How to Make Oat Milk
Updated: May 12, 2023
You can make creamy homemade oat milk in minutes, using four simple ingredients.
I’m sure you’ve heard of soy milk and almond milk, but have you caught on to oat milk? It’s the latest and greatest nondairy milk—and it’s here to stay.
This dairy-free milk alternative is delicious as-is, stirred into coffee, poured over cereal or used in place of regular milk when baking. It’s naturally thick and creamy, making it absolutely irresistible.
This oat milk recipe is simply rolled oats and water blended together, then strained. You can adjust the sweetness and flavor depending on your personal preferences. A high-speed blender is preferred but any will do. Here’s the blender we in the Taste of Home Test Kitchen.
Oat Milk vs. Other Nondairy Milk
Compared to other popular milk alternatives, oat milk has more fiber and protein but is higher in carbs. By making your own oat milk, you’re guaranteed a short ingredient list. Plus, you can decide how much sweetener (if any!) gets added.
Learn more about how oat milk compares to other dairy-free milk alternatives in a blind taste test.
How to Make Oat Milk
Ingredients
- 1 cup rolled oats
- 4 cups water
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
Tools
- Fine-mesh sieve ($8) or cheesecloth
Instructions
Step 1: Blend everything together
Add oats, water, maple syrup and salt to a high-speed blender; blend for about a minute.
Step 2: Strain until smooth
Place a fine-mesh sieve (or cheesecloth) over the container and strain the mixture. Pour the oat milk into a mason jar, pitcher or a recycled glass milk bottle.
Step 3: Chill before serving
Cover the oat milk and chill for at least 30 minutes. Enjoy as-is, in your coffee or poured over cereal.
Editor’s Tip: You can also use homemade oat milk in your favorite desserts! Use these tricks to master dairy-free baking.
Tips for Making Homemade Oat Milk
- Over-blending can lead to slimy oat milk. Yuck! For a creamy consistency, don’t blend longer than one minute.
- Unlike homemade nut milk, oats do not need to be soaked prior to blending. Simply combine the oats with water, sweetener and salt, then blend.
- If you want a smoother texture, strain the oat milk mixture two or three times.
- Separation in dairy-free milk is natural. Simply give it a stir or shake before serving.
- Adding homemade oat milk to hot drinks (like tea and coffee) is great. However, when heated on its own, the oat milk will thicken.
- To make gluten-free oat milk, use certified gluten-free oats!
How Long Does Oat Milk Last?
Oat milk keeps well in the fridge, covered, for up to 5 days. You can also freeze the oat milk for up to 1 month.
Dairy-Free Cookies to Dunk in Oat Milk
Oatmeal CrispiesMy husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! —Karen Henson, St. Louis, Missouri
Grandma Krause's Coconut CookiesWhen my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida
Grossmutter's PeppernutsBefore Christmas, my grandmother would bake peppernuts and store them until the big day. When we came home from school, the whole house would smell like anise and we knew the holiday season was about to begin. —Marilyn Kutzli, Clinton, Iowa
Molasses Crackle CookiesYou can treat yourself to one or two of my crackle cookies without guilt. Most molasses cookies are loaded with butter and have way too much sugar, but not mine. You would never know these are so low in fat.— Jean L. Ecos, Hartland, Wisconsin
Jumbo Chocolate CutoutsThe recipe for these light cookies has been passed down from generation to generation. Have a little extra fun with frosting if you like. They freeze well, too!—Helen Brown, East Dover, Vermont
Holiday Meringue MiniaturesMy kids love these light melt-in-your-mouth cookies, and we have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues. —Susan Marshall, Colorado Springs, Colorado
Cherry MacaroonsI received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.—Sherma Talbot, Salt Lake City, Utah
Cookie Jar GingersnapsMy grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
Joe FroggersLarge, soft and chewy, these cookies are made to munch. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again!, soft and chewy, these are a great snack. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Originally Published: April 10, 2020
