How to make oat milk, where to find it, and everything else you’ve ever wondered about the new plant based milk that’s currently taking the grocery aisle by storm!
Have you tried oat milk yet?
The popular beverage is suddenly all over the place – and for good reason!
With just two ingredients (seriously, just two!), it’s a soy free, dairy free, and low calorie plant-based milk that’s even creamier than almondmilk, with NO added thickeners or stabilizers required!
In other words, this might very well become your new favorite nondairy milk…
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What does it taste like?
Oat milk has a smooth and creamy texture, and many people say its naturally sweet flavor makes it the most similar to dairy milk of all the plant based options on the market.
How do you use oat milk?
Plain unsweetened oat milk is perfect for using in savory recipes—such as this Vegan Mac And Cheese—and it’s a fantastic option for thickening soups and stews.
It’s also great for smoothies or protein shakes, pouring over cereal, adding to Vegan Pancakes or baking cakes or muffins, or just drinking straight up.
Stirring in a little sunflower or coconut oil will increase the fat content and mimic the texture of heavy cream, making it perfect for coffee.
You can keep it unsweetened or add your favorite sweetener of choice, such as pure maple syrup, brown sugar, dates, stevia, etc.
I’ve included an easy recipe for oat milk below, along with a few different flavors:
Oat Milk Flavors
Vanilla: Add 1/4 tsp pure vanilla extract or 1 tsp vanilla bean paste to the base recipe
Chocolate: Add 2 tbsp cacao or cocoa powder and 1/4 tsp pure vanilla extract
Thin Mint: Use the add-ins for the chocolate flavor above, then also add 1/8 tsp pure peppermint extract, or more if desired
Pumpkin Spice: Add 1/2 tsp pumpkin pie spice and 1/4 tsp pure vanilla extract. Or do the same thing with cinnamon or apple pie spice
Mocha: Use coffee instead of water in the base recipe. Add 2 tbsp cocoa or cacao powder and 1/4 tsp pure vanilla extract
Strawberry Or Blueberry: Add 1 cup fresh or frozen berries and 1/4 tsp pure vanilla extract
Peanut Butter Or Nutella: Blend in 2 tbsp chocolate hazelnut spread or Healthy Nutella, or almond or peanut butter
What other flavors can you think of?
Other flavors I’ve brainstormed but not yet tried include coconut, caramel, apple, chai, dutch cocoa, cherry, green tea, turmeric golden milk, maple, pineapple, mango… honestly the flavor possibilities are endless!
OAT MILK FAQ
What are the health benefits of oat milk?
- Low Calorie
- Cholesterol Free
- Quick & Easy To Make
- Soy, Dairy, Nut, & Coconut Free
- And it’s naturally thick with no emulsifiers or other additives – No xanthan gum, no guar gum, no carrageenan!
(Some commercial brands do include these ingredients, as well as added sugar; and not all brands source oats that are organic or certified glyphosate-free, so make your own if you want full control over what goes into your finished product.)
Where can you buy it?
Especially in the past year, oatmilk has become increasingly available at both health food stores and major chains such as Target, Whole Foods, Kroger, Walmart, Safeway, Giant, and Wegmans, as well as both large and small coffee shops around the US, Canada, and the world.
Brands include Quaker Oat Beverage, Elmhurst, Califa Oat Barista Blend, Pacific, Planet Oat, Mooala, Oat Dream, Coffee mate oat milk creamer, Silk, and Oatly (the forerunner, which has been popular in Sweden for over two decades).
Starbucks now offers it it in select UK and US locations, and So Delicious has even come out with oatmilk ice cream and oatmilk yogurt!
Can you make homemade oat milk?
You can definitely make your own, and it only takes about 5 minutes!
Simply combine the ingredients in a blender, strain out the oats (or you actually don’t even have to), and enjoy! It’s cheaper than store-bought, and it’s also both cheaper and faster to make than almondmilk or soymilk.
Homemade oat milk will last for up to 5 days stored in a covered container in the refrigerator. If it separates, simply shake the container.
What kind of oats do I use? Will steel cut work?
