Creamy Homemade Oat Milk

4.50 from 10 votes

Get ready to fall in love with this Easy Homemade Oat Milk recipe! This plant-based milk recipe is so delicious that once you try it, you'll want to add it to everything. Completely versatile and enjoyed in anything that requires milk, this recipe will become a staple in your fridge. Simply soak your oats for a few minutes, drain, rinse, blend, and strain. It's perfect for plant-based plates and won't break the bank. Trust me, once you try it, you'll be hooked. Completely Plant-based, Gluten-Free, Nut-free, No Added Sugar, & Vegan!

Prep Time25

Total Time25

Course: Drinks

Keyword: allergy-free, beverage, breakfast, classic, creamy, dairy-free, digestion, drinks, easy, gluten-free, healthy, healthy bowl, homemade, indulge, milk, natural, nut-free, oatmeal, oats, plant-based, recipe, snack, sweet, traditional, vegan

Servings: servings

Calories: 65kcal

Author: Shanika

Ingredients

1 cup Rolled oats, gluten-free (You can also use a non-GF version!)
5 cups filtered water, divided
2 pitted medjool dates (See Notes!)
1-2 Tbsps Agave (Adjust amount based on preference!)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
pinch of sea salt

US Customary - Metric

Instructions

In a large bowl, add dry rolled oats along with 2 cups of fresh water and soak for 15-20 minutes. Once oats have swollen and softened, drain out water, rinse with more fresh water, and drain again and set aside. NOTE: Be sure to discard all drained water.
Next, add all ingredients (including drained oats + 5 cups of filtered water) to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. NOTE: Do not over-blend; Adjust sweetness as needed.
Once done, slowly strain (using a cheesecloth) milk into a pitcher, squeezing the oatmeal pulp to ensure that all milk is extracted. NOTE: You may have to repeat this process until all oat milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.
Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving.
Sip and Enjoy!

Notes

STORAGE: When properly stored in the refrigerator, oat milk lasts for up to 1 week, at best. Usually, I like to consume my batch within the first 2-3 days.
REMAINING OAT PULP: You can always repurpose leftover 'oat pulp' by covering it in the refrigerator and using it in overnight oats, smoothies, etc.
SERVING: To make less milk, cut ingredient measurements in half. To make more, simply double or triple the measurement of ingredients, depending on your desired amount.
SWEETENER: If dates aren't desired, you can use additional Agave, pure maple syrup, or date syrup, instead if preferred.
USES: Oat milk's creamy consistency makes it perfect in lattes, cappuccinos, smoothies, creamy soups, and baked goods. Can also be used as regular milk for cereal, etc.

Nutrition