How to Make Oat Milk
You won’t believe how easy it is to my oat milk! This plant-based milk is creamy, smooth, and much cheaper than store-bought. You only need five simple ingredients, and you’ll have homemade oat milk in no time.
Servings: 4 cups
- 1 cup rolled oats
- 4 cups cold water
- ½ tbsp maple syrup or to taste
- ½ tsp vanilla extract
- 1 pinch of sea salt approx ⅛ tsp
Add all ingredients into a blender and blend until mixture is pulverized (approx 30 sec).
Cover a large mixing bowl with a thin cloth and pour in blended mixture through the cloth to strain. You can also use a fine mesh sieve to strain. Optional to repeat and strain more than once to ensure an extra smooth texture. Discard the remaining oat remnants.
Transfer oat milk into mason jars or a sealed container and refrigerate (will keep up to a week). Shake well before serving.
- Avoid over blending the mixture too fine or it will make the milk slimy.
- I recommend using cold filtered water. I find warm water can contribute to causing the liquid to be slimy as well.
- When straining the mixture, I do not recommend squeezing the liquid. When you apply pressure, it causes the leftover rolled oats to make the liquid slimy. You can always run the liquid through the strainer two or three times to make it super smooth.
- Turn this into chocolate milk by adding up to a tablespoon of cocoa powder to the blender.
- If you do not have maple syrup, you can use Medjool dates to sweeten the drink as well.
- While the ingredients are all naturally gluten-free, I recommend using certified gluten-free oats to ensure that the milk is gluten-free.
- While the salt is optional, I find that it helps enhances the flavor.
Calories: 85kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g | Calcium: 13mg | Iron: 1mg