I like to use old fashioned rolled, quick oats, or Irish oats, because they don’t require an extra soaking step, but steel-cut are also fine.
For steel-cut oats, start by soaking the raw oats in a bowl of water for at least 1 hour (or you can soak overnight).
Rinse extremely well to remove any sliminess. Then proceed with the recipe the same way as if you were using rolled.
Is oat milk gluten free and vegan? Does it have any vitamins?
Oats are naturally gluten free, but it’s always a good idea to check before serving a recipe to someone with allergies or following a special diet.
Many with Celiac disease avoid oats or only buy brands that say “certified gluten free” on the package to ensure no cross-contamination with wheat products.
Oat milk is low in fat and both lactose free and vegan. Most commercial brands are fortified so you’re getting vitamins and minerals as you would with cow’s milk.
Silk’s Oat Yeah Oatmilk, for example, is an excellent source of bone building calcium, vitamin D, vitamin B12, and riboflavin – it actually has more calcium than the same amount of skim milk.
Some brands also include added protein or fiber, but the homemade version doesn’t use filler ingredients like chicory root.
So if you’re making your own and want the extra heart healthy fiber, protein, iron, magnesium, and B vitamins from the nutrition powerhouse oats, I’d recommend either going with the unstrained option or consuming the leftover oat pulp instead of discarding it. (See directly below.)
Can I use the leftover oat pulp?
Yes, you can use it to thicken smoothies or sauces, add a spoonful to muffin or bread batter for extra nutrition, stir in fruit and sweetener to eat on its own, or even use it as a nourishing face mask!
It can also be frozen for another time.
Can you heat up oatmilk? Or cook the oats first?
Most commercial brands of oatmeal milk can be heated just like any other nondairy milk.
The homemade version will thicken when heated, but I’ve found that adding the optional oil prevents it from thickening too much to use as a creamer or in an oat milk latte.
Because it gets thicker when heated, this is a great vegan milk choice for sauces, gravies, or any recipe that you want to thicken naturally.
As for cooking the oats first, you absolutely can.
Years ago, one of my favorite breakfasts was cooked oatmeal that I’d blend after cooking for added creaminess. You can still find these recipes on my site if you search (as well as a recipe for how to make oatmilk I originally posted back in 2010!)
As another fun idea, you can also toast the oats before turning them into milk.
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How To Make Oat Milk
Ingredients
- 1 cup rolled oats
- water
- optional 1/8 tsp salt
- sweetener of choice, such as maple syrup, dates, stevia, sugar, raisins, banana, etc.
- ingredients for flavor of choice if desired
Instructions
- *Use 2 1/2 to 4 cups water, depending on desired thickness. Be sure to scroll up in this post to find recipes for 10 different flavors. The recipe is similar to skim milk; if a richer milk or cream is desired, simply add 1-3 tbsp oil (such as sunflower or non-gmo canola) before blending. To make the oat milk, simply combine all ingredients in a blender until completely smooth. You can stop here if you prefer some texture and extra thickness. Otherwise, pour mixture into a fine mesh strainer, cheesecloth, coffee filter, or nut bag set over a large bowl. Squeeze out the liquid. (Discard pulp or save for a different use.) If needed, strain a second time. Store leftover milk sealed in the fridge up to five days, or it can be frozen for a later date.View Nutrition Facts
Notes
Have you made this recipe?
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Meghann says
How much of the sweetener do you use for this recipe? Thanks!
Jason Sanford says
It depends totally on your preference and what type of sweetener you are using. If you want it similar to commercial brands, a few dates or 2 tbsp sugar or maple syrup is a good amount. Or you can keep it unsweetened or blend in a banana, etc.
Di says
Sounds easy. I wonder if it would froth for using on top at a mocha. I’ll have to try it. Thank you for the recipe.
Jason Sanford says
Definitely be sure to report back if you do try it. The homemade version is best if you include the oil if using it as a creamer, because otherwise it just gets thick and gelatinous when heated. Oatly brand of oatmilk is actually said to be one of the best nondairy milk options for frothing or latte art, which is why it’s been so popular at coffee shops / Starbucks. Or Califa Farms Barista Blend might be worth looking into as another option!
