homemade oat milk

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Homemade oat milk

berry-smoothieI love my homemade muesli or a vibrant smoothie in the morning.  And my go to milk for both is generally soya or oat milk.  Whilst on the Vegan UK Facebook Group I came across someone who made their own oat milk. So I thought I’d give it a try



Here’s how it worked out

This is a short video of how I got on.  All the instructions are also below






  • oatsSimply take one cup of oats.  If you haven’t got a ‘cup’ it equates to 100g
  • tip the oats in to a bowl and cover with water
  • leave to soak for at least 2 hours or overnight
  • Strain the oats and throw away the water – at this point the liquid is not oat milk!
  • Add the oats to a blender, food processor nutribullet (this will have to be done in two batches)
  • add 3 cups of fresh cold water – tap water is perfectly acceptable but you can use bottled or filtered, its up to you
  • add a pinch of salt and 1tsp vanilla extract
  • blend until the oats have disappeared – about 1minute
  • strain the mixture through a fine sieve or muslin
  • put the oat milk into a clean jar or jug and keep in the fridge for up to 4-5 days
  • A leftover commercial oat milk bottle that has been washed out with hot water also makes the perfect container!
  • oatsDon’t throw the blended oats away either; they can be used in your porridge, made into delicious oat pancakes, using your fresh oat milk or turned in to a wheat free cheese sauce, using your milk and yeast flakes


The finished product!

And there you go.  If you have any other adaptations then please share and let me know how you get on

pouring oat milk


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4 thoughts on “homemade oat milk

  1. Hi – Great video – Why do you need to strain the Oats – I have used Morrison cheapy oats and not strained and it tasted fine – Why do we have to soak and strain please – What does that change – Many Thanks

    • Hi Sue
      I’m glad you liked the video. It was a recipe I found and tried and really liked. The pre soaking may break down some of the fibres so it’s easier to blend and extract all the goodness. But looking at other recipes I would say it’s personal preference and not absolutely necessary
      As for the straining of the liquid I think it makes for a smoother milk, but if you have a good or powerful blender you may not need to do this.
      It sounds like you have found the perfect way to make your milk.

  2. Thanks for your reply – I have been using morrisons cheapy oats lately as Tesco have stopped selling those ones you are using – Do you know the calories on this?

    I found it is a lot more like milk if I use less water – Currently at (my way of measuring) one jam jar of oats and one and a half jars of water – Sooo tasty, but no idea how many calories it would be per 100ml. I guess one day I will work that one out

    The straining definitely stops that slimy stuff that I saw at bottom of tea cup at first :-)

    • I also just read that if you soak strain and chuck away the soaking water – That is where the bits that reduce cholesterol and stuff – Is that true? – She said…. https://www.youtube.com/watch?v=qt6IcuBt8BU
      lizabeth Shaw
      6 months ago
      It isn’t residue! It is the only part of the oatmeal that reduces cholesterol and heart disease. I use Quick 1 minute oats as they are nutritionally exact as rolled oats are and do not need to be strained. Unless it’s going into coffee which mine does not. Elizabeth MD Ph.D specialized nutritional science

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