Creamy Homemade Oat Milk 

This creamy homemade oat milk is rich, creamy, and thick. It tastes great on its own, in lattes, or with cereal! Plus, you need just 4 ingredients and a blender to make this.

And I know you’re thinking homemade oat milk is always slimy and never creamy. Well, I’ve cracked the code to non-slimy creamy oat milk!

Ingredients for Creamy Oat Milk 

The best thing about making oat milk from home is you need just 4 ingredients: 

• Rolled oats or quick oats
• Vanilla extract or vanilla bean paste
• Honey or maple syrup
• Salt: A little pinch of salt helps amplify the flavors of this milk so much. Little note: make sure to use kosher salt, specifically Diamond Crystal kosher salt. If you’re using Morton kosher salt, reduce the salt by half. Morton is much saltier and denser than Diamond Crystal kosher salt.

Notes

• Do not squeeze the oat milk or push the milk through the strainer. The more you squeeze, the slimier the oat milk will be.
• Double strain the oat milk so it’s super smooth and creamy. It’s a little bit of extra work, but it’s totally worth it. 
• Do not overblend! I cannot stress this enough, but blending for more than 20 seconds will make the oat milk slimy. 
• After a few hours, you’ll notice the oat milk has separated. Don’t worry, this is totally natural and should happen since you didn’t add any gums or emulsifiers in this non-dairy milk. Simply shake the milk jug a few times to get the oat milk back to its creamy self again! 

FAQ’s & Notes

• How to store the homemade oat milk: Store the oat milk in the fridge for up to 4 days. Any longer than that and the milk will start to smell a little funky and not taste as fresh. 
• Homemade oat milk vs. store bought: As much as I love the convenience of store-bought oat milk, homemade oat milk is so easy to whip up and has infinitely more flavor and a better mouthfeel.  How does homemade oat milk compare to store-bought in terms of taste, texture, and nutrition? From an ingredient standpoint, homemade oat milk comes out on top — you just need a few pantry staples like rolled oats, salt, and vanilla. Store-bought oat milk tends to go through more processing than your average homemade oat milk. Commercial oat milk is typically heated and includes oils, gums, and thickening agents to emulsify the milk and extend its shelf life. Conversely, these added ingredients tend to impair the mouthfeel and taste; it can taste slightly artificial, whereas homemade oat milk has a lighter, cleaner flavor profile that pairs so much better in lattes, cereal, etc. Additionally, commercial oat milk tends to be thinner, whereas homemade oat milk has a creamier, richer texture that I love in my matcha!
• Why is my homemade oat milk chalky? Typically, this is how oat milk tastes on its own. Which is why I recommend adding in the vanilla extract and honey/maple syrup to mask the chalky texture.
• How do you make homemade oat milk not separate? Homemade oat milk will also separate because it has no gums or emulsifiers. That said, simply shake the oat milk a bit to emulsify it again! Or you can add 1/8 tsp xantham gum before blending the milk to help keep it emulsified.

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