Homemade Oat Milk

Homemade Oat Milk is creamy, mild, and inexpensive, and it works well in oatmeal, smoothies, baking, and sauces.

This recipe is part of The Nutrient’s complete plant milk guide, where you can compare 12 homemade plant milks and choose the best one for each use. For more recipes and guides, visit The Nutrient.

Homemade Oat Milk: Yield & Timing

Servings: 4 (about 4 cups). Prep time: 5 minutes. Blend time: 25–30 seconds. Chill: optional 30 minutes. Total active time: about 10 minutes.

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 1 cup old-fashioned rolled oats
• 4 cups ice-cold water
• 1 teaspoon vanilla extract (optional)
• 1 pitted date (optional; adds mild sweetness)
• Pinch of salt (optional)

Instructions

1. Do not soak the oats. First, rinse them briefly with very cold water to reduce excess starch.
2. Combine rinsed oats, ice-cold water, and any optional ingredients in a blender.
3. Blend for only 25–30 seconds. Over-blending can make oat milk gummy.
4. Strain once through a fine-mesh sieve or thin towel. Do not forcefully squeeze the oat pulp; instead let gravity do most of the work.
5. Pour into a clean covered bottle and refrigerate immediately. Shake well before each use.

Best uses

Use it in oatmeal, pancakes, muffins, smoothies, soups, and dairy-free sauces. For example, choose the unsweetened version and omit vanilla for savory dishes.

Save Time

• Prep: Measure dry ingredients before blending.
• Cleanup: Rinse the blender and straining cloth immediately after use.
• Freeze: Freeze extra milk in small portions for smoothies or cooking.

Substitutions

• Sweetener: Leave unsweetened or use a pitted date for mild sweetness.
• Vanilla: Omit for savory recipes, or use a pinch of cinnamon for baking.
• Thickness: Use 3 cups water for richer milk, or 5 cups for a lighter pourable milk.

Storage

Refrigerate in a clean sealed container and use within 3–4 days. Natural separation is expected, so shake before pouring. Discard if the aroma, texture, or flavor changes. For longer storage, freeze in ice cube trays for smoothies; thaw in the fridge before using.

Heart rating

This is a plant-forward recipe and receives 5 of 5 hearts under The Nutrient’s heart-health rules. Therefore it is plant-based and oil-free. No animal products or cooking oils are used. If you prefer, use a fortified commercial oat milk for added calcium and vitamin D.

Nutrition Facts

Estimated nutrition per serving

Calories60

% Daily Value*

Total Fat

1 g

Saturated Fat

0 g

Total Carbohydrate

11 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

2 g

Sodium

20 mg

Frequently asked questions

Why did my homemade milk separate?

Homemade plant milk contains no commercial emulsifiers. Separation is normal; shake it well before using.

Can I cook with it?

Yes. Choose the unsweetened version and omit vanilla for soups, sauces, and savory recipes.

Can I use the leftover pulp?

When pulp remains, refrigerate it promptly and use it in oatmeal, muffins, crackers, or smoothies within two days.

Nutrition values are approximate and vary with blending, straining, and serving size.

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