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Ultra Creamy Homemade Oat Milk
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4.8 from 5 votes

Ultra Creamy Homemade Oat Milk

This Ultra Creamy Homemade Oat Milk is the perfect plant-based milk option and is sure to become the newest craze in your household. Completely versatile and enjoyed in anything that requires milk, this recipe is one that will be the staple for everyone involved. Simply soak your oats for a few minutes, drain, rinse, blend, and strain. Completely Gluten-Free, Nut-free, and Vegan!
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
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 8 cups fresh water, divided
  • 2 cups Rolled oats, gluten-free  (I use Bob’s Red Mill)
  • 3-4 pitted medjool dates (See Notes!)
  • 1-2 Tbsps Agave (Adjust amount based on sweetness!)
  • 2 Tbsps vanilla extract
  • 1 tsp ground cinnamon
  • pinch of sea salt

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 soaked oats) 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 3 days. Stir before serving.
  • Sip and Enjoy!

Notes

STORAGE: When properly stored in the refrigerator, oat milk lasts for up to 3 days, at best. Usually, I like to consume my batch within the first 1-2 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.