Penelope says
Would you need to change anything for rolled oats? I do not know if I would need to soak them prior to blending. And could this recipe be halved, or doubled? Or would the amount of liquid vary? Thanks!
Jason Sanford says
No need to soak rolled oats prior to blending 🙂
The recipe can absolutely be halved or doubled. You can even do a 1/4 of the recipe in a Magic Bullet if you want a much smaller serving size.
Penelope says
Thanks for your comment, I’ll be sure to try this!
Brittany Audra @ Audra's Appetite says
I recently tried store-bought oat milk for the first time and loved it! Can’t wait to try my own; this post is so informative and helpful-thank you! And so many fun flavor variations too 🙂
Chocolate Covered Katie says
I might have gotten carried away with the flavors… ??
Elizabeth says
I made this in my Blendtec blender and the texture is slimy. i tried straining it, but there was nothing caught in the strainer. Any suggestions?
Kim says
I read that if you blend it too long or pre-soak the oats, it makes it slimy. It’s actually better to blend it less, 30-45 seconds.
Doreen says
Hi Katie,
Thank you so much for this recipe. I have been wanting to try making oat milk for a while. Did you strain yours when you made it?
Chocolate Covered Katie says
The pictured oat milk has been strained (just once), but I don’t mind it unstrained either 🙂
Whitney says
Oh, Katie, thank you SO much for posting this! I’ve been seeing posts on Instagram with oat milk (and even oat cream, but apparently, that’s only in Europe), but when I look up recipes, I get different information on how to make it (some of them actually look intimidating!). You have made me so happy today. Can’t wait to try this out!
Chocolate Covered Katie says
Aw I hope you like it! I am all about making recipes as unintimidating as possible… mostly because I get overwhelmed when I see long or complicated recipes too. Easy ones are much more my style 🙂
Fernanda B says
I keep trying to make oat milk but it gets really slimy and gelatinous. I’ve tried not to blend it too much, soaking and rinsing, but nothing worked. I also noticed that it’s not that slimy by the time I strain it, but it gets really thick after 1 day in the fridge. Can someone give me tips? Or is it just the way it’s supposed to be? Maybe the rolled oats in my country have something different? Help!
Jason Sanford says
Increasing the water amount also helps! What about cutting the amount you make to be a smaller serving size, and then just making it more often so it’s not sitting in the fridge as long? I’ve never noticed a sliminess to mine, but I love oatmeal so might just not notice.
Jason
Fernanda B says
Thank you , Jason! I might stick to single serving.
Jane says
I’m having the very same problem! More water, less oats. Still goopy. Can someone help? There must be more than two of us having this issue.
Jason Sanford says
Have you had store bought oat milk? Perhaps the texture is just not your thing? (Which is completely ok if so!) Or try using a different brand of oats?
Grandma says
I used 1 cup rolled oats, 3 cups water and 1 cup ice .. 35 seconds in blender and it came out great . No goop or sliminess 🙂
Shalen says
try soaking the oats overnight then rinsing them in a fine mesh sieve before blending
Nina says
I made this and enjoyed it on my cereal this morning.
gina b says
This oat milk recipe might be the best thing you’ve ever posted on the blog, not because I don’t make your deep dish cookie pie all the time (I do) but because this one is something I can see myself using every day. I love almond breeze almond milk but don’t love all the added ingredients, and making your own means way more calories. This on the other hand is thick and creamy, and still low calorie! I made it as soon as you posted (because of course I have oatmeal in the house already) and I will be making it again 🙂
Gayle says
I love that this is easy and made with things I usually have on hand. What a great idea. Thanks CCK
Cassie Autumn Tran says
Vanilla, chocolate, pumpkin spice, and peanut butter oat milk all sound TO DIE FOR. Personally, I am not crazy about oat milk just because it can be more expensive in grocery stores, but making my own at home is probably the best way to enjoy it as much as I want to! Thank you so much for the easy techniques! Can you please provide recipes that would incorporate the leftover pulp from the oat milk procedure?
