Homemade Oat Milk – Easy, Fast, Cheap

471 comments

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When I mentioned that I was working on a homemade milk post many of you asked for a low-cost and nut-free homemade milk recipe. I decided to put myself to the challenge. Homemade Oat Milk, it is!

First, I’ll show you how I made it with step-by-step photos and at the end of my post I’ll share my thoughts on flavour, price, texture, and overall pros and cons.

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Ingredients I used:

  • 1 cup steel-cut oats
  • 3 cups filtered water
  • 1.5-2 tbsp pure maple syrup (or other liquid sweetener or pitted dates), to taste
  • 1 tsp pure vanilla extract
  • scant 1/4 tsp fine grain sea salt (enhances flavour)
  • 1/4 tsp ground cinnamon (optional, but nice)

 

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You will also need a blender (any blender should work as we don’t need to blend the oats super smooth), a fine sieve, a large bowl, a small bowl, and measuring spoons/cup. I haven’t tried this oat milk with cheesecloth or a nut milk bag yet, but if anyone does please leave a comment and let us know how it goes.

Don’t let all the step-by-step photos fool you into thinking this is lengthy to make – it takes just 5 minutes once your oats are soaked.

Step 1: Rinse and drain 1 cup of steel-cut oats. I’ve heard you can also use oat groats. Place oats into a bowl and cover with water. Soak for around 20 minutes. You can soak longer (even overnight) if desired. Not only does soaking help soften the oats, but it also makes them easier to digest.

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Step 2: After soaking, rinse and drain the oats very well. This step is very important because you want to rinse off any of the oat slime that has occurred from soaking. Yes, oat slime is a thing…it happens.

Step 3: Scoop oats into your blender and add 3 cups water. I prefer using 3 cups of water as opposed to 4 cups because it yields a creamier/thicker milk. Feel free to add more water if you wish, just know the more water you add the thinner your milk will be.

Step 4: Cover with lid and turn the blender on a low speed, increasing the speed gradually, and blend at the highest speed for about 8-10 seconds only. You don’t need to completely pulverize the oats.

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Step 5: Place a fine sieve over a large bowl and pour the oat milk very slowly into the sieve. You might have to do this in a couple batches depending on the size of your sieve.

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Step 6: With a spoon, gently push down on the oat pulp so the milk flows through. This helps push the milk into the bowl, leaving the oat pulp behind in the sieve.

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Step 7: Scoop the oat pulp into a small bowl and set aside. Clean out your blender and sieve with a good rinse of water until no pulp residue remains.

Step 8: Place sieve over top of your blender and pour the milk in once again and strain.

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As you can see in the bottom left photo, straining twice gets even more pulp out yielding a smoother milk. I usually strain it 3 times or so, but it’s not necessary if you are time-crunched.

Step 9: Rinse out the bowl and sieve once again. Strain the milk through the sieve into the bowl (optional). If you don’t want to strain again, simply add in your mix-ins and blend on low.

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Step 10: I whisked in 1.5 tbsp maple syrup, 1 tsp vanilla, 1/4 tsp fine grain sea salt (enhances sweetness), and 1/4 tsp cinnamon. These mix-ins turn your oat milk from bland to hmm-this-could-be-decent-when-cold.

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Step 11: I strained my milk one last time into a clean blender. Then I poured the milk from the blender into a clean mason jar for storage in the fridge. Note: Homemade milk does separate (remember there are no added emulsifiers!), so be sure to give your milk a very good shake (or stir) before using. No biggie. A little non-dairy milkshake never hurt anyone. I just don’t want you to be alarmed when you see the heavier ingredients sitting at the bottom of the jar.

This should last in the fridge in a sealed container/jar for 4-5 days. Use it in smoothies, oatmeal, cereal, baking, or drink it straight. If you want to use it in a savoury recipe, you can omit the sweetener, vanilla, and cinnamon.

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Taste Report:

The flavour of this oat milk is much like I expected; it tastes like oats. Shocking, I know. The biggest challenge I had when testing this recipe was getting it creamy enough. I tried 1/2 cups steel-cut oats with 4 cups water and then 3/4 cups steel-cut oats with 3 cups water. I found both end results to be too watery. Using 1 cup of steel-cut oats to 3 cups of water was my favourite ratio (so far). If you play around with the recipe, I’d love to hear your versions too.

Keeping in mind that this homemade milk is free of emulsifiers and thickeners, I was fairly impressed with the texture. Is it just like store-bought milk? Of course not, but I do think it’s a decent option with a clean ingredient list. It’s much easier on the wallet too!

PROS:

  • Very low cost (a batch using steel-cut oats cost me about 50 cents – or less if you can get a deal on oats)
  • Nut-free so good for those with allergies
  • Quick to make
  • You don’t need a nut milk bag or cheesecloth
  • Clean up was easy, even with all the spilling I seem to do…
  • Decent, but not mind-blowing, flavour

 

CONS:

  • Not as creamy compared to homemade almond milk
  • Slightly watery (although this is improved when using 3 cups water instead of 4)

 

All in all, I feel that the pros outweigh the cons with this homemade oat milk. It’s so cheap to make and that is a huge plus for me. I personally don’t drink much milk by the glass so I think this will be just fine when added to cereal, smoothies, oatmeal, etc. But so far, I’ve been sipping the jar straight from the fridge, letting out satisfied mmm’s and dribbling milk down the front of my shirt. Eric, as always, is quite confident he married a weirdo.

Update: I tried the milk with some Nature’s Path cereal and it tasted a bit like cinnamon toast crunch, probably thanks to the cinnamon in the milk. yummy!

I also made a trial using cooked steel-cut oats and the milk turned out super slimy. I didn’t rinse the oats after cooking, but maybe I should have? I’m going to stick with the non-cooked method.

Odds are that some of you won’t like this milk at all, but it’s also likely that some of you will really enjoy it and appreciate this as a cheap, at-home alternative to the store-bought stuff. I’m quite anxious to see what you think and I welcome your feedback in the comments!

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What can you do with the leftover oat pulp? I suggest saving it and mixing it into oatmeal and smoothies. If you have a dehydrator, I assume you could also dehydrate the pulp and then pulverize it in a blender to make flour. If anyone has any other ideas, leave ‘em below.

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Have you ever made homemade oat milk or tried a store-bought version? Do you make your own milks at home? If so, what’s your favourite recipe?

Catching up in this series? See: Vegan How To: Introduction (Why this series?), Part 1: How To Make The Transition, Part 2: Replacing Dairy

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{ 471 comments… read them below or add one }

1 Aimee January 10, 2013

Angela, I am really enjoying your Vegan How To series. Thank you for this recipe. I am anxious to try it especially after your previous post with the information about carrageenan. I’ve since done a little more reading on the topic. Yesterday while grocery shopping I was disheartened to find that every brand of almond milk carried by my local supermarket had carrageenan in the ingredient list.

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2 Carie January 10, 2013

Bummer! Your grocery store doesn’t have Silk Pure Almond? It doesn’t have carrageenan.

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3 Aimee January 10, 2013

I didn’t see it, but I’ll check again. I will also be making a trip to Whole Foods this week and I know I will find more options there. Thanks Carie.

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4 Klaine January 30, 2013

Hello, I have made many meals and desserts from your recipes. They were all delicious. Anyway, I would like to point this out that there is GMO in Silk. I buy Blue Diamond which is GMO-free!

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5 Nikki May 11, 2013

I don’t like to promote Silk since it’s owned by Dean Foods, but their almond milk IS non-gmo.

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6 Bridget August 26, 2015

There are no gmo almonds. Personally, I know that gmos are not at all a health risk so I have no problem ingesting them (this is after doing tons of research and speaking to scientists).

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7 Austin October 13, 2015

GMOs are anything but proven safe to consume. There have been no sufficient third party studies done in the United States – not a single one – to prove whether or not there is harm in consuming GMOs. Most people will remain rightfully weary of consuming GMO foods, along with 16 European Union countries who refuse to involve themselves in such destructive agricultural practices. There are hoards of reasons to stay away from GMOs, and health risks are just the tip of iceberg.

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8 JP January 7, 2016

“Why people oppose GMOs even though science says they are safe” – worth a read if you are a GMO skeptic.

http://www.scientificamerican.com/article/why-people-oppose-gmos-even-though-science-says-they-are-safe/

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9 Reg Mitchell February 7, 2016

Lets not be so quick to give GMOS a pass, but on the other had lets not be so fast to condemn.
There are two ways to look at it. Tomato’s for example, when was the last time you saw a tomato that was rotten in the store. They don’t rot for the reason there is an egg enzyme spliced into the plant derived from and egg. Also there is roundup ready. It gets the name because roundup won’t kill it. But if its sprayed with roundup in is absorbed into the plant and ends up in the fruit, what ever that might be.
Now, what is the difference in Broccoli and brussel sprouts…… none. same thing just the dna was changed a little to produce a different look..

10 heddysue February 11, 2016

Hi, A lot of GMO is to make the plant “roundup ready” which means the plant can be sprayed with roundup and not die. Roundup is now on the carcinogenic list. So anything that is GMO and sprayed with roundup would have to be suspect. Spraying roundup on your food? IS NOT ON!

11 Jared Saverino January 29, 2016

I heartily agree that GMOs are safe to consume. Frankly, anyone who looks at the scientific data surrounding GMO organisms quickly begins to understand our food system even more deeply than they thought they had before researching. Stay clear of “natural” news type websites offering you un-sourced, un-researched opinion and passing it off as hard fact. Remember that correlation is not causation.
Remember that anyone telling you that GMOs are bad always has something to sell you. Books, foods or t-shirts. Don’t believe everything you read on the internets. If anything, GMOs need to be regulated and those regulations need to be well-funded in unbiased scientific circles (a la public safety funding organizations such as the FDA) GMOs might be the only safe, reliable way that we can feed ourselves 100 years form now with climate change and our 5,000 year history of poor crop breeding habits (yep, “ancient” grains aren’t everything you think they are either…)
Also, the EU food regulation policy is a terrible stick to measure against US food laws… They permit diseased hooves in their deli counters, have slack pasteurization laws and different food holding temp standards not based on evidence. Food poisoning is very common in the EU. I wouldn’t trust how accurate their opinion is on food safety. Keep in mind, the EU is under public pressure from scared, misinformed citizens just as in the US. The important difference being that, culturally-speaking, European regulators look lazy and stupid the LESS they regulate (contrast that to the American ethos of gutting inspection programs and shrinking research funding because ‘regulation is bad for business’.)

Stay healthy out there, people! Exercise, don’t over-eat, don’t under eat. Eat as MANY different things as you can. Eat more whole foods in less packaging. And remind yourself that you’ll be fine. <3

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12 Cheryl March 27, 2016

I trust not one thing that the FDA says.

13 Laur November 6, 2015

White Wave owns Silk, Dean Foods owns about 20% of White Wave. I am not sure how much influence Dean Foods would have over White Wave.

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14 Bruna January 10, 2013

I’m really enjoying the series too!!! thanks

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15 Julie January 11, 2013

Silk Milk is not without it’s controversy since it is now owned by Dean Foods.

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16 Chelsea August 1, 2013

I love almond milk, too! One thing you should keep in mind when buying Almond/Oat/Soy/Rice/Coconut milk in cartons is that they each contain added synthetic vitamins to “enrich” (such as Vitamin A Palmitate, Calcium Carbonate, Vitamin D2, etc). These have shown to actually deplete your body of the vitamins it needs as they are isolated vitamins (your body does not recognize them as vitamins), and actually keeps your body from ingesting the vitamins naturally occurring in the almonds/oats/coconut in the milk. It is a way for them to be competitive in marketing against dairy milk – but is very unhealthy for us in the long run. These milks are very nutritious by themselves without the added isolated vitamins! I got excited when I saw Silk Almond Milk didn’t have carrageenan in it, but when I researched what those isolated vitamins did to our bodies, I opted to start making my own milk at home. Luckily, if you can find canned versions of these milks (I’ve only found coconut milk in this form so far), they won’t have the carrageenan or synthetic vitamins in it. Sorry to be the barer of bad news! All natural is always better. :-) Thanks again for this awesome oat milk recipe! Can’t wait to try it!

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17 Sarah October 12, 2013

Hi, We don’t like carragean and fillers, so we use Rice Dream milk and love it! We buy the large half gallon size and can even water it down buy half and it still tastes great not too watery. Of course, the rice milk is a cooked product not raw.

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18 Vicky January 28, 2014

Hi Sarah,
I’m sorry to tell you research now indicates rice milk contains huge amounts of arsenic (yes, the poison!). Actually, rice in all forms does. I have excluded rice milk from our menu and limit rice to very little a week. Google “Arsenic in rice” and you’ll see!

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19 Dillon January 15, 2015

You do realize that the Japanese – the longest & healthiest lived people on the planet – eat rice 3 meals a day 365 days a year right. It’s a dietary staple. The trace amounts of arsenic in rice are very obviously not harmful so please stop fear mongering & perpetuating food myths.

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20 Rueth September 2, 2015

Yeah, well that is because the arsenic is only activated in the presence of cancerous cells and will only destroy the cancer. It won’t convert to arsenic in healthy cells. Read up on B17!

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21 Jp February 1, 2016

Yes but in Japan they didn’t grow rice on fields laced with inorganic arsenic that was used as a pesticide for prior crops. Do your due diligence

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22 dan May 10, 2015

so do apples. stop being scared of things just because someone said something about it

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23 jonhn February 25, 2014

but doesn´t rice dream belong to monsanto?

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24 Ali July 2, 2014

Chelsea,
I completely agree with you that natural is always better, and I’m trying to find some research studies to support this concept of decreased assimilation of nutrients with synthetic vitamins. Unfortunately, I can’t seem to find anything in peer-reviewed literature. You mention that you’ve researched this — have you come across any studies?
Thanks!
A

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25 dan May 10, 2015

please cite where you got your info about vitamin absorption.

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26 Patricia March 7, 2016

Chelsea, the synthetic vitamins is the reason I am now looking for a homemade vegan milk option. Thanks for your input. Very helpful.

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27 Brenda April 24, 2016

Where did you learn this information in regards to the synthetic vitamins in these “milks”?

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28 Herbivore Triathlete January 10, 2013

I’ve never tried oat milk but am a fan of oatmeal, so would most likely enjoy it. I’m not a big milk by the glass drinker, so would most likely add it to my cereal or baking. I would most likely leave out the spices if using for soup or something as well. It would definitely be used at my house and I do have a large container of steel cut oats in my cupboard…

I agree with Aimee, I’m really enjoying this series. It’s so helpful and I love the discussions going on in the comments section.

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29 Tanya @ playful and hungry January 11, 2013

Oatmilk is great with cereals! Yummy!

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30 Shauna January 10, 2013

I am a breastfeeding mama and when I got the beginnings of thrush my naturopath suggested making oat milk, but from whole oat groats. There is some compound in the whole oat groat that fights the fungus that causes thrush. It really did work. So there is another bonus of oat milk- although you have to use the whole groat which is harder to find. I thought the taste wasn’t great but I like your idea of adding cinnamon. Next time I will try that!

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31 StarvingArtist February 11, 2013

Hi, I don’t know anything about that particular remedy, but I’m curious about why whole oat groats would work and not steel-cut oats, since steel-cut oats are oat groats that have been cut with a sharp blade. Especially since it all goes in the blender anyway. Does anyone know anything about this?
Also, I am excited to try this recipe, oats soaking right now. Cheap+healthy+vegan=yay

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32 sigrid June 6, 2013

maybe the component in the whole grain is broken down when it comes in touch with oxygen?

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33 Jaime January 10, 2013

Can you do one on almond milk too??? Pretty please?

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34 Angela (Oh She Glows) January 10, 2013

Yup that’s coming up :)

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35 Vegan Radhika Sarohia January 10, 2013

^ Yay!! I wanna make that one too :D

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36 berri peterson February 13, 2016

I make my own almond milk the exact same way except you speak nuts over night and I don’t as sweeteners but if I did I would probably do this I have also made rice milk same way as almond

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37 Kimberly Andresen-Reed January 11, 2013

I made homemade almond milk for the first time this week, and it is SO much better than store bought. I actually don’t like the taste of store bought almond milk very much (I thought it tasted too almond-y) and usually just used it for baking and smoothies, but the homemade has a great natural warmth and sweetness to it, and much more closely resembles cow’s milk in flavor, though I would prefer almond milk all day compared to cow’s milk.

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38 Linda March 9, 2015

Kimberley,

Can you share your recipe for almond milk?

It sounds perfect!!

Linda

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39 sus January 19, 2013

Question about both the oat milk and the almond milk: is straining necessary? If the vitamix can pulverize the oats and almonds, why not leave [what I think is fiber] in it? It a matter of preference or is there more to it?

Thanks for this site, i’m really loving it!

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40 Traci July 10, 2013

Hi, Sus. I make a couple batches of almond milk every week. If it weren’t strained, it would be very difficult to drink or even use on cereal as the particles left behind (even with a Vitamix blender, which is what I use) would cause you to choke. Think “chaulky,” only worse. If you plan to use your almond or oat milk for baking only, I’m sure the straining would not be necessary. I use a nut milk bag for both oat and almond milk. The pulp can be used in many ways, so it is definitely not wasted. As I am just now seeing your post, I hope that you have been successfully making your own milk by now.

