Homemade Chocolate Oat Milk
Feb 18, 2025 by Hannah Sunderani
Homemade Chocolate Oat Milk
Sweeten up your morning routine with this Homemade Chocolate Oat Milk recipe! Made with oats, cashews and cocoa powder, the recipe takes minutes to whip together with simple plant-based ingredients for a rich, creamy, ultra chocolate drink. Enjoy chilled or swap into your favorite vegan breakfast recipe for an instant cocoa flavour boost!
Why You’ll Love My Homemade Plant Milk
If you love chocolate milk like me then you’re going to love my recipe because it’s loaded with chocolate flavour, uses simple healthy ingredients, and most importantly – unlike many other homemade oat milk recipes I’ve tried on the web – it’s not slimy!
If you’ve avoided making your own oat milk because you’re worried it’s going to be slimy, bland, or watery, this is the recipe you’ve been waiting for! After perfecting my Classic Oat Milk Recipe and Oat Milk Coffee Creamer, I’ve cracked the code for silky-smooth, ultra-rich, and flavourful oat milk – without the dreaded slime!
And, we’re taking it up a flavour notch with this Homemade Chocolate Oat Milk. It’s ultra creamy (thanks to the cashews), chocolatey, and naturally sweetened with maple syrup. All in all, this is the perfect chocolate oat milk for sipping, blending into smoothies, or pouring over your morning chocolate oatmeal porridge.
So let’s get into the details so you can make this homemade oat milk in just 15 minutes!
Hannah xx
This Chocolate Oat Milk is….
- Vegan & gluten-free
- Rich
- Creamy
- Not slimy!
- Easy to make
- Toddler and kid approved
- Newbie cook approved
- Easy to customize
Ingredient Notes
Making homemade chocolate oat milk requires just 6 simple ingredients:
- Cashews – When making any plant-based milk, always use raw cashews. Roasted or seasoned cashews have a strong flavour and will overpower the flavour of the final milk.
- Rolled oats – For the creamiest texture use old-fashioned rolled oats. Quick cooking oats are more likely to lead to a slimy milk whereas steel-cut oats will be too gritty and hard to break down in 30 seconds.
- Cocoa powder – The key ingredient for a rich, deep chocolate flavour! Avoid sweetened powders – the only ingredient should be unsweetened cocoa or cacao powder.
- Maple syrup – A touch of sweetness helps to balance the bitterness in the cocoa. If you don’t have maple syrup on hand, try another liquid sweetener such as agave or date syrup.
- Coconut oil – Helps create the silkiest, creamiest texture. If you don’t love the flavour of coconut, use refined coconut oil or another neutral oil such as avocado oil.
- Vanilla extract – Enhances the chocolate flavour and rounds out the sweetness with added warmth. For the best taste, use pure vanilla extract over imitation.
How to Make Chocolate Oat Milk
Start to finish, this chocolate oat milk is ready in under 15 minutes!
To start, soak the cashews in hot water for 10 minutes before straining. This helps create a smoother texture and shortens the blend time (which is very important when making oat milk!). I still do this even though I’ve invested in a high speed Vitamix blender!
After 10 minutes, add the strained cashews, oats, cocoa powder, maple syrup, coconut oil, vanilla extract and cold water to the blender canister.
Blend on high for no longer than 30 seconds if using a high speed blender (like a Vitamix) and 45 seconds if using a basic blender – overblending is the #1 cause of slimy oat milk!
Place your nut milk bag over a large bowl and pour the oat blend into the bag. If you don’t have a nut milk bag use a thin kitchen towel. Squeeze the bag to strain the milk from the pulp.
Pour the freshly squeezed milk from your bowl back into the blender (this allows for easy transfer into a bottle). Then, transfer the milk into an air-tight bottle and store in the fridge until chilled. Enjoy!
Serving Suggestions
We love to drink this homemade chocolate oat milk chilled over ice, but it can be swapped with traditional oat milk in several of my favorite recipes for a chocolate-y boost!
- Add it to Chocolate Chia Pudding or Chocolate Overnight Oats.
- Blend it into a Banana Chocolate Smoothie or Chocolate Avocado Smoothie.
- Stir it into waffle or pancake batter for a chocolate twist!
Recipe FAQs
What can I make with the leftover pulp?
Leftover pulp can be used to make several plant-based recipes! The easiest thing to do is to add it to your daily smoothies or smoothie bowls for an extra dose of fiber.
Or, if you have a bit more time, use it to make my favorite Cashew Coconut Truffles! Use it in place of some or all of the almond meal.
How long will homemade oat milk keep?
When stored in an air-tight glass jar, this recipe will keep for up to 5 days.
Why has my milk separated?
If your milk has separated after chilling, don’t worry! It’s completely normal for homemade plant-based milks to separate because unlike store-bought milks, homemade milk lacks the emulsifiers and stabilizers you’d find in store-bought versions.
If you’re still within the 5 day window, simply shake to recombine before using.
More Plant Milk Alternatives You Might Like:
- How to Make Oat Milk
- How to Make Almond Milk at Home
- 15-Minute Oat Milk Coffee Creamer
- Quick DIY Almond Milk from Almond Butter
- How to Make a Matcha Latte with Almond Milk
I hope you love this Homemade Chocolate Oat Milk as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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15-Minute Chocolate Oat Milk
Ingredients
- 1/4 cup raw cashews (preferably soaked overnight, but not necessary)
- 3/4 cup old-fashioned rolled oats
- 1/4 cup cocoa powder
- 3 tbsp maple syrup
- 1 tbsp coconut oil (or other neutral oil)
- 1/2 tsp vanilla extract
- pinch sea salt
- 4 cups cold water
Instructions
- Soak the cashews in hot water for 10 minutes, then strain.
- In a blender add strained raw cashews, oats, cocoa powder, maple syrup, coconut oil, vanilla extract and cold water. Blend on high for no longer than 30 seconds. (Over blending can cause the oat milk to go slimy).
- Place your nut milk bag over a large bowl and pour the oat blend into the bag. (You can also use a thin kitchen towel if you don’t have a nut milk bag). Squeeze the bag to strain the milk from the pulp.
- Pour the freshly squeezed milk from your bowl back into your blender (this allows for easy transfer into a bottle). Transfer the milk into an air-tight bottle and store in the fridge.
Notes
Approvals
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