Chocolate Covered Katie says
Can definitely put oat pulp recipes on my list of things to post 🙂
Jessica Marquis says
Omg, this would be fantastic for hot chocolate! Imagine how rich and creamy it would be without having to have all the saturated fat like coconut milk does! Can’t wait to try that (yes I know the weather is warm out now but I don’t really care when it comes to chocolate! :P)
DeAnna says
I followed the link to the vegan mac n cheese to see how you used the oatmilk there–but I didn’t see a milk alternative listed in the ingredients? Where would you use the oatmilk in the mac n cheese? Thanks
Jason Sanford says
Hi! You can use milk instead of the water. I’ve done it 🙂
Jason
Lisa says
I really like this recipe. Oat chemistry question: Is there a healthy way to make the oat milk recipe – something to add – where it wouldn’t thicken when heated?
Jane says
Hi!
I tried your recipe right away. I’m wondering if I did something wrong? I turned out thick and creamy, but also sort of …stringy or goopy. Hard to explain. I tried thinning it and also adding a small amount into my cashew milk recipe, but still a strange texture. Please advise.
Thank you
Sharon says
Tried the oat milk recipe but added 2 small bananas for sweetness. Turned out just right though not very sweet. I love it and will be making more of it definitely ???. Thanks Katey
Kat says
Could oat flour be used?
Since it is gonna get pulverized anyway…
Flavor idea: Maple Bacon…
Mmmmm! lol?
Ooo! Maple Bacon flavored nice cream?!
Let me know how that works out. ?
Robynne Catheron says
Although I like oat milk and would like to make it myself to save money, it’s almost impossible to find non-GMO oats these days (except at health food stores, which are too far away for me). The price at the local grocery stores is insane, but it’s the only way to get it organic and non-GMO. Even Quaker jumped on the GMO bandwagon, yet they still claim to be healthy.
Thank you for all these yummy-sounding recipes – as soon as I can find non-GMO oats, I’m going to try them all!
Kat says
You should be able to find Bob’s Red Mill oats at vitacost website. Or from Bob’s website directly.
Kat says
Ok, spice been looking over oat and almond milk recipes, and it basically looks like you make a flour and blend with water. So I decided to skip the messy stuff. I already have gf oat flour and fine almond flour.
Here’s what I did:
2 mugs, in each I added about 1 Tbls of either almond flour or oat flour.
Plus a tiny pinch of pink salt to both.
Heated a cup of water.
Poured a small amount of hot water into each mug and whisked. A Lot.
Results:
The almond “milk” was very watery and kinda grainy. – Fail
The oatmilk, not bad.
Further testing of oatmilk I’ve decided against starting with hot water. Add a little cold water to the flour and whisk into a fine paste (like you would for gravy), then add a little hot water and continue whisking. Don’t forget the pink salt. Now you can add your cold water (or milk).
Currently I’m adding this to my soymilk turmeric spice paste with pumpkin recipe. Adds some body to it.
Have not tried heating yet (it taste so good cold!)
🙂
Kat says
Still working on exact amount of oat flour to water ratio.
Julian Tilley says
How much oil is added to the recipe make it creamer?
Jason Sanford says
Hi, recipe instructions say the following: “if a richer milk or cream is desired, simply add 1-3 tbsp oil (such as sunflower or non-gmo canola) before blending.”
LC says
Thank you for sharing your oatmilk recipe! I haven’t tried homemade yet but would like to try since store bought is so expensive. I have a question that I can’t seem to find with Google. Can you make things like instant pudding with the oatmilk? Will it set up ok? I’ve tried other milk substitutes and the pudding remained watery. I happen to be allergic to milk, soy and nuts along with many more things, so this oatmilk is opening up so many possibilities for me and my family.