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41 L August 10, 2014

hehe, I have made my first batch of almond milk without straining (i stopped reading the instructions a bit early,,, oops) and i couldn’t stop drinking it, on top of that I had doubled the dry ingredients to a single quantity of water so mine was thicker than it should have been and just a smidgin chewy at the end of the mouthful,,, but i didnt find it at all difficult to drink, I couldnt stop myself from going back for another 10 gulps!! it was a little “pulpy” (not really what you ‘envision’, the words sound worse than the reality,,, more a little sediment) but i really love my orange juice pulpy so i could say from my own first experience it does not make you choke (thats pretty extreme imagery there Traci) or chalky. Any on top of that you dont have to worry about using the leftovers. Just blend a little longer if you dont want to strain!! And shake. Still delicious, no chalk, no choke, no joke!!!! haha.

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42 umx23 October 29, 2014

What do you use the pulp for?

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43 Anele @ Success Along the Weigh January 10, 2013

I’ve never made my own before but you’ve got me curious. I might just get ambitious this week! Thanks Angela!

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44 Brittany January 10, 2013

Do you think this milk is a good substitute for us vegans fighting candida? Of course, I would make it without the maple syrup, probably use stevia instead, but do you think the carbs in the oat themselves would feed those yeastie beasties?

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45 Angela (Oh She Glows) January 10, 2013

I’m sorry I don’t know enough about candida to comment on that. I would talk to your doctor and/or do some research online. Goodluck!

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46 Deb January 20, 2013

Brittany, I have suffered from recurrent yeast infections and the one thing that works for me is 1 tbsp apple cider vinegar in a glass of water every morning. I know this is nothing to do with oat milk but I thought I’d throw it in there!

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47 Amy Garcia April 5, 2013

While I agree whole-heartedly about the Raw Apple Cider Vinegar. It really is wonderful! I saw above that someone mentioned using oat milk for thrush which if I am correct, is caused by candida. I am not completely certain but I do believe it is some sort of a yeast imbalance. I think that the oat milk is totally worth trying for it as I don’t feel that it is extremely yeast-feeding. Also kefir – both water and milk – are great against candida. Be well!

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48 Lisa Driscoll January 22, 2013

look into apple cider vinegar, Bragg’s especially for candida.

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49 Angelica March 5, 2013

My sister is currently on a candida diet. Make sure you are having aloe vera whenever possible, and coconut oil. All great in fighting candida.

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50 L August 10, 2014

Candida, your diet is very high in acids. Perhaps you’re eating too much grain based food? You need to up your raw vegetables, reduce processed foods, eliminate at the very minimum “white’ grains or just reduce them… base your diet on a minimum 80% raw fruits and vegetables. The natural sugars in fruits do not contribute to candida. Sugars in processed foods do, along with grains, etc. I used to suffer in my late teens but I was barely eating any vegetables at one stage. I know a lot of people who complain of candida and their diets are “quick and easy” packet type stuff, they barely eat raw fruit, they barely touch raw vegetables. Vegetables are alkalising. The counteract the acidity of a “modern” fast food type diet. Feeling peckish? Stay out of the chips / dry goods snacks cupboard. Reach in the fridge for 3-4 celery sticks, leaves and all. (Your taste buds change! And you don’t feel hungry when you consume the minerals your body is craving. You will never get teh minerals you need eating a refined, processed, grain based diet. It actually robs your body of vitamins and minerals, leading to deficiencies and a compromised immune system that cannot help “stave off” things like infections like candida, and you will continually get it again and again until you address your raw fruit and vegetable intake and make it the basis of your every day diet.) It’s not one particular food that “stops” candida / yeast / thrush. Its the fact that your diet is completely inadequate and robbing your body of it’s functioning and immunity. You need to stop your behaviour and change it to support your body’s functions. This does not come with fish oils or one type of food. It comes with modifying your processed and refined foods eating patterns. But don’t just take my word for it, try it for yourself, over a period of 3 months. Then go back to how you were eating before that for one month, and see the truth for yourself. No expensive superfoods or pharmaceutical “pills” required to magically solve the problem (and contribute to others!). Just raw fruits and vegetables. Eat ’em till you’re stuffed! Daily! You will see the difference and never get this infection (or other infections) again, because you’re eating to support your immune system, not overload / chock it up with rubbish! Keep a record of everything you put in your mouth for a week, before changing your diet, keep records of this too, then go back and compare. I hope you have the strength to cut the crap :)) it takes time to change but candida will be a forgotten word eventually. No processed take aways! And no alcohol! No refined sugar added anything! Even one slip up with sugar / alcohol can make you feel it robbing your body of its immunity the very next day!!!!! Dont do it!!!! Honey is an excellent alternative for home cooking (even if from bees – but it is a powerhouse food), that will not contribute to candida and actually is such a superfood for the body it is amazing. Raw unprocessed honey (buy from local bee keepers or markets they frequent), not store bought commercial cooked honeys which are acid and “dead” and do nothing for your body’s system. Stevia (not the refuned white crap – the herb that is green and leafy and you crumble it into your food) will give you a glow and not contribute to thrush. Hope this helps, and I would love to hear your results. I am talking from my own experience.

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51 Logirose February 12, 2016

The fight against candida is about balancing blood sugar levels, not balancing alkalinity in the body. Nothing you eat will effect your bodies pH. Nothing!!! Reducing foods that spike your blood sugar levels, foods that are high on the glycemic index, or only eating them after foods high in fibre or protein will certainly help. As will having a healthy diet overall and minding yourself and enjoying moderate exercise on a regular basis. Smoking, excessive alcohol or sugars – all bad. Being healthy!!! Good. Also use natural lubricants during sex like almond oil or coconut oil, avoid silicone based ones. From someone who has tried everything!!! :)

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52 Katie Fucito January 10, 2013

I’ve never tried to make or even tasted oat milk!
One kind of milk I did try to make in the past was rice milk. It. Was. So. Gross. I actually followed a recipe published in a certain green cookbook… It was made with cooked brown rice. So slimy, bland, and watery. Ugh. I have to admit that experience made me never want to try to make my own milk again, but I think you changed my mind – I must try this! It looks wonderfully creamy and I love that there are no mystery ingredients!

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53 Angela (Oh She Glows) January 10, 2013

I did try a version with cooked steel cut oats and I also found the milk was very slimy. I will stick with just soaking and rinsing the oats before blending and no cooking. Although, maybe if I would’ve rinsed the oats after cooking that would help…
let me know how it goes if you try it!

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54 Cris_M April 15, 2015

Thank you so much for this post. My daughter is allergic to milk, and I can’t send almond milk to her school due to potential nut allergies in the other children. I will be trying this for her today. For a cooked version, have you tried toasting the oats rather than boiling?

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55 Shundara@ SavyNaturalista January 10, 2013

I did not know you could use steel cut oats to make milk I wonder what it would taste like I am going to half to try this recipe thanks…

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56 Rita January 10, 2013

Growing up , my mother, would make a drink of this. I donut now for my kids. We add more water to thin it out. It almost looks like an HORCHATA (Mexican rice drink). Anyway, you serve it with lots of ice in your glass. Very refreshing! It wouldn’t last more than a day in our fridge because it was so yummy!

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57 Vicki January 10, 2013

Oh how I LOVE horchata :)

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58 Christine @ Shot Bun January 10, 2013

I love how cheap it is to make – a definite bonus! I never drink milk by the glass (even before I went vegan). Once and a while I will have a small glass to dunk cookies in, but that’s it. This oat milk looks so creamy…maybe I’ll be drinking it from the fridge as well! Do you think quick GF oats would work? I’ll have to try it out..

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59 Angela (Oh She Glows) January 10, 2013

I tried a version with rolled oats and the taste was very similar. Maybe a touch more watery tasting, but I could barely notice the difference when side by side. I’m sure GF oats would work too.

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60 Meg January 11, 2013

GF Oats do not get as much slime on them. maybe you wouldn’t need to soak them as long?

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61 Becky January 10, 2013

I saw you mentioned no more than 10 seconds on high in the blender, but what was the total blending time you used? I don’t want to over-blend. I can’t wait to try this!

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62 Angela (Oh She Glows) January 10, 2013

It was maybe 10-15 seconds MAX, I’d say more like 10 seconds total. Sorry for the confusion!

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63 Andrea @ Vegvacious January 10, 2013

I was really surprised to see what a simple and clean ingredient list this milk had. I always had the impression making your own ‘milk’ was really complicated, but this looks SO easy. I will definitely be trying and will let you know how it goes!!!

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64 Josephine January 10, 2013

I’m such a lazy person, I eat my oats soaked in a little hot water. No milk, no cooking, and I still like it (with some sugar) :D

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65 Angela (Oh She Glows) January 10, 2013

hah well that works too!

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66 Shana January 11, 2013

I do that but with warm milk. I like how the oats keep some texture and don’t get so mushy. It’s not lazy…its delicious!

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67 Kat January 11, 2013

I put cold unsweetened almond milk on the rolled oats and let it soak for about 10 minutes then eat. Yummy!!! They already have a natural sweetness to them and taste so good!

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68 Shana January 11, 2013

Exactly! No need to wait for overnight oats either!

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69 sus January 19, 2013

Have you tried making oatmeal with organic apple juice? I tried it last week for the first time, all I can say is YUM! (higher calories makes it a occasional treat, not every day)

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70 helenbeee June 26, 2013

@ tablespoons of low fat greek yogurt just before eating makes for the creamiest of oats my husband cant get enough of them…..and my bread ;)

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71 Anna Luna August 6, 2015

Agreed!
In summer I add cold non-dairy milk, and in winter I add hor water, tgen cold non-dairy milk. Yum!

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72 Lauren B January 10, 2013

I tried making oat milk once but with old fashioned oats. It was super watery and had that slimy feel that oats get when they are cooked. It was pretty gross.

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73 Angela (Oh She Glows) January 10, 2013

Interesting…did you soak the rolled oats and if so did you rinse them after soaking? I found that when I didn’t rinse them after soaking it produced a slimy milk.

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74 Lauren B January 10, 2013

I don’t know if I rinsed them. I followed a recipe off the internet. Pretty much the only thing I remember about it was how gross it was. I may have done it wrong, or it may have been my cheap blender.

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75 Blu January 10, 2013

Hi, with the leftover you can make an oat plumcake.

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76 byMichaela January 25, 2013

recipe please x

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77 Margaret June 23, 2014

I never heard of oat plum cake before, but sounds good. Is there a recipe?

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78 Margaret June 23, 2014

PS: I can hardly wait to get some oats to try this. Thank you for your simple and pictorial instructions!

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79 lynn @ the actor's diet January 10, 2013

i just got a new blendtec so i’m excited to make this – curious about what to do with that oat pulp though…

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80 Michelle January 10, 2013

I found this one post from a Polish vegan blog, where the author shared “quickest” recipes for plant milks. They are pretty much all made same way :

http://weganie.blogspot.com/2010/11/mleko-roslinne.html

coconut milk

1 cup grated coconut (soaked 1-2 hours.) + 4 cups of water. Grated coconut doesn’t not need to rinsed, you can mix with water.

Cashew Milk

1 cup cashew (soaked for at least 2-3 hours.) + 4 cups water

rice milk

1 cup rice (soaked. for about 3 hours.) + 4 cups water

sesame milk

1 cup sesame seeds (soaked for at least 4-6 hours.) + 4 cups water

Sunflower milk

1 cup of sunflower seeds (soaked for at least 6-8 hours.) + 4 cups water

oat milk

1 cup oats or oatmeal soaked. for 8 hours.) + 4 cups water

almond milk

1 cup peeled almonds (soaked. for 8-12 hrs.) + 4 cups water

And here are some useful images : http://weganie.blogspot.com/2011/09/domowe-mleko-migdaowe.html

If someone is interested in this text then “google translate” should do it Polish – English.

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81 Ana January 10, 2013

I make oat milk just like you do (with cinnamon, salt and sweetener), except I use cooked oats.. It does not come out slimy though.. In fact, it’s quite creamy!

To be exact:
– I soak 1/2 cup of oats in water overnight (I use those that are cut the least)
– then drain the water/rinse them
– then boil 1 cup of water
– then add the oats and cook for 10 minutes, until they soak up all the water
Than I add 3 cups hot water and proceed just like you wrote in the post.
Then, if needed, I add more water.

Sometimes I also add strawberries or sour cherries into the blend – the sourness goes well with the creamy and “full” taste of the oats :)

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82 Sylvia January 10, 2013

I am going to try it this way! Thanks!

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83 Gina March 12, 2013

…did you ever try with the cooked oats and hot water? I tried your recipe yesterday and today I tried it again without rinsing… both times I DID NOT like the taste: too “grassy” maybe if the oats had been toasted? I don’t know. Personally, I REALLY LIKE Pacific brand Original Oat Milk–no Carageenan or added sugars–the one thing I did notice in their ingredients list was the addition of Oat Bran. Maybe that makes a difference? I can’t stand to pay the $3+/liter because we’ve been going through 8-9 liters/wk with lattes and cooking! Yikes! So, I’m looking for a recipe that mimics the taste of store bought Oat Milk. Advice?

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84 jodye @ chocolate & chou fleur January 10, 2013

Thanks for this awesome tutorial! I’m a big fan of oat milk but sometimes find the store bought brands a bit too sweet for my liking. I love that I can control the sweetness (along with the other ingredients) here. I think some cinnamon raisin oat pulp crackers would be a wonderful use for the oat pulp.

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85 Willow January 10, 2013

I’ve never tried making my own milk, but have been really curious to try almond milk… I’d never heard of oat meal before reading this, though, and it sounds like a great idea! I typically buy a lot of rice milk because my fiance is a little sensitive to other kinds, so I wonder if this might be a good (cheaper) alternative. Thanks for sharing!

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86 Rachel B January 10, 2013

I’ve never tried oat milk but I definitely would like to try this!! It sort of reminds me of a less – sweet horchata which is delicious! Thanks for the recipe Ange :)

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87 Georgia January 10, 2013

What about using the leftover pulp in homemade bread? Just an idea–

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88 Lea January 10, 2013

I make oat bread every week and I thought I would substitute the water with oat milk and the pulp for the oats…….

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89 Michele May 14, 2013

Lea,
Did your bread turn out well? If so, please share the recipe.

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90 Jonathan Moore January 10, 2013

I did the slimy milk version. it wasnt too bad after i added maple syrup and vanilla. I soaked the oats for 20 minutes, blended for 2 minutes, strained in a paint strainer bag, and most the oats were pulverized ( i didnt have much oat pulp). I’ll try it your way next to see what happens.

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91 Sara January 10, 2013

I started a 30 day dairy free challenge today.. Which means I spent my evening last night trying to find milk, cheese and yogurt alternatives at the grocery store. I found this trip to the store very disheartening.. I wanted to buy a nice vanilla soy milk for my coffee and then some almond or rice milk for cooking. I’m very against Roundup ready soybeans and since over 90% of the soy crops are GMO I knew I could only buy organic soy milk yet when I checked the labels on every single soy milk at my store they all contained carrageenan.. So I moved onto almond milk, the only brand that had a carrageenan free milk was Silk who I have learned is owned by one of the biggest dairy producers who employ factory farming techniques. Yay. So my choices are no milk or support this company, whereas if I were to buy my normal organic canadian milk I know they are grass fed and treated well. I ended up buying the silk and found a rice milk in the boxed milk section as well but not a very good start to my dairy free month.
Also on my list was non-dairy yogurt but they all contained carrageenan.. So I started having doubts, how can something that research is showing to cause harm be in so many health foods… Maybe it’s not actually that bad for us.. Overall a very stressful shopping trip. I did not want to come home empty handed but I think I’ll have to head to a specialty store today to stock up on dairy-free substitutes, hopefully I’ll have more luck there.

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92 Sara January 10, 2013

Or start making my own at home with this recipe =) ( I meant to include that in my last post!)

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93 Samantha January 11, 2013

I have been dairy free for a bit now, but I totally sympathize with the carrageenan issue…so frustrating! I did not know about Silk and the factory farms which is very disheartening :( I guess homemade milk is the way to go, so steel cut oats is what I will be buying now. Thanks for letting us know about your research and good luck this month!

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94 Zulemaya July 21, 2014

Made this last night. Doubled the recipe. Turned out great. Hubby loved it and says he no longer wants me to buy him the stuff sold at whole foods.
I soaked my oats for about 8 hours. I processed it a bit too fine so I had to strain a few more times. Next batch I am getting a fine mesh bag and I think that will do the trick. ( the doubled over cheesecloth was too messy). Only thing I may vary is to soak the oats in salted water.
Thanks for the recipe.

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95 Michelle January 10, 2013

Where in Canada do you live? I’m pretty sure you can find some carrageenan-free milks at whole foods….

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96 Sara January 10, 2013

I live outside of St. Albert, Alberta. I just looked up Whole foods and the closest one is in BC! We have a great selection of Organic/Natural stores in Edmonton, but it’s about an hour away from me. There is also this Amaranth Whole Foods Market in St. Albert which has lots of great products but is way overpriced, sometimes double the price at other stores so I don’t like to shop there.. I might end up checking out a couple health food stores in town, they usually carry some boxed milks.

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97 Michelle January 10, 2013

Wow, in BC…. Kinda far :) But I would definitely check out other smaller organic or heath food stores… There should be something!

