- Organic Rolled Oats – 200g / 2 x cups
- Filtered water – 900ml / 4 x cups
- Medjool Dates – 2 – 4 (for sweetness)
- Sea Salt – a pinch
- Vanilla extract – tablespoon
- Add rolled oats, filtered water, Medjool dates, sea salt and vanilla extract the ingredients into a food processor jug & blend for 30 seconds.
- Pour the oat milk mixture into a nut bag/muslin cloth, or fine strainer if you do not have a nut bag. Using both hands strain as much oat milk out of the nut bag or strainer into a large bowl.
- Transfer the oat milk into a jug, place a funnel over your airtight bottle, then fill up with your fresh homemade vegan oat milk!
Oat milk will keep for 4-5 days in the fridge
Homemade Oat milk naturally separates as it does not have preservatives, so shake well before use
Airtight bottles are the best vessel to store the milk as it helps to preserve the oat milk for longer
Do you need to pre-soak the oats I advance? No I’ve tried both methods and got similar results so to save time blend the oats straight away
Jumbo rolled oats are the best type of oats to use when making homemade oat milk. I do not recommend using steel cut oats or pre blended instant oats
Don’t over blend the oats I found 30 seconds is the sweet spot timing wise to yield the best creamy oat milk!
You can add different ingredients to oat milk to add sweetness and flavour. Such as coco powder, algave syrup, dates, vanilla, turmeric, matcha etc.
Use certified gluten free rolled oats, if you would like the oat milk to be gluten free
You can use 3 different tools for straining the milk from the oat pulp: a nut bag, muslin cloth or a fine kitchen strainer.
Ensure to use a powerful blender for blitzing the oats
- Category: Drinks
- Method: Blending
- Cuisine: Universal
Keywords: oat milk, drinks, milk, coffee, dairy free, gluten free, vegan, vegetarian, plant based