Have you ever wondered How To Make Oat Milk? It’s easier than you think—and so much cheaper than store-bought!
When I switched to a plant-based diet a few years ago, milk was one of the easiest things to replace. I still remember when soy milk was just about the only option available, but today, the variety of plant milks in any supermarket is astounding. Plant milks are made with a wide range of ingredients, including nuts like cashews, almonds, and hazelnuts, as well as peas, hemp, flax, rice, and oats. Much like the real deal, they can be used in all kinds of preparations and are delicious simply as a drink. There are even flavored plant milks and those that are specifically used to froth and add to lattes and cappuccinos.
While I am quite fond of soy milk in my coffee and in baking, as a drink, I prefer the mildly nutty and subtly sweet taste of oat milk. Truth be told, however—it isn’t cheap, especially if you choose the high-quality organic brands that are free from all kinds of nasty additives and preservatives. That’s why I decided to try making it myself. And guess what? It’s incredibly easy!
Is Homemade Oat Milk Healthy?
Yes, it sure is. Unlike cow’s milk, oat milk has no saturated fat or cholesterol. It’s also worth mentioning that store-bought varieties often contain oils to make them thicker and smoother. Our homemade oat milk does not! Oat milk is easy to digest and perfect for those who are lactose intolerant. This recipe contains a small amount of sugar, but it can also be omitted or replaced with half the amount of date syrup.
Bear in mind that most store-bought oat milks are enriched with essential vitamins and minerals. Vitamin D and B12 are especially important. B12 is only found in animal products, so if you’re following a strictly plant-based/vegan diet, you will need to find a supplement.
Add Some Flavor
I love this milk as a drink, which is why I sometimes play around with different flavorings, besides the touch of vanilla used in this recipe. In the fall, I’ll add a teaspoon of pumpkin pie spice or warming chai spices such as cardamom, cloves, and ginger. For a strawberry milk, add a dash of freeze-dried strawberry powder. Mocha oat milk—made with instant espresso, cocoa powder, and maple syrup—is delicious cold, but also a real treat when heated up, poured into a tall glass, and topped with a strong, freshly-brewed espresso.
How To Make Ahead And Store
Stored in an airtight container, homemade oat milk will keep well in the fridge for up to 5 days. If it smells sour or takes on a yellowish color, discard it.
Serving Suggestions
You can use oat milk pretty much the same as you would cow’s milk. As mentioned, it’s delicious straight, but it can also be used for everything from your morning coffee and cereal to baked goods. Try it in this Vegan Banana-Matcha Smoothie, in Healthy Vegan Pancakes, or in these Vegan Chocolate Overnight Oats. And don’t forget that there’s nothing quite as delicious as milk and cookies. Serve a tall, cold glass of oat milk with chewy Vegan Oatmeal-Raisin Cookies or (if you’re non-vegan) these delicate Shortbread Cookies With Jam.
Ingredients
- 6 cups hot water
- 1 cup rolled (old-fashioned) oats (gluten-free, if needed)
- 3 tablespoons raw organic cane sugar
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Place all your ingredients in a high-powered blender and blend on the highest setting for 1 minute. Set aside for 30 mins to 1 hour to cool.
- Once cooled, run it through the blender one more time to mix it. Then pour into a nut milk bag set over a bowl or large measuring cup. Strain until all the milk is out of the bag and the solids are left in the bag.
- Cover tightly and refrigerate until cool before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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