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98 julie January 15, 2013

In Ontario, we have the Ontario Natural Foods Co-op, where you can by a wide array of organic goods, and have it delivered once a month. Is there anything like that in Alberta?

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99 Michelle January 10, 2013

Angela shared that link in the last post. There is a list of products that contain or dont contain carrageenan….

http://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/

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100 Valerie January 10, 2013

Hey Sara! I live in St. Albert. You want to get Natura brand soy or rice milk to avoid carrageenan. It’s also organic & Canadian. You can get it in any grocery store or even Shoppers Drug Mart. I stock up when it’s on sale but Bulk Barn & Warehouse Club in Edmonton have the best regular price.

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101 Sara January 10, 2013

Hey! I did end up picking up some Natura rice milk, but the Save on foods didn’t have the soy milk. I don’t shop at Safeway anymore since I learned they helped fund the anti-labeling for GMO food campaign but I shall look around some more today! I love to support Canadian brands =)

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102 Laura S January 12, 2013

Do you have any links to where we could read more about Safeway funding the anti-GMO labeling? Thanks in advance!!

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103 Sara January 12, 2013

Hi Laura, I actually heard about Safeway’s involvement through the Alberta Organic Producers Association. I volunteer for them and at the last meeting they told everyone to boycott Safeway. I did a quick search on the internet and found this on cornucopia’s website: http://www.cornucopia.org/2012/08/prop37/

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104 Kyli January 17, 2013

I used to live in St.Albert, and the superstore has a great organic aisle (and milk selection), and silk true almond is carrageenan free too.

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105 Steph January 10, 2013

Try Amande yogurt, it is made with almonds and delicious. Also carageenan free!

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106 Sara January 10, 2013

Thanks! I’ll definitely try it, if I can find it! =)

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107 Andrea January 11, 2013

You can buy Amande yogurt at Superstore, they have a pretty good organic section. I also buy Enriched Vanilla Rice Dream rice milk, my kids love it and it is sugar and carrageenan free and contains essential nutrients.

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108 Andrea January 11, 2013

Nancy’s Cultured Soy yogurt is another good carrageenan free brand. Not sure what their practices are, we have a dairy allergic daughter so we take what we can get:) Good luck!

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109 Sharon January 10, 2013

If you don’t have a nut allergy … cashew milk is another great alternative you can make at home with a blender, raw cashews and water.

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110 Brooke January 11, 2013

Hi Sara! I just have to thank you so much for standing up for healthy food and not supporting companies that are GMO and use factory farming techniques. YOU give me the hope that the world is changing and starting to support healthier and more sustainable ways of living. I get so excited when I hear other people voting with their dollars and being informed consumers. Again, thank you for helping to change the world :-)

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111 jl January 11, 2013

Thank you Brooke! That’s exactly what I was about to say :)

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112 Rachel January 14, 2013

Whole Soy & Co. soy yogurt doesn’t have carrageenan. Super delicious too. I live in the Seattle and a lot of natural food stores, as well as Fred Meyer, carries it. It really tastes just like dairy yogurt to me. I love the peach and raspberry flavors.

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113 Liza March 11, 2014

Hi Sara,

good that you added the postscript. yep make them at home. I’ve tried numerous almond milks (for instance) that are store bought and they were all just so synthetic or sweet tasting or just blah. Then I made it at home following an online recipe ~ I felt like I had gone outside and milked the almond milk cow. So creamy and fresh and frothy! Really, really nice.

Almonds you soak for 8 hours before processing; but other than that they follow the standard of soaking, rinsing, draining (1 cup) and then blending with 3 and 1/2 cups of water. Use a fine sieve to sieve out the pulp and place some sort of fine cloth (nut bag or other fine meshed natural fiber) in the sieve first & then after the initial milk passes through the mesh and sieve; squeeze out the nut bag or other cloth filled with the almond paste. Like other recipes you could add some dates to sweeten (paleo style), vanilla, cinnamon or keep plain with just a little salt for unsweetened.

I store the dried up almond “grounds” (from the cloth or nut bag after squeezing) in the fridge to make almond crepes, pancakes, etc.

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114 Liza March 11, 2014

Oh and unlike this oats recipe, let the blender run about 1 minute or more to get the most out of the blended almonds in the final product.

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115 Dawn Angel January 10, 2013

Sweet! I am so trying that (after I clean my kitchen ;-) ).
Steel cut oats are a staple in our house and would be cheaper (and greener) than buying packaged almond milk.

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116 Erica {Coffee & Quinoa}\ January 10, 2013

Thanks for the great step-by-step tutorial! I’ve never tried making any milk at home, even almond, so I’m anxious to give it a try!

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117 Rhona January 10, 2013

Great series, thank you! I will try this tonight before I go out and let you know my thoughts. I am like the only vegan alive that hates almond milk so this might be my best friend. I really enjoy Edensoy unsweetened soy milk so I am sure this oatmilk will be good for me. I will leave it unflavoured as I enjoy that better in my milks. TBA later.

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118 Angela (Oh She Glows) January 10, 2013

sounds good, I look forward to your review!

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119 Lauren January 11, 2013

You’re not alone; I don’t like almond milk either!

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120 Miche January 10, 2013

This looks great! Thanks so much for coming up with this recipe and sharing it with us all :) I have never made a milk of any kind at home, and I am really looking forward to trying this out. This is perfect because as many times as I have tried to get my boyfriend to eat steel-cut oats he just hates their texture =/ Now, this will give me something else to do with them! I can’t wait to see the other non-dairy milk recipes that you post later on!

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121 Maddie January 10, 2013

Hi Angela! Would you use this when making your VOO? I’m curious how the separation might affect the end product, or if it would be a null point since you mash it all up in the end anyway. I absolutely love your site; it’s my first stop when planning my weekly meals. I’m so excited to try this recipe tonight!

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122 Angela (Oh She Glows) January 10, 2013

Good question, I’ll try that soon and report back. Thanks for reading!

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123 Christina January 10, 2013

Hey Angie! Love this new post! I had no idea about the potential problems of carrageenan in non-dairy milks until you posted about it in your last post. I was pleased to try this quick and easy homemade alternative, and I have to say I thought the results were quite good. I might actually start making this fairly regularly as a substitute for the soy milk I have been buying. Cheap,easy, and quite tasty! Thanks!

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124 Lissy January 10, 2013

interesting! though the only time I use milk is on my oatmeal and putting oat milk on oatmeal seems a bit redundant, lol.

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125 Christina D January 11, 2013

This is completely off topic, but I just need to say that I love that you have a Sim as your profile picture.

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126 Cookie and Kate January 10, 2013

Oat milk! I never would have thought to make oat milk, but it seems like a terrific idea. I love oats’ natural sweetness.

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127 Lynnette December 30, 2014

I just made the oat milk after viewing this about 2 hours ago. I will never buy oat milk or any other nut milk again. I added a few dates for sweetness and strained twice. I used the pulp in my overnight oats. Thank you.

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128 Janina Locascio January 10, 2013

Sounds good! love the idea of adding the cinnamon in there – would be a nice addition to cereal, like you said, and oatmeal, baked goods, etc.

I’m wondering – between the nut milk, oat milk, or other non-dairy milks you have tried, have you found that one is softer on your stomach over others?

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129 Angela (Oh She Glows) January 10, 2013

I’ve made oat, almond, oat-almond, and pecan so far and they’ve seemed to be fine in my tummy so far. :) goodluck

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130 Sarah C January 10, 2013

With the left overs, I make cookies, but my recipe is not perfect yet.
if anyone has a suggestion..
I’ve also add them to a soup once, and it was ok.

or vegetable hamburgers, with oats, seeds, and veggies, and spices if you want.

I hate to throw food, so…

thanks,
s

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131 Sharon January 10, 2013

Great recipe! I will definitely try this. I’ve been having a blast making my own dairy-free milks … specifically cashew milk, which I love. Thanks!

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132 Meg January 10, 2013

This is great! Can’t wait to try it myself! I’m wondering whether adding a little bit of coconut milk (the kind in a can) could help this be creamier and take it from “adequate” to “amazing”. I’ll have to get my kitchen lab prepped to try this one out!

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133 Angela (Oh She Glows) January 10, 2013

Good idea, Im sure it would!
Im sharing an oat-almond hybrid recipe in my almond milk post. Its a nice balance.

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134 ozum August 31, 2013

You mentioned you were going to share an oat-almond hybrid milk recipe but I can’t find it. I have been using your recipe for almond milk and I love it. Unfortunately since I’m using organic almonds, it’s very pricey. So I as thinking making both almond and oat milks and then mixing them together. But not sure if there is a better way to make them together.

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135 Greenderella January 10, 2013

This post comes right in time for me! I just started to food shop plastic-free and already wondered how I could make my own milk instead of buying those milk carton. Thank you so much, this gets me excited! :-D

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136 Anna @ The Guiltless Life January 10, 2013

I’d heard that oat milk was now being sold and I love the taste of oats so I thought that I would love oat milk. I like the idea of making my own and you make it look relatively easy!

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137 Kate @ Two Take on Style January 10, 2013

Thanks for this great idea! I’d be interested to know what the calorie/nutrient information is compared to the other non-dairy milks, if you know.

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138 The Frosted Vegan January 10, 2013

I love the idea of oat milk! Never would have thought of it, but I love the way it looks : )

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139 susanne March 1, 2015

Just to let you know that i cooked the oat milk and aded salt to it and gardemum spice..and honey..it is the most nicest drink you can have …refreshing and creamy

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140 Averie @ Averie Cooks January 10, 2013

This homemade horchata is one of my fave nut-based milks, of sorts.
http://www.loveveggiesandyoga.com/2012/03/homemade-horchata.html

It turns out super creamy b/c of the cashews. I love using cashews when possible in nondairy milks for the richness and creaminess. Oats are hard for me to get to become super creamy but your milk looks fabulous!

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141 Katie January 10, 2013

I’d love to see you try cashews, I’ve heard that milk is creamy dreamy! I’ve read you don’t even have to strain it!

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142 Angela (Oh She Glows) January 10, 2013

I’ve heard that from other readers too. I will have to try that soon b/c I looove cashews. cashew-almond would be amazing too.

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143 Kathryn January 10, 2013

love this – can’t wait. I LOVE how cheap it is. I’m interested to see how it works out in coffee. I’ve been using soy milk in coffee because I don’t like the taste of coconut and coffee together and because almond milk seperates….I wonder how the oats will hold up!

I bet OAT milk will be awesome in mashed potatoes. Something tells me the tastes will work well! (minus the add ins of course!)

I’ve made my own almond milk but I find the cost is about the same as store bought.

I did find a neat trick to make quick almond milk in a pinch – 2 T of plain almond butter (roasted or raw) and a cup of water. Blend and use – no straining even necessary. I use this when I need milk for a recipe.

Loving this series too. I think you have a beautiful way of sharing veganism and I really appreciate it.

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144 Lea January 11, 2013

I love your neat trick with the almond butter and will definitely try it out as I hate dealing with the leftover pulp when making almond milk …Thanx so much Kathryn…

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145 Rachel January 10, 2013

Thanks for posting, I’m def going to have to try this! One thing that I do like about some of the store-made non-dairy milks is that many of them are fortified with calcium, vit D, and other nutrients that are usually found in dairy milk.

I am really enjoying this series. I’d love to see you talk more about the reasons you went and have stayed vegan (both health and animal issues). It would also be great to see things about how to handle eating out, eating at friend’s houses, and other social situations. Love the blog, keep up the great work. :)

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146 amy January 10, 2013

I agree with Rachel on the added-in nutrients in store-bought milk alternatives. This recipe sounds delicious but I really count on the added calcium and vitamins for myself and my family…hard to find adequate food sources for calcium, vitamin D and B12 and I can only handle (and afford!) so many supplements. If anyone has other excellent sources of these nutrients to suggest I’d be interested!

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147 Shannan January 10, 2013

I can’t wait to try this! I happen to have all of these things in my pantry, so I may be trying this out tonight!

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148 herwin January 10, 2013

I once read a recipe for rice milk (which did turn out terribly, but that’s another story), which added a bit of you favorite oil to make it creamy. That might work in this milk too, which would remove one of the cons.

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149 Carrie January 10, 2013

I spend a fortune at the store buying milk for my daughter. She is allergic to milk, egg, and peanut so I gravitate to vegan recipes. I’m definitely going to try this! Thank you for posting. Ill let you know what her two-year-old palate thinks of it :)

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150 Cassandra @ TheScienceofFood January 10, 2013

Wow! Oat milk, I’ve never heard of that one! I’ve seen soy, almond, quinoa, flax and rice but not oat. It looks practical, the best part is that you don’t have to cook it.

Just out of curiosity, I notice that the background of your pictures are consistently dark, do you acheive that with a specific setting, or do you just turn off the flash? It`s intriguing.

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151 Melissa January 10, 2013

I actually made this! Usually I just say that I’m going to and then never try it. But this looked so quick and easy, and I had everything here. So I actually made it! I think it’s great. It’s a little chalky but I’m ok with that. It’s in the fridge chilling right now, I’m anxious to see if that makes a difference. And I love the idea of adding a little coconut milk.
Thanks for sharing, Angela – you’re the best!

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152 Kaila @healthyhelperblog! January 10, 2013

This looks so good! I’ve never had oat milk but I would love to try it homemade, it looks so creamy and smooth!

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153 Vegan Radhika Sarohia January 10, 2013

Awesome!!
I’ve never made my own vegan milk before, would love to give this a try
I recently came across and bookmarked some recipes a vegan girl put online for making your own homemade cashew cheese in different flavors–I have to try that out too, it looked pretty great
This would also significantly decrease my Whole Foods and Trader Joe bills, so that would be excellent haha

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154 Tali January 10, 2013

Would it be possible to leave out the maple syrup? I usually get store bought oat milk to add to my overnight oats and they have no added sugar :)

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155 Dee January 10, 2013

We go through over a litre of oat milk a day here with the kids, so I’m deffo gonna try this! Can I use rolled oats? – dee

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156 Karla January 10, 2013

We’re not milk-drinkers, but I do use buttermilk and almond milk in cooking and baking. I’ve tried making my own almond milk since I like to add it to coffee – both hot and iced – but I’ve been turned off by the fact that it just separates and isn’t creamy. I’m guessing this would be a good recipe if you’re adding it to some kind of mixture or drinking it straight. Definitely worth a try!

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157 Nancy January 10, 2013

I am anxious to try this but I’m wondering…does it have the same nutritional value of soy or almond milk? Calcium? Protein? hmmm…

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158 christina January 10, 2013

Do you have any nutritional values for this recipe?

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159 Christina January 10, 2013

I haven’t tried it, but I assume you could make “oat chips” in your dehydrator by flattening the pulp out very thin and dehydrating it until crispy. You could make a sweet version by adding cinnamon, nutmeg, ginger, liquid sweetener and vanilla extract or a savory cracker by adding herbs.

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160 Suzanne January 10, 2013

Thanks for this post – excited to try a nut free milk. My biggest issue is the straining – feels like the whole process would be a breeze if it strained easier – esp with how fast the milk goes in my house. Lot of work for a short lived drink! As you said – so much healthier and cheaper though !

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161 Kele January 12, 2013

Get your hands on a nut-milk bag, and it will seriously speed up the process. You just set it in a bowl, pour everything in from the blender, and squeeze. Quicker and easier than fussing with a strainer.

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162 Angela @ Eat Spin Run Repeat January 10, 2013

Oh my gosh, I totally want to try this! I’ve never tried making my own but this sounds so easy. You can bet I’d make mine with a ton of cinnamon lol! (And the Nature’s Path cereal too of course – that’s one of my faves.) Great tutorial Ange!

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163 Melissa January 10, 2013

I made this earlier today, I used agave instead of maple syrup. It was really good. But then I let is chill in the fridge and it is REALLY good! Not quite as smooth as commercial ‘milk’ but I love the flavor. And even my very picky, omnivore husband likes it. That says alot!

It’s creamy enough for me. Tomorrow I want to try making it with regular old fashioned oats. I have alot of those and that’s always on sale.

Thanks again, Angela!

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164 meme-muse January 10, 2013

so inspired by your delicious meals! thank you always for all of your posts. this is a must try for a vegan (meme-muse) chef like me. thanks a million : )

inspired! http://meme-muse.tumblr.com/post/40115569065/happy-love-love-happy-inspiration-kiss-the

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165 Hollie January 10, 2013

I made this ths afternoon and its wonderful! I put it on a bowl of what is normally a very plain cereal and it was delicious! My seven year old son, to my utter amazement, chugged his glass! Thanks for the recipe. I’ll definitely be making more! Not to mention the added perk of pouring your milk from a jar! There’s just something so rustically chic about pouring my milk from a jar!

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166 Moni @ {Meals Meals} January 10, 2013

Yum! Can’t wait to try and experiment! Thanks ANG.:)

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167 Lori January 11, 2013

Whenever you use pure maple syrup in recipes, can you substitute it with honey?

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168 Kele January 12, 2013

It wouldn’t be vegan anymore, but I would think and liquid sweetener should work fine.

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169 Sofia January 11, 2013

That’s amazingly simple! Thanks for sharing this!

