How to Make Oat Milk That’s Not Slimy! (5-Minute Recipe)

4.75 from 8 votes
How to make oat milk that's not slimy! A 5-minute recipe for making homemade oat milk that's creamy, silky smooth and most importantly - not slimy. Enjoy this vegan oat milk in tea and coffee, smoothies, and breakfast bowls.
Prep Time: 5 minutes
Total Time: 5 minutes
Jump to Recipe

Feb 23, 2020 (Last updated Oct 3, 2023) by Hannah Sunderani

How to Make Oat Milk That’s Not Slimy! (5-Minute Recipe)

Hi Friends, today I’m sharing an easy recipe for how to make oat milk that’s not slimy! That’s right! This 5-minute recipe is creamy, silky smooth, full of flavour, and most importantly – not slimy! In fact, it’s really easy to make this drink at home and so much cheaper than buying store-bought brands, and with healthier ingredients.

In this blog post, I will answer all your questions for how to make oat milk with the perfect consistency, that’s not slimy. So you can enjoy this plant-based milk in tea and coffee, smoothies and breakfast bowls.

For those who don’t know, I’m a huge plant-milk connoisseur! From teaching how to make almond milk from soaked almonds, to quick DIY almond milk from almond butter, and even sharing everything you need to know about the Almond Cow Milk Maker – I’m your gal for all things plant milk related.

It’s no surprise that in the past few years oat milk has really climbed in popularity for the plant-based milk of choice! It’s environmentally conscious using less water than almond milk (and traditional cows milk), and the taste is very similar to cows milk but sweeter.

Making oat milk at home is a great idea for avoiding gums and fillers too, which is traditionally found in store-bought brands for better shelf-life. But, I often hear that making oat milk at home results in a slimy texture! (Gross!).

Fortunately my recipe and method results oat milk with perfect taste and texture. There are a few special tips for achieving delicious vegan oat milk that’s not slimy!

So, let me share all the details for achieving perfect homemade oat milk every time.

How to make oat milk

The ingredients

The ingredients for this recipe are simple and straight forward. Likely, you already have them in your pantry.

For this recipe, you will need:

  • oats
  • water
  • raw cashews
  • coconut oil
  • sea salt
  • maple syrup

You might be surprised that this recipe includes more than just oats and water? Well, let me tell you that I recipe tested the heck out of this plant-based milk. And the additional ingredients adds lovely creaminess to your drink, and a smooth and silky texture. Certainly, if you’re looking for quality tasting homemade oat milk, this is your winning combo.

More on how these ingredients make for the perfect taste and texture to come.

How to make oat milk that tastes like Oatly and Earth’s Own

When it comes to oat milk brands on the market, no doubt Oatly is infamous for its taste and texture. It’s thick and creamy, full bodied, and smooth! I also really like Earth’s Own for the same characteristics.

Turns out, to achieve this creamy rich taste, we need a bit of fat in our milk.

Let’s take almond milk for example… Almonds have lots of natural fat. Which is squeezed out of the nut and into the milk when we make homemade almond milk. On the contrary, oats are low in fat. So, to achieve that same creamy, silky and smooth texture for a delicious milky drink; adding a little fat goes a long way.

Now, when we think of our favourite brands, like Oatly and Earth’s Own, it’s interesting to note their ingredients. In fact, the second ingredient in both these brands is rapeseed oil (Oatly) and sunflower oil (Earth’s Own). Betcha didn’t know that! I sure didn’t. But these brands realize that it’s the fat in the milk that offers better taste and consistency for a smooth, silky and creamy oat milk.

So, to achieve the same results for this homemade oat milk; I’ve opted in for a little fat; but healthier ones. Instead of rapeseed or sunflower oil, I’ve used raw cashews (a high fat and creamy nut) and bit of coconut oil. All-in-all it helps to achieve an ultra smooth and silky consistency, and an ultra creamy taste.

How to make oat milk that’s not slimy:

In a blender add oats, raw cashews, maple syrup, coconut oil, sea salt and water. Blend on high for no longer than 30 seconds.

step-by-step for making homemade oat milk

Place your nut milk bag over a large bowl and pour oat blend into bag. Squeeze the bag to strain the milk from the pulp.

step-by-step for making homemade oat milk

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.

Watch the how-to video:

Recipe Tips/FAQs:

This recipe is really easy and straight forward, but I have a couple IMPORTANT tips for achieving the perfect consistency for oat milk that’s not slimy. 

1. Don’t over-blend

“Why is my oat milk slimy!?” Now, this is common question regarding homemade oat milk. And it’s a problem I struggled with in the beginning of my recipe testing. My biggest tip to perfect your milk consistency (i.e. oat milk that’s not slimy) is to avoid over blending.

To make oat milk that’s not slimy; blend your ingredients on high for no longer than 30 seconds. You want the ingredients to be combined. But they don’t need to be 100% pulverized.

