Homemade Fruit-Sweetened Oat Milk


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 toย “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

Homemade Fruit-Sweetened Oat Milk
Prep time
Total time
Serves: 4 servings
  • 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)
  1. Place all ingredients in a blender and process for 2 to 3 minutes.
  2. Strain through a fine mesh strainer or cheesecloth.
  3. Chill the oat milk in the refigerator until ready to use.
  4. It may thicken further. If so, you can thin with additional water.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. It is important, I believe, that people understand that grains, nuts, seeds, beans and all legumes all have phytic acid that blocks very important nutrients from being absorbed by the body.
    Raw oats should not be consumed. Oats, like other grains should be soaked and cooked to rid them of the phytic acid. What good is it to eat raw oats when the nutrients can’t be abosorbed.

    Miso enzymes break down the oats and deal with the phytic acid making the vitamins and minerals available for absoorptoin by the body.

    Please, soak your pulses and legumes for long periods and cook them well.
    Ferment your bread dough for at leat 8 to 24 hours to break down the gluten as gluten also blocks vital nutrients like calcium, iron and others. This makes a great no knead bread and pizza dough.

  2. I eat raw oat flakes (with milk as a child, now with soy or almond milk) since over 60 years – mostly for breakfast – and have never heard or noticed that they were unhealthy… ๐Ÿ˜‰

  3. I read once that you can not eat raw oat, because it can be unhealthy that you always has to cooked it a little bit, is this true??


  4. Excellent thank you! I was thinking of leaving out the banana anyway, make it more versatile and I’m not much of a sweet drink person ๐Ÿ™‚

  5. Hey I’m going to try this tomorrow!! I normally make almond milk but I think this would be a nice change and cheaper too! How long will it last in the fridge?? Thanks ๐Ÿ™‚

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