Oat Milk Recipe

Soak oats

Place 1 cup rolled oats in a bowl and cover with cold water. Let soak 10–30 minutes. This reduces sliminess and helps rinse away surface starch. (If short on time you may skip soaking; quick rinse still recommended.)

Rinse and drain

After soaking, pour the oats into a fine mesh sieve and rinse under cold running water, rubbing lightly with your fingers until the water runs clear. Drain well.

Combine in blender

Place the drained oats in a blender with 4 cups cold water. Add a pinch of fine sea salt. If using, add 1 tsp vanilla and 1 tbsp maple syrup (or honey) and 1 tsp neutral oil for extra creaminess.

Blend

Blend on high for 30–45 seconds. Do not over-blend (avoid 60+ seconds) to minimize sliminess. The mixture should look milky and smooth but not overly frothy.

Strain (optional)

If you prefer a smoother milk, strain the blended mixture through a nut milk bag, fine mesh sieve lined with cheesecloth, or a double-layered fine cloth into a large bowl or pitcher. Gently squeeze or press the solids to extract the milk. If you like a thicker, oatier milk (good for smoothies or porridge), you can skip straining.

Taste and adjust

Taste the oat milk and adjust sweetness or salt to your preference. If too thick, stir in up to 1/2 cup additional water to reach desired consistency. If using honey, stir until fully dissolved.

Chill and store

Transfer the oat milk to a sealed container or bottle and refrigerate. Chill for at least 30 minutes before using for best flavor. Shake well before each use — homemade oat milk separates naturally.

Reserve the strained oat pulp for baking (muffins, pancakes), smoothies, porridge, or add to oatmeal for extra fiber. Store pulp in an airtight container in the refrigerator for up to 3 days or freeze in portions.