Homemade Vegan Oat Milk Recipe
Add Preferred SourceHomemade Vegan Oat Milk is one of those DIY staples that’s honestly way easier than you might think. With just a handful of pantry ingredients—like oats, water, ground cinnamon, dates, and a splash of vanilla—you can whip up a creamy, lightly sweet dairy-free milk in minutes. Making it yourself means you skip the gums and thickeners you often find in store-bought versions, and you get to tweak the flavor exactly how you like it.
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There are so many things I love about this homemade oat milk—it’s quick to prep, super easy to store in the fridge, free from dairy, gums, and preservatives, purely plant-based, and works for about any diet. Whether I’m making it for busy mornings or brunch, it always fits because it’s totally fuss-free. This oat milk is also versatile enough to be used for smoothies or lattes, so you can enjoy it however you want.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Homemade Vegan Oat Milk with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this oat milk is quite easy—just follow my simple steps all the way through.
Pit the Dates
If your Medjool dates are not pitted yet, start by removing their pits. This helps them blend smoothly and avoids any surprises—in this case, hard chunks—in your oat milk later.
Leaving the pits in can also damage your blender (that’s costly!), so make sure not to skip this part.
Blend All Ingredients
Toss the oats, cold water, pitted dates, vanilla extract, and cinnamon into your blender. Cold water is key here—it helps prevent the oat milk from getting too thick or gummy.
Blend everything for 30 to 60 seconds, just until it’s smooth and creamy.
Strain the Milk
Grab a fine mesh strainer, a nut milk bag, or cheesecloth and pour the mixture through into a large bowl or pitcher. For an extra-smooth result, you can strain it twice. The leftover oat pulp can be set aside for baking or composted, so don’t just throw it away.
Chill Before Serving
Pour your fresh oat milk into a sealed jar or bottle and keep it in the fridge. Don’t worry if it separates a little—it happens! Just give it a good shake before using.
For the best results, serve it chilled and enjoy!
Recipe Notes and Expert Tips
I’ve put together some helpful tips so your oat milk turns out smooth, not slimy, and full of flavor.
- Customize the flavor: The dates, vanilla, and cinnamon are optional. You can leave them out for a neutral milk or add a pinch of salt for balance.
- Stick with rolled oats: Quick oats and steel-cut oats don’t give the same clean flavor and texture. Old-fashioned oats are your best bet.
- Use cold water only: Warm or room-temperature water can cause the oats to break down too much and make the milk slimy.
- Blend briefly: Stick to 30–60 seconds in the blender. Overblending pulls out too much starch and thickens it in a weird way.
- Strain well (and maybe twice): A nut milk bag, cheesecloth, or very fine sieve works best. Straining twice makes it extra-smooth.
- Don’t toss the pulp: Use the leftover oat pulp in muffins, cookies, smoothies, or even as an exfoliating scrub.
- Shake before each use: Oat milk naturally separates, so give it a shake before pouring.
- Label your jar: Homemade oat milk doesn’t last as long as store-bought. Writing the date on the jar makes it easier to keep track.
How to Store Leftovers
Store your oat milk in an airtight glass jar or bottle in the refrigerator. It’ll stay fresh for up to 5 days. You’ll notice it naturally separates, but it’s totally normal—just give it a good shake each time you use it.
Freezing isn’t recommended—once thawed, the texture tends to get grainy and watery, which just isn’t as pleasant for drinking or pouring over cereal. So, use your homemade oat milk within 5 days.
What to Serve With Homemade Vegan Oat Milk
This oat milk is great for so many everyday uses—pour it over granola or cereal, blend it into smoothies, or use it in baking when you need a neutral-flavored non-dairy option. It’s also perfect for coffee and lattes, especially if you like a touch of creaminess without anything too heavy.
More Easy Recipes for You to Try at Home
I’ve got even more easy oat recipes if you’re building up your collection of homemade basics or just trying out more dairy-free swaps.
- Vegan Strawberry Granola Bars
- Vegan Overnight Vanilla Oats
- Vegan Oatmeal Pancakes
- Vegan Baked Oatmeal
- Vegan Apple Cookies
Ingredients
- 1 cup old-fashioned oats
- 6 cups cold water
- 2 Medjool dates
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
Instructions
- Remove the pit from the dates if they are not pitted yet.2 Medjool dates
- Place all the ingredients in a blender. Use cold water to help prevent the oat milk from becoming excessively thick. Blend for 30-60 seconds, or until smooth and well incorporated. Check consistency and blend for longer if needed to achieve the desired creaminess without sliminess.1 cup old-fashioned oats, 6 cups cold water, 1 teaspoon vanilla extract, 1 teaspoon cinnamon powder
- Using a strainer or cheesecloth, strain the milk and discard the oat pulp.
- Keep cool for up to 2 weeks.
Notes
- Customize the flavor: The dates, vanilla, and cinnamon are optional. You can leave them out for a neutral milk or add a pinch of salt for balance.
- Stick with rolled oats: Quick oats and steel-cut oats don’t give the same clean flavor and texture. Old-fashioned oats are your best bet.
- Use cold water only: Warm or room-temperature water can cause the oats to break down too much and make the milk slimy.
- Blend briefly: Stick to 30–60 seconds in the blender. Overblending pulls out too much starch and thickens it in a weird way.
- Strain well (and maybe twice): A nut milk bag, cheesecloth, or very fine sieve works best. Straining twice makes it extra-smooth.
- Don’t toss the pulp: Use the leftover oat pulp in muffins, cookies, smoothies, or even as an exfoliating scrub.
- Shake before each use: Oat milk naturally separates, so give it a shake before pouring.
- Label your jar: Homemade oat milk doesn’t last as long as store-bought. Writing the date on the jar makes it easier to keep track.
