Oat Milk 

Easy peasy DIY Oat Milk

2 serves
5 minutes

Some points to note when making oat milk:

  • Don’t over blend or soak the oats – it will become slimy! 
  • Use a fine-mesh strainer to strain the milk or even strain it twice – this removes extra starch that can also give it a slimy texture.
  • Don’t heat it up – only use for cold recipes. Heating it up will thicken it like when you make oats porridge. 
  • Use rolled oats - steel cut oats are too unprocessed and make less creamy milk and instant oats are too processed and make your oat milk slimy.
  • Seal your milk well in a container and keep in the fridge, and it should last about 5 days. If I has a funky smell, its gone bad! 

You can make flavoured oat milk by adding a variety of things: 

  • 2 whole date, pitted: for sweetness 
  • 1 Tbsp (15 ml) maple syrup: for sweetness
  • 1 tsp vanilla extract: for vanilla milk
  • 1-2 teaspoon cocoa or cacao powder: for chocolate milk 


  • 1 x cup rolled oats 
  • 4 x cups water 
  • 2 x Medjool date, pitted (optional) , or 1 date and 1/2 teaspoon vanilla extract   
  • pinch of salt (optional) 


  • If using dates or other ingredients to flavour your milk, add a quarter cup of your water and the date for example, and blend until the date (or other) is all broken down.   
  • Now add the rest of the water and the oats and blend on high for 20-30 seconds maximum - the oats should be broken down and you should have a creamy looking liquid. 
  • Pour your mixture through a fine-mesh strainer. You can do this once or twice. 
  • Use milk straight away, or store in the fridge in an airtight container. 

The remaining oats you can eat! 

Similar to overnight oats – yum! Or look for a recipe you can use it in, such as oats cookies or oat protein balls. 

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