Homemade oat milk

If you love the creaminess of oatmilk, but don’t want the extra ingredients and expense of store-bought brands, try making your own. 

Oat milk is surprisingly easy and affordable to make. You don’t need anything more fancy than a blender and a way to strain the blended oats. (Hint: There’s a sock for that.) 

It’s also really fast. Unlike DIY nut milk, which takes hours to soak, you can have a fresh batch of oat milk ready in about 10 minutes. 

Ingredients

Here’s what you’ll need to make 4, 8-ounce glasses of creamy oat milk—about the thickness of whole milk. If you prefer your milk a bit thinner, use more water.

Required ingredients

  • 1 cup of rolled oats (we use organic, gluten-free oats. If gluten isn’t an issue for you, use your favorite rolled oat brand)

  • 4 cups of water

Add ins

Choose your own adventure for sweetness and flavor

  • 1 tsp of vanilla or your favorite extract

  • 1 tbsp of maple syrup for sweetness, adjust to taste

  • 2 tbsp of cocoa powder for chocolate milk, adjust to taste

Equipment

  • Blender

  • Nut milk bag, cotton coffee filter, or fine mesh strainer

  • Mason jar or glass pitcher

How to make oat milk

  • Add oats and water to the blender

  • Blend right away for about 45 seconds. Do not overblend. The mixture should look smooth, without a bunch of chunks. As soon as you achieve this, stop blending. 

  • Strain the mixture through your strainer and into the jar or pitcher. 

  • Strain it again. 

  • Refrigerate.

Keep your oat milk in the fridge for up to one week. 

CoffeeSock