After testing dozens of versions, we finally landed on this perfectly creamy oat milk recipe. It uses simple techniques and a few basic ingredients to create a beverage that’s naturally non-slimy, nutritious, sustainable, inexpensive, and ready in an instant! As if that weren’t enough – this homemade oat milk is pretty tasty, too. We like it in cereal and smoothies, but it also works well in coffee and baked goods.
The Secrets to Creamy Oat Milk at Home (in 5 Minutes!)
The most common complaints about homemade oat milk are “slimy” and “watery.” Oats are dry and low in fat – not really dream ingredients for creating a milky drink. To make matters worse, the grains release a starch that makes them slimy when wet or cooked. That’s why technique and ingredients are so important when making homemade oat milk. We’ll share our non-negotiable tricks for smooth, drinkable results.
5 Golden Rules for Non-Slimy Oat Milk
Follow these steps religiously for a pleasantly creamy and refreshing drink every time.
- Use Ice-Cold Water. This is the single most important rule. Heat activates the starches in oats, creating that gooey, slimy texture. Use filtered water that has been refrigerated, and even consider throwing in an ice cube or two before blending.
- Do Not Soak. Unlike nuts, oats shouldn’t be soaked. Lingering in water just gives them more time to become soggy and ready to release starch. Likewise, avoid the excessive rinsing recommended by some bloggers. It just wastes water.
- Do Not Over-Blend. This is the second biggest mistake. You are not trying to pulverize the oats into a paste. You are just trying to crack them open to release their milky goodness. Blend on high speed for no more than 20 to 45 seconds. Set a timer. Any longer, and the friction from the blades will create heat, break down the oats too much, and release that slimy starch.
- Do Not Squeeze the Pulp. When you strain the oat milk, resist the urge to wring out every last drop from the nut milk bag or cheesecloth. Squeezing forces the fine starches and slimy beta-glucans through the mesh. Let it drain naturally, and definitely do not twist and squeeze the bag or cloth. You can use the leftover oats in oatmeal or granola.
- Use Rolled Oats. Regular old-fashioned rolled oats provide the best balance of creaminess without letting excess starch escape. Steel-cut oats are too tough and require more blending (bad), quick oats are thinner and will break down more rapidly (equally bad), and instant oats are pre-cooked and will turn to instant slime (very bad).
Why I Don’t Like the Enzyme Trick. Some bloggers have found that adding specific digestive enzymes (like amylase) to homemade oat milk prevents sliminess. It does typically work, but at a cost. The enzymes “pre-digest” some of the starches in the oats, turning them into simple sugars, primarily maltose. Maltose has a very high glycemic index – much higher than regular sugar. Without the enzyme, your body does the work breaking down the starches in the oats, slowing digestion and reducing the sugar load. Using enzymes essentially creates a processed sugary drink at home.
Why a Touch of Oil Works Wonders
- Mouthfeel and Richness: Oats are naturally very low in fat. The creamy, rich mouthfeel we associate with dairy milk (and premium oat milks like Oatly) comes from fat. Adding just a touch of neutral oil introduces this missing fat and creates a richer, less watery texture.
- Emulsification: Milk is an emulsion—tiny droplets of fat suspended in water. When you add oil to your oat milk and blend it at high speed, you are forcefully breaking the oil into microscopic droplets and dispersing them throughout the water. This makes the milk whiter, more opaque, and significantly creamier.
- It’s the Commercial Secret: Take a look at the ingredient list on a carton of Oatly. The second or third ingredient is usually oil. The brands know that this fat content is non-negotiable for creating a product that people love.
- It works at Home: Brands that don’t use oil incorporate processes that are often difficult to employ at home or that turn the oat milk into a less nutritious, processed food. See my note about the Enzyme Trick above.
What Kind of Oil to Use? You must use a neutral-flavored oil. The goal is to add richness without adding a noticeable taste.
Excellent Choices: extra-light olive oil (not extra virgin), sunflower oil, avocado oil, grapeseed oil, rice bran oil, or canola oil (rapeseed oil).
Avoid: extra virgin olive oil, unrefined coconut oil, sesame oil, or any other oil with a strong, distinct flavor. Refined coconut oil can also be tricky. It becomes solid when it chills, so it can separate and cause tiny chunks if not properly emulsified.
Special Diet Notes: Homemade Creamy Oat Milk
by ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally food allergy-friendly. Be sure to choose oil that suits you dietary needs and use certified gluten-free oats, if needed.
Easy Homemade Oat Milk
Ingredients
Method
- Put the oats in a fine mesh strainer and briefly rinse them under very cold water.
- Put the wet oats in your blender with the very cold water. Blend until relatively smooth, about 20 to 45 seconds.
- Pour the milky mixture through a nut milk bag or a few layers of cheesecloth lining a fine mesh sieve to strain. Let it flow naturally into a container. Do not press or squeeze the oats to extract more oat milk.
- Return the oat milk to your blender and add the oil, salt, and sweetener (if using). Blend just until emulsified and relatively creamy, 20 to 30 seconds.
- Homemade oat milk beverage is best used within a day or two, but will keep in an airtight container in the your refrigerator for up to 3 days. If it separates, just blend it briefly.
