Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A glass jar filled with creamy Homemade Vegan Oat Milk sits on a teal cloth with scattered oats, on a white surface.

Homemade Vegan Oat Milk

Homemade Vegan Oat Milk is one of those simple recipes that make everyday life just a bit easier. You only need a few pantry staples to blend up a creamy, plant-based milk that works for whatever the day brings. You can prep it ahead, keep it chilled in the fridge, and pour it into smoothies, coffee, or cereal throughout the week. It's customizable and free from additives, which makes it a great option for all kinds of routines and diets.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks
Cuisine: American
Keyword: Homemade Oat Milk
Servings: 6
Calories: 76kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

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.

Nutrition

Calories: 76kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 13mg | Potassium: 107mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Let us know how it was!