Oat Milk Recipe
Why spend the money when you can make this silky Oat Milk Recipe at home in just 5 minutes ⏲️?! It's budget-friendly 💸, creamy 🥛, and, I promise, no sliminess lurking in the glass. Follow my simple tips and you'll get smooth, oat-y flavor 🌾 every single time. Bonus: it's dairy-free, no weird additives, and perfect for coffee, cereal, and baking. So pull out your blender and put away your wallet! Makes about 3 cups of milk.
Servings: 3 cups
Ingredients
- 1 cup organic rolled oats
- 3 cups freezing cold filtered water more or less depending on how thick/thin you prefer the oat milk
- 1 tablespoon maple syrup date syrup, or whichever sweetener you prefer
- pinch salt
Instructions
- Blend all of the ingredients in a blender, ensuring that the water is very cold. Blend for a maximum of 25 to 30 seconds. Avoid over-blending as this can result in a gummy texture.
- You can use any sweetener of choice and adjust the water according to how thick or thin you like your milk.
- Gently strain it through a nut milk bag or a cheese cloth and store in a mason jar in your refrigerator.
- Shake well before each use as it separates. Enjoy!
Video
Notes
- Oats matter: Use old-fashioned rolled oats. Quick oats can turn gummy, and steel-cut won’t blend smooth.
- Go ice-cold: Use freezing cold, filtered water. Cold temps = silky texture.
- Blend briefly: 25–30 seconds max. Overblending releases extra starch and can make it gloopy.
- Strain smart: Use a nut-milk bag or cheesecloth and gently squeeze. Going Hulk-mode can push starch through and affect texture.
- Separation is normal: Shake well before each pour.
- Storage: Refrigerate in a sealed jar for up to 3–5 days.
- Troubleshooting: If you ever notice slime, go colder, blend shorter, and strain twice.
Nutrition
Calories: 120kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 113mg | Fiber: 3g | Sugar: 4g | Calcium: 28mg | Iron: 1mg
