Oat milk has fairly recently surged in popularity in North America – maybe in the last couple of years. It’s been widely available in Europe for years, though, and it’s very easy to make at home, no tetra packs needed. There’s been such a good response to my oat cream that I thought it was high time to share my milk recipe, too.
I’d been making oat milk using this method when I still lived in Canada (we moved in 2016) and briefly switched to buying it after moving to Germany. It’s terribly expensive to buy, though, compared to the price of a handful of oats and some water, and those 1-litre containers really build up (oat milk can now be purchased in Pfand glass bottles in Germany).
There’s a lot of talk about homemade oat based milk being slimy – in my experience, this is almost entirely due to over-blending. Using an immersion blender and straining the milk through a sieve rather than a nut milk bag solves the problem, with no weird steps or additives needed.
Luckily, this also means you definitely don’t need an overpriced high speed mixer for this recipe, just a cheap and easy to store immersion blender. If you can’t see the video for this recipe, watch it here on YouTube instead.
Rolled oats and water – that’s it! There are no substitutions for this recipe.
Like most homemade milks, this will require shaking before use as the oat sediment sinks to the bottom of the container in the refrigerator. You can counteract this slightly by adding a tablespoon of liquid oil when blending, but I don’t find it necessary.
To reiterate: this does not work well in a very high speed blender, like a vitamix. You need that pulp left over or the milk has an unpleasant texture.
I use homemade oat milk the same way I’d use any other non-dairy milk, except when a recipe requires heating (like for dairy free hot chocolate) as it thickens slightly when heated. I don’t mind really but some people really dislike this aspect of it.
Otherwise, the taste is very neutral, perhaps slightly oat-y. There’s not much nutrition in oat milk, so it’s definitely not a good thing for children, for example, to rely on for nutrients – just a good plain non-dairy substitute for people who don’t want to or can’t have dairy milk for baking, or with cereal, things like that.
I know – you’re probably wondering how it’s possible to make substitutions for two ingredients. Bear with me!
While rolled oats are far and away the best option here, I have often made oat milk with quick-cook oats and it turns out fine. Not quite as good, certainly, but if you’re in a bind, they’re all right. Steel cut oats, or oat groats, will not work using this method.
I have never tried making oat milk with flaked grains (or not grains) other than oatmeal. I’m pretty sure flaked quinoa could be used in the same way, and I have made spelt milk (also very common here) from flaked spelt using the same method.
- Soak in hot water: this will result in a better milk (something about enzymes) and makes for a shorter soaking time, too.
- Don’t over mix: you need something to strain out of the milk, so blending in something like a high-powered blender doesn’t work here. The liquid should look creamy but still have oat pulp in it when it’s ready to strain.
- Use a clean bottle: a storage bottle that’s been washed in a dishwasher is going to result in longer-lasting milk than another storage container. You don’t actually need to sterilise the bottle, but a dishwasher kind of does that.
Recipes Using Oat Milk
Dark Chocolate Raspberry Vegan Protein Shake
Oatmeal Breakfast Cookies
Vegan Cinnamon Rolls
Any recipe that calls for non-dairy milk on OE is almost definitely made using this homemade oat milk, unless otherwise specified (usually then it’s full-fat coconut milk).
If you make this Oat Milk or any other vegetarian staple recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
- Place the oats into a bowl and top with enough hot water to cover (from the tap is fine). Set this aside to soak for about 20 minutes.100 grams rolled oats, Hot water
- Once the oats have soaked, strain them through a fine sieve and rinse well.
- Add the oats to a large bowl or blender that can mix on low speed. Add the cool water, then blend, ideally with an immersion blender, until milky in appearance but not completely smooth. You should have a fair amount of pulp remaining but no full-sized oats.1 litre cool water
- Strain the milk through a fine meshed sieve, into a large bowl with a spout if you have one, and use a soup spoon to move the oat pulp around so that all of the milk is strained out into the bowl.
- Pour the milk into a sealable bottle or container and refrigerate up to five days. Shake before using.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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