How to Make Oat Milk (Secret Tip!)

Looking for an alternative to dairy milk? Give oat milk a try! Perfect for those with allergies or dietary restrictions, oat milk is easy to make at home.

Simply blend oats with the water and seasoning of your choice for a delicious and healthy beverage. Keep reading for instructions on how to make oat milk.



There are three main types of oats – quick oats, rolled oats, and steel-cut oats.

These oats can be used to make oat milk, but each type will produce a slightly different result.

Quick oats are the most processed type of oat, and they will produce very smooth and creamy milk.

Rolled oats are less processed than quick oats, and they will produce milk that is slightly thicker and less smooth.

Steel-cut oats are the most minor processed type of oat, and they will produce milk that is the thickest and has the most texture.

When deciding what type of oats to use for oat milk, it is important to consider what texture you want the final product to have.

Quick oats are the best choice if you want smooth and creamy milk. If you want thicker and more textured milk, then rolled or steel-cut oats are the better choice.


Ultimately, it is up to you to decide what texture you prefer in your oat milk!


To get started, you’ll need old-fashioned rolled oats. Quick-cooking oats and steel-cut oats have different textures and thicknesses and may affect how creamy or slimy the milk turns out, so it’s best to stick with rolled oats.

The other thing you wanna look out for is certified, gluten-free oats because packaged oats can be highly cross-contaminated with wheat.

Also, make sure the ones you guys are organic, as oats are a crop that’s highly sprayed with herbicides like glyphosate.

The first tip in ensuring your oat milk doesn’t turn out slimy is to use ice-cold water; you’ll need four cups.

Heat can make the oats more starchy and gummy.

Just think of what happens when you make oatmeal with hot water. So use ice-cold water or even swap a cup of water for ice cubes when blending.

Add the water to your blender along with one cup of rolled oats.

Now that’s all you’ll need if you want unsweetened oat milk, but if you want it a little sweeter, you can add a splash of vanilla and a tablespoon of maple syrup or honey.

The second tip I have for not making slimy oat milk is to reduce the amount of time that you blend.

The friction of the blades in a high-powered blender can heat the ingredients. And again, heat is not our friend, so only blend for 20 to 30 seconds.

After the oat milk has blended, you’ll wanna strain it, and I recommend a high-quality, tightly woven nut milk bag.

You don’t wanna use a strainer or cheesecloth in this recipe, as the weave is too open and too much sediment will go through.

So place the nut milk bag in a large bowl and pour the oat milk through it.

The third tip I have not to make slimy oat milk is not to squeeze overly hard as you would with almond milk.

Just gently squeeze until most of the milk is out, and you’re left with the oat pulp.

When you’re done straining, pour your milk into a glass jar and store it in the fridge.

Oat milk stays fresh for up to a week in the fridge, slightly longer than homemade nut milk.

I love oat milk recipes for baked goods, smoothies, and other cold drinks.

But unfortunately, it’s not the best option for hot drinks as it can thicken, and it doesn’t foam as well as store-bought options.

But remember that store bought-options have additives, oils, and other ingredients.


In my quest to make the least slimy oat milk possible, I kept fixating on how Oatly uses an enzymatic process to break down the oat starches into smaller components.

Two options with the least flavor included a banana and some honey because I don’t think you want your oat milk tastings like kimchi or sauerkraut.

But unfortunately, the banana and the honey didn’t affect reducing the sliminess. But I added one thing that had quite a dramatic effect.

That ingredient was digestive enzymes.

I’ll also add a quick disclaimer that I’m not a doctor or a scientist endorsing any brand of enzymes.

These are just the ones that I use, and I thought it would be fun to experiment in the kitchen and see the impact of enzymes on the oat milk.

Digestive enzymes are typically broad spectrum, but the enzyme I was most interested in was amylase, as amylase breaks down starches into sugars.

Added one cup of rolled oats to a bowl and enough water to cover them by about an inch or two.

Then added two capsules of enzymes, opened them up, and poured them into the bowl.

Then stir everything and let it sit for 15 minutes so the enzymes have time to do their thing and break down the starches.

After 15 minutes, give them one more stir, strain the oats through a sieve over the sink, and give them a good rinse to remove any residual starch.

Add those to a blender, along with four cups of ice-cold water.

Then add a splash of vanilla extract and one tablespoon of maple syrup, and blend again for 20 to 30 seconds.

After blending, strain the oat milk through a nut milk bag.

Then pour the oat milk into a glass storage container.

Is Oat Milk Gluten-Free?

Oat milk is a type of milk that is made from oats. It is a dairy-free milk alternative becoming increasingly popular due to its creamy texture and mild flavor.

Oat milk also has many health benefits, as it is a good source of fiber and vitamins.

One of the main questions people have about oat milk is whether or not it is gluten-free.

The answer to this question depends on the manufacturing process.

Oats do not contain gluten but can be contaminated with gluten during harvesting and processing.

For this reason, some oat milk brands are unsuitable for people with Celiac disease or non-celiac gluten sensitivity.

However, there are now many brands of gluten-free oat milk available, so it is possible to find an option that suits your needs.

How to Use Oat Milk + TIPS

Oat milk is a type of milk that is made from oats. It is a popular alternative to cow’s milk and can be used in many different ways.

Oat milk can be used in place of cow’s milk in cereal, oatmeal, smoothies, and baking. It can also be used to make creamy soups and sauces.

Oat milk is a good choice for those who are lactose intolerant or have a dairy allergy. It is also a good option for vegans.

Oat milk is lower in calories than cow’s milk and has no cholesterol. It is also a good source of fiber and vitamins.

When shopping for oat milk, be sure to choose a product that is fortified with calcium and vitamin D.


Oat milk is a popular dairy-free alternative made from oats and water.

Unlike cow’s milk, oat milk does not need to be refrigerated and has a shelf life of about two weeks.

However, you can do a few things to extend its shelf life and keep it fresh.

First, store the oat milk in a cool, dark place. Sunlight and heat can cause the milk to spoil more quickly.

Second, shake the oat milk before each use, as the water and oats can be separated over time.

Lastly, don’t forget to close the lid tightly after each use. Following these simple tips, you can enjoy delicious oat milk for weeks.

clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

How to Make Oat Milk

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 10 minutes
  • Yield: 8 servings 1x


This easy recipe makes a great plant-based beverage! Here’s how you can make oat milk at home.


  • 1 cup rolled oats
  • 4 cups ice cold water


  • 12 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • pinch of salt


  1. Add oats, water, and any additional sweeteners to a high powered blender. Blend for 20-30 seconds. Make sure to not over-blend.
  2. Strain the oat milk mixture by pouring through a nut milk bag or thin towel over a large mixing bowl or pitcher. If you’d like, you can double strain the mixture to make sure all the sediment is removed.
  3. Transfer the oat milk to a sealed container and store in the fridge.
  • Prep Time: 10 minutes
  • Category: Drinks
  • Cuisine: American


  • Serving Size: 8
  • Calories: 19
  • Sugar: 1
  • Sodium: 1
  • Fat: 1
  • Saturated Fat: 1
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 1

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Back to top button