I like to add a pinch of salt and a splash of vanilla and maple syrup to sweeten it up! You’ll find my favorite way to enjoy it in the recipe below. Alternatively, use it in any brunch baking recipe that calls for milk, like my vegan chocolate cake, blueberry muffins, banana bread, or cinnamon rolls.īecause it has a strong oat-y flavor, I don’t recommend using it in savory recipes. It would also be great in breakfast/ brunch oat-y recipes like oatmeal, baked oatmeal, overnight oats, or no bake cookies. I like to chill it and drink it with ice, add it to coffee, or use it to make a matcha latte. Once you’ve made oat milk, use it as you would dairy milk, cashew milk, or any other type of milk you like. Instead, allow any leftover oat pulp to settle at the bottom of the container, and pour the creamy milk off the top. Unlike other dairy-free milks, don’t shake it when you go to use it. Chill, and enjoy! I like my oat milk best when it’s cold from the fridge.This step is optional, but it will yield the smoothest final texture.

For extra-smooth oat milk, strain the liquid twice, discarding the leftover pulp both times. DO NOT try to press the pulp to get more liquid through the strainer, as it will make the milk slimy and gritty. That’s ok! Discard this liquid and any oat pulp below it. Some liquid may pool at the bottom of the strainer. Next, place a fine mesh strainer over a large bowl and pour the oat milk through it.

For the best texture, be careful not to over-blend! First, I add the oats and filtered water to a powerful blender (I use a Vitamix) and blend for 30 seconds, until the water looks creamy and white. Otherwise, it will end up slimy and grainy. In this recipe, your goal is to squeeze and press the mixture as little as possible. Reduce speed to Variable 4 and remove the lid plug. Blend for 6 - 7 minutes or until heavy steam escapes from the vented lid. Turn machine on and slowly increase speed to VARIABLE, speed 10, then to HIGH. Making delicious oat milk is easy! But if you have made other plant-based milks in the past, a word to the wise: it is NOT like making almond milk, where you wring as much liquid as you can out of a nut milk bag. Place all ingredients EXCEPT cream into the blender in the order listed and secure lid. All you need is 5 minutes, a handful of whole rolled oats, filtered water, a fine mesh strainer, and a powerful blender! What are you waiting for? And because you don’t need to soak the oats beforehand, it takes minutes to make. Unlike other non-dairy milk recipes, this one doesn’t require any special equipment (looking at you, nut milk bags). I have to say, I’m hooked! It’s super easy to make, it’s smooth and creamy, and it has a yummy oat-y flavor that tastes great in coffee or tea. You can add it to your coffee at Starbucks, buy a carton of it at the store, or even pick up a pint of oat milk ice cream! I had to see what all the fuss was about, so I tried making my own homemade oat milk. Have you tried oat milk yet? Lately, it seems to be popping up everywhere.

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