How to make homemade oat milk!
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.
How to Make Homemade Oat Milk
Step 1. Place oats, water, salt into a blender and puree until creamy. Since I use this oat milk in cereal and for making, I add a date (and sometimes a little vanilla) for a sweeter milk.
Step 2: Pour contents into a nut milk bag (or cheesecloth lined bowl) This allows you to easily strain out the solids and creates a creamy oat milk. You can grab a nut milk bag for less than $10 and I use mine almost weekly in making juice and homemade milks (this same process works for cashew, hemp, almond and other non-dairy milks.)
Step 3: Done! Now you are ready to enjoy creamy, delicious oat milk.
Oat Milk that Isn’t Slimy
Homemade oat milk can be slimy, but there are a few ways to avoid this.
- Make sure you are using very cold water to blend your oats and not over blending them. Heating the oats will create more slimy milk.
- Soak the oats for 15 minutes, then rinse in cold water to remove excess starch. You don’t have to do this, but will create a creamier milk.
- Double strain it. Pour through a nut milk bag once, then do it again. This will help ensure that your milk is extra-creamy and not at all slimy.
Why Oat Milk is Best for Vegan Baking
While I use oat 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. That’s where oat milk comes in! 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.
Watch how to make your own creamy homemade oat milk here:
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.
- 1 cup rolled oats
- 3 cups water
- 1 – 2 dates
- 1/2 tsp. vanilla extract
- a pinch of salt
- Add the oats, water, dates, vanilla and salt to a high-speed blender and blend for 15-30 seconds until smooth.
- Strain through a nut milk bag or a cheesecloth. The leftover pulp can be used in smoothies to add extra fiber.
- Pour into a milk bottle and allow to chill for at least 2 hours before drinking.
See notes in the post above about how to reduce slimy oat milk!
Keywords: oat milk recipe