Homemade vanilla oat milk
This recipe for homemade vanilla oat milk is a healthy plant-based milk alternative that delicious and budget-friendly! Enjoy it on top of cereals, in smoothies or on its own!
What is oat milk?
Oat milk is the newest “trendy” plant-based milk that is growing in popularity. You may have even seen some cafes serving up oat milk lattes, or see oat milk on the shelves now at your local grocery store.
This milk is simply oats, either regular or steel cut, soaked in water, blended and strained. The left over fluid is the “milk”. While the majority of the fiber, protein and nutrients remain in the oats even after being strained, oats absorb water better than nuts so when blended very well, more of the oat itself passes into the milk making it creamier than most milk alternatives.
Why oat milk instead of almond, coconut and others?
Oat milk is gaining popularity for good reason! While almond, cashew, coconut, hemp…the list goes on, are good for you, oat milk has some winning characteristics.
First it is not made from nuts, so anyone with a nut allergy can enjoy this milk alternative. Second, oats are high in fiber. Compared to all other milks, even dairy, oat milk provides far more fiber. Third, oats contains B vitamins thiamin and folate, and minerals such as magnesium. These nutrients are typically deficient in adults, especially women, so any way to add these into our diets the better! Lastly, oats are cheap. While oat milk may only be a few cents cheaper in grocery stores, making this simple homemade oat milk at home will sure save you money!
How to make homemade vanilla oat milk
All you need to create oat milk is essentially a cup of oats, water, and then whatever add-ins you like to flavour it. I’m serious, THAT’S IT.
I flavour my oat milk the same way I enjoy to flavour my almond milk: with Medjool dates and vanilla. This gives the milk a slightly sweet taste to it with a hint of vanilla flavour. Though if you prefer, you can simply stick to the oats and water and leave it unflavoured if you prefer to use the oat milk in some savoury recipes.
Now, a few handy tips…
Oat milk can have a slight slimy film to it, so make sure to rinse your oats very well before blending this up to avoid this. I also recommend using large flake oats or whole oats as opposed to quick oats in this recipe.
This homemade vanilla oat milk is:
- A great dairy-free milk alternative
- Quick & easy to make
- budget friendly
- Has calcium magnesium and iron
From my experience oat milk doesn’t store as long as almond milk does and will hold up well for 2-3 days in the fridge. I also recommend to ALWAYS keep your plant-based milk stored inside your fridge, as opposed to in the door of your fridge. The temperature of the fridge door is warmer than inside the fridge and you’re milk won’t last as well if stored there.Print
Homemade vanilla oat milk
- Prep Time: 15 minute
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Drink
- Method: Blend
- Cuisine: American
A healthy plant-based milk made from oats
- 1 cup rolled oats
- 3 cups water
- 2 Medjool dates
- 1/2 tsp vanilla extract
- pinch of salt
- Place the oats in a bowl and cover with some water. Let sit for 15 minutes.
- Drain and rinse the oats thoroughly. (Make sure to rinse well to remove any slimy film!)
- Add the oats, 3 cups of water, dates, vanilla and salt to a high-speed blender and blend for 30 seconds.
- Pour the mixture into your nut milk bag with a large bowl underneath to catch the milk. Push the liquid gently through the bag.
- Pour into a large jar or container and store in the fridge for 2-3 days.
Use gluten-free certified oats if needed
Strain your oat milk 2-3 types for extra smooth and creamy milk
Store your oat milk INSIDE the fridge instead of in the fridge door. This will help the milk keep longer.
- Serving Size: 1 cup
- Calories: 132
- Sugar: 6g
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
Keywords: how to make oat pink, plant-based milk
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Hi, thank you for discussing the Slime issue and suggesting the rinsing solution! I have two questions from the Notes: “ Strain your oat milk 2-3 types for extra smooth and creamy milk”-
1. Is that meant to be 2-3 times? Or could you clarify what types means here.
2. Would this extra straining be this way: Empty/rinse the Nut bag, strain a second time; empty/rinse the Nut bag again, strain the milk? Sounds brilliant! Thanks in advance. (Like Chana, I love your blog, so glad to have come upon it. )
Hi! Love your blog!!! Can I use A fruit processor instead of the blender ? Thanks:)
Hi Chanah, If you have a strong food processor it should work-you may need to blend a bit longer!
Looking forward to trying this! Have you ever tried freezing it? I’d like to make it once per week instead of 2-3. 🙂
Hi Kellie, hope you enjoy! I don’t freeze my oat milk I find freezing it alters the texture a bit and makes it a little icier and separated. One batch should last well in the back of the fridge for 4-5 days.
Hi i am so excited to make this, as there is no good quality cow milk where i live (kolkata) and nuts are so expensive! Thank you so much! And thanks for the tip about rinsing. I will make this with vanilla and sugar and also for creamy smoothies :3
Thank you Rupini, i hope you enjoy the recipe!
Is straining the oats from the milk after blending a must do?
Hi Sunny, you don’t have to strain it. Straining will lead to a slightly creamier milk but it’s definitely optional!
I LOVE making oat milk for my morning coffee… I always add in a sprinkle of cinnamon! 😉
Hi Sarah! I’ve actually never tried adding it into my morning coffee! I usually add a splash of almond milk to my coffee I can’t believe I haven’t tried adding oat milk. Will definitely give that a try 🙂