Creamy Oat Milk

YouTube video

Creamy Oat Milk

Jill Dalton
Oat milk has made it into the main stream just recently partly due to a company called Oatly. They are a Swedish company that started making oat milk in the 90s. Oat milk is incredibly nutritious and is a perfect alternative for milk. Another benefit of oat milk is that it is incredibly easy and affordable to make. This recipe is great to use just like other plant milks but this milk can also be used in your frother for coffee or tea!
4.86 from 7 votes
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Drinks
Cuisine American
Servings 4 people
Calories 121 kcal

Ingredients
 
 

Instructions
 

  • Add the oats, cashews and water to blender and blend for 30 seconds
  • Pour into a nut milk bag or cheesecloth over a bowl
  • Gently twist the bag and then once most of the liquid is drained, squeeze out remaining milk
  • Pour into a Mason jar with a lid and store in the fridge for up to 4 days

Nutrition

Calories: 121kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 14mgPotassium: 127mgFiber: 2gSugar: 1gVitamin C: 0.04mgCalcium: 21mgIron: 1mg

86 thoughts on “Creamy Oat Milk”

      1. Frederick S. Lawrence

        I just made a batch of oat milk; I decided to experiment by adding blueberries. It added a bit of sweetness and helped the flavor.

  1. Lorraine Barnett

    Thank you so much! I love your videos….you are such a calm and peaceful presence and your recipes are all fantastic. I benefit greatly from them. 🙂

      1. Ellie Gentilini

        Jill, I agree with Lorraine Barnett! I’ve started a WFPB diet since this past August 2018, due to having heart disease and have read Dr. Fuhrman’s book “Eat To Live”. You’ve really inspired me to cook in a healthy and practical way. I really appreciate your calm and sweet demeanor! Thank you for your constant encouragement to others! You are a blessing! ?

      2. Dear Jill, I’d like to know if you can make this milk with oat grains or of it’s better with the flakes. Thanks!

      3. You can make it with oat groats but I would soak them overnight first. The rolled oats are way easier =)

      4. Thanks for your answer! I tried with soaked groats and it worked nicely. I used the okara into a bread. Delicious 🙂

    1. Thank you so much. Finally a recipie that is so good. I don’t buy plant milk anymore. I use the pulp in muffins and pancakes. You rock Jill. You’ve made pkant based so much fun

  2. debbie lundeen

    thanks i use oat milk all the time. i am going to make my own now. did not know about tghe cashews !!!!

  3. Hey Jill… I loved the video and the addition of the cashews!!! Makes sense to add them! And thanks for the lesson about not overblending. My last experience of oat milk was a slimey overblended mess. My daughter still loved it tho. But w/ the cashews… oh yeah!!! Question- did u use regular rolled oats or the quick kind, or does it matter? (looked like yours were the regular)

    1. I always use rolled oats. Less processed is always healthier but I don’t know that it will change the quality of the milk. Both should work. =)

    1. Almonds would work just fine but I would probably soak them a few hours first so they will be nice and creamy =)

    2. If I don’t have a high power blender, do any of the instructions change – specifically in regards to soaking the oats or cashews?

      1. MCT is an oil, which is an isolate. Those who are following a WFPB way of eating, don’t want any isolates in our diet. The fats and oils in a WFPB diet come in their whole food state, therefore the cashews, i.g. in this recipe. Nature knows best!

  4. I lost 66lbs. May it will be one year, watching your videos. Thank you, for all your shows. You are an food angel. ?

  5. If I don’t have a high power blender, do any of the instructions change – specifically in regards to soaking the oats or cashews? (Sorry for posting twice…I didn’t mean to leave it as a reply to someone else’s question!)

  6. Can I leave out the cashews? I used to drink nonfat milk and cannot find a plant based milk that is fat free.

      1. I made the oat milk this morning in a vitamix blender with oats and cashews and a couple dates. I blended it for about 20 seconds. I used a nut bag and squeezed most of the liquid out. It came out slimy. How can I make it without it becoming slimy?

      2. I don’t know of any more tips for oat milk to not be a little slimy. It is just the starch coming out and it is part of what makes it so healthy for your body.

