homemade oat milk

File “oat milk” under “things I am OBSESSED with.”

Then, file that last sentence under “how and when did I turn into a crunchy hippie with a pretentious homemade oat milk obsession?”

Just wanted you to know that I’m at least a tiny bit self-aware. Now back to my regularly scheduled oat milk fangirling.

I guess I always knew that oat milk was a thing, but it never occurred to me that it existed outside of the shelf-stable nondairy beverage aisle, much less that it was something I could make myself.

But I CAN make it. And it’s DELICIOUS. And it’s SO much cheaper than homemade or store-bought almond milk, my usual go-to.

And that’s not all. The process of making oat milk results in leftover oat pulp (there has to be a better-sounding word for this; hmu if you can think of one) that can be used in baking or as a ready-made porridge. TWO good things for the price of one! Observe said oat pulp in porridge form below.

Clearly, I’m infatuated with this stuff. But I’m not finished yet.

What I love most about oat milk is how surprisingly easy it is to make: Just soak, blend, strain, and voila! A creamy, flavorful drink that is perfect in coffee, tea, smoothies, or on its own.

I like to flavor mine with vanilla extract, maple syrup, cinnamon, and a pinch of salt. I’m pretty sure chocolate oat milk would be bomb, too. (That’s what the cool kids are saying these days, right? “Chocolate oat milk is bomb?”)

Even when unsweetened, homemade oat milk is a game changer. And it can change your alternative milk game, too, if you embrace your inner crunchy hippie–although if you have an alternative milk game, I think you’re already halfway there.

homemade oat milk

Adapted from Bon Appétit

Makes 2 cups

  • 2 cups old-fashioned oats
  • 4 cups water

for flavoring (optional)

  • 2 tsp. maple syrup
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • Pinch of salt

In a large bowl, combine the oats and the water. Cover and soak the oats overnight.

After soaking, transfer the contents of the bowl to a blender. Blend until the oats are pulverized and the mixture looks milky. Strain the oat milk blend through a fine-mesh sieve into a large bowl; store the oat pulp in a separate container for another use. Strain again, if necessary.

Transfer the oat milk back to the blender and add the maple syrup, vanilla, cinnamon, and salt. Blend until fully incorporated. Pour the oat milk into a jar and store in the refrigerator.

Note: Oat milk will separate when stored. Shake well before using.

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