Homemade Oat Milk
Creamy, smooth oat milk in five minutes for pennies a glass. The trick is a short, cold blend so it never turns slimy.
Ingredients
- 80 g rolled oats
- 750 ml ice-cold water
- 2 tsp Maple syrup (optional)
- ½ tsp Vanilla extract (optional)
- 1 pinch Salt
Method
- Put the oats, cold water, salt and the maple syrup and vanilla, if using, in a blender.
- Blend on high for just 30 seconds. Blending longer or with warm water makes the milk gloopy.
- Pour through a fine sieve lined with a nut-milk bag or thin, clean tea towel. Let it drip through and press very gently; squeezing hard pushes through the slimy starch.
- Bottle and chill. Shake well before using, as it settles; it keeps for 4–5 days in the fridge.
Tips
- Use oats labelled gluten-free if you need it to be gluten-free.
- Homemade oat milk doesn't froth like barista blends and can thicken if boiled, so warm it gently.
Sources
Written in our own words after cross-checking these recipes:
Open Homemade Oat Milk in Nouns Cooking