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Grab A Glass—How to Make Homemade Oat Milk


If it suddenly seems like oat milk is everywhere you look, you’re not alone in this observation—oat milk is one of the most popular beverages on store shelves these days. And that’s saying a lot, considering the truly epic rise of plant-based milk options within the last several years.


But oat milk’s stand-out popularity is actually pretty understandable: it’s a seriously delicious way to do dairy-free. And even better, you don’t even need to buy it to enjoy its unique creamy benefits: Oat milk happens to be an exceptionally easy “milk” to whip up in your own kitchen.

What’s more, there are so many advantages to making fresh oat milk at home. For starters, it’s less expensive, and it allows you to use better ingredients, too. The DIY route even enables you to put a personal spin on the drink if you want, such as making your batch sweeter, totally unsweetened, chocolate-flavored … you name it!


But in the meantime, our recipe for basic oat milk is pretty fantastic all on its own. It uses extra clean ingredients (as in, have you ever looked at the ingredients of store-bought varieties? Some funky stuff is going on in there for sure!). Plus our recipe includes the tricks to making sure your homemade oat milk has the best taste and texture, as this type of milk is a little more than just throwing some oats in with some water. So don’t wait on this staple recipe: Give this awesome plant-based milk alternative a whirl.


WATCH HOW WE MAKE OUR HOMEMADE OAT MILK HERE:

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HOMEMADE OAT MILK PREP TIPS:

Here are the tricks to whipping up your very own best-ever oat milk.


  • Don’t add too many oats. A common mistake amongst oat milk newbies is unintentionally turning their oat milk into more of an oatmeal by adding too many oats. That’s because dry rolled oats swell up dramatically with time, despite how watery they might appear when first blended with water. It may not seem like much oats go into our recipe, but trust us: It’s more than enough!

  • Fat boosts taste and texture. Since oats have a negligible amount of fat, a little bit of oil is needed to boost the creaminess of the milk. Learn more about the oil we use in our cooking video.

  • Sweeten as desired. Our recipe mimics an “unsweetened” oat milk—it includes a little sweetener (sugar-free monkfruit) for flavor, but has a more neutral flavor profile. If you normally choose sweetened plant-based milk varieties, add an extra tablespoon (or more) of monkfruit or your sweetener of choice to taste.

  • A soak is key. As oats sit in their blended water, they will separate, releasing a flavorful oat-y “milk,” and leaving behind a starchy sediment that you can think of like whey. This sediment is not enjoyable to drink and should be discarded, but it takes a full 24 hours to obtain the best separation.

  • The deal on separation. Once you’re ready to separate the milk from its “whey” sediment, give it a slight swirl, but don’t shake the container else the slimy sediment will combine again wi