      3. May I suggest….?

        I went out and bought 2 nut bags just for this recipe (1 organic hemp, 1 organic cotton [finer]) … I found the SQUEEZING and forcing of the liquid from the oat mix through the fine cloth barrier is where the starch came from…

        SO, I went into my kitchen drawer, found my fine mesh strainer (5.5″) and used that instead, and VOILA! the milk is almost perfect now! Just a little back n forth movement of the mixture as it sits in the bottom of the sieve gets pretty much all liquid out. If one uses only 30 seconds of blending (not too fine), none of the bits come through the sieve…

        Try it!

      4. I’ve read advice to use very cold water to help prevent sliminess. Also, do not blend more than 30 seconds. I have a Vitamix, too, and it can begin heating things up quickly. Using very cold water will help minimize that, I think.

  7. Damiana Gibbons Pyles

    Thanks for this easy recipe for oat milk. The cashews and blending for a short time really worked out so well. Thanks!

  8. Lisa Petersen

    Hi Jill! love your channel! I print your recipes alot! I often give the printed recipes to friends and think it would be great if your URL auto populated on the printed document so that people could find you! Just an idea thanks again for all your delicious recipes

    .

  9. Do you cook the milk? I saw “cook time: 10 min” on the recipe site so am confused as I did not see you cooking it, just pouring into the quart jar!!

  10. Can you give a tutorial re: blenders? I have a Blendtec but it is so loud! Unfortunately, I didn’t have the container that diffuses the noise of the blender

  11. Michelle Cantu

    This is amazingly wonderful and easy! I’ve made 3 batches already. I added vanilla and 4 medjool dates to mine. Here’s what I did with the left over oats….poured all of the goop:) into a bowl, added 1/4 cup or less flour (used Whole Wheat, bet that any flour would be good) 1/2 TBSP monk fruit, 1/4 cup raisins, dash cinnamon. Stirred it up, dropped it by tablespoon full onto a nonstick cooking mat, baked at 375 for 20 minutes, delicious! I’m baking in a toaster oven so a real oven temp and time might be different.

  12. I just made it exactly as you demonstrated above. It is really good because it doesn’t taste sour like other nut milks always do. The only turn off is the slime. Why does it have to get so slimy toward the bottom of the nut bag? Although you do mention the slime factor, I don’t see it in your video as I have on my own.

    1. do not use instant, will make it slimier. Some recommend straining through clean tshirt or towel to get rid of more of the oatmeal paste that makes it slimier.

    1. Lynn Carmichael (Ms.)

      By far the simplest, best oat milk method I have tried; creamy, white, wonderful oat milk that does not separate! Behaves just like regular milk in tea. Thank you!

  13. Hi Jill,

    I’m from Germany and I really like your show. It would be so nice if there were metric measurements too, so I don’t have to convert all the cups before doing the recipes.

    A lot of thanks for bringing the healthy lifestyle to the world.

    Best regards

    Thomas

  14. Has anyone tried freezing this? I go through a lot of plant milk and would like to be able to make it in one-week batches.

    1. I’ve used sunflower lecithin to keep almond milk from separating (still needs a little shaking before use, especially the chocolate). I put the strained milk back in the blender and add it then. I don’t know whether it will work for oat milk. The amount for almond milk is 1 tsp to 4 cups milk (I’ve used 1 tsp for as much as 4.5 cups milk).

  15. Thank you so much! I always thought it was a complicated process to do milk at home, SO EASY!!! and super quick! So happy I found your website, looking forward to making more recipes 🙂

  16. Hey Jill! Does this recipe require alterations if you use a nutribullet?
    Just wondering because it is smaller and higher speed.

    Thank you!

    Jen

  17. Sydney Drake

    I modified your recipe by blending the soaked cashews until pulverized and then adding the oats to the cashew water for a shorter whirl. It annoyed me to think I may be discarding nuts. Great recipe!

  18. vidhya Srinivasan

    After so many trials and errors landed here and the best one for my coffee ! heats up so well.. Thanks a lot for sharing this !

  19. 5 Stars!! I didn’t mean to rate this three stars! I clicked on the stars to see comments and reviews, and it registered my rating instead. ?

    1. Regarding KW’s question about calories, at 8 servings MyFitnessPal shows it to be 74 calories per serving for 1/2 cup, but at 4 servings, which would allow 8 ounces per serving, the calorie count would be 149 with 5 grams of fat.

  20. I just tried this for the first time and so far so good. I like the added creaminess. However, in the Oatley refrigerated white carton (low fat), there is no added fat listed, only sodium, and I’d still like to know their secret. Also, why would this be 8 servings rather than 4 or 5? This only made a little over 4 cups for me, and most plant milk servings are listed as one cup.

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