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