Most recipes for homemade oat milk make it sound like a simple 3 step process of blend, strain, and pour….and while it IS a simple process, there are definitely a few tricks to ending up with a rich creamy drink. (rather than a chalky, flavorless, or slimy beverage ;)

My first few batches were far from the creamy sweet sensation of the popular “Oatly” brand. But after a bit of trial and error, I was able to figure out a few tips to share with you to ensure a smooth, rich, perfectly flavored oat milk.

Why make your own oat milk?

-It’s a great dairy alternative. Creamier than almond milk, with a more mild flavored than soy milk.
-It eliminates additives and preservatives that are in store-bought versions, and therefore provides your body with pure nutrients.
-If needed, you can ensure that it’s gluten-free, whereas not all store-versions use certified gluten-free oats.
-It’s more cost effective.
-It’s really satisfying to pour a glass of creamy cold oat milk that you made yourself ;)

Follow these simple steps with a few very important tips!

What you’ll need:

- 6 Cups purified drinking water
- 3 Ice cubes
- 1.5 Cups rolled or old fashioned oats (certified gluten-free if needed)
- 2-3 Tablespoons maple syrup
- 1/4 teaspoon sea salt (I use pink himalayan salt)

- 1 Nut milk bag (I use this one from Amazon and love it)
- Large bowl, pyrex, or pouring container
- Blender
- Glass bottles or jars for storage (you can repurpose old glass jars, or use ones like these. Any lidded jar will do!)

Steps:

1. Fill a blender with 6 cups of water. You can half the recipe depending on the fill capacity of your blender.

2. Add the ice cubes, oats, maple syrup, and salt.

3. Blend on high for 30 seconds.

4. Pour the blended liquid through your nut milk bag, letting it drain into your bowl, pyrex, or other pouring container.
5. Use one hand to hold the bag closed at the top, and the other hand to squeeze the milk through the cloth until only the pulp is left in the bag.

6. Once all of the liquid is strained through, give it a stir to ensure no separation right before pouring it into your glass jars.

7. Store in the refrigerator and enjoy within 5 days. It’s normal for the milk to separate a bit, so just give it a good shake before each use.

Tips and Troubleshooting:

-Don’t nix the ice cubes! They keep the oat milk from becoming slimy. During the blending process, if the liquid gets warm at all, it will cause the oat starches to change consistency.

-Don’t blend longer than 30 seconds, as that can create a slimy consistency as well.

-Don’t omit the salt. Depending on your taste preferences, you can increase the salt and maple syrup. The salt helps to bring forth the sweetness of the oats and the maple syrup, it’s not the same without it!

-If you’d like a thicker milk, you can decrease the water. I’ve found 6 cups water to 1.5 cups oats is my favorite ratio.

-For even more cost effective milk, purchase your oats in bulk. I buy a large package of Quaker old fashioned oats at Costco.

-We love using oat milk in smoothies, with cereal, blended with soft dates and cacao for chocolate milk, or drinking it straight.

Happy oat milk making! :)