- 1 cup rolled oats, use gluten-free certified if needed
- 3–4 cups water (see notes, use filtered if desired)
- pinch of good quality sea salt
- Add the rolled oats and 3 cups of water to a blender. If you’re adding salt, sweetener or vanilla, add those as well. Blend on medium to high speed for 30-60 seconds until smooth and creamy. I blend it for 20-30 seconds in my Vitamix. See how you like the consistency with 3 cups water and add more to adjust. I use 3.5 cups water but feel free to increase that to 4.
- Place a nut milk bag in a large bowl or glass measuring cup, or place a large piece of cheesecloth over the bowl, then carefully pour the blended oat milk through the bag or over the cheesecloth.
- Use your hands to squeeze the liquid through the bag until all the milk has been squeezed through and you’re left with a clump of oat pulp in the bag. For extra smooth oat milk, you can strain it twice but I find once to be sufficient.
- Pour the strained oat milk into a storage container of choice such as a mason jar. Store in the fridge for up to 5 days. Shake well before use as it will naturally separate.
I like the consistency of oat milk made with 1 cup oats to 3.5 cups water. Start with 3 cups, blend and test the thickness, then add up to 4 cups to adjust to your preference. Anywhere between 3 and 4 cups works well, it just depends how thick you want it.
If you’re using any of the optional ingredients, blend, test, adjust and blend again, as needed.
If you’d like to use dates for sweetening, I recommend adding them to the water first without the oats and blending until smooth. Then add the oats and proceed. This prevents over blending the oats.
- Serving Size: 1/2 cup
- Calories: 26
- Sugar: 0 g
- Fat: 0.5 g
- Carbohydrates: 4.4 g
- Fiber: 1 g
- Protein: 1 g
Keywords: homemade oat milk, easy, quick, healthy