Creamy Oat Milk

A 3-ingredient, plant milk classic made in less than 5 minutes! No plastic and no funky ingredients. Nothing but creamy goodness, and a whooooole lot of uses.

Inspiration

Oats definitely know a thing or two about loyalty. They’re filling, they’re nutritious, they’re budget-friendly. They’re always there, sitting in my cabinet when I haven’t gone grocery shopping in a while, or am craving something sweet. They’re there to add texture, act as flour, or in this case, act as milk.

After discovering the ease of making homemade oat milk, it would be incredibly hard for me to ever go back to store-bought oat milk again. Making it from scratch is so satisfying, too! Especially when the results are so dreamy and creamy. With simple ingredients and minimal time required, it’s the ultimate bang for your buck.

How to make Creamy Oat Milk

This recipe blows me away because it’s so dang easy to make and the results are:

Smooth

Rich

Thick

& quick to make!

Add all of the ingredients to a blender

It’s wild that oat milk can be made with such few ingredients! It’s literally nothing more than cold water, oats, and the optional maple syrup for a touch of sweetness. Add this holy trinity to a blender, starting with the liquid ingredients, and ending with the oats.

The reason for adding the oats last is to minimize the possibility of the final result getting slimy. This is the same reason why it’s recommending to use cold water instead of hot. The slimy texture is a result of the oats releasing starch which occurs when hydrated. Similarly, heat is a catalyst to this reaction. Therefore, work efficiently, use dry oats and avoid warm water.

Strain the milk through a cheesecloth

Once you’ve blended for 45 seconds, line a medium to large-sized bowl with cheesecloth. Pour the milk into the bowl, lift the cheesecloth and pinch its edges together. Let the liquid strain through the cloth until the oat pulp inside the cheesecloth has lost most of its moisture. This should only take about thirty seconds. At this point, it might look very tempting to squeeze the pulp, and you can do so, just very lightly. If you squeeze too hard, it might give a slimy texture to the milk. Repeat this process once again and you’re done!

If you don’t have cheesecloth, a fine-mesh strainer will do the job, too.

Avoid food waste! The pulp is still completely edible and can be used for a later meal! Transfer the pulp to a container, mix in a splash of hydration and let it sit for a couple of hours. It will be similar to overnight oats, but with a more smooth and fluffy texture!

Storing

Store the results in an airtight container and keep it in the refrigerator for up to a week.

If you tried this recipe, let me know how it turned out!

💙 M