Homemade Vegan Oat Milk
A smooth, naturally creamy, gently sweet plant‑based milk made simply from rolled oats. Perfectly balanced texture — rich enough for coffee, lattes, cereals, and cooking, yet light and easy to digest. Completely dairy‑free, nut‑free, soy‑free, and vegan. Free from thickeners, preservatives, and additives — pure, wholesome goodness you can make at home in minutes.
Shared by selly
Time
10 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 1 cup (100 g) rolled oats (old‑fashioned, not instant)
- 4–5 cups (800–1000 ml) cool filtered water
- 1–2 tbsp maple syrup or coconut sugar (optional, to taste)
- ½ tsp fine sea salt (enhances sweetness)
- 1 tsp pure vanilla extract (optional)
- 1 tbsp neutral oil (sunflower or melted coconut oil) — optional, for extra creaminess
👩‍🍳 Instructions
- 1
Rinse the oats: Place oats in a bowl, rinse quickly with water, then drain well. This removes excess starch and prevents sliminess. No soaking needed!
- 2
Blend: Add rinsed oats, water, sweetener, salt, vanilla, and oil (if using) into a blender. Blend on high speed for 30–45 seconds only. Do NOT over‑blend — this makes it slimy! Stop as soon as smooth.
- 3
Strain: Place a nut milk bag, fine‑mesh sieve lined with a clean cloth, or special milk strainer over a large bowl. Pour the mixture through gently. Let it drip through naturally, then squeeze very gently just to release the milk — do NOT wring hard, or starch will make it slimy.
- 4
Serve or store: Pour into a clean glass bottle or jar. It keeps in the fridge for 3–4 days. Shake well before every use — natural separation is normal!