Oat milk is the creamiest plant-based milk. Use homemade oat milk for coffees, smoothies, or lattes for a super creamy vegan creamer!
Oat milk has recently become the new go-to plant-based milk. It’s still not as common as soy or almond milk, but it’s slowly gaining a popular reputation.
So why oat milk?
Oat milk is a creamy plant-based milk that works wonders in coffee and lattes. It gives drinks a creamier consistency like whole milk. Take it a step further, oat milk creamer has the addition of oil making it richer for coffee beverages.
And making your own oat milk has never been easier! With a few ingredients, you can make loads of oat milk to have on hand.
Ingredients in oat milk
Oats and water and the base ingredients for oat milk (go figure!). With a splash of vanilla and some sweetener (optional), you have a healthy plant-based milk recipe that can be whipped up in minutes.
How to make oat milk
Start by adding all the ingredients to a blender. Blend well and transfer to a nut bag to separate the liquid from the pulp.
Squeeze well to get all the liquid out. I recommend doing this over a mixing bowl.
Tip: Don’t want to waste the pulp? Save the pulp and add it to a bath. Oats are soothing for the skin too!
Tips on making oat milk:
- Blend oats, water, and vanilla for about 20 seconds. (Oats can get gummy when blended for too long.)
- Use a nut bag to separate liquid from the pulp. If you do not have a nut bag, you can try using a tight-woven tea cloth. Whatever you use, do not use a cheesecloth! This is too loose, and the results will not be ideal.
- Even after draining the oat milk, some of the gummy pulp can sink to the bottom of the container when left to set. This is the biggest downside of using oats to make a plant-based milk in my opinion. If you wish, you can transfer the milk to another container by pouring it slowly, leaving the pulp behind. The slimy pulp tends to sink to the bottom.
Is homemade oak milk good for you?
Oats are high in fiber and iron and low in sugar and carbs. When you remove the pulp, you can remove some of those nutrients, but it’s definitely a low calorie, healthy, plant-based milk alternative.
Plus, homemade oat milk doesn’t have any carcinogens or any other food additives!
How long is homemade oat milk good for?
Since it doesn’t have any food additives to make it more shelf stable, oat milk lasts about a week in the fridge. So no, it does not keep for as long as the store bought varieties but you can adjust the recipe accordingly to suit your needs!
If you tried this homemade oat milk, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Add this homemade oat milk to a charcoal latte or golden milk latte for a super creamy and delicious vegan beverage!
Homemade Vanilla Oat Milk
- 1 cup rolled oats
- 3.5 cups water
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 teaspoons maple syrup optional
- Add oats, water, vanilla, salt, and maple syrup (optional) to a blender and blend for about 20 seconds. Don't over blend because the oat milk will start to get gummy.
- Holding a nut bag over a mixing bowl, pour oat milk into nut bag, separating the liquid from the pulp. Squeeze nut bag until liquid is drained.
- Transfer nut milk to an airtight container. Homemade oat milk keeps for about 1 week in the fridge.
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8 thoughts on “Homemade Vanilla Oat Milk + VIDEO!”
This recipe was so quick and easy. The milk is delicious. Thank you for sharing.
Yay! Glad you enjoyed, Sara!
Could I use steelcut oats? If so, do I proced differently to make it? Thank you so much!
Yes! Steelcut oats work great but you do need to soak them beforehand. I recommend at least 4 hours or overnight.
I just made this and it came out PERFECTLY! This will be my go to recipe 🙂 Thank you!
So happy you enjoyed it, Alyssa!
this recipe is great, easy and your presentation is very precise and easy to understand. thank you
So happy you enjoyed this recipe, Tuyet!