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170 bella January 11, 2013

looks fantastic and so disheartening that carrageenan is in so many plant based milks and nutritional supplements… the one issue with making your own is the fortification process… when you purchase plant based milk majority are fortified with at the very least calcium and homemade milk is not going to have that nutritional value always 6 of one 1/2 dz of another… thoughts? better to avoid carcinogen but your body especially as a vegan needs adequate calcium…

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171 Needful Things January 11, 2013

Thanks for sharing this! I’ve had to go dairy-free for several months (my baby is exclusively breastfed and has a milk & soy protein intolerance) and have had such trouble finding alternatives in my part of the world. I love oat milk but am not always able to find it (or almond milk for that matter). This solves my problem entirely!

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172 jared January 11, 2013

I found the Almond Milk you mentioned in Whole Foods, (their brand, 365)
I was surprised to find that ALL of the other types and brands of milk (i.e., hemp, soy, rice, flaxseed, etc) contained carrageegan.
Will try you Oat Milk receipe.
Thanks

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173 Julie January 11, 2013

I will be trying this milk this afternoon! Thank you

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174 Jenna January 11, 2013

This sounds really good and super easy. I will have to try it. I’ve never used oat milk just almond

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175 Alex @ Brain, Body, Because January 11, 2013

Hi Angela,

Thank you so much for posting this recipe! I searched the comments, but I’m wondering about how much this yielded for you? (Obviously it will be slightly different each time, based on how much you strain.)

Thanks!

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176 Angela (Oh She Glows) January 11, 2013

It was just under 3 cups for me.

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177 Stephanie January 11, 2013

Is there any way to figure the Nutritional Facts?

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178 Angela (Oh She Glows) January 11, 2013

Not that I’m aware of. Sorry!

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179 Lea January 11, 2013

According to my mastercook program based on the recipe making 3 cups, for a 1 cup serving the nutritional profile is:
Per Serving 134 Calories; 2g Fat (11.6% calories from fat); 4g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium.

NOTE: my program used rolled oats and not steel cut oats however I found this on the net:
” you might assume that rolled oats would be less nutritious than steel-cut oats, but it turns out that the differences are quite minor. Steel cut, stone-ground, old-fashioned, and quick-cooking rolled oats are all made from whole grains and they all have approximately the same amount of fiber, protein, calories, and other nutrients.”

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180 Lynn January 14, 2013

If you Google ” nutritional value of oat milk” it will tell you. As i remember it is higher in protein than almond milk and higher in fat.

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181 Stephanie January 14, 2013

Thank YOU guys!! :D

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182 Carolina January 11, 2013

Hey Angela,
How come you don’t blend in the pulp more? Wouldn’t it be better to get more oats in (and their nutrients) or do you think this would make it to oat-y tasting?

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183 Christina D January 11, 2013

I made this last night. I wasn’t thinking when I did it and used a 3 cup mason jar to measure it and put the oats in first… then the water :P So, I ended up only using about 2 cups of water since the oats were already in the bottom. However, that ended up being a pretty good mistake because the milk came out super rich and creamy. I’m using it as a coffee creamer this morning.

Also, you don’t necessarily need a food dehydrator to dehydrate the oat pulp. I spread mine onto a thin layer on a baking sheet and put them in the oven at 170 degrees for about 3 hours. Once they were nice and dry and I used my food processor to make oat flour with it.

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184 Stephanie January 11, 2013

I drink chai tea every morning with oat milk:

Tea sock
Saucepan
1 teaspoon of Bombay chai tea,
One mug of oat milk

Warm milk in a saucepan and slowly move the tea sock around the saucepan for a couple of minutes. Squeeze teasock in the milk before serving, to get every bit of the beautiful chai flavour.

So delicious and filling! Oat milk has about 18 g of carbs per serving. I use Oat Dream enriched – Vit D and Calcium enriched.

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185 Samantha January 11, 2013

I’m thinking for the leftover pulp of doing an oatmeal mask…just add a bit of honey to the pulp and apply after you do a facial steam for about 15-20 minutes for a mask that will moisturize and soothe.

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186 Psuke January 11, 2013

I make my own oat milk basedon the Chocolate &Zucchini method http://chocolateandzucchini.com/archives/2011/05/homemade_oat_milk.php using oat groats. I like using groats as they have been processed less and I admit I am a sucker for that. I did try (once!) straining it through a bag, but it was so gellid it wouldn’t really strain, so now I just use a sieve.

I really like the neutrality of oat milk (I don’t sweeten mine), but decided I did want something a little creamier, so have started adding soaked cashews/almonds a la Mimicreme (1/2 cup cashews 1/4 cup almonds) and I’ve been pleased with the results. I tried hazelnuts once, but even with only a quarter cup the flavor totally overwhelmed the milk.

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187 Rhona January 11, 2013

I made this milk last night Angela and it is perfect. I don’t like sweetened or flavored milk so mine is plain but it is good. I tried it again after a few hours and it seemed to taste better. Really enjoying this milk. I won’t be buying anymore processed milks when this one is natural, pure and super healthy. Thank you.

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188 a farmer in the dell January 11, 2013

thanks for the recipe Angela. This looks easy and not very intimidating!

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189 Wendy January 11, 2013

Made a 1/2 batch this morning without flavorings and added it to my oatmeal (to cook it just like I do with the Almond Milk) not impressed with the taste or how the oatmeal turned out sort of watery like texture, also not fond of the seriously oat-y flavor, I will stick with my homemade almond milk

I used a milk bag and despite a lot of rinsing it was still a little slimey when I was squeezing the bag.

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190 suzy January 11, 2013

hi. love the post. do you know what the nutritional value of this would be? (proteins, carbs, fat and calories).

also would love to see a post on hemp milk. I buy the store bought stuff (pacific i find has the best flavor and consistency. we go through alot of it as it is the milk my daughter drinks. it has the best ratio of fat, protein and carbohydrates.

i have tried to make it on my own but need to add xanthum gum to get it not be chunky. (since my daughter is use to pacific brand she won’t drink it chunky.) i assume if i filter it i will lose alot of the nutritional value.

is there a emulsifier that is considered “healthy”?

thanks,

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191 Fit Missy January 11, 2013

Wow interesting!
I am addicted to almond milk but will definitely consider this option.

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192 Renee January 11, 2013

I had a question on the filtered water, I use spring water. Does that make a difference?

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193 Angela (Oh She Glows) January 13, 2013

Im sure both are fine…I mean you can use tap water too, but it would just have all the extra stuff in it and probably not as good tasting.

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194 Cara January 11, 2013

If I try this, I will try adding the leftover oat pulp to a yeast bread. I LOVE oatmeal bread!

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195 Phil Peel January 11, 2013

Would this recipe work if I used rolled oats? Maybe if I blended them first? I haven’t been able to find steel cut oats in any of our local grocery stores or health stores.

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196 Angela (Oh She Glows) January 13, 2013

I tried it with rolled oats and it worked, although was maybe a bit more watery than the steel cut (but honestly it was barely noticeable) Let me know how it goes if you try it!

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197 Phil Peel January 13, 2013

Thank you Angela I will give it a try this week and let you know how I get on :)

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198 Marielle January 11, 2013

I make my own soy milk. I enjoy the flavour of plain soy milk, and it costs about $0.50 per litre. Oat milk sounds interesting and cheap!

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199 Angela (Oh She Glows) January 13, 2013

Hi Marielle, How do you make your own soy milk? Do you mind sharing with us?

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200 Marielle January 17, 2013

Hi Angela!

I got the recipe from this blog: http://www.artandlemons.com/2012/04/kitchen-craft-homemade-soy-milk-tofu.html

It’s easy and keeps well. My next endeavour is making soy yogurt with all the soymilk I have and finding more recipes to use up the okara (soymilk by-product)! Okara makes a yummy hummus and packs a protein punch!

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201 Angela (Oh She Glows) January 18, 2013

thanks, I will check it out!

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202 Lea January 12, 2013

Well I just sampled my oat milk….pretty dang good, Angela! I have a Vitamix and overblended the oats. Anyway turned out to be a great thing! Because I “overblended”, I didn’t have anything that looked like oats left so I used a plastic coffee filter to strain the oat milk. What was left behind was maybe 1/4 cup of the “slimy stuff” I did have to rinse off the filter a few times when straining. I did strain the whole mixture a couple of times until it flowed freely through the coffee filter. So no “slime”in the milk , hardly any waste (still may try drying what’s left). The other great perk for me is, I won’t have to lug as many boxes of milk walking home from the grocery store (no vehicle). This is tooooo gooood!!

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203 Angela (Oh She Glows) January 13, 2013

Thanks for sharing your tips! I will have to try it this way next time and report back :) enjoy!

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204 Hanna M. January 12, 2013

Looks yummy and quite creamy! I like the taste of store bought oat milk, so I’ll try this when I need more milk. I’ve seen some recipes for almond milk where the milk is strained, and the remaining pulp is blended and strained a second time, then added to the first batch (more economical and more creamy?). I wonder if this will work with oat milk?

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205 Sonja January 12, 2013

Worked great with a nut milk bag! Thanks for the recipe…I was looking for a cheaper alternative to buying a big bag of raw almonds every week to make almond milk.

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206 Adam January 12, 2013

I am going to have to try this soon. The idea of having oatmeal with oat milk just works.

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207 Stacey Johnson January 12, 2013

just love your site and would like to say I think you are awesome!

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208 Tami January 13, 2013

I will have to try this one. I have used store bought almond and soy milk for years because I am allergic to milk. The only homemade milk I have made is Sesame Tahini milk. It sounds like this recipe is a lot like it (except for the cinnamon). I used it all during my first pregnancy to get extra vitamins and stay awake – I was a huge coffee drinker before I got pregnant. My cousin gave me the recipe to try.

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209 Andrea January 13, 2013

I did end up making this with the rolled oats. My end result was a bit watery (looks much waterier than your pictures), but that could have something to do with using rolled oats instead of steel-cut. I will try it again with steel-cut oats, as I’m going to pick some up the next time I’m at the store (along with a bigger sieve. I’ve been meaning to get one for awhile and recipes like this mean it is definitely time. :)). It’s still yummy, though! My husband looked at me like I was insane, but that’s nothing new haha. If the steel-cut oats don’t make it creamier, I will just reduce the water a bit.

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210 megan @ whatmegansmaking January 13, 2013

This is so interesting! I never would have thought of this. i’m a little nervous to try it though.. :)

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211 Meghan Telpner January 13, 2013

HUGE fan of making my own milks! I love hemp and cashew as the nuts are soft enough that you don’t need to strain them. Ice cream made from toasted hazelnut milk is amazing and of course plain old almond. I always use a Nut Milk Bag (or what I call My Nut Sack) to strain them as it just makes for a smoother milk.

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212 Phil Peel January 13, 2013

Meghan I love hazelnuts is there any chance you could send me the receipe for the toasted hazelnut milk icecream it sounds delicious.

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213 Kerry January 13, 2013

I can’t wait to try to make this! I usually use soy milk, but have thought twice about it after reading that even those milks have non-natual ingredients. Sadly, any homemade nutty milk is out since my boyfriend is very allergic to nuts:( Since I don’t really ever drink milk by itself, but mix it into things, this seems like a great thing to try!

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214 Gonneke January 13, 2013

Great idea, I tried it and my kids & I love it! I mixed it with macapowder and that also tasted great. I used oat ‘flakes’ (don’t know for sure what it’s called in english). I ate the heated pulp withtahini and a little maple syrup..yum:-)
To strain my home made milks I use a piece of a (clean;-) ) panty hose…works well and way cheaper than a nut bag.

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215 Phil Peel January 13, 2013

Thank you I will give this a try and will let you know how I get on.

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216 Melissa January 13, 2013

I made oat milk using your recipe a few days ago- it was simple and delicious! I also approached a woman who was looking at non-dairy milk labels in the grocery store yesterday and gave her your website…that was pretty out of character for me; I rarely initiate conversation with strangers, but it is a testimony to how awesome your site is. Thanks!!!

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217 Keith January 13, 2013

I would think the pulp would be a good basis for a couple of smooth oatmeal cookies too.

My question, and maybe it’s mentioned, and I missed it: 3 cups of water, 1 cups of oats: How much milk did it yield in the end?

I once made almond milk with a similar recipe, and when all was said and done, the cost — in spite of what the website I followed said — would’ve been about 4-5x the cost of buying it at the store.

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218 Angela (Oh She Glows) January 13, 2013

It made about 2.5-3 cups…hope that helps!

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219 Jodi January 13, 2013

Thanks for the great recipe! I usually make almond or brazil nut milk at home. I don’t have cheesecloth or a fine sieve to strain it, so I actually use pantyhose instead :) I bought from the drugstore a package of knee-high pantyhose, so I can wrap them around the top of a Mason jar and pour the milk straight in. And then I squeeze to get all the water/moisture out, then keep the pulp if I plan to use it for something, or just toss the pantyhose, pulp and all. A good use for leftover nut pulp is hummus – just add pulp to food processor with tahini, lemon juice, cumin, olive oil, and other spices and it’s a nice alternative.

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220 Pam Stretton January 13, 2013

Have just made this milk, it is awesome, from now on i am going to use this.
Thanks for a great recipe and site.

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221 Hannah January 14, 2013

I have only just got round to trying almond milk myself! I may have to experiment in making my own and perhaps this recipe! Really enjoy your blog!

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222 Tina January 14, 2013

Here in Sweden oat-milk is the most popular non-dairy milk for sale. The one I usually buy contains only oats, water and a little salt. I don’t think I’ve come across one with carrageenan in it, and I can’t really see why it would be necessary, since it seems to work just fine without.

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223 Tiffany January 14, 2013

I’ve tried a variety of milks but not oat, maybe I will now that you have shown this super simple way of making it at home! I’m definitely a fan of trying to make products myself.

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224 Andrea January 14, 2013

How about hemp milk, Angela? Have you tried making it?

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225 Angela (Oh She Glows) January 14, 2013

Nope, not yet!

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226 Shanda Bezzant January 14, 2013

Made it just like you suggested. So yummy! Can’t wait to try almond milk! We have a family of 6 with a baby who drinks it in her bottle. Can’t wait for a cheaper alternative.

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227 Cassie Damewood January 14, 2013

OMG, after reading all these comments about slimy, watery, artificial “milks” I’m so glad I’m so healthy and normal and can appreciate the wonderful, natural milk that is so graciously and easily produced by contented cows. I used to live on a dairy farm and there’s nothing comparable to fresh warm milk straight from the cow.

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228 Andrea January 17, 2013

You realize she is vegan, right?! If that is your choice, then that’s totally fine. However, there is nothing wrong with being vegan, either. :)

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229 Grace January 14, 2013

I just got a masticating juicer for christmas and am going to try using it for this oat milk recipe. I tried almond milk the other day and the left over ‘paste’ was incredible. This morning I tried making milk with buckwheat groats. I soaked them for about a day and then ran them through my juicer twice. It was super slimy, and kind of bland, but I think they have some serious potential if I add cinnamon and vanilla.

P.S. I am lovin’ your Series!

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230 Honey What's Cooking January 15, 2013

so that’s how you make oat milk? :-) who would have thought that all you really need are oats and water. i’m sure i’d love it since i love oatmeal.

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231 Tatiana January 16, 2013

Angela, i think you can use the leftover oat pulp in the cakes and the cookies in order to replace part of the flour.

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232 Mona January 16, 2013

This looks great! How long does it keep in the fridge?

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233 Karoline January 16, 2013

My little boy and I made oat milk this morning following your recipe…he immediately drank a huge glass, saying “YUM-me!!” in between gulps. Thank you!

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234 Andrea January 17, 2013

I tried this recipe again tonight with steel-cut oats. So much creamier! The rolled oats will work in a pinch, but the result is much better with the steel-cut. I think this recipe is going to be a regular for me. Thanks so much!

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235 Vegan RAdhika SArohia January 17, 2013

Just wanted to add that so far I’ve mainly had soy milk, coconut milk and almond milk
But I finally sampled flax milk the other day! Tasted totally fine to me, I’ll be purchasing some and then maybe (hopefully) trying to figure out how to make it in future
I love all these options though, for vegan recipes and cooking!:)

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236 Audrey January 18, 2013

Have you (or anyone?) tested how this holds up when added to hot dishes (coffee, soup, etc)? I’d really like to try this- it looks super easy and cost-effective! Thanks! I love your blog- beautiful and delicious recipes :)

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237 Angela (Oh She Glows) January 18, 2013

Hi Audrey, I think a reader tried it in oatmeal and said it tasted quite watery. I haven’t personally tried it yet myself! goodluck

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238 Melissa January 19, 2013

Thank-you so much for this post Angela! Made a batch the other day and absolutely loved it! Next batch of oats soaking and ready to make tonight :) Still trying to think of what to do with the left-over pulp though…

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239 melis January 19, 2013

Thanks for this! the low cost is key. I mostly use soy or almond milk in coffee and chai, so i’ll try this! Do you know the caloric or protein content as compared w soy or almond milk?

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240 Amy January 21, 2013

Thank you for this recipe!!! I LOVE oat milk – but the supermarket version is still full of nasties so I am so happy to see a homemade version! Thank you!!! (From Australia)

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241 Monica January 21, 2013

Wow! I can’t believe how cheap and easy it is to make your own oat milk. This is definitely going on my to-do list.

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242 Maggie January 22, 2013

Made this milk this morning after soaking oats overnight. Came out really nice! Anxious to test it when I get home tonight. I’ve been making homemade cashew milk for almost a decade, this is my second attempt at making a different kind of plant based milk (horrible slimy results from homemade rice milk). Thanks for a great post & tutorial!

