2019 seems to be the year of oat milk! I discovered it almost a year ago actually and when I did I immediately fell in love with the ultra creamy texture and slightly sweet flavor. It just has the perfect balance of everything you could want in a dairy-free milk. It is smooth, refreshing, delicious and most importantly has no after-taste. I have been enjoying oat milk in my smoothies, iced turmeric lattes, granola and baked goods.
My favorite store-bought brand is Oatly Oat Milk. But, it always seems to be out of stock. I was constantly hunting for it and even getting calls and texts from my friends reporting Oatly sightings asking if I wanted them to pick me up some! It was getting a little ridiculous. So, I had to take matters into my own hands and learn how to make it myself. I love the convenience of it and I love even more knowing exactly what is in my oat milk. No fillers, no mystery ingredients – just the good stuff.
I honestly struggled at first to make it at home. Some recipes recommend soaking the oats and some do not. Some recommend rinsing the oats first and some do not. There are different ratios of water to oats out there too which can be a very personal thing depending on how thick and creamy your like your oat milk. And, the straining methods differed as well. No matter what I tried, it kept coming out gritty and slimy which is definitely not what I was going for at all. After many attempts, I landed on a method that works well for my taste buds. This one has a smooth texture and is not slimy or gritty at all. It is just creamy oat milk – the way it was meant to be enjoyed.
My method does not require pre-soaking. I found success with a quick rinse just before blending. The entire process takes less than five minutes. The big trick is to not use a nut-milk bag! Instead, use a fine mesh strainer. With a nut-milk bag, the squeezing motion releases the “slimy” part. But, with a fine mesh strainer, you will only get the good stuff! You can sweeten it and flavor it to your liking.
Here are links to the exact products I used to make the oat milk:
Mixing bowl with pour spout (the pour spout makes it less messy and easier to transfer without losing any milk)
Fine mesh strainer (for straining out the oat pulp)
Glass milk bottle with lid (for long-lasting, safe storage and easy pouring)
This recipe is allergy-friendly, vegan, gluten-free, nut-free, refined sugar-free, soy-free, egg-free and dairy-free.
I hope you love this simple and convenient recipe as much as I do. If you give it a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your oat milk!Print
My easy, five minute method for how to make creamy oat milk that is not gritty or slimy. This simple method yields oat milk with wonderful texture and flavor.
- Place oats in a strainer and give them a quick rinse with cold water. Allow them to drain a bit then add to a high speed blender along with the filtered water. Blend on the highest speed for 30 seconds. Do not over-blend or it will become slimy.
- Position a fine mesh strainer over a large mixing bowl with a small pour spout for easy transfer. Pour the blended milk through the fine mesh strainer.
- Pour the strained mixture back into the blender and add maple syrup, salt and vanilla extract if using. Blend on high speed for 10 seconds to fully incorporate. Taste with a spoon and add more maple syrup for sweetness if desired. Since your milk will be warm at this time from the blending process you can add a handful of ice and blend briefly if you want to enjoy your oat milk right away. Otherwise, pour into a glass milk storage container and store in your refrigerator for up to five days. Shake well before using. Best enjoyed cold. I do not recommend heating homemade oat milk as the heating process thickens it and changes the texture. However, you can use it in baking.
- Category: Beverage
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