Judi Oldridge says
Oh, do try the Chia pudding on Katie’s site! It can be made with chia seeds and oatmilk and thickens very much over night in the frig. Next day, you can spoon out what you need and add fruits (blueberries, bananas or cherries or strawberries), DeLallo Expresso powder with sweetner of your choice, almond butter, lemon pulp or peeled slices with sweetner of your choice, the same with lime, even a couple of spoons full of pumpkin with sweetner and spice added…. Cinnamon is great, too! You will give your whole family and yourself the most options you could ever ask for!!
Tina says
Hi!
I made this, but it tasted like oatmeal. I tried adding soaked cashews, coconut flakes, and experimenting with the ratios. I adore Oatley milk but 1) it’s expensive and I use a LOT of it , and 2) it comes in a carton that’s lined with plastic and I’m on a strict no-plastic packaging diet! 🙂
Any hints as to how I can get rid of the oatmeal taste? I use it to make matcha lattes and it’s awful in them. When I use Oatley in the same matcha recipe it tastes awesome!
Kat says
After more experimenting, using the oat flour (Bob’s Red Mill gluten free for me) I suggest using 1-4 tbls, depending on how thick you want the milk.
Start with the flour in the mug/cup, if desired add cocoa and sugar, and or chia seeds. Whisk together, if using any additions, till you get all lumps out of the oat flour. Add a small amount of water (or for extra creamy oat drink, milk of choice) – about 2-4tbls, – and whisk till completely combined and no lumps remain. If using chia seeds and you want them to gel, at this point wait 5 minutes before continuing. If not using chia seeds and you want a thicker milk you can let the wet oat flour sit 3-5 minutes. Next, whether waiting or not, slowly whisk in desired amount of water or liquid, once it whisks smoothly and is no longer thick you can add rest of liquid all at once and stir it in.
Optional, after the initial whisking of the oat flour with a little water you can whisk in 1-2tbls nut butter or coconut butter, or turmeric spice paste before continuing.
I also like to add a pinch of pink salt.
I keep forgetting to try adding oil, but the turmeric paste I usually use has oil in it, so does peanut butter, so that works out.
🙂
Sherry Rueter says
Thank you KAT for doing this!!! OMG…Totally what I was thinking should work. It takes ALL of the MESSY hard workout of making it….and you can make it ‘on the fly’.Thank you again!
NW says
hi, if I want to make masala chai tea with oat milk. I prefer hot drink, so can I heat it with the masala chai tea? As I read, to prevent the oat milk become creamier, adding oil is needed. What kind of oil should I use? I got a bad indigestion so I avoid drinking cold one. Thank you.
KLinda says
Thank you for the excellent recipes and advice on how to make oat milk! I had never had oat milk until last week when I made my own after seeing your site and it was GREAT! I will never buy the horrible long life cow’s milk which is the only milk available here ever again!!! Some hints that I also picked up on other sites are that you don’t need to soak the steel cut oats (apparently this will make it slimey) and putting blended creation through a sieve and tapping the sieve against the side of the bowl will make it drain – no nut milk bag or straining through a t-shirt are necessary. I also read that if you squeeze what you have blended to get it to drain, this will make it slimey. So, I never did and each time I have made it it has worked out perfectly. I add 1 tsp of coconut oil and .5 tsp of vanilla extract to the one cup of oats and usually 3.5 cups of cold water (and a pinch of salt). I also tried using dried apricots as a sweetener and found them a delicious addition which goes well in coffee (hint: blend whatever fruit together first and then add oats or you will overblend and end up with goop). Today, I am going to try using raisins in my OM. And I am going to try the other recipes on your site – thanks again!
Steve says
Thanks for sharing this information. A plant-based milk alternative, Oat Milk, is formed by soaking, blending and straining oats soaked in water. It is a vegan-friendly milk substitute, with artificially infused nutrients like iron and vitamins A & D. The Oat Milk has more calories and fibers as compared to its alternatives such as Almond Milk, Soy Milk or Cow’s Milk.
Oat Milk market is estimated to reach US$1,694.667 million by 2024 growing at a healthy CAGR over the forecast period.
lili says
OMG, why it looks so delicious? ?
Lynn Thomasberg says
I am going to try this! Love youR
recipes. Did you know that cows milk is also fortified with B vitamins? The dairy industry propaganda don’t reveal this truth.