My homemade cashew milk: http://sudsymaggie.wordpress.com/2012/08/19/cashew-milk/

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243 Lori January 23, 2013

I am wondering if this can be made in large quantities and then canned?

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244 Julie January 27, 2013

Use the left over pulp in a recipe for doggie cookies?

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245 Meredith January 29, 2013

Question: could you put this in coffee or would it be weird? Trying to find an unprocessed alternative to non-dairy milk from the store :)

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246 Angela (Oh She Glows) January 29, 2013

I dont think it would be creamy enough for coffee?

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247 Gina March 12, 2013

We use Pacific brand Oat Milk in our Lattes and Coffee drinks. It is thicker (and slightly sweeter) than this recipe so I’m looking to find one that will remedy that. However, we LOVE it in coffee. It even produces a really nice froth :-)

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248 Sarah January 29, 2013

This is really good! I love homemade almond milk but it’s a bit of a process to soak almonds overnight, peel, then blend into milk. I soaked the oats for about an hour and did use a nut milk bag as the strainer. Delicious! The ratios for maple, vanilla, salt, and cinnamon were perfect. Thanks for a great recipe!

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249 Alicia January 31, 2013

Could you tell me approximately how many calories are in oat milk. I made some…delicious. I also made porridge with the left over pulp…again….how caloric would the porrige be. What is taken from the oats during the process. Tx

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250 Holly Waterfall January 31, 2013

What a great recipe! Just wanted you to know that I tried it out tonight and LOVE it. I’ve been drinking almond and soy milk for years now, but it’s just so expensive. This is definitely one that’s EASY on the wallet and tastes pretty good too. I’m able to get steel cut oats for 60 cents a lb in the bulk section of our grocery store, so this is definitely economical for me. THANK YOU!!

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251 Päivi February 2, 2013

This hasn’t been mentioned yet: use the left over pulp as bulgur (cook it and use in salads etc). It’s also fine in breads and vegan patties… And as a porridge, of course.

If the amount is too little, you can freeze it and wait until you have enough for a meal – I guess you can make milk a couple of times a week, but you don’t want to eat the left over all the time.

Tip: if you want to use your oat milk in a desert, you can soak the oats in a juice or with a lots of dried fruits/berries. Just don’t change the liquid after the soaking. (The slimy something is just starch, isn’t it? I use oats groats and don’t get this kind of a problem. You should soak groats longer than for 20 mins, though. I prefer 6 hours or over a work day or night.)

If you are in a hurry, you can use heated rolled oats. That kind of milk will have some starch on it, but it’s not a problem if you use the milk in soups, pancakes etc. But it’s not the ideal for coffee.

Someone was wondering about the pros of fortified milks. Well, it’s the same kind of calcium, B-vitamin and D-vitamin they add into the liquid in the milk factory that you can buy yourself from your local drug store. Just remember to take your tablets :) This choice is much more ecological, of course: just think how many miles they transport the milks (mostly water)…

NB. I come from Finland, so don’t know if you get hemp seeds there? If you make milk out of them, the nutty milk will thicken the foods as eggs do. Hemp contains similar kind of protein, albumin. So hemp milk is ideal for pancakes, casserols, pies… And if you boil the milk, you can make tofu kind of cheese. It’s just a lot of easier to make! Just remember to use a cloth to press the milk so that the colour stays white and there will be no grey small pieces of seeds. (Food hemp has nothing to do with cannabis; they grow for example in Canada).

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252 Päivi February 2, 2013

For the coffee I recommend nut-milks. I’ve triend hemp milk only, it works fine, but home-made almond milk should do as well. It can happen that the milk curdles a little because of the hot drink – if you think it doesn’t look good, try to add the milk at first and coffee after that.

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253 Holly February 3, 2013

I am so excIted. I am making this today for the first time, and will follow your almond recipe next. My son and I are dairy free and we alternate between many non-dairy milks. A request….could you do one for hemp milk too? Pleassse? :)
Thank you for everything you do!

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254 Anita February 5, 2013

Great trick!!
How long does it last in the refrigerator?
Thank you

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255 Jillian February 7, 2013

Keeping the steel cut oats is definitely a good way to go with milk, I think. Cooking kinda messes with the texture and a lot of the nutrients. I love oat or rice milk warmed with fresh grated nutmeg, cinnamon and a bit of maple syrup! Its like 10,000 times better than when I had it with dairy milk :D I’ll have to give this recipe a try for sure though, since I’ve only made homemade almond milk.

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256 Samantha February 12, 2013

OAT MILK! You’re a genius!!!

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257 ROSSANA LOMBARDO February 18, 2013

Hi you can use the left over Pulp to make oatmeal bread…Or use it in a muffin or cake recipie…Hope this can give you a few good ideas…;-)

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258 Katy February 21, 2013

Can you use rolled oats? IM in the UK and cant find Steel cut!
Thanks
<3

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259 Olga February 25, 2013

OMG< I just made this! I didn't sift as I was making a smoothie anyway (I threw in a banana and a scoop of plant protein powder) – delicious! I love that I had all the ingredients in the pantry! Yay! And oh is it a budget-friendly recipe! I can't believe a carton of oatmeal milk goes for three bucks at my local store

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260 Dawn March 1, 2013

I made your oatmeal milk with a Vitamix and oatmeal that cooked in 5 minutes (it was on hand, not the best) and I had absolutely no pulp with an all night soak. Next I will try the good Irish steel cut oats. A banana would make a nice addition. I hope it holds up with coffee and tea. My soy sometimes curdles! Tx for this. I don’t want to eat a lot of nuts and soy because, although they are healthy, they are high in fat. I am loosing weight now and need to keep it going. I say I do eat nuts, but more for medicinal purposes! Like a tablespoon a day!

thanks again. I wouldn’t have thought of this way to make milk. I will work my way through Bobs Mill varieties too.

Dawn Willoughby

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261 professorruss March 8, 2013

Okay. I cheated. Since I didn’t have any steel cut oats I used quick oats. My initial batch was just on the palatable side of consumption, so I played with the added ingredients a bit. I used agave nectar instead of maple syrup and ended up using about three table spoons and another heaping tea spoon of raw honey. Either the extra nectar or the honey did the trick. :-)
What I learned:
*Soak the oats for longer than I think is needed.
*There is no such thing as straining the liquid too many times.
*It’s okay to experiment a little.
*I will use steel cut oats for my next batch.

Thank you for sharing this recipe. I had fun making Oat Milk, and I’ll post again after I make a batch using your recommended ingredients.

professor russ

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262 Sophia Maduri March 14, 2013

THIS IS AMAZING!!!!!!! I did it with rolled oats and rinsed really good after soaking them. It tates delish ( though I dont know for sure what is should taste like..this is my first time) nice and creamy ( to me) added the maple syrup ( lots of it for me) and the other stuff… though I still have to continue drinking soy milk ( my mum wants me to) I know this will be a go to recipe :) thank you so much for creating all these awsome healthy recipes :)

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263 nicole March 18, 2013

I really want to try this at home, but I’m not sure if I can – I have a Nutri Bullet, which only has one blend speed and tends to completely pulverize/mash/blend in things. Could I still make it, do you think?

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264 Angela (Oh She Glows) March 18, 2013

I’m sure it will be fine? Might just take a bit longer to strain.

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265 nicole March 19, 2013

how would you calculate calories on this, since the oat pulp is removed?

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266 Catherine March 20, 2013

This is GREAT!!! My son is allergic to dairy and has been drinking almond milk BUT, I just found out that most almond milk, soy milks, rice milk and coconut milk have a serious poison in them that can cause major intestine issues and does for my son. This is a great, inexpensive, easy alternative to the major store brands :) THANKS!

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267 Elena March 22, 2013

I have young twins that are allergic to (what seems like everything) gluten, milk, nuts, and soy. My options for milk were rice, coconut, or oat. Oat milk is far more nutritious, so I went with that since they were only two and still drinking lots of milk. It is SUPER expensive (2.59 a quart) with them both drinking about a quart a day!! I can’t wait to try this recipe and save myself a boat load of money!!! Thank you!

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268 Jodie March 24, 2013

I just made this, but I didn’t ads sweetener, as I wish to use this with mashed potatoes. It tastes exactly like you would expect it to, oaty.

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269 Lyota March 28, 2013

Thanks for the recipe. Sounds great. I soaked my oat groats over night. So after I finish writing this I am going to start. I’m going to add extra virgin coconut oil as an emulsifier and added nutrition. I will let you know how it comes!

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270 kimara March 30, 2013

Love your oat milk recipe! It has become a staple for us.
I’ve shared your recipe on my site.
http://thefoodyouknow.com/2013/03/31/non-dairy-on-the-cheap/

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271 Ashlei March 31, 2013

HI, I wanted to thank you for the great recipe. But wanted to inform you that you could use the water used to soak the oats over night for the milk. This is actually where all of the nutrients is at and by throwing it out is actually kinda defeating the nutritional purpose. I tried it throwing out the water and now Im going to try it with the soaked water. My Granmama told me her mother used to make this for her when she was a kid and used the soaked water for the oat milk. Thank you! Let me know if you have tried this

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272 Michele April 15, 2013

my thoughts too Ashlei…i used the water I soaked the oats in :)

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273 Ashlei April 3, 2013

I tried it with the soaked water and its just as delicious, no slime! Thank you

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274 Alexandra @ Creative Simple Life April 3, 2013

I wonder about using the leftover pulp to make porridge. Perhaps too much is lost in the making of the oat milk, but I’d be tempted to add more water to the pulp and cook it into a breakfast porridge. Has anyone tried this?

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275 Aubrey April 4, 2013

I just made this recipe (in my totally non-fancy blender, no prob) and I love it! I’m a convert! Thanks!

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276 Michele April 15, 2013

wonderful :) I live in a very isolated area where items such as lat milk or any alternative to the basics is not available so being able to make this at home for my coffee and tea is awesome!!!!! i forgot to strain the oats and used the water i soaked them in…(i actually wonder if this maximizes all the nutrients that may have seeped into the water i soaked them in)…its a great recipe! I used the cheese cloth to strain because I do not own a fine strainer and if came out awesome :) thanks again for sharing!

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277 Michele April 15, 2013

oops….oat milk, not lat milk….should have proof read

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278 Carol April 16, 2013

Liked your oat milk recipe! I was just experimenting with making oat milk. I used 1/2 cup rolled, old fashioned oats, 1/8 cup date pieces, small dash of salt, and 2 cups of water and blended it in my Vitamix. I think it turned out nice even without straining it. Extremely easy and definitely inexpensive! Good to know that it lasts 4-5 days in the refrigerator.

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279 nina April 18, 2013

Hi,
I’ve been making similar oatmilk since last year when I found meself out of job and buying nondairy milk went out of Q. Also, I make caffelatte with barley and chicory coffe substitutes which are produced locally (Franck, Croatia). When heated, such a “coffee” becomes creamy and smooth, almost like a pudding. I prepare it often and then praise myself for such a healthy lifestile. Plenty of carbs, but minerals also.
I don’t know what are steel cut oats, I guess only rolled ones are available here. And sadly, I don’t own a vitamix but blend them with ordinary hand blender.
Luckily, Dalmatia where I currently reside, has plenty of almonds, organic, sweet and alive. They do germinate, so I try to use them raw whenever possible.
Best regards,
Nina

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280 dp April 23, 2013

How about oatmeal cookies using the pulp?

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281 Cupcakemom777 April 26, 2013

Great tutorial. I made your almond milk recipe today substituting stevia for the sweetener. Very good. I also blended in a teaspoon of glucomannen to thicken it up. It thickens it without heat, adds no calories, and is a natural fiber supplement. Just FYI for anyone wanting a richer, creamier drink.

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282 Serena May 3, 2013

I just made this, my first homemade milk and it is incredible! I love how it was used with a sieve as I don’t have a nut milk bag, thank you so much! I was wondering if the left over pulp could be used for your buckwheat crunch? Or would the effect/taste be different! xxxx

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283 Janice May 4, 2013

I used a nut milk bag and it worked great! As a side note, my hands felt amazing after straining the milk through the nut bag!

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284 kelly May 9, 2013

have you ever tried making an oat milk yogurt? i am looking for dairy alternatives for my 8 month old, as well as finding a replacement for the store bought coconut milk yogurt that i used to buy. trying to avoid carrageenans!

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285 Tara May 15, 2013

Thank you for posting this! I’m going to try making it for my dairy allergic son.

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286 Paola Pass May 22, 2013

I just made it and loved it. I am from Nicaragua and I grew up drinking oatmeal and also eating almonds and cashew fruit, all this seems to be new here in the US. I love your blog. Thank you.

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287 VeganLove May 28, 2013

Great post, soaking some steel cut oats as we speak!

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288 ALS May 31, 2013

I make coconut milk at home for my daughter who is allergic to dairy. I buy fresh frozen coconut from Asian grocery store and defrost half a cup in fridge overnight at a time. I choose a thin pack which is easier to break in to small peices when frozen. I add 1 cup hot water and blend it next morning and filter through a fine sieve. Repeat the process with 1/2 to one cup more hot water to get most out of the coconut. I love the freshness and purity of this milk. I do add the remaining meat to curries to avoid wasting rest of the nutrients and extra flavour in food.. It works out cheap like 15 or 20 cents a cup depending upon how thick u want it!

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289 Darcie May 31, 2013

I make oat milk a lot for my wee babe–she had a lot of allergies and this was the safest bet once I weaned her. BUT I’ve always made it with cooked oats and I HATE the nasty slime! Thanks for this raw option, I honestly never thought of it :) One thing I like to do is add some hemp seed for protein. She’s a partly vegan babe and doesn’t handle beans well, so I sneak the protein in wherever I can get it. Thanks for the recipe!

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290 Tamara June 5, 2013

Thank you so much for this recipe!

My youngest child is allergic to everything (yes, that’s an exaggeration, but not as much as you’d think)! We’ve been giving him oat milk from Pacific Foods, and wondering why his eczema was still acting up, and I found out there are gluten contaminants in it. The rice milk we used to buy has sunflower oil in it (which he ended up being allergic to), and the kind without it is very expensive. We were running out of ideas of what to do for him, since he loves his ‘milk’. I have a brand new Vitamix coming to my door in the next day or two (SOOO excited about that!), and now I know what I’m going to do with it besides making gluten-free flours for my baby. :) Do you think rice milk can be made in a similar manner?

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291 Rebecca F June 15, 2013

Hey, just made my first Oat Milk. I used cheese cloth too and found it got all the pulp out first go but strained it a few extra times to ensure it was smooth. I ended up using honey in a bit of hot water to sweeten it and just a tiny bit of essence. Lets hope the man approves when he comes home cause we got a bit of it to drink :D

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292 Kelda June 23, 2013

Just want to say this Oatmilk rocks, especially in baking :) Don’t know why I’ve never thought to make it before, so much cheaper than what we can buy here in the supermarkets in New Zealand.

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293 amber July 9, 2013

Thanks!! I didn’t have a drive so I used a cheese cloth to get the job done

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294 amber July 9, 2013

Yikes…a “sieve”

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295 Bonnie July 10, 2013

Dumb question- what can I do with the leftover oats? I just made my first batch of oatmilk! Love it, super easy and a lot cheaper! THANKS!

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296 laura woodford July 11, 2013

I have been using your recipe for awhile, but realized looking at it one more time that i forgot to strain the soaked oats. this should help. i do like it tho. apologize to vegans, but i mix this milk half and half with goats milk. this is to lower my fat intake, and i just like it.
i have used just the pure oat milk in cereal and its fine. like the cinnamon and sometimes i also add nutmeg and or ginger powder. thanks for sharing this.

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297 Yvette July 11, 2013

I use your your recipe all the time but I never soak or strain. I just put it straight from the vita mix into a jar, chill and use. But, I don’t drink it from a glass, just in recipes and bread or on top of my granola. I guess, I am what you call hard core. We buy 50 pounds organic oats, every fall, store in freezer, lasts us a year. We buy no cereal, just homemade granola, oatmeal, museli and granola bars. I shake it and don’t notice the slime in cereal or smoothies or fruit Popsicles. All a part of life.

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298 Sediim July 18, 2013

Maybe I missed it, but how much liquid does this recipe yield? And thanks for the step-by-step tutorial… I’ll be making this tomorrow after grocery shopping!

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299 Carolyn Cupitt July 23, 2013

Can oat milk be made from rolled oats? I am going to buy some steel cut oats tomorrwo when I go shopping and then have a go at this recipe as I have never had oat milk and I have been using cow’s milk but I am getting a lot of mucus.

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300 David July 24, 2013

I have left over pulp and am planning on making bread by mixing with flour, baking powder maybe yeast.

Will let you know.

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301 Blue Lace Daisy August 2, 2013

Hi, I made this as an alternative to almond or soy milk, and I actually really like it! I gave the leftover oat pulp to my chickens, who loved it, but not everybody has chickens!

Thanks!

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302 Rita cachia August 13, 2013

Just wondering if anyone tried making the oat milk using rolled oats.

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303 Michael January 7, 2014

All the time, but I soak it overnight and rinse thoroughly to get rid of the sliminess. Yummy!

