Oat Milk Recipe

Quick rinse

Place the rolled oats in a fine-mesh sieve and rinse under cold running water for 10–15 seconds, rubbing them gently with your fingers. This reduces sliminess and removes dust. Drain well.

Optional soak

If you prefer a slightly creamier, softer result, soak the rinsed oats in 1 cup of water for 10–30 minutes at room temperature, then drain and discard soaking water. Do not soak longer than 30 minutes or the milk may become slimy.

Combine ingredients

Add the rinsed (and drained/soaked) oats to a blender with 4 cups of cold water. Add the salt and, if using, maple syrup (or honey), vanilla extract, and the oil. Oil helps the texture and mouthfeel; sweetener and vanilla are optional.

High-speed blending

Blend on high for 20–45 seconds. Stop and check: the mixture should look creamy and homogenous but not frothy. Avoid over-blending (over 60 seconds) to reduce sliminess. If your blender has a cold setting or pulse, use short bursts.

Strain

Place a fine-mesh sieve lined with a nut milk bag, cheesecloth, or a very fine kitchen towel over a large bowl or jug. Pour the blended oat mixture through the strainer. Let it drain naturally; you can gently press with a spatula or squeeze the bag once — avoid vigorous squeezing, which can release more slimy starches. Expect minimal pulp.

Taste and adjust

Taste the milk and adjust seasoning: add more salt for balance, more sweetener for sweetness, or more water if too thick. If you want a creamier texture, stir in an extra 1–2 teaspoons of neutral oil and mix well.

Transfer to container

Pour the strained oat milk into a clean bottle or jar (about 1 quart / 1 liter capacity). Seal tightly.

Refrigerate

Refrigerate immediately. Homemade oat milk keeps 4–6 days when cold. Shake well before each use, as natural separation will occur.

Use notes

Use in coffee, cereal, smoothies, baking, or drinking. For hot coffee, oat milk can be steamed/frothed but note some brands or homemade versions separate at very high temperatures; heat gently and stir.

Reserve the leftover oat pulp for baking (muffins, cookies), stirring into porridge or smoothies, or drying in a low oven to make oat flour. If not using immediately, store pulp in the fridge for up to 2 days or freeze in portions.