Michelle “Shelley” Ryan says
New to this. Been making oat milk. But do not have enough for any receipes yet. How do I store the wet pulp? Do I dry n if so how? Do I store wet? Can I freeze? How long does it last?
Thank you so much,sorry for all the questions
Judi Oldridge says
Put the pulp into oatmeal cranberry cookies! It is yummy that way and you would have to add liquid anyway. Just put in abt a 1/4 cup of rolled oats as well. I love them this way….
Maggie Lin says
Hi Katie.
Just wondering how long yoh can store the leftover oatmeal pulp for and how would you store it? Thanks! ?
Elizabeth says
When I make this in my Blentec blender, the rolled oats are completely ground up with the water. There is not anything left to strain. The texture is slimy. What am I doing wrong?
Robert says
I think you’re likely blending too long. Try presoaking the oats overnight and draining that water off before adding oats to blender as well.
Amal Biggers says
Hi Katie, could we make yogurt with oat milk? Do you have a recipe? Thanks in advance.
Diane Bird says
I have been making oat milk for yogurt for several months. I works very well. I quit straining it and now just use it immediately after blending. I use the directions that come with the vegan starter from Cultures for Health. I add sweetener and flavor after it is cultured and chilled so the additions don’t interfere with the culture
Lino says
interesting… my next project is to do Oatmeal yogurt using the scoby from my Kombucha
Michelle says
Can I use powdered peanut butter for the nut butter? I’m wondering it the texture will be okay.
Jason Sanford says
Sorry we have not tried it. Be sure to report back if you try!
Tamara says
Hi!
Your oat milk looks so creamy and thick without any residue, I can’t seem to get mine to look like that! What are your tricks? I tried small cups of water at a time, not blending as long, straining through a mesh strainer instead of squeezing through a nut milk bag, and it just doesn’t look like yours.
Thanks for your help!
VegaVites says
I am so happy I found your blog and I absolutely love your information about Oat milk recipe! I liked and it is wonderful to know about so many things that are useful for all of us! Thanks a lot for this amazing blog!!
Ann says
Thank you, I have tried and totally amazing receipt. However, I have trouble with oat milk separating after a few hours. I know it’s normal but do you have any idea to prevent that?
Christina Cook says
Hi Katie I just need the original recipe for peanut butter no bake cookies and the quick and easy peanut butter fudge .
Thank you
ModernChef says
There is nothing wrong with Guar Gum, Xanthan Gum, or Kappa Carrageenan (and that is an important distinction you should have noted since carrageenan is not food grade and is intended for industrial use, only kappa carrageenan is food grade and plant based). They are all natural emulsifiers and thickeners used to emulsify and thicken liquids.
Dennis Dawson says
I used this oat milk to make ice cream. Better than coconut milk or almond milk. It has a nice smooth texture.
Victoria says
Could you point me to the ice cream recipe you used? I want to do exactly that with this oat milk but past experiments have been unsuccessful.
Hannah says
I’ve been buying Oatly for a few months after trying it at Starbucks and falling in love. I wanted something that was cheaper and less sweet, and this oat milk recipe totally fit that bill. Thank you for this!
Lory Crofts says
Hello Katie, I don’t understand how you are getting 19 calories for one cup. If my math is correct, one cup of rolled oats is 300 calories. You add four cups of water and after straining you end up with four cups of oat milk. 300 / 4 is 75. Can you help me here?
Ramona says
This is really good! I made 1/2 recipe to try some in my coffee. I strained the recipe through a fine sieve. It originally tasted really oaty. I let it sit while I ate the strained oats with maple syrup and cinnamon. Bonus!! Yuhuummm! Back to my coffee and it tastes great. Love the creaminess, which ended up the consistency of cream that I usually drink in my coffee. (I’m taking a break from dairy). And I am really particular about coffee… Mold free, fair trade, organic, and must be yummy. This is another great recipe Katie!
I’m going to add Cocoa butter or my collagen and chocolate mushroom powder to my coffee next time, it’ll be perfect and I’m so excited. Thank you..