Oat Milk

Homemade oat milk recipe

Jennifer Perillo

  • Total: 25 mins
  • Prep: 25 mins
  • Cook: 0 mins
Nutritional Guidelines (per serving)
311 Calories
5g Fat
55g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Amount per serving
Calories 311
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 166mg 7%
Total Carbohydrate 55g 20%
Dietary Fiber 8g 29%
Total Sugars 1g
Protein 11g
Vitamin C 0mg 0%
Calcium 64mg 5%
Iron 3mg 19%
Potassium 296mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for an easy, homemade dairy-free alternative for your morning coffee that isn’t almond or soy? Oat milk might be the answer. Aside from being nut and legume-free, oat milk boasts many benefits. It's lower in saturated fat and a good source of fiber compared to all the other milk sources, including conventional cow's milk and dairy-free options.

Many coffee bars now offer it as an alternative when ordering, but like any specialty milk, it comes at an additional cost. Skip the lines and save a few bucks at the same time by making your own coffee drinks at home. Even better? Instead of buying oat milk at the supermarket, you can whip up a bottle at home for extra savings.

Learning how to make your own oat milk is incredibly easy and allows you to control the ingredients in it (say goodbye to fillers, stabilizers, and excessive sweeteners). All you need is old-fashioned oats, water, sea salt, and a blender. Use a bit of vanilla extract to round out the flavor without needing any sweetener. Increase the health benefits of homemade oat milk by adding a little cinnamon to the mix, too—the warming spice is an anti-inflammatory.

Although homemade nut milk is also easy to make, oat milk is faster because the oats only need to soak for 15 to 20 minutes whereas nuts usually need to soak a few hours or overnight. The soaking helps prevent your oat milk from being gummy or gelatinous.

The uses for homemade oat milk extend beyond your morning coffee fix. Use it as you would regular cow’s milk. It’s perfect in smoothies, pancakes, cakes, and even for making dairy-free ice cream. And yes, you can even use it in your morning oatmeal.


  • 1 cup old-fashioned oats (not quick cooking)
  • 3 cups water
  • 1 pinch sea salt
  • 1/4 teaspoon vanilla extract
  • (Optional) 1 tablespoon maple syrup or agave (or 3 to 4 dried, pitted dates)

Steps to Make It

  1. Gather the ingredients.

  2. Place the oats in a deep bowl. Add enough water to cover them completely. Let the oats soak 15 to 20 minutes. Strain them, discard the water, and rinse the oats quickly under water.

    how to make oat milk - soak and strain oats
    Jennifer Perillo
  3. Add the oats to a blender bowl with the water, salt, vanilla and sweetener, if using. Blend until oats are mostly broken up, and the mixture turns milky white, about 2 minutes (actual blending time varies on the wattage of your blender).

    how to make oat milk - add to blender
    Jennifer Perillo
  4. Set a fine mesh sieve over a deep bowl. Pour the oat milk in to strain out the solids.

    how to make oat milk - strain through sieve
    Jennifer Perillo
  5. Alternatively, you can also use a nut milk bag (sold in health food stores and online) to strain your oat milk.

    how to make oat milk - strain with nut milk bag
    Jennifer Perillo
  6. Pour the oat milk into a glass jar and add to your favorite coffee drink.

    how to make oat milk - use in coffee
    Jennifer Perillo
  7. Serve and enjoy!


  • This homemade nut milk can be stored in the fridge for up to 3 days.

Recipe Variation

  • Should you prefer a little added sweetness to your homemade oat milk, you can add a splash of maple syrup, agave, or dried, pitted dates to the blender. For a chocolatey twist, add 1 to 2 tablespoons of cocoa powder before blending. In this case, a sweetener of some kind is highly recommended to balance out the cocoa’s bitterness (dates pair particularly well with the cocoa).