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How to make homemade oat milk

Nut milks are all the rage when it comes to dairy-free milk options, but oat milk is a great nut-free alternative for those who can’t eat nuts.

We’re a house filled with far too many milk options. There’s a consistent supply of whole regular cow’s milk, almond milk and coconut milk (sometimes both carton and can varieties) in my refrigerator. Instead of shelling out $3-plus per half-gallon every week, though, I decided to make my own recently and was shocked at how easy it is. The best part about oat milk versus its nut-based relatives is that there’s no need for nut bags or cheesecloth– just a blender and strainer, two things almost every kitchen has. So if you’re looking for a delicious nut-free alternative you can make on your own, look no further.

Homemade oat milk recipe

Serves 4


  • 2 cups steel-cut oats
  • 6 cups water
  • 3 tablespoons maple syrup (optional, adjust to desired sweetness)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt


  1. In a bowl, soak the oats in water for 15 minutes.
  2. Drain, and thoroughly rinse the oats until they no longer feel slimy.
  3. Place the oats in a blender, add the water, and blend for about 2 minutes on high speed until completely pulverized and smooth.
  4. Strain the mixture through a fine-mesh sieve into a large bowl, pushing the mixture through with a spatula. Either discard the pulp remaining in the strainer, or save it for another use.
  5. Pour the liquid back into the blender, add the remaining ingredients, and blend again for about 15 seconds, until incorporated.
  6. Pour the milk into a tightly sealing jar, and refrigerate. The milk will last for up to 5 days. You will have to shake it before using it, as it naturally separates.

More oat recipes

Butter poached shrimp with steel-cut oat risotto
Vegan mango oat crisp

How to make overnight oat bars

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