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+ Oat Milk Recipe

Name: morridge oats + coffees + Oat Milk Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cups rolled oats; 4 cups cold water (for blending); 1 pinch salt; 1 tsp maple syrup or honey (optional, for sweetness); 1 tsp vanilla extract (optional); 1 tsp neutral oil (optional, for creaminess, e.g., sunflower or light olive); 1 item cheesecloth, nut milk bag, fine-mesh sieve, or coffee filter

Inspired by morridge oats + coffee

Time20m

Serves4

Make + Oat Milk Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Oat Milk

1 cups rolled oats4 cups cold water (for blending)1 pinch Celtic sea salt1 tsp maple syrup or honey (optional, for sweetness)1 tsp vanilla extract (optional)1 tsp neutral oil (optional, for creaminess, e.g., sunflower or light olive)

Filtration (optional equipment)

1 item cheesecloth, nut milk bag, fine-mesh sieve, or coffee filter

Method

Oat Milk

Soak (optional, for smoother texture)

Place 1 cup rolled oats in a bowl and cover with cold water. Let soak 10–20 minutes, then drain and rinse well. (Soaking softens oats and can reduce sliminess; if short on time you can skip soaking and use dry oats.)

Combine

Add the soaked and drained oats to a blender with 4 cups cold water, a pinch of salt, 1 tsp maple syrup (if using), 1 tsp vanilla extract (if using), and 1 tsp neutral oil (if using).

Blend

Blend on high for 20–30 seconds until the mixture looks uniformly milky. Avoid over-blending (longer blending can make oat milk slimy). Pulse or stop as soon as oats are broken down and milk is opaque.

Strain

Place a nut milk bag, double-layered cheesecloth, or a fine-mesh sieve lined with a coffee filter over a large bowl or pitcher. Pour the blended mixture through the strainer. If using a sieve, gently press with the back of a spoon; if using cheesecloth or a nut milk bag, squeeze gently to extract the milk. Do not over-squeeze (that can push through more starch and create a gummy texture).

Second Strain (optional for extra smoothness)

If the milk still seems a bit textured, pass it through a second fine filter (a coffee filter or a new layer of cheesecloth) to remove remaining fine particles.

Taste and Adjust

Taste the oat milk and adjust sweetness or salt as needed. If you want it creamier, stir in an additional 1/2 tsp neutral oil or reduce water slightly next time. If too thick, dilute with a little cold water to your preferred consistency.

Chill and Store

Transfer oat milk to a sealed container or bottle and refrigerate. Chill at least 1 hour before use for best flavor and texture. Shake well before each use, as separation is natural. Use within 4–5 days.

Cleanup & Notes

Save the leftover oat pulp (okara) for baking, smoothies, oatmeal, or freeze in portions. Rinse blender promptly to avoid dried-on starch. If milk becomes slimy, it may be from over-blending or leaving oats in water too long; rinse and use fresh oats next time or increase water ratio to 5 cups for a thinner result.