Homemade Oat Milk

Vegan, no bake/raw, nut-free, oil-free, soy-free

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Yield
3 cups
Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes

Ingredients:

  • 1 cup steel-cut oats
  • 3 cups filtered water
  • 1.5-2 tbsp pure maple syrup (or other liquid sweetener or pitted dates), to taste
  • 1 tsp pure vanilla extract
  • scant 1/4 tsp fine grain sea salt (enhances flavour)
  • 1/4 tsp ground cinnamon (optional, but nice)

Directions:

  1. Rinse and drain 1 cup of steel-cut oats. [I’ve heard you can also use oat groats.} Place oats into a bowl and cover with water. Soak for around 20 minutes. You can soak longer (even overnight) if desired.
  2. After soaking, rinse and drain the oats very well. This step is very important because you want to rinse off any of the oat slime that has occurred from soaking. Yes, oat slime is a thing...it happens.
  3. Scoop oats into your blender and add 3 cups water. I prefer using 3 cups of water as opposed to 4 cups because it yields a creamier/thicker milk. Feel free to add more water if you wish, just know the more water you add the thinner your milk will be.
  4. Cover with lid and turn the blender on a low speed, increasing the speed gradually, and blend at the highest speed for about 8-10 seconds only. You don’t need to completely pulverize the oats.
  5. Place a fine sieve over a large bowl and pour the oat milk very slowly into the sieve. You might have to do this in a couple batches depending on the size of your sieve.
  6. With a spoon, gently push down on the oat pulp so the milk flows through. This helps push the milk into the bowl, leaving the oat pulp behind in the sieve.
  7. Scoop the oat pulp into a small bowl and set aside. Clean out your blender and sieve with a good rinse of water until no pulp residue remains.
  8. Place sieve over top of your blender and pour the milk in once again and strain.
  9. Rinse out the bowl and sieve once again. Strain the milk through the sieve into the bowl (optional). If you don’t want to strain again, simply add in your mix-ins and blend on low.
  10. I whisked in 1.5 tbsp maple syrup, 1 tsp vanilla, 1/4 tsp fine grain sea salt (enhances sweetness), and 1/4 tsp cinnamon. These mix-ins turn your oat milk from bland to hmm-this-could-be-decent-when-cold.
  11. I strained my milk one last time into a clean blender. Then I poured the milk from the blender into a clean mason jar for storage in the fridge.

Notes: This should last in the fridge in a sealed container/jar for 4-5 days. Use it in smoothies, oatmeal, cereal, baking, or drink it straight. If you want to use it in a savoury recipe, you can omit the sweetener, vanilla, and cinnamon. Homemade milk does separate (remember there are no added emulsifiers!), so be sure to give your milk a very good shake (or stir) before using. No biggie. A little non-dairy milkshake never hurt anyone. I just don’t want you to be alarmed when you see the heavier ingredients sitting at the bottom of the jar.

This should last in the fridge in a sealed container/jar for 4-5 days. Use it in smoothies, oatmeal, cereal, baking, or drink it straight. If you want to use it in a savoury recipe, you can omit the sweetener, vanilla, and cinnamon.

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