Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
How to make oat milk! If you love oatmilk, then you’ll want to save this simple oat milk recipe. Only 4 ingredients and ready in less than 10 minutes.
I’ve been singing the praises of oat milk ever since I discovered it a little over a year ago. It’s my secret weapon in creating perfectly moist vegan cakes and the star in making fluffy, plant-based pancakes (coming soon!) and rich, vegan ice cream (also coming soon!)
Since oat milk can be close to $5 for a half gallon, I figured that it was time to show you how to make your own, for much less! Not only does this homemade oat milk recipe save you money (even using organic oats), it’s also easy to do and the taste is incredible.
Imagine the creamiest plant-based milk you’ve ever tried. That’s oat milk! Here’s how to do it.
Yes! As long as you use certified gluten-free oats, then your milk will be gluten-free. My favorite brand for certified gluten-free oats are Bob’s Red Mill and the one’s from Thrive Market.
As a Registered Dietitian, I’m a big fan of alternative milks to dairy. I try to limit dairy intake as much as possible and homemade dairy-free milks make that possible. Oatmilk is higher in carbohydrates and lower in fat and protein than some other non-dairy milks, but it’s still a healthy option. I prefer oatmilk in my cereal and for vegan baking. See below for more on that!
Homemade oatmilk can be slimy, but there are a few ways to avoid this.
While I use this milk in several ways, it’s usually my go-to milk for baked goods.
One, oat beverage is higher in carbohydrates than other plant-based beverages and that’s a good thing. The reaction behind every golden brown baked temptation is known as the Maillard reaction. Catalyzed by the heat in the oven, reducing sugars with amino acids (protein!) yields a golden brown exterior and that characteristic ‘something is baking‘ aroma.
You need two things in order for this to happen: sugar, usually in the form of sugar in the recipe and/or ingredients like milk, and protein, usually in the form of milk or eggs. This is why when you swap in artificial sweeteners for baked goods the color is off.
It’s also why, in making vegan baked goods, removing both protein (eggs/milk) and reducing sugar can lead to pale baked goods. Tastes fine, but the color is off. Oat milk is naturally higher in carbohydrates than almond, making it a superior choice to getting a beautiful golden brown color and ‘baked good’ flavor.
Since having this ah-ha realization after one-too-many pale vegan cupcakes, cookies and cakes, I’ve fully converted to oat beverage! And, I think you should too.
Once you make this milk, try it with homemade baked oatmeal, healthy banana muffins, pear muffins and espresso brownies.
Ready to make your own oat milk? My guess is that you already have most of these ingredients in your pantry. And don’t forget- if you are planning on using this milk recipe for savory recipes then you’ll want to omit the vanilla.
How to make Oat milk! This creamy homemade oat milk recipe is so easy and quick to make and tastes delicious too! It’s ready in 5 minutes and only 5 ingredients are needed.
See notes in the post above about how to reduce slimy oat milk!
If you love this homemade oat milk recipe, then you’ll love these over vegan oat recipes: Vegan Baked Oatmeal with Fresh Berries, Super Seedy Baked Oatmeal, Vegan Apple Crisp, Pumpkin Oatmeal
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(23 comments) leave a comment
I really enjoy this oat milk and its even more perfect in my coffee!
Yes! It’s fantastic in coffee 🙂
This was easier to make than I was expecting. I now put this in my morning smoothie. Great, rich flavor.
How long does it take to strain it? Don’t want to start it if ends up taking >30 minutes to do. I could go to the market to grab a carton of the stuff in less than that amount of time.
Hi Leah, it doesn’t take long to strain- about 5 minutes.
Can I use instant oats? Or any other type other than rolled oats?
I worry that instant oats will be more starchier- but if you try it and it works, let me know! Thanks.
Followed all your tips!! Soak for 10 mins, rinse to get rid excess of starch, ice cold water, double strain …. and AMAZING!!!! Just wanted to share a tip I use for all home made milks: I add a date label – as no preservatives it doesn’t last in the fridge as long as store bought alternative milks.
So glad you liked this! And yes- great idea for a date label.
Hi I was wondering if there is a way to make this less starchy tasting. I have only used store bought oat milks and feel like I don’t have a mouthful of starch. should I let them soak more? or use quick oats instead? any input would be helpful. thank you!
Hi Linda- I’m not sure- what kind of oats did you use? Did you strain afterwards?
I used extra thick rolled oats whole grain by bobs red mill
How long will this keep for in the refrigerator?
About 5 days. Thanks!
I wonder if there’s a use for the oat mash after it is strained. Have you done anything with it?
I add some of the oat mash to the pan when I make oatmeal. It appears to make it creamier. I am also thinking of using a bit in oatmeal cookie recipe but I haven’t tried it yet.
Hey Chana- I haven’t found anything that I like using the oat mash. Let me know if you find anything for it!
Try the oat mash in meatloaf? Or a smoothie?
Hey Alex! I plan to try this over the weekend, as my son who is almost 2 only drinks oat milk. I currently buy Oatly, but it’s expensive! Does this yield the same sort of flavor/texture or would you only recommend this for baking? Thanks!
It’s close, but not exactly the same. Oatly adds oil to give it a nicer mouthfeel.
Thank you! I made this after soaking the oats overnight. Looking forward to trying it in my favorite pancake and muffin recipe