Hi Friends!! Today I’m sharing an easy recipe for how to make oat milk! It’s creamy, silky smooth and full of flavour. In fact, it’s really easy to make this drink at home and so much cheaper than buying store bought brands. In this blog post I will answer all your questions for how to make oat milk with the perfect consistency, that’s not slimy.
Certainly, this is a simple recipe that anyone can do. But, there are a few tips for achieving delicious oat milk with perfect taste and texture, that’s not slimy. So, let me share all the details for achieving perfect homemade oat milk.
How to make oat milk
Watch the how-to video:
The ingredients for this recipe are simple and straight forward. Likely, you already have them in your pantry.
For this recipe, you will need:
- 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 drink. 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.
A few tips for this recipe
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.
How to make 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:
- How to make almond milk
- How to make instant almond milk
- How to make a matcha latte
- How to cut a butternut squash
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).
This is the blender I use. However, you don’t need a high performance blender to make this recipe.
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.
This is the mixing bowl I use in my how to video. For this recipe I used the 3L bowl in Nordic Blue.
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
- 3/4 cup large flake oats
- 1/4 cup raw cashews (preferably soaked overnight)
- 1 tbsp maple syrup
- 1 tbsp coconut oil or other neutral oil
- pinch sea salt
- 4 cups cold water (refrigerated)
- 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.
VEGAN – VEGETARIAN – DAIRY-FREE – SOY-FREE – RAW