability of the oats to absorb the water. Additionally, the addition of pulverized oats thickens the liquid to get a creamy texture.
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Homemade Oat Milk
Ingredients
- 1 cup steel cut oats oats or rolled oats
- 3 cups drinking water
- sweetener optional, see notes below
Instructions
- Start by rinsing your oats thoroughly and draining the excess water. Then, cover the oats with more water and soak them.If using steel-cut oats, they will need to soak for 8 hours.If using rolled oats, they need to soak for 20 minutes.
- Strain the oats from the water, and add the drained oats to a blender with a fresh three cups of filtered water, and (optional) sweetener.
- Blend the oats and water together for 30 seconds maximum.
- If using a regular, fine-mesh strainer or sieve, strain the oats and water mixture 3-4 times until you are left with your oat milk liquid.If using a nut milk bag, simply strain it through the bag once.
- Transfer it to a sealable container, and it will keep in the fridge for 4-5 days. It will separate, so shake well before use!
Video
Notes
- dates (1-2, pitted)
- maple syrup (1 tablespoon)
- agave syrup (1 tablespoon)
- simple syrup (1-2 tablespoons)
- Steel cut oats – Using steel cuts oats produces a nuttier flavor in the oat milk – that taste amazing! Although this is my preference, it does require soaking the oats overnight, which we don't always have time for.
- Rolled oats – Although rolled oats don't come with the same flavor punch as the steel cut oats, you only need to soak them for 20 minutes so this is definitely a more speedy and convenient option.
Dhruv sehgal
(1) what's the serving size of steel cut oat milk here..is it 1/2 cup or 1 cup..
(2) the 26g carbs per serving in oat milk - does it comes from oats only or anything else like sweeteners ?? If it's comes from sweetener too, then what would be the per serving carbs if someone using only oats without any sweeteners..?
Candice
Hi Dhruv, great questions! 1. each serving is just under one cup. 2. there is no sweetener taken into account when calculating the nutrition facts using the program I used.
Johharris
Have you tried this recipe in almond cow milk maker? If so what would be the ratio between water and steel cut oats ?
Candice
If using the Almond Cow milk maker you can use 1 cup of steel cut oats, soaked for 8 hours, and 3 cups of water, with ice to float the water to the minimum line. You can leave the ice in the oat milk or remove it with a slotted spoon. I recommend processing it twice.
If using rolled oats, soak them for 10 minutes and process twice.
Marcy
This recipe was a serious game changer for my family. I felt so prepared for making it before I even started, and it was super easy! The end result wasn't slimy at all (this happened with another recipe I tried). Now we never run out of fresh oat milk, and have reduced a great deal of waste too. Win win!
Candice
Yay! I'm so glad you found an oat milk recipe that works for you and your family Marcy. Thank you for taking the time to share!
Sophia
i’m soaking the oats right now, can’t wait to try it! i was wondering, can i put vanilla in this?
Candice
Absolutely, yes!
Cynthia Packard
Wondering what serving size your. nutrition information is set for? One cup ? The whole batch?
Thanks. Made this recipe from steel cut oats, strained only once through a mesh strainer ( not fine mesh, I guess) and there was some residual "sludge" at the bottom, but it tasted good and I was fine with that. Could have strained it more, but did not see a need .
Candice
Hi Cynthia. Nutrition information is per serving, with 4 servings in the batch. As for the sludge, you can use a finer strainer and give it a good shake before each use. Enjoy!
Joseph Ramirez
What brand of steel cut oats did you use for this recipe?
Candice
I have used Bob's Red Mill and McCann's for this recipe.
Salima
I’ve been drinking this stuff every day and love to know it’s this easy to make!
Candice
Glad to hear you're making your own now... it's wild how easy it is!
John
Oatmilk does not look as good as soy milk, but once noted on cereal it feels more like real milk than soy milk. Plus more fiber. It's a win-win.
Candice
I'm so glad you like it, John! And yes, not as pretty, but a win-win.