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304 anna September 6, 2013

i made buchwheat milk from whole buckwheat and it was kind of slimy so i thought it was a failure bcoz my daughter would not drink it. then i added a bit of cocoa and agave syrup and… la-boom! the best chocolsate milk i ever had, beyyer than with dairy milk! the slimyness translates to creamy thickness, the chocolate taste is unadulterated by the milk… perfect!

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305 nina September 13, 2013

Thanks for this recipee. I just tried it. It was so easy and turned out perfectly. I used vanilla essence as you suggested. But I also think it would be nice to try a tiny bit of almond essence instead. I love almond milk but almond milk is expensive to make so a touch of natural almond essence would give it that lovely almond flavour.

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306 Elisheva September 17, 2013

This was great! I tried made oat milk once before and it was slimy and gross. Your tips, of rinsing very well and also straining multiple times, made all the difference! ALL my very non-vegan kids (ranging from 1.5- 7.5) & husband loved it. I added homemade vanilla extract, sea salt, a pinch of cinnamon and about a tablespoon of Silan- which is date syrup; very popular here in Israel. Thanks for this winner! So cheap- I’ll be making this often

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307 April September 25, 2013

What is the nutritional value on oat milk? Protein, carbs, etc.

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308 Karen September 26, 2013

I don’t add any sweetener or extras to mine at all. Just oats and water. I also don’t soak the oats. But prefer the oatmilk over almond milk.

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309 Karen September 26, 2013

Oh I posted before I was finished. If you heat this milk it thicken up into almost a pudding. I found out because I was making some oatmilk hot chocolate

I mixed a cup of oatmilk with 1 tsp of dutch cocoa
teeny tiny bit of salt
cinnamon if you want
I add stevia to taste in indiviual servins.

when you heat it it really thickens. It was almost like drinking a rich pudding… surprising as it was it felt really decadent and was delicious.

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310 Billie September 27, 2013

Thank you for this recipe for oat milk! I would drink almond milk, but now I have to limit my amount of calcium for some time, so this recipe is perfect. I used organic regular oats instead of steel cut as that is what I had on hand, and it was so much easier to make, and a lot less messy than almond and cashew. I think I found my new fave.

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311 Emily September 29, 2013

Thanks for this recipe, Angela! I’ve been following your blog for a while and finally got around to trying this. It was very simple to make. I’m enjoying a glass now while passing the recipe along to a friend. I can’t wait to try this with chai tea :-)

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312 Jeff September 30, 2013

Hi, I really like the idea of moving towards a dairy-free milk. I am just wondering what the shelf-life is and what are the best methods for storage.
Thanks!

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313 Jana October 15, 2013

I have been making this for several weeks now, and my highly allergic little guy loves it! The only change I make is to add a banana. It adds a little more sweetness and flavor, plus it helps give it a thicker, more milk like consistency. Thanks so much for the recipe!

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314 Jacqueline October 28, 2013

For the almond milk you leave it in water overnight so it is easier to peel the next day. It’s the same process as oat milk. I like to put cinnamon sticks in my blender and also strain way tastier with honey too!

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315 Sophie November 4, 2013

I made this today! Used honey instead of maple syrup (sorry, vegans). I had to use rolled oats because there don’t seem to be steel-cut in this country. Soaked the oats overnight. This tasted just like oat milk out of a carton, and was easy easy easy. Thank you so much.

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316 Criquette November 4, 2013

Could you make a printer friendly version of your recipes like the detoxinista please.
thanks….

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317 Steph November 6, 2013

Wow really enjoyed this post. Reminds me of my country’s typical drink. It’s oatmeal juice. Very creamy and rich thank you

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318 Robert Ross November 13, 2013

I use groats, soaked over night, add a teaspoon of vanilla to a cup of groats, run on low for 30 seconds and don’t strain. Works great for everything, even drinking out of a glass, but I stir well before drinking. Loved oats all my life — these are a great change of pace and healthy for the heart it is said.

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319 Ronda November 15, 2013

Thanks for surprising me with a wonderful sounding homemade oatmilk recipe. I say sounding because I haven’t tried it yet but I am excited to. I go through soooo much Oatmilk because it is my milk of choice for my chai.

You asked about other ideas for the left-over oat meal. What about oatmeal facial masks and scrubs. I just looked into that myself a few months ago and it sounds perfect for that.

In-Joy

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320 Winter November 19, 2013

My dog loved the left-over pulp.

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321 Emilie November 24, 2013

Couldn’t I just use the “pulp” to make oatmeal?

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322 Angela (Oh She Glows) November 24, 2013

yes you probably could!

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323 alison January 1, 2014

Hi. I have been making oat paste for my skin (its completely natural and non toxic., and the best thing by far for skin conditions like excema and or psoriasis) which i use as a soap, moisturiser, and shampoo. But wondered if it could make a milk as the only other type i can have is rice milk and although iv had it for 12years i know its not at all good for you. I will try your recipe soon. Many thanks for this. Happy holidays. Alison God bless x x

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324 Natasha January 3, 2014

This turned out terrible. It tasted like water. I even soaked the oats over night. What a waste…

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325 alison January 20, 2014

Did you use a liquidizer or a food processor? You need an actual liquidizer or hand blender set. Otherwise it will make oat paste that you can use for soap or moisturser, not oat milk. Hope that helps. Alison God bless

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326 Michael January 7, 2014

I actually love the oat milk and do add molasses, maple syrup or honey along with vanilla bean along with a few spices like turmeric, cinnamon and cumin. I like the bolder flavor. As far as left over oat meal I use it in a cracker recipe, with whole oats, oat or rice flour, olive oil, salt, water and whole seeds. Spread thin in a backing tray, bake for 45mins at 350. Yummy!

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327 Tiffany January 8, 2014

Do you know the nutritional value of the oat milk? I know almond milk has lots of calcium and B12 and was wondering if this was similar? I have a daughter and want to make sure she is getting all the right stuff ;)

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328 Joy Roxborough January 10, 2014

thnaks this is great. I did it with rolled oats. I think I used 1 cup oats and 2 cups water. I used it afterwards to make a smoothie using millet. it was okay. I will put the salt in next time though and see how that affects flavour.

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329 Alexis January 15, 2014

I am so excited to have found your blog!! While we’re not vegan, we have our own set of dietary challenges. We just found out my 17 month old son is allergic to cow’s milk, eggs, peanuts, and tree nuts. Adjusting our diet has been a challenge, to say the least, but one that is most definitely worth it. He’s handled the change to soy/rice milk just fine, but we’re always looking for other nut-free options, especially those that can be homemade to certify that they are allergen free. Thank you for your blog! I’m sure I’ll be back to explore!

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330 Grace January 21, 2014

I am so glad that you posted this it will be my only milk now.
Thank you so much

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331 Jaqi February 4, 2014

Inspired to try these, thanks. We are transitioning to a wholefood plant-based diet so will be visiting your site again- good to know where to come!

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332 Colette February 9, 2014

Can you dry roast the leftover oat pulp in the oven and grind it into flour? Brewers do this with spent grain after making mash starter for beer.

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333 Andrea from Chile February 18, 2014

Hey! That slimy water from the soaking that you dismissed is actually very good for a soothing bath, specially for sensitive dry skin. I used to pour in my kids’ tub! And I figure the remaining pulp could be used to makes soap.
Cheers,
A.

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334 Nikki February 19, 2014

Hello! So i have more of a nutrition question? My son is 13 months old and has a dairy allergy. I end up buying the pacific brand of oat and 7 grain milk. I’m trying to find the best milk replacement that still has a lot of fat in it for his brains. I know that the boxed milks are enriched, but is that really a good thing, or does it not matter. also, do you think making an oat/almond milk would work? Lastly, coconut fat is a great fat! and my little dude likes coconut. but coconut milk is fairly low fat….adding coconut oil to a milk, would it be weird? has anyone tried it? any other suggestions for baby not milks? Thanks!

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335 MK February 25, 2014

I think if you added coconut oil you would also need to add a teaspoon of lecithin to emulsify and then blend it (in a Vitamix if you’ve got one); that’s how I do it anyway in all my home made nut milks and they are creamy and delicious.

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336 Leah October 6, 2014

I know this reply is late, but I thought it might help someone…

My 4 year old son also has a diary allergy. I have heard that hemp milk is a great choice nutritionally for young children, but we also have to be seed free so that isn’t something I know a lot about. After much experimenting, we buy Pacific brand oat milk and mix it 1:1 with full fat, canned coconut milk. Although it took me a while to adjust since I was used to cows milk, the flavor is delicious and now that I’m used to it I’m happy to drink it in my coffee or pour it over cereal, etc. Make sure you choose a brand of coconut milk that comes in a BPA free can (we use the Natural Value brand organic one). In cold weather, you might have to blend the mixture in your blender, since the coconut fat will solidify. In the warmer months, as long as you shake the can of coconut milk before you open it, it’s not too chunky.

Nutritionally, this mixture has more fat than whole milk and about half the protein. I am just trying the oat milk recipe posted here for the first time, but keep in mind if you make your own it will not be enriched like the Pacific brand. Canned coconut milk is also not enriched, but the “coconut beverage” that comes in a box is enriched (but also full of stabilizers and much lower in fat, as you mentioned). So, if you end up with a milk that is not enriched at all, you might want to consider a multivitamin or calcium supplement.

Hope that helps!

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337 Tanja February 19, 2014

I made this plain, then chilled it and made a smoothie with roasted butternut squash, brown rice syrup, a pinch of salt, and some cinnamon. My oatmeal and squash phobic 7-year-old drank two big cups full! Thank you for making it so easy to be healthier!

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338 MK February 25, 2014

Quick thought if this isn’t as creamy as almond milk. I always put a tablespoon of raw coconut oil into my home made milks. I wonder if that might do the trick.

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339 Christine March 2, 2014

Hi, I got here looking for proportions, so thanks for testing and sharing! As a note oats in any form are great for anyone suffering from anxiety, people, including kids, that are emotional, get way to upset way to easily and for sleep issues. Their is some compound in them that has a calming effect. They even sell extracts of the stuff , sometimes called Avena Sativa (biological name) (expensive!). I eat oatmeal at night before bed and it really makes a difference in my sleep quality and how fast and easily I fall asleep. I know-eating before bed isn’t the best so I thought, why not make a milk and and see if that works as good! Take care and Thanks again!

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340 Ankita March 5, 2014

what would the nutritional information for 1 cup (240ml) be?

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341 Hayley March 11, 2014

Hi just found your blog and love it. Sorry for being a little late to the party!
Years ago I switched to soy after realising that dairy caused all kind of problem for me. For the last few years I’ve had terrible skin issues and after going to a nutritionalist a few months ago she told me everything i needed to know about soy, which, as you imagine, meant that I never touched it again. I use Almond milk in my Green smoothies in the morning and experimented last week with making my own in my newly bought vitamix (on another note, if i could breed with my vitamix i really think that it would be a legitimate substitute for finding a man in my life). It was amazing and will not being buying shop bought anymore. Since learning about the dangers of soy (particularly on my hormones which then affected my skin and mood swings) I switched to oat milk in my lattes in the morning. I can’t wait to try making my own oat milk but being from the UK we have different terminology that you do in the states. I just wanted to check that I’m buying the right oats. So i currently have rolled oats in the cupboard, is that what you mean by cooked oats? Are they good to use or not? or should I really be going out and getting some steel cut oats instead? Do they make organic steel cut oats? any brand recommendations?

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342 amanda March 17, 2014

im abt to make this now. im a sahm and i find that oats give me a lot of breast milk

also when i make milks i add hemp protein powdet it thickens it and is very nourishing and filling w a nice slightly nutty protein taste

and i agree the added vitamins from the store bought things are synthetic. i dont want that espnot in prenatals and you can even trust ones that say pure or organic thiamine mononitritate is the one i try to avoid its so unnatural and they have 1667% daily value in the vitamins :(

research dont believe eerything u hear and trust your gut! i am also a home birth advocate even educated unassisted birth with faith in god and his son the man yahusha of nazareth

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343 linda March 24, 2014

I had never made oat milk before,and I came home from college needing something warming,but my soy milk was over.So I tried making oat milk,but I added hot water.At first it was ok,but then I heated it on the micro a littlemore and it turned into pudding!Also,there was less water in it.So I wonder if warm water would be the key for creamy milk.what do you think?Would it last less time?

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344 Charlotte March 29, 2014

Hi! Just wondering if this mylk would work in hot drinks (tea/coffee etc)?

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345 Kimberly April 7, 2014

I love oat milk and have been looking to make my own to save $

Any idea how long this keeps after its made?

Thanks!

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346 keren April 10, 2014

Just made the milk. It came out great! many thanks!

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347 Chris April 16, 2014

Hi! I am a migraine sufferer who is trying to go off dairy due to it being an inflammatory food, but that’s been hard since all the milk substitutes have things I can’t have: nuts, soy, carrageenan,soy lecithin, and the list goes on…OR I didn’t like the taste AT ALL! But then I hit upon oat milk and it had a relatively simple ingredient list AND it tastes good!! (to me, anyway…) The only thing is it’s EXPENSIVE!! So, I started looking for a recipe to make it..and found yours! I am going to try it! The one thing I don’t understand is that the original flavor that I prefer and buy (the vanilla has more ingredients and I try to avoid that) does not list sugar or any sweetener on its ingredient list however it is quite sweet. But in your recipe, you say you need to add up to 2 tablespoons of sweetener to make it taste good..
I wonder why and how the boxed version is sweet then?
Oh well, anyway, thank you for the recipe!

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348 Daniela May 7, 2014

Just tried it and it’s delicious! I’ll try actually a little thicker and see how it goes. I hope I tolerate it well because I’m running out of options since I’m allergic to nuts and soy, and didn’t tolerate well the rice option. We’ll see how it goes, but your recipe was a real lifesaver! Thank you!

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349 Brooke May 18, 2014

I like this recipe. Yum Universe uses the leftover pulp to make cereal or crackers. I made the cereal and thought it was lovely, especially with the oat milk I just made.

This is the link to the blog post at Yum Universe. The bit about cereal is at the bottom, after all the milks.
http://yumuniverse.com/plant-powerful-dairy-free-milk/

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350 liz May 21, 2014

The oat leftovers are great added to granola before it’s baked. It makes the other ingredients hold together in satisfying chunks.

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351 Zoe May 25, 2014

Thanks for this recipe, I’ve just made a batch for my Smoothies and Summer Porridge Breakfasts…really I’m not worried about it being bland or not as I add fruit and choc protein powder to the mix!

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352 Veronica May 26, 2014

Studies by the FDA have shown that all rice products contain organic and
inorganic arsenic, including Rice Dream milk.

So why would one wish to consume such products?

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353 Daniel Beller May 29, 2014

I tried your recipe. It’s excellent. The less creamier is great for fruit shakes and if you had banana, then you’re fine. It’s a great base for summer cold drinks (iced coffee, chocolate) and tastes OK in coffee.
I’ve also tried maple syrup instead of dates and date syrup (silan).
Other variations you can try: adding cashews, adding almonds.
Try a bit till you get a recipe you like.
Use real vanilla thou. The “Vanilla taste extract” is not the real thing.
Thank you for sharing.

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354 Oceane June 3, 2014

Hi Angela, thanks for all your posts! I am not a real vegan, I still eat meat sometimes and other stuffs, but all my food are organic and local. Still, I love vegan dishes, where I live it s unusual and hard to find recipes (France), so your recipes are so expected at home!
Just a tip, you can use the oat leftovers as an organic mask for your skin, it will make you skin hydrated and soft. Use it on you face with gently massages, or just let it pause on your skin for 5 minutes!
Can’t wait to receive your book!

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355 jill June 4, 2014

Has anyone made Kiefer from oat milk????

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356 Jill June 5, 2014

I’m late to the party, but just tried this recipe and like it! I only added a little salt. It’s not something I would want to have a glass of (well… maybe if it was mixed with chocolate syrup!) but it will be great for smoothies, etc.

Thanks!

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357 Dawn June 7, 2014

This was a bust for me. I used soaked oat groats. Despite lots of rinsing it turned into a slimy mess.

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358 Sharon June 14, 2014

Oatmeal pancakes Mmmmmm, using the oat milk as well.

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359 Eneida Laguerra July 30, 2014

how would you make oatmeal pancakes?

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360 julie.walters June 18, 2014

I have been told I need to cut down my fat intake as my liver is not liking it. I am not over weight. well maybe just a little bit!
I was told I have to omit flour from my diet amongst other things, so I needed to find someway to have my camembert and crackers with. I made a simple savoury oat biscuit. they were great, this pulp will be terrific for this.
I used one cup of oats, (just the amount you have left over after making this milk)
if making while still wet, no need for water to which I only used 2 tablespoons
a bit of dry vegetable stock , two healthy pinches
two healthy pinches of parmesan cheese dried
blended to a paste or until it looked like scone mix
pressed out and baked for ten minutes on 180deg with fan on
they are yummy.

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361 julie.walters June 18, 2014

I can have this in my coffee with out sugar as well as it is sweet enough, yes!

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362 Cheryl Ponceti June 18, 2014

I made the oat milk to help with digestion. I started it at night. I went through the soaking and 2 blendings with several drainings. Then I let it set over night. In the morning I didn’t rinse. I stirred it and strained it. Maybe what I saw is what you called slime but I see it as gluten. Unperverted by man gluten. The product I got was rich and delicious. Thanks for the recipe.
Cheryl.

