Oat Milk Recipe

Soak (optional, quicker rinse method)

Place 1 cup rolled oats in a bowl and cover with about 1 cup of cold water. Let soak for 10–15 minutes to soften and reduce sliminess. For a quicker method, you may skip a long soak and simply rinse the oats briefly under cold water in a fine-mesh sieve for 10–20 seconds.

Drain and rinse

Pour the soaked oats into a fine-mesh sieve and rinse thoroughly under cold running water, stirring with your fingers, for about 10–20 seconds. Drain well. This removes excess surface starch that causes sliminess.

Combine and blend

Add the rinsed, drained oats to a blender with 4 cups cold water, 1 pinch fine sea salt, 1 tsp neutral oil (if using), 1 tsp maple syrup or honey (if using), and 1 tsp vanilla extract (if using). Blend on high speed for 30–45 seconds — just long enough to fully combine and break up the oats. Avoid over-blending (beyond 60 seconds) to minimize sliminess.

Strain (optional)

If you prefer a very smooth milk, pour the blended mixture through a fine-mesh sieve lined with cheesecloth, a nut-milk bag, or a very fine nut milk filter into a large bowl or pitcher. Gently press or squeeze to extract liquid. Note: unlike nut milks, oat milk produces little pulp; many prefer to skip straining for higher yield and creamier texture.

Adjust thickness and flavor

Taste the milk and, if it seems too thick, add up to 1 cup additional cold water to reach desired consistency. Adjust sweetness and salt: add more maple syrup/honey for sweetness or another pinch of salt to round flavors. Stir or shake to combine.

Chill and store

Transfer the oat milk to a sealed bottle or jar and refrigerate for at least 1 hour to chill. Shake well before each use, as separation will occur naturally. Store in the refrigerator for up to 4–5 days; discard if it smells off or becomes excessively slimy. Give the container a good shake before pouring.

Tips

For barista-style oat milk, increase fat and creaminess by replacing 1/4–1/2 cup of the water with 1/4–1/2 cup neutral oil or melted coconut oil (emulsify by blending). For a thinner milk, use 4.5–5 cups water. Use gluten-free oats if required. Do not boil homemade oat milk if you want to preserve flavor and texture.