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Easy Homemade Oat Milk

Posted on June 6, 2007 by Alisa Fleming in Alisa's Recipes, Beverages, Dairy-Free Recipes, Milk Subs with 6 Comments

Alisa Fleming ~ Making oat milk at home is much easier than you might think. Just a few simple ingredients, and you’ve got an earthy-tasting milk alternative that works in recipes or with breakfast cereal!

Like most non-dairy milks, you can customize oat milk to meet your personal tastes and nutritional needs. For recipes, I leave it unsweetened, but for shakes and cereal, a touch of stevia goes over well. You could add your sweetener of choice (agave, honey, maple syrup, or even blend in a date or two!), and even add some cocoa powder (about 1 tablespoon per cup) for chocolate oat milk, if desired.

I like to ”spike” the milk with probiotic powder (since it’s chilled, the probiotics stay lively), but you could also add a little vegan protein powder or even calcium to the mix. This is a great way to sneak in calcium for those who hesitate swallowing pills.

Also, you can use certified gluten-free oats to keep the oat milk gluten-free. It’s naturally vegan, dairy-free, soy-free, and nut-free too!

Easy Homemade Oat Milk - Vegan and Dairy-Free

Easy Homemade Oat Milk – Vegan and Gluten-Free

Rating: 51

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 4 servings

Easy Homemade Oat Milk - Vegan and Gluten-Free

Ingredients

1 cup rolled or whole oats (use certified gluten-free oats for gluten-free)
5 cups water
1 teaspoon vanilla extract
Sweetener, optional

Instructions

Combine the oats, water, and vanilla in a saucepan, bring to a boil, cover and simmer for 45 minutes to 1 hour.
Strain, reserving the oatmeal pulp for another use.
If desired, sweeten to taste.
Store in the refrigerator.

http://www.godairyfree.org/recipes/oat-milk-recipe-vegan

Tagged egg--free, gluten-free, healthy living, low fat, nut-free, peanut-free, soy-free, sugar-free, vegan, vegetarian

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

AmyJanuary 16, 2013 at 10:17 amReply

I tried this and I must have done something wrong. I got a little less than a cup of very syrupy sludge and a big bowl of oatmeal. Am I using the wrong kind of oats?

Alisa FlemingJanuary 16, 2013 at 11:03 amReplyAuthor

Hi Amy, did you strain it? I prefer the “raw” method, which is simply to let the oats soak overnight in cold water in the refrigerator, and strain.

AmyJanuary 16, 2013 at 1:17 pmReply

Yes, I strained it. I’ll try the raw method and see how that works. I’ll thin out the stuff I made today and see how that works so that I don’t waste it. Thanks for your help!

Alisa FlemingJanuary 16, 2013 at 4:28 pmReplyAuthor

Sorry it didn’t work out well for you Amy, but it can be used in baking if nothing else!

radha saharFebruary 26, 2013 at 2:18 pmReply

Hello Alisa – great to find yr site as I am vegan and have been developing Plant Strong wholefood recipes for a while hoping to get a cookbook together. I had tried a couple of oat milk and hemp milk experiments. I want to create a milk that goes well in hot drinks, other than soy, whihc is currently the best. My raw oat milk was easy and lovely but can’t be heated without effectively adding ‘porridge’ to hot drinks. With cooked oat milk after I strain it, I find I have to add a little oil to emulsify the starchy, set ‘glug-ness’ that Amy mentioned above. When it is cooked for a long time much of the liquid evaporates, so I add it back. What is the reason for cooking it so long, by the way?

Alisa FlemingFebruary 28, 2013 at 8:33 amReplyAuthor

Hi Radha, the one I personally use and rely on is a raw version also.

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Ingredients, processes and products are subject to change by the manufacturer at any time. All products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. See Disclaimer

6 Comments

AmyJanuary 16, 2013 at 10:17 amReply

I tried this and I must have done something wrong. I got a little less than a cup of very syrupy sludge and a big bowl of oatmeal. Am I using the wrong kind of oats?
- Alisa FlemingJanuary 16, 2013 at 11:03 amReplyAuthor
  
  Hi Amy, did you strain it? I prefer the “raw” method, which is simply to let the oats soak overnight in cold water in the refrigerator, and strain.
AmyJanuary 16, 2013 at 1:17 pmReply

Yes, I strained it. I’ll try the raw method and see how that works. I’ll thin out the stuff I made today and see how that works so that I don’t waste it. Thanks for your help!
- Alisa FlemingJanuary 16, 2013 at 4:28 pmReplyAuthor
  
  Sorry it didn’t work out well for you Amy, but it can be used in baking if nothing else!
radha saharFebruary 26, 2013 at 2:18 pmReply

Hello Alisa – great to find yr site as I am vegan and have been developing Plant Strong wholefood recipes for a while hoping to get a cookbook together. I had tried a couple of oat milk and hemp milk experiments. I want to create a milk that goes well in hot drinks, other than soy, whihc is currently the best. My raw oat milk was easy and lovely but can’t be heated without effectively adding ‘porridge’ to hot drinks. With cooked oat milk after I strain it, I find I have to add a little oil to emulsify the starchy, set ‘glug-ness’ that Amy mentioned above. When it is cooked for a long time much of the liquid evaporates, so I add it back. What is the reason for cooking it so long, by the way?
- Alisa FlemingFebruary 28, 2013 at 8:33 amReplyAuthor
  
  Hi Radha, the one I personally use and rely on is a raw version also.