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363 Annie C June 21, 2014

Had a thought for a thicker milk if desired, what about chia seed. I see they make drinks with it, curious if it would thicken without being noticed too much.

I buy Almond milk but sometimes put off by the thinness of it.

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364 Jacqie June 22, 2014

It would be helpful if you would clarify in the instructions that you should blend for a total of no more than 10 seconds. I got the sense that you just weren’t supposed to be on the highest speed longer than 10 seconds. I think I over blended mine and it is really slimy!

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365 James June 28, 2014

Hmm. My blenders mixing option is broke so I had to use the fast purée option. I blended to the point that the oats were small specks but not smoothie textured. The second strain with the pantyhose caught any remaining slime that had not been rinsed off or created during the blend. Make sure you rinse them very well!

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366 James June 28, 2014

Mmm-mmm, delicious. I love plant based milks. Almond milk and hemp milk are two of my favorites. The only other milks I’ve made at home is hazelnut and pecan. Thanks to google for bringing me to this recipe. This was the first time I had drank oat milk. I made it a little different than the recipe here but stuck with the main elements. I wanted to retain the light color of the oats so I omitted the vanilla extract and maple surup; used 1/8th teaspoon of vanillin powder and 1/4 cup of sugar instead. I recommend using less and taste testing as you go along if you’re not a sugar person. I’ll use a little less next time. I added two pinches of xantham gum for the last blend and, after straining with a sieve, I strained with a pantyhose for the ultimate speck-free milk. Rather than mixing in cinnamon I like to sprinkle it atop each glass of oat milk to be fancy.

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367 Esther June 30, 2014

Use the pulp for making bread. I’m gluten/wheat intolerant so will use gluten free oats.

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368 Pete July 10, 2014

This discovery was better than my discovery of Nerdy Nummies. I love it and it reminds me of eating cinnamon roll flavored oatmeal when I was a kid.

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369 Brittany July 14, 2014

Thanks for this recipe!

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370 jerry July 14, 2014

we used oat milk to replace cow’s milk when making pancakes. It’s thicker than rice milk, and adds fiber to the pancakes as well!

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371 MiraculousBeads July 16, 2014

I made this oat milk using twice the amount of water (spring water) and added two split and cut up vanilla beans, a dash of sea salt, 1/4 teaspoon and 1/4 c fructose. It was delicious at half the calories. The yield was about six cups of oat milk.

I found that by using the nutribullet, the ingredients blended much better than if they were processed in a regular blender.

Drink up!

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372 jpo July 16, 2014

I’m like Monk. I like thinks to be symmetrical and making this every 4-5 days is not symmetrical. I’m going to make it every 7 days, no more, no less. Sitting in a fridge 2 more days ain’t gonna hurt a thing.

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373 Molly July 22, 2014

I quite like store bought oat milk, and although we go for the organic version I still think this will be healthier as tit doesn’t have the additives. I’m so excited to try it!!

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374 Eneida Laguerra July 30, 2014

I tried the recipe (minus the cinammon) and I loved it. I did strain it 3 times. I saved the pulp but do not know what I can do with it. How do I dehydrate it? I don’t want to throw it away so if anyone know what we can use the pulp for I would appreciate it. I had read about carrageenan and that is why I opted to do this recipe. I was drinking soy milk. I’m not a fan of almond milk (although I do like almonds raw). My concern is the calcium. Is there anyway to add calcium to the home made milk?

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375 Brett August 1, 2014

Thanks for the recipe! I used to make homemade oat milk a long time ago, but over the years I lost the recipe. From what I remember, that recipe finely blended cooked rolled oats with cold water in a blender, and didn’t strain the mixture which I didn’t mind. There was one unusual ingredient – one medium or large banana. Once, I wondered if that banana made a difference, and boy did it! Somehow, the banana negated the slimyness and raw oat flavor of the cooked oats.
Since I have a big bulk bag of rolled oats, I’m going to try your recipe with some of these (soaked not cooked this time). I’ll keep that banana in mind just in case. :-)

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376 Maria August 7, 2014

Made this today using whole oat groats and raw honey and holy deliciousness! I soaked my oat groats overnight because my blender is not very good. I think I found a new favorite non-dairy milk, thanks Angela! :D

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377 Rochelle August 11, 2014

I just made this milk and its great! I allowed my oats to sit over night and added honey instead of maple. I can drink this with a peanut butter & jelly sandwich! Thanks for sharing the recipe!

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378 Selie August 21, 2014

Yum, can’t wait to make this. Thanks!

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379 Scarlett August 25, 2014

I have made oat milk before, I love it. I pulled your recipe up, while looking for one. I like this recipe and am making it today, for my daughter. Thank you for sharing this..

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380 Ailsa September 1, 2014

Just made my first batch of the oat milk, only really use milk for coffee these days, and it’s turned out quite alright for that purpose. Didn’t stick to the ingredients list due to not having the stuff in the house, so replaced the maple syrup with a little golden syrup and I used the cheapest porridge oats that we store in the house for flapjack making. Doesn’t taste spectacular, but it tastes great in coffee etc. so far! Thanks!

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381 Dominica September 2, 2014

Has anyone tried using rolled oats for this?

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382 Rachel Washington October 6, 2014

I just made this and it turned out very good! You’re right, it isn’t quite as rich and ‘creamy’ as homemade almond milk, but it does stand on it’s own. I appreciate the TIP you gave for RINSING the oats quite well after soaking them. Everyone, MAKE SURE you follow her directions and do this SEVERAL times!!! I didn’t do it quite enough and my milk still has a hint of slimy-ness to it, which I can handle, but my family won’t ha ha. Thanks for such a great posting, I truly appreciate the effort you put into this…your tips and how you gave detailed reasons for why you did what you did.. the pictures are great too!!

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383 Zan October 6, 2014

I am no longer a big milk drinker but I love to use oatmeal milk in cooking. I use a ratio of 1 cup oats 2 cups water to make an evaporated milk substitute for my pumpkin pie. It works great. The top of the pie isn’t as pretty as with cow milk but I love having a great tasting substitute! I also use it to make bread when the recipe calls for milk. I make just as recipe calls for but don’t bother straining or adding sweeteners. Makes the bread richer just like other milk does. :)

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384 Ruth October 17, 2014

Excellent Idea!!!!! We’re now milk free and you just gave me an alternative to Evaporated milk. YAY!

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385 Ruth October 17, 2014

A very good use for oat mylk is in baking! There is a recipe in the new Prevent & Reverse Heart Disease Cookbook (Ann Crile Esselstyn) for Jalapeno & Salsa Corn Muffins that calls for oat milk. They’re wonderful and I think the oat mylk was a great addition. The second thing that’s good about oat milk is in use with an Emergency Food Storage program. I have a big pantry and one of my staple foods are buckets of oats. This means I’ll always have ‘mylk’ on hand and very cheaply. I’m concerned about GMO soybeans in soy milk, and if you’re using organic almonds for almond mylk (so you don’t use the almonds that are now automatically sprayed with fungicide) it gets expensive! But the oat mylk is a great alternative that’s sssooooo economical! By the way – the ‘oat slime’ is nothing more than all that soluble fiber that makes oats so healthy. Like soaking flax and chia seeds, when you add water to oats the soluble fiber thickens and forms a gel-like substance. It’s nothing icky. Love Love Love Oh She Glows – thanks for the recipe!

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386 hjguz October 20, 2014

you could as well just add sugar to the milk instead of going through all the oat struggle.

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387 Harriet October 25, 2014

I just made this oat milk using rolled oats instead of steel-cut for that’s all I had. My milk turned out great- quite thin, but not distasteful. I used heaps of cinnamon, vanilla extract and a bit (about a tablespoon or two) of caster sugar. It’s pretty goo for my first attempt at making my own milk!

Thanks!

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388 susan November 2, 2014

just a couple of questions about your recipe. does the fact that it is raw milk affect one’s digestion? i have two young children, one with severe allergies, so this recipe seems great. I just wanted to make sure it won’t affect their stomachs, being uncooked. i’ve seen cooked recipes too, although this would be easier. thanks.

also, can the milk be frozen to last longer?

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389 Kat November 16, 2014

Thank you for this recipe!

This was my first attempt at making my own non-dairy milk. I followed your recipe and added cardamom, which always translates as “creamy” to my palate. I am using the leftover pulp in place of rolled oats in your baked oatmeal recipe (the one in little jars), but adding water instead of the milk I just made. They’re in the oven right now.

I tried the milk before adding any of the optional ingredients, and it was tolerable, but with the cinnamon, vanilla, maple syrup, salt, and cardamom – it’s pretty good!

Thank you, thank you!

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390 layna November 18, 2014

hello ohsheglows…

I made this tonight – using 2 cups of oatmeal and 5-5 1/2 cups ratio in the blender – added 3 packets of stevia, instead of the syrup – turned out fine – much like sweetened soy milk, etc.

Made it to put in homemade sago tonight.

Thanks for Posting,
Layna
Vancouver, Canada.

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391 Amanda J. Silberg December 11, 2014

Great Recipe ^^

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392 deborah December 18, 2014

I am going to try this i am breastfeeding my son and i think he is lactose. cant seam to find any milk i like. then i am going to try and make into a yogert :)

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393 Jason December 21, 2014

Hi there,

Thanks for the recipe. Now, don’t laugh because I’m new to, well, reading recipes in general, but how do I seperate the oat slime from the oats and rinse them?

Kind regards,

Jason

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394 Vanessa January 9, 2015

Hi Angela I’m in my 1st week as a vegan and I tried this milk today, it came out pretty good but it was a lot of work, but it was worth it… Thanks for the idea! Greetings from Venezuela!

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395 Courtney schrom January 30, 2015

Hey this recipe sounds delish! Just a question though, what would you do with the leftover pulp? Would that be like oatflour if you dry it? or would it be basically like oatmeal?

thanks!

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396 Katrina April 9, 2015

I just made this recipe and I plan to use leftovers as oatmeal or add to smoothies! She mentioned in the post that you could probably dehydrate the leftover oats and blend into flour, so you could try that too!

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397 Helen Mallmann February 17, 2015

I’m looking for a milk to replace dairy milk in lattes. Do you think oat milk would work?

I’ve try Silk Almond Milk both original and vanilla and don’t like them.

Soy milk from the store has sugar in it which I can’t tolerate.

Thanks Helen

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398 Helen Mallmann February 24, 2015

I am looking for a milk that I can use in my lattes. Does oat milk work in lattes? I can’t eat nuts.

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399 david March 14, 2015

I am not sure when this post was written and i have to confess i did not read all 300+ comments but has anyone tried Silk Cashew milk. It has no carrageenan and i think it is even creamier than almond milk. I absolutely love it. But the best nondairy milk i have tried is a homemade macadamia nut milk. That was the Creamiest and best nondairy milk and i would make it all the time if those nuts were not so expensive.

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400 Pera March 18, 2015

Just thought I’d leave a tip… My mothere makes oat milk in her Vitamix about once a week and all us kids adore it. Her secret is that she soaks the oats and then toasts them in the oven on very low heat for 5-6 hours (just until they start turning golden). And my gosh, the toasted oats make for some amazing milk!!

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401 zoey March 19, 2015

Maybe someone has highlighted this in one of the comments (have to admit I did not read them all). Actually there are 2 types of dietary fiber, soluble and insoluble. And that slimy thing is the soluble fibre, don’t rinse it away because both types are important to our health. Not only they help in digestion, both types also help in preventing diseases.

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402 Marcela Antonova March 23, 2015

to mix the pulp with flower and all other ingredient to make a bread, or the bake something with that.. cookies or cakes.. :)

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403 Marcela Antonova March 23, 2015

(ha ha.. I ment flour and to bake.. ;)

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404 Katrina April 9, 2015

Hi Angela – just made this homemade oat milk!! It was so easy and is SO tasty! Thanks for sharing a cheap quick milk recipe – I don’t like the nondairy additives but other nut milks can be pricy to make. I added date syrup instead of maple syrup and a few drops of stevia, plus the cinnamon, vanilla and salt. So delicious :)

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405 Jill April 12, 2015

Hi I’ve been making this oat milk for a while, and here is what I’ve found. 8) I ended up using a 1 to 2 ratio, 1 C oats to 2 C milk. It just tasted too watery compared to store bought, and this suits me much better. It is still very cost effective, and more creamy and delicious.
So far I just add a quick grind of good rock salt and a tiny bit of untoasted sesame or other oil like avocado, whatever I have going at the time, as I don’t use it just for sweetened dishes I also just put the leftover strained oats into a little covered bowl in the fridge, and use in my next lot of baking, as a sort of half liquid half dry ingredient. No waste! Thanks for your recipe, its the best I’ve found, a great place to start from. I’m thinking of trying the option of making almond milk the same way, not sure. thanks again. Jill in New Zealand. 8)

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406 Dallas April 13, 2015

I just made this milk with my 5 year old, and it’s great! We are a non-dairy family, so nobody was expecting this to taste like cow’s milk, but it’s as good tasting as the usual alternatives, like rice and almond. It is a little bit starchy on the tongue, maybe straining through cheesecloth would help that. But getting my 5 year old to drink any kind of milk is a challenge, so the fact that he likes this is a pretty strong endorsement! Thanks!

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407 Cherie Lee April 17, 2015

Add cinnamon, raw honey, cranberries, nuts etc to your taste and Spread the pulp on a dehydrator sheet very thin. Dehydrate until crispy. YUM! Break into crackers and enjoy

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408 Marsta April 23, 2015

If you soak chia seeds overnight, and then add them (do not strain nor rinse) to the blender, they will thicken up the oat milk without changing the flavor. I’ve been always making cashew milk with chia seeds, because cashews don’t have to be strained. But I’m thinking about using the oats for smoothies for the silica content. I also only use blackstrap molasses as the sweetener because it has a lower glycemic index, and is very high in calcium and iron.

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409 Jackie April 25, 2015

You could use the leftover oat pulp and turn it into a face scrub! Great for acne scars :)

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410 Chang May 2, 2015

hi,

thanks for the recipe. Did it take long to filter oat pulp? Would it be a good idea to skip the filtration step? I made soy milk before. It took a long time to filter the pulp.

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411 Jenjen May 4, 2015

thanks for the recipe and step by step tutorial . We have to live with nut allergies and gluten intolerance also .So oat milk is a great alternative . I have had problems with the “slime” before and thought it must have just been me , so thankyou for mentioning that also . I wonder how this milk goes in coffee and does it froth ? I have only made plain oat milk before and not added sweeteners or vanilla etc .This recipe sounds great for chai or drinking plain etc , but I have not found a suitable non dairy milk for a good , satisfying cup of coffee , latte or cappuccino that isn’t soy :/

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412 Heidi May 30, 2015

I saved the oat pulp from a batch of oatmilk and spread it thin on a parchment lined baking sheet and baked it at 300 degrees for about an hour and five minutes- let it cool and pulverized it in my vitamix. Smells like graham crackers! Can’t wait to use it. I froze it for future use.

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413 nany June 4, 2015

If you want it to be creamy, prior to blending warm up the water and oats to a boiling point then blend. It will be so creamy!

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414 Jess June 13, 2015

Hey,

Thus looks great be a big money saver! Thankyou, I’ll try it tomorrow :)

Would it be ok to substitute maple for honey?

Thanks

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415 Danika June 14, 2015

I just tried the recipe and it’s delicious. No more commetcial oat milk for me. It’s so easy and yummy. Thanks for the recipe.

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416 Elizabeth McCall June 20, 2015

Loved the oat milk. I’m going to try using the leftover oat mush in my next batch of homemade bread. I’m going to Cut back on the liquids a bit because the dough will absorb from the oats. Barley water is also good and healthy. 1 cup barley to 2 quarts water until the barley cooks (no salt; just simmer the barley). Add lemon juice, ginger juice or pulp and sweetener to taste. Now you have a few cups of barley for soups, cereal, bread, veggie burger binder, whatever.

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417 H June 29, 2015

This came out great! The only change I made was doubling the vanilla as I live with a vanilla fiend and using honey instead of maple syrup. Soooo good. The oat pulp is currently in a low oven drying out into chive and lemon salt-seasoned crackers. omnomnom

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418 Kim July 6, 2015

HI! Epic Win! I made homemade coffee creamer (I forget the website that inspired me), so now I can save major $$ on the store-bought non-dairy liquid creamers. I also made yogurt–which came out super thick :) I will be experimenting with the yogurt to make homemade cheese sauces, cream cheese, and mayo. Thanks so much for this recipe and photo tutorial!

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419 James July 12, 2015

Make the oat milk, but leave out the vanilla and sweeten with honey to taste. Add one part Single Malt Scotch Whiskey (Genfiddich 15 year or Balvenie Double Wood work very well) to two parts oat milk. A fine Scottish cocktail called Athol Brose!

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420 Emeri July 13, 2015

I know this is an old post, but thank you so much for sharing your recipe! I found oat “milk” on thrive.com several months ago and unfortunately had to unsubscribe from their site. I looked everywhere locally for oat milk, and could not find it anywhere. Luckily, I found your post and I just finished making my first of many batches! I can’t wait to use it in my cereal tomorrow!

I was just about to cover the pulp up and put it in the fridge until tomorrow morning, but then I decided to sprinkle some brown sugar on it and just eat it now…lol

Thanks again :)

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421 Nomi-lomi July 14, 2015

How does this Oat Milk work for making Latte’s?

