This smooth, creamy homemade oat milk is a quick and budget-friendly alternative to store-bought options. With its naturally sweet oat flavor and simple five-minute preparation, it’s perfect for adding to coffee, tea, cereal, or baked goods.
Why You’ll Love This Recipe
If you enjoy plant-based milks, this recipe will become a staple in your kitchen. It requires no soaking, no special tools, and only a handful of simple ingredients. Unlike some homemade milks, oat milk blends quickly and strains easily, producing a silky texture when handled gently. It’s also customizable—sweeten it lightly or keep it plain depending on how you plan to use it. Whether you want a dairy-free coffee companion or a creamy base for smoothies and baking, this oat milk delivers great results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup whole rolled oats
3 cups water
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
Directions
Add the rolled oats, water, maple syrup, vanilla, and sea salt to a blender. Blend for 30 seconds, stopping before the mixture becomes overly thick to maintain a smooth consistency.
Place a fine mesh strainer over a large bowl. Pour the blended mixture through the strainer, allowing it to drain naturally without pressing the pulp. Pressing will result in a slimy or gritty texture.
For an even smoother finish, you may strain the milk a second time, again without squeezing the pulp.
Taste and adjust sweetness by adding a bit more maple syrup if desired.
Chill the oat milk in the refrigerator. For immediate use, serve over ice. For the best flavor, enjoy it well chilled.
When stored, the milk may naturally separate. You may shake it, but the creamiest texture comes from leaving the settled pulp at the bottom and pouring from the top.
Servings and timing
This recipe makes approximately 4 servings.
Prep time: about 5 minutes
Total time: about 5 minutes.
Variations
Unsweetened Oat Milk: Omit the maple syrup and vanilla for a neutral base suitable for baking.
Lightly Sweet: Reduce the maple syrup to 1 teaspoon for a more delicate flavor.
Flavored Oat Milk: Add a pinch of cinnamon or a small splash of almond extract for variation.
Richer Texture: Use slightly less water (2 1/2 cups instead of 3) for a creamier consistency.
Storage/Reheating
Store oat milk in an airtight container in the refrigerator for up to 4–5 days. Natural separation is normal—shake gently if desired, or pour from the top for the smoothest texture. Oat milk should not be heated directly on high heat, as it can thicken; if warming, heat slowly over low temperature while stirring.
FAQs
How long does homemade oat milk last?
Homemade oat milk typically lasts 4–5 days when stored in an airtight container in the refrigerator.
Why does my oat milk turn slimy?
Over-blending or squeezing the pulp can cause a slimy texture. Blend briefly and strain without pressing.
Can I use steel-cut oats instead of rolled oats?
Rolled oats work best because they blend quickly. Steel-cut oats tend to create a thicker, gummier result.
Can I sweeten oat milk with something other than maple syrup?
Yes. You may use honey, dates, or leave it unsweetened depending on your preference.
Why does my oat milk separate in the fridge?
Separation is completely natural. You can shake the container gently or pour the creamy top layer off without disturbing the pulp.
Can I heat oat milk for coffee or tea?
Yes, but heat it slowly. Rapid heating can cause thickening due to the starch in the oats.
Can I use this oat milk in baking?
Absolutely. It works well as a 1:1 substitute for dairy milk in many baking recipes.
Do I need a nut milk bag?
No. A fine mesh strainer is sufficient and helps prevent a gritty texture.
Is this recipe gluten-free?
Use certified gluten-free oats if you require a gluten-free option.
Can I make a larger batch?
Yes. Simply double or triple the ingredients, blending each batch separately for the best texture.
Conclusion
Homemade oat milk is incredibly quick, simple, and versatile. With just a few common ingredients and minimal preparation, you can enjoy a smooth, creamy plant-based milk that’s perfect for coffee, cereal, smoothies, and baking. Once you try it fresh, you may never return to store-bought versions again.
This smooth and creamy homemade oat milk is a quick, budget-friendly, and delicious plant-based alternative to dairy milk. Made with just a few ingredients in under five minutes, it’s perfect for coffee, cereal, smoothies, or baking.
Ingredients
1/2 cup whole rolled oats
3 cups water
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
Instructions
Add the rolled oats, water, maple syrup, vanilla, and sea salt to a blender. Blend for 30 seconds, avoiding over-blending to prevent sliminess.
Place a fine mesh strainer over a large bowl and pour the mixture through. Let it drain naturally without pressing the pulp.
For a smoother result, strain a second time using the same method.
Taste and adjust sweetness if desired by adding more maple syrup.
Chill the oat milk before serving. Shake gently before each use or pour from the top for a creamier texture.
Notes
Do not squeeze the oat pulp during straining to avoid slimy texture.
Use certified gluten-free oats if needed.
Store in an airtight container for up to 5 days in the fridge.
Heating oat milk too quickly can cause thickening—warm gently if needed.
