There are several ways to make oat milk. This recipe is just a few twists away from my other homemade oat milk recipe. It’s fruit-sweetened (though you can add more sweetener), and you can make it with raw or cooked oats. I like the texture better of raw oat milk, but cooked oat milk has a mellower taste.
Non-dairy oat mlk has a pleasant “earthy” flavor that works well in recipes or doused over your morning breakfast cereal. If using it in savory recipes, you may want to omit both the banana and any additional sweetener.
Homemade oat milk is like a blank canvas, you can fortify it to rival the nutritional values of store-bought brands, or simply use it as is when you crave a little richness without the added fat or dairy milk. For smoothies, 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!
- 4 to 5 cups cold water
- 1 ripe banana
- 2 cups raw or cooked oatmeal
- pinch of salt (optional)
- 1 teaspoon vanilla extract (optional)
- Sweetener to taste (optional)
- Place all ingredients in a blender and process for 2 to 3 minutes.
- Strain through a fine mesh strainer or cheesecloth.
- Chill the oat milk in the refigerator until ready to use.
- It may thicken further. If so, you can thin with additional water.