2. Don’t soak your oats

The second tip for making oat milk that’s not slimy: Don’t soak your oats. Soaking oats will also results in a slimy milk. I can assure you that I tried various combinations of soaking and rinsing, using both rolled oats and steel cut. In a nutshell, soaking my oats always resulted in slimy milk. So don’t do it.

My tip for making oat milk that’s not slimy and full of flavour is to use dry large flake oats. Without soaking.

How long does oat milk last in the fridge?

Oat milk will last in the fridge for up to 5 days.

Since there’s no stabilizers and additives, this milk has a shorter shelf life than store-bought versions. But whipping up a new batch takes only seconds. So even though the shelf life is shorter than store-bought, it really doesn’t cause much inconvenience. Plus, the pros of no additives, no fillers, gums or preservatives definitely outweighs this con.

Other recipes you might like:

If you’re liking this recipe, you might also like these how to’s:

Shop my kitchen:

I’m often asked what items I like to use in the kitchen. So, I’ve included my favourites for making this recipe below. You can also find more of my favourite kitchen essentials and products on my Shop page.

(commissions earned as an affiliate. I only recommend products I know and love).

Vitamix A2500 Ascent Series Smart Blender, Professional-Grade

This is the blender I use. However, you don’t need a high performance blender to make this recipe.

Premium Fine Mesh Food Grade Nut Milk Bag

This is the nut milk bag I have, which I use to milk the oats. Alternatively, you can use a thin t-shirt, thin towel or a pair of tights.

Rosti Mepal Margrethe Melamine Mixing Bowls

This is the mixing bowl I use in my how to video. For this recipe I used the 3L bowl in Nordic Blue.

Pin it! How to make oat milk

So there we have it! A recipe for how to make oat milk that’s smooth, creamy, and most importantly: not slimy! This homemade oat milk recipe tastes just like your favourite store bought brands (Oatly and Earth Balance), with the bonus of no stabilizers, fillers, gums or preservatives.

Plus, it’s quick and easy. In just 30 seconds you can have premium milk that’s smooth, silky and full-bodied in taste. Certainly, there are lots of pros to making this drink at home. I think you’re going to love this recipe as much as I do. Enjoy in coffee, tea. smoothies and breakfast bowls.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.


How to make Oat Milk That’s Not Slimy! (5-Minute Recipe)

4.75 from 8 votes
How to make oat milk that's not slimy! A 5-minute recipe for making homemade oat milk that's creamy, silky smooth and most importantly – not slimy. Enjoy this vegan oat milk in tea and coffee, smoothies, and breakfast bowls.
How to make oat milk
Prep Time 5 minutes
Total Time 5 minutes
Serves 4 cups


  • 3/4 cup old-fashioned rolled oats
  • 1/4 cup raw cashews (preferably soaked overnight, but not necessary)
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil or other neutral oil
  • pinch sea salt
  • 4 cups cold water


  • In a blender add oats, raw cashews, maple syrup, coconut oil, sea salt and water. Blend on high for no longer than 30 seconds.
  • Place your nut milk bag over a large bowl and pour oat blend into 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.

Watch The Video


It’s preferable to soak the raw cashews overnight, but you can still make this oat milk without soaking. Alternatively, speed up the process of soaking cashews to one hour by pouring boiling water into a bowl of cashews.
If you don’t have a nut milk bag you can use a very thin t-shirt, towel, or pair of tights.
To avoid slimy oat milk, blend ingredients for no longer than 30 seconds. 
Using cold, refrigerated water also helps to reduce sliminess in this recipe.
This oat milk is best used cold, heating can cause it to thicken. If you’re looking for a plant-based milk for frothing into lattes I highly recommend my homemade almond milk. 
Oat milk will keep in fridge for up to 5 days. Enjoy in coffee and tea, smoothies, and breakfast bowls. 
Nutrition information is not possible for this recipe, as process of straining and removing the oat pulp affects estimation. Please forgo this estimation. 



Calories: 146kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 119mg | Fiber: 2g | Sugar: 4g | Calcium: 24mg | Iron: 1mg

Tag @twospoons on Instagram
and hashtag it #twospoons



We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!

Your email address will not be published. Required fields are marked *

Rate this Recipe

  1. Hi! I was wondering what you might use in place of nuts and coconut. My husband can’t do tree nuts and I can’t do the coconut. Sunflower seeds maybe? Any thoughts? Thanks!

    • Hi Amber! Hmmm if it were me I would replace the cashews with more oat milk and replace the coconut with hemp heart seeds. Keep in mind it will change the flavour profile of this recipe, but I think it would still be really yummy. If you do try it let me know how you get on!

    • Hi Maggie, it absolutely can! I have the almond cow and it works great in this device. I’d encourage you to take a look at my Almond Cow review to see how making it in the machine differs from doing it in the nut milk bag. 🙂

    • Hi Johanneke, thanks for this question! In the blog post I explain that adding heat (for example frothing the milk) can change the consistency into a more soupy texture. However, if you’d like to make homemade milk for frothing I highly recommend my creamy homemade almond milk recipe. I hope this helps!

