Oat Milk Recipe

  • 1 cup (90g) rolled oats (not quick oats or steel cut)
  • 4 cups (960ml) cold water
  • Pinch of salt
  • Optional: 1–2 dates or 1 tsp maple syrup for sweetness
  • Optional: 1/2 tsp vanilla extract
  1. 1

    Use cold water and do not soak the oats first

    This is crucial. Warm water or pre-soaked oats activate starches that make the oat milk slimy and gluey. Use cold water straight from the fridge and add oats directly to the blender without soaking.

  2. 2

    Blend for exactly 30 seconds

    Add oats, cold water, salt and any optional sweetener to a blender. Blend for 30 seconds only — not longer. Over-blending releases more starch and creates sliminess. 30 seconds extracts the milk without breaking down the oats too much.

  3. 3

    Strain — do not squeeze

    Pour through a nut milk bag, a clean tea towel or a fine mesh strainer lined with cheesecloth. Let the milk drip through naturally. Do not press or squeeze the pulp — squeezing forces starch through and makes the milk thick and slimy.

  4. 4

    Store in a sealed bottle and refrigerate

    Pour into a clean bottle or jar. Refrigerate. Keeps for 4–5 days. The oat milk will separate naturally — shake well before each use.

Why does my oat milk get slimy?Three causes: warm water, soaking oats beforehand, or blending too long. All three activate amylase enzymes that break down starch into slimy sugars. Cold water, no soaking, and a short blend time are the three rules for smooth, non-slimy oat milk.

What to Do With the Oat Pulp

The remaining oat pulp is nutritious — add to porridge, smoothies, overnight oats, or mix into muffin or pancake batter to reduce waste.

Does Homemade Oat Milk Froth?

Homemade oat milk does not froth as well as commercial oat milk (Oatly etc) which contains emulsifiers and rapeseed oil to help with frothing. For cold foam it works reasonably well. For hot steamed milk, commercial oat milk is significantly better.

Frequently Asked Questions

Homemade oat milk has fewer additives (no gums, emulsifiers or added oils) but is also not fortified with calcium, vitamin D and B12 like most commercial oat milks. If you use oat milk as a significant source of these nutrients, stick with fortified commercial versions or supplement separately.
Yes, but gently — heat slowly over low heat, stirring. Do not boil, as this activates the starches and makes it thick and gluey. For hot drinks, warm to just below simmering. It will not steam and foam like commercial oat milk but works fine for adding to hot tea or coffee.