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422 Lollie July 18, 2015

Hi angela,

I have tried the oatmeal milk but with a cheese cloth and the milk is quite creamy as you squeeze the content more than with the sieve. I also use the cloth for almond milk. It definitely squeeze more “cream” out of them.
With the leftover pulp, I made crumpets or something that resembled crumpets :-). I added 1 egg and about 3 full table spoon of gluten-free flour, baking soda and voilà!
My daughter loved them with Nutella and lemon. My husband and I ate them with cottage cheese and lemon on it.

Thanks for your website, it is full of interesting recipes.
Kind regards
Lollie

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423 Ivy July 26, 2015

Just a thought for the oat mush left… flapjack! I hate to waste things but this could use it up nicely. Mash in a banana and some maple syrup Mmmmmm

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424 Meggan July 26, 2015

I used this unsweetened in place of milk in a grain bread recipe and it worked great. I then put the pulp in a container in the fridge and the next day popped it out as a solid cake, crisped the outside up in a pan with a little coconut oil threw on some berries, cinnamon and a drizzle of maple syrup for breakfast. Thanks for the recipe.

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425 Paul July 27, 2015

I make nut or flax seed all the time, I’m definitely going to try oat milk, thank you for the website. I also love my milk milk bag, if you had one you would have to strain 7 times, just once maybe twice, it’s worth the $8 investment. Enjoy! … And thanks again, can’t wait to make it.

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426 Wilma D. July 31, 2015

Hello! I found your recipe on Pinterest today and I was intrigued by it. I had all the ingredients on hand and right away I soaked the oaks.
They soaked for a few hours. The process was easy and cleanup a breeze. I strained three times. I did like the consistency, but because I am used to drink rice milk, I added the extra cup. Adjusted seasonings just a tad. It is in the fridge in a mason jar. I can’t wait til tomorrow. I am so excited! It tasted great by the way. Thank you!

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427 Stacy August 14, 2015

Has anyone tried this oat milk in tea or coffee? Does it curdle/go chunky in hot beverages? I keep cow’s milk around to put in my tea, as I haven’t found anything that works well. I can’t wait to try it regardless, quite excited :D

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428 Benjamin August 20, 2015

Thanks for the effort, I’m gonna try this! :)

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429 Peter Piper August 23, 2015

I’m wondering…
Since oat milk is not as creamy as nut milk, I’m wondering (for those who CAN have nuts) if you mix a small amount of cashews (the creamiest nut milk) if this would help to make the oat milk more creamy?

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430 Meegan September 5, 2015

Hey Angela,

Thanks for this great recipe! I just made a batch and it turned out great. Thanks for sharing the knowledge…I’m thankful to have a tasty alternative to packaged milks. No waste – so it’s better for the environment, and no additives – better for our bodies!

*Note – honey is delicious too if you don’t have any maple syrup..

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431 Marcie September 25, 2015

THANK YOU! This recipe save my life!!!! My son has 65 food allergies :( The only milk he was drinking was almond milk and he became allergic to ALL sorts of nuts and he can’t have dairy either. Oat milk came to my mind and when I googled it I found your recipe. My son loved it! It is creamy, and yummy! I used gluten free oats and it was perfect! Thank you, thank you!

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432 Sarah S October 13, 2015

Hi Angela! I am in love with this recipe! I just tried it and I like how it came out, but I just had a quick question. Would you say when you blend the oats, to blend them longer until the water is milky and not as watery? I think I might have not blended the oats enough. Is it possible there is more milk to be obtained by blending a little bit longer?

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433 domain October 16, 2015

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434 Sarah S October 19, 2015

Angela, thank you so much for creating this recipe and post. It has made my life complete! I absolutley adore this milk and made it the exact same way you do. Delicious! I always drank lots of regular milk before and missed it. To be able to go in the fridge and take a big gulp does the job! Thank you sweet girl!!

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435 Patti Jo October 27, 2015

I cannot wait to try this, due to severe allergies, with Legumes/Tree Nuts/Soy. I also have a dehydrator, so I will try dehydrating the pulp, and making flour. Cannot wait…. :)

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436 Amanda November 8, 2015

Thank you so much for this recipe. I recently was diagnosed with severe allergies to dairy, eggs, and bananas. This is after several years of being extremely sick and not knowing why. My stomach was always upset and I would start coughing/have tightness in my throat when I ate. I would frequently go without eating, until I was absolutely starving and then would binge eat. I noticed that when I ate recipes from your blog I felt better, now I know why. Thank you for sharing your gifts with the world, and helping me on my path to wellness.

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437 Roy November 8, 2015

If you add 1/2 of a banana this might make it thicker …. It will change the taste

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438 Fran December 7, 2015

Just wanted to say that there is no need to be draining and rinsing the oats, let alone the unnecessary waste, you are just throwing away the milk and the goodness.

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439 Kate Monster December 19, 2015

Thank you for posting this! I have never made a plant milk and this was so fast and easy. I needed a cup of almond milk for a recipe and realized I was out. This saved the day!

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440 Staci December 22, 2015

Could I use rolled oats instead? Does it matter?

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441 Rochelle December 22, 2015

Hi,
What is the shelf life after you make this milk?

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442 Rochelle December 23, 2015

Hi,
Can you freeze this milk to extend shelf life?

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443 Mila December 24, 2015

Hello, I’m a vegan looking for zero waste alternatives and I love the idea of making my own Oat Milk, thank you for sharing this recipe. However, I live in Mexico and steel-cut oats aren’t as readily available here in bulk. Could I replace with regular rolled oats??? I’d appreciate the advice.

Best,
Mila

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444 Hollie December 25, 2015

Hi! Oat milk is my absolute favorite. I have been buying but I need to make it because of some ingredients I can’t have. I am a vegan, so dairy milk will never be an option. I am battling thyroid cancer for the 4th time. For my testing and treatment I have to go on low iodine diet. Well, sea salt is in almost all non dairy milks. I was wondering if I could make your recipe with non-iodized salt? Do you think the outcome will be the same? Thanks for your help! -Hollie

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445 Cydney Shain January 3, 2016

To H-E-double hockey stick with carrageenan! I love your oat milk recipe. It’s delicious and my 1 and 4 year old daughters think so too. I’ve been on a mission to eat healthier foods and serve them to my family as well since the birth of my first daughter. I tried every way in the book to make homemade non-dairy milks and even started a small business selling mesh strainer bags that make it easier to make the milks. I strongly support health conscious people seeking to live healthier lives and absolutely love people who take the time to blog and spread the word like you’re doing. Here’s a link to the nut milk bag: http://www.amazon.com/dp/B00XLUZRUO
Let me know if you’d like to try one and if you like it, we can set up a discount for your audience if you think they would be interested. To life, love, happiness and health! Happy New Year!

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446 Kim Cornish January 29, 2016

Hi Angela,

I made your oat milk recipe for the second time today. The first time I thought I would try it without the add-ins for flavour. It was okay. Today I decided to follow the recipe as written. It was delicious! I will be making this often!

I am a huge fan of your Oh She Glows cookbook! Thank you for all the wonderful recipes!

Regard,

Kim

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447 Robyn February 1, 2016

Hi, I love oatmeal so I’m sure I will enjoy this milk. I was wondering, if you soak the steel cut oats over night is it out on the counter or in the refrigerator? Also have you tried making this with regular oats? Thanks:)

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448 Shyrrel February 6, 2016

Can you use rolled oats for milk?

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449 TKG February 14, 2016

Excellent recipe! I got a Vitamix a few weeks ago and have been making nut milk every few days, then decided I should mix it up a bit to diversify my diet. I have yet to strain out the nut pulp, and did the same here. I used 1 cup oat groats and 4 cups of water, and the add-ins as called for in the recipe. Very delicious! As I’m using this for making smoothies and porridge, the very slight graininess of the unstrained milk is unnoticeable in the final dish, and I like that nothing goes to waste and I get more milk for less effort.

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450 wendy February 14, 2016

Hi Angela,

I’ve just started researching dairy milk alternatives and came upon your recipe. You invited us to send you recipes for other milks and so, here is mine – Our local bulk food store sells various nut butters. I’ve learned that using these butters to make your own milk is very convenient and you save some money and know it contains only good foods. But, one butter this store sells is organic pumpkin seed butter. So, I’ve been buying it for milk-making and it’s great for drinking or on cereal. It’s also light green in colour! My ingredients are 3 big dollops of pumpkin seed butter added to about a litre of water. Toss in a couple of tablespoons of whole chia seeds to thicken it and to add nutrients, a bit of salt, some vanilla and stevia. This all goes directly into the just I’ll be storing it in. I then use a handheld immersion blender to mix it all together. That’s it!

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451 Cheetah March 5, 2016

Wow this is so inventive! I love homemade almond/cashew/hemp/sunflower milk but the cost of nuts has really made it an expensive treat. Steel cut oats are such a great substitute.
I love your blog so much Angela! I run a small health food store in Ontario and you are my go-to blog for recipe recommendations. I haven’t had a single bad recipe from you yet. And as someone who has struggled with an eating disorder in the past, you are a true inspiration. I have been vegetarian for a long time and I recently stepped it up to veganism so I’m sure I’ll be here a lot more! Keep being awesome!!!! :D :D :D

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452 Angela Liddon March 18, 2016

Thank you so much for your kind words! It is so wonderful to hear that my own journey has inspired you on yours, and I truly appreciate (and am so flattered by!) your recommending my recipes in your store. :)

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453 Jay March 6, 2016

Hi, we are super psyched now making our own oat milk with your recipe. I’ve been making oat spice cookies with the leftover pulp, adding oats, buckwheat flour eggs,sugar and spices etc, etc. they come out perfect light gluten free yummies.

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454 Kat March 11, 2016

Just finished making my very first batch of oatmilk and I am pleased with the results although I think I will get bettter (read: less messy!) with practice.
I think I underestimated how well the oats need to be rinsed to eliminate that oat slime but again, I’ll get better with practice!
I did use cheesecloth and the bonus to that is, a single pass through the cloth really does the trick. the second pass yielded next to no pulp. So, cheesecloth is good stuff if you don’t want to be bothered with re-straining. I used plain cheesecloth which is probably why I made a bit of a mess. Milk bags would probably make it even easier and are only slightly more expensive than cheesecloth. I blended using my ninja mixer and it did just fine. Thanks for the recipe! I’m never buying overpriced almond milk ever again, this is the cheapest healthy alternative to cows milk EVER!

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455 Angela Liddon March 17, 2016

Hi Kat, I am so glad to hear that the oat milk turned out so well! (Despite any messiness, haha!)

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456 Tiffany March 28, 2016

Hi Angela,

I’ve made this recipe 3 times already and love it! The first time I made it with whole pay groats and the 2nd and 3rd time I made it with rolled oats (same measurements) and it still came out super creamy and amazing!

When I make it with rolled oats I skip the soak and just put it in my vitamix, strain the remains, then add in dates, vanilla, and sea salt.

Thank you!!

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457 Angela Liddon March 29, 2016

Hi Tiffany, I’m so glad you love the recipe. Thanks for letting me know, and for sharing that info!

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458 Denise Finochiaro March 31, 2016

Thank you for sharing this! I am making the transition back to a whole-foods, plant-based diet and your blog was the first one I came to when I googled how to make oat milk. I’m gonna go make this right now! Thanks so much for sharing!

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459 Chookie April 2, 2016

Hello,

I’ve made oat milk before but it’s a bit…errr…slimy when you get to the bottom of the glass and makes me feel queasy :( Will the soaking remove this bit? Have you found the texture to be improved with this step in the process?

:)

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460 Ginny Brown April 7, 2016

This is great! I had never even heard of oat milk! Could I use old fashioned oat flakes (that I have)?

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461 Angela Liddon April 15, 2016

Hi Ginny, I don’t think I’ve tried this yet, but I do recall some readers saying the milk was a bit slimy. Mind you, oat milk is a bit slimy in general (I’ve found so even with steel cut), so I’m not sure how different the two would be side by side. If you try it out please let us know how it goes!

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462 Marilynn April 8, 2016

Made this today, and am SO grateful for the recipe!! Found lovely oat milk in New Zealand stores. Also met a “foodie” there who told me about you!!! Upon returning home, I found our co-op’s oat milk disgusting. Your recipe saved the day!!!
A few comments:
The organic oats were $1 per cup (still cheaper than $3.39 for yuck + additives).
I can’t find a fine sieve in my town (not surprising, I’m in the middle of no where), but I found very fine netting in the Sewng Dept and it worked great. I could actually wring the pulp out.
Didn’t see the need to wash out the blender between the first and second blendings, since I was going to strain it anyway. Did I miss something?
Thanks for all the great ideas!

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463 Angela Liddon April 15, 2016

So glad you enjoyed the recipe, Marilynn! Rinsing out the blender between blendings is just to get rid of any pulp residue so it doesn’t end up back in the milk; I find it helps to keep the end product as pulp-free and smooth as possible. But, if there wasn’t much, if any, residue left over–lucky you!–and you plan to strain it well afterwards, then I don’t think it’s super necessary, especially if you’re time crunched. And it sounds like it worked out well for you!

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464 Shóna April 12, 2016

Hi Angela,

I just came across this article – I am seriously considering a vegan diet but my two sticklers (only because I’m selfish and I love the taste!) are milk and cheese! I’m pretty sure I could do without everything else, but it’s these two that make it hard to decide. Anyway, your oat milk looks delicious, and I am going to try it this weekend. Just wondering if you or any of the readers have tried this milk in tea? Tea is a massive part of my day, and if I can find a replacement milk that is either similar to cows or at least doesn’t make the tea taste like almond/coconut/something-other-than-tea then I would be sold :)

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465 Peggy April 16, 2016

Shòna, I like oat milk in tea as it doesn’t have an overwhelming flavour. While it doesn’t taste anything like dairy milk, it performs the same functions of neutralising the tannin taste and adding a nice mouthfeel. A few people have noted that heating/cooking oat milk causes it to thicken dramatically and I think the heat of the tea also thickens the oat milk, but slightly. You will probably want to sweeten your oat milk as dairy milk is actually quite sweet.

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466 Angela Liddon April 18, 2016

Hi Shona, I haven’t tried it myself, but if you do, please let us know how you like it!

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467 Peggy April 16, 2016

Shóna, oat is my favourite non dairy milk for tea because of it’s less assertive flavour. It has some of the useful functions of milk, reducing the astringency of the tannins and providing a nicer mouthfeel, a bit of body. Some people here have noted that oat milk thickens dramatically when heated/cooked. I think the heat of tea causes the oat milk to thicken, but only slightly and for me, nicely. If you drink tea without any sweetener, be sure to sweeten the oat milk; dairy milk is actually quite sweet.

As far as cheese goes, I’m still trying to sort that one out. I don’t think yeast flakes add much of a cheesy taste, and more of it is definitely not better! I don’t know how much you enjoy cooking, but my next experimenting will be with Misozuki tofu. The fermentation caused by extended contact with the miso based paste is said to create funky flavours, reminiscent of some cheeses, like Bleu. People in CA and a very few other places can buy it readymade, or you can get it online, I think, but not here in Oz.

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468 Caitlin May 5, 2016

It always bugs me on food blogs when half the comments are like, “Looks good!” or “I’ll try this later!” And then we never hear about how people ACTUALLY enjoyed the recipes!

I made this oat milk! I’m a seasoned veteran at making nut milks, so this was a bit scary for me since oats do indeed get really slimy. I was so afraid that no matter what I did, it would turn out slimy and gross.

I added 3 fresh dates and some maple syrup. The result was a very sweet milk, but honestly that’s what I have to do in order to sell it to my children who can be really nit picky!

The taste was great. It tastes pretty much like a sweet bowl of oatmeal, which sounds a little strange, but I found the flavor to be pleasantly delicate and “nutty”. Commercial oat milk tastes like cardboard to me, so this was a big improvement.

I am using this batch of oat milk to make some vegan yogurt. I tasted it after I added some sweetened strawberries and it was really yummy! I hope my kids will eat it. If not, I know I will.

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469 Agus May 12, 2016

Hi! I just tried this recipe (except I used rolled oats since I couldn’t get steel cut) and although the texture is exactly “milky” the taste is somewhat chalky and with some serious bitter aftertaste…bummer! is it possibly due to not rinsing the oats enough? Thank you!!

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470 Rachel Wren May 16, 2016

Hello and thank you for all your wonderful inspiration. I recommend your book to everyone who asks me about my lifestyle!
I know you don’t like ‘oat slime’, but I make a really simple oat milk by soaking oats in water at a ratio of 1 cup oats to 2 cups water, usually overnight. I then blend it all, including the soaking water, and then strain it, and it always comes out creamy and pleasant tasting. I have also discovered (by accident!) that this wonderful and cheap milk thickens by itself when heated, so I don’t add any sweeteners to it, and use it in self-thickening sauces that would normally use milk, such as cheese or peppercorn. It works really well and is so simple. If I want a comforting drink, I just heat a mug of oat milk with a little maple syrup and that thickens into a thick, warming comfort drink. Best wishes! Rachel

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471 Angela Liddon May 19, 2016

Thank you so much for sharing, Rachel! And I am so flattered you’ve enjoyed my book so much. Thanks again, for all the support. :)

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