  2. Just tried this recipe…:)….my first oat milk….somehow the coconut flavour is a wee bit too overpowering esp in my coffee…I’ll need to sub with another oil…but otherwise, not slimy…need to reduce the water for more creaminess…thanks for the recipe.

    • Hi Ames! Thanks so much for sharing! If you prefer to use another oil, I would suggest using avocado oil. 🙂 Enjoy!

  3. Do you know if the oat milk is freezeable? Have you tried it? And know if the quality/integrity hold up?

    • Hi Maureen, I have not tried freezing this oat milk recipe, but I see absolutely no problem in doing so! My only recommendation is to make sure there is optimal space in your freezer-proof container as the liquid will expand in the freezer. After thawing, shake well before using. Hope you enjoy!

  4. Regarding the coconut oil, I noticed you used congealed coconut oil can I use the liquid version with the same results?

    • Hi Jennifer, you can absolutely use liquid coconut oil in this recipe. It will work great! Enjoy!

  5. Just wondering if the coconut oil doesn’t totally separate out and set once refrigerated? I have been wanting to make oat milk for a while now and was wondering what oil I would use. One that is healthy but doesn’t set and doesn’t taste too strong. Avo oil I feel would be overpowering. I wonder how flax oil would be? Anyone tried? I’ve never had it before but guessing it’s fairly strong tasting too. I generally choose brands with sunflower over canola or rapeseed oil

    • Hi Lara, I do not have an issue with the coconut oil separating in this recipe. I use a high-speed blender, which could help. You could absolutely use avocado oil as well. Avocado oil is neutral in flavour, I’ve done this many times and don’t notice that the flavour affects the taste. I’ve never tried flax before, but if you do I’d love to know how you get on and what you think about the overall taste. Sunflower, canola, or rapeseed would also work in this recipe. 🙂 Hope that helps! Hannah

  6. I found using the COLD WATER made the coconut oil cling to the nut bag and therefore difficult to squeeze out the milk…otherwise tasty.

    • Hi Louise, sorry that you had problems with the coconut oil! I find that certain brands can offer smoother results (I quite like Nutiva and NOW), but another alternative would be to use avocado oil which is a liquid at room temperate. I hope this helps to solve the problem! 🙂

  7. I made this oat milk again yesterday and did something I have to share! The first time I made it I ended up throwing the “oat pulp” in the garbage because I couldn’t decide what to do with it. I know it can be incorporated into muffins, etc. but I just never got around to it and it ended up in the garbage. The second time I made this oat milk, I rolled the left over pulp into a ball and carefully flattened it into a pancake shape, fried it up in a frying pan until it was slightly golden brown on both sides and then smeared a little maple butter on top and ate it with my breakfast. It was SO good!!! So easy, simple and much better then throwing it in the garbage! 🙂

    • Krystal this is such a good idea! You are a cooking genius! I will definitely be trying this trick the next time I make up a batch of homemade oat milk. 🙂

  8. Thank you so much, I have tried and totally amazing, not slimy at all and beautiful, creamy texture. However, I have trouble with oat milk separating after a few hours. I know it’s normal but do you have any idea to prevent that?

    • Hi Ann! Thanks so much for the very kind comment. I’m glad to hear that you enjoyed this oat milk! We love it too. Oat milk does naturally separate when you leave it to sit (similar to all homemade vegan milks), but a quick shake will combine it back together again. I always give it a nice little shake before use. I hope that helps! And thanks for the sweet comment. 🙂

  9. I’m not sure why I was so nervous to make oat milk. I’ve been wanting to make it for quite some time, but have been procrastinating out of fear lol. Seems so silly now, because I made this recipe and it’s SO easy and SO delicious! My husband loves it so much! I’m so glad it’s so easy. I’ll be making oat milk more often, now that I know how easy it is, and an added bonus is that it’s one of the most environmentally friendly milk options! 🙂

    • Hi Krystal! I’m so glad that you like this oat milk recipe so much! I’m very proud of it haha. We really love it too, and yes – I can’t believe how easy it is! And such a cheaper alternative to the store bought kind. Enjoy it!

    • Hi Roberta, you can absolutely use almonds instead of cashews! I would just recommend that you soak them in advance. You can also sub with coconut flakes if you are looking for another sub that doesn’t require soaking. 🙂

  10. Very fine oat milk recipe! I just made it and am impressed by the creaminess if delivers. I was short on a couple of items, so made some adjustments. I used all coconut oil, and swapped honey in for the maple syrup. Also, I didn’t have large flake oats, so I bumped the oats up to approx 7/8ths of a cup. I did follow the blender-time religiously, however.

    Using very cold water – even refrigerated oats – will reduce the slime factor, too. I picked that tip up from another online oat milk recipe, though I can’t remember the name of the site. You may want to try that too.

    Thanks again – I’m looking forward to trying this creamy wonder on my next bowl of granola.

    • Hi Angela! I’m so happy that you enjoyed the recipe, and love your modifications. Yes, I use cold water too and should have specified this! Will be sure to update the recipe to include that note. Thanks so much for the kind note. Enjoy your oat milk! 🙂