Homemade Oat Milk
Homemade oat milk fails for one reason: over-blending. Oat starch is released by heat and friction, and instead of milk you get kissel. So the water must be ice cold, the blender runs for thirty seconds, and the oats are not soaked at all.
- Prep
- 10 min
- Total
- 10 min
- Servings
- 4
- Level
- Easy
- Per serving
- 60 kcal
Ingredients
-
What to use instead
A spoon of maple syrup instead of dates, or nothing at all: unsweetened milk works better in porridge and baking.
Makes: about 1 l, 4 glasses
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Start with ice-cold water
Add a few ice cubes to the water or chill it in the freezer for 15 minutes. Cold holds back the starch — the main defence against sliminess.
-
Step 2: Blend for 30 seconds
Put the oats, water, dates and salt in the blender and run it for exactly half a minute on high. Any longer and the milk begins to string.
-
Step 3: Strain without squeezing
Pour through a nut-milk bag or two layers of muslin, and do not squeeze. Every press forces starch through and thickens the milk unpleasantly.
-
Step 4: Strain a second time
Pass it through clean muslin again — this removes the floury sediment that makes homemade oat milk taste raw.
-
Step 5: Chill
Bottle it and keep it cold. Drink it cold: heating cooks the starch and the milk thickens in the cup.
Tips & variations
-
Tip
Homemade oat milk is not for coffee: heat thickens it and coffee's acidity often curdles it into flecks. In cold drinks it is excellent.
-
Tip
Do not soak the oats. They take up water within minutes, and soaked oats give exactly the slimy texture everyone is trying to avoid.
-
Swap
A spoon of maple syrup instead of dates, or nothing at all: unsweetened milk works better in porridge and baking.
-
Storage
Four days in a bottle in the fridge, shaken before use. Stir the pulp into pancake batter or baked oatmeal — it still has plenty of flavour.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 60 kcal | 240 kcal |
| Protein | 2 g | 8 g |
| Fat | 1 g | 4 g |
| Carbohydrates | 11 g | 44 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
