Store-bought plant milk can really drain your wallet, right? This ultra-creamy DIY oat milk keeps cash in your pocket and fresh milk in your fridge—no weird additives.
What you need to make oat milk:
- 1 cup old-fashioned rolled oats (not instant);
- 3 cups cold filtered water (filtered keeps it cleaner & sweeter).
Step-by-step instructions:
- Soak the oats in the water for 1 hour at room temp;
- Pour everything into your blender;
- Blend on high for about 60 seconds—don’t over-blend or it gets slimy;
- Set a fine-mesh strainer (or nut-milk bag) over a glass jar and strain once or twice until smooth;
- Enjoy immediately or chill up to 3 days. Shake before each use.
Need a bigger batch? Add an extra ½ cup water while blending; the milk will be lighter. As written, the recipe yields roughly 2 cups of pleasantly thick oat milk—think half-and-half consistency compared to skim dairy.
The flavor is naturally mellow with a hint of sweetness, perfect for coffee, cereal, or stirring into cocoa.
Zero-waste tip:
Don’t toss the oat pulp! Use it to thicken soups, smoothies, or overnight oats.
Quick oat-flake 101:
In Sweden, oatmeal (porridge) is breakfast royalty. Rolled oats are whole oat groats steamed and flattened into flakes—fast-cooking, fiber-rich, and naturally creamy when blended.
Love easy DIY drinks? Share this recipe and explore more healthy sips on the blog!