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Creamy Homemade Oat Milk Recipe

Extra-Creamy Homemade Oat Milk (NOT Slimy!)

5 from 1 vote
Make your own creamy oat milk (NOT slimy!) at home following these easy steps. All you need are a few clean ingredients!
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Drinks
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 Cups Organic Rolled Oats
  • 7 Cups Filtered or Distilled Water (divided)
  • 1 Capsule Digestive Enzymes
  • 22 grams Organic Sunflower Lecithin (approximately) - optional
  • 1 Cup Organic Avocado Oil OR Liquid Coconut Oil
  • 1/8 tsp Redmond Real Salt OR Sea Salt (optional - I use just a pinch of salt)
Optional Ingredients
  • 1/4-1/2 tsp Organic Vanilla Extract
  • 10 drops Monkfruit Juice Concentrate or Monkfruit Extract

Equipment

  • Immersion Blender or high-power blender
  • 2 Half-Gallon Mason Jar (Or a pitcher and mixing bowl)
  • Fine Mesh Strainer
  • Cheese Cloth, Tea Towel, or Nut Milk Bag
  • Airtight Container (for storing)

Method
 

  1. Read through each step carefully to familiarize yourself with the process before beginning.
  2. Place 2.5 cups rolled oats into half gallon mason jar, pitcher, or blender.
  3. Add contents of 1 gluten digestive capsule to the oats. Discard the capsule.
  4. Pour approximately 5-6 cups of distilled water - you may get the best results by using ice-cold water - on top of the oats and digestive enzymes.
  5. Blend for about 30 seconds with immersion blender or high-speed blender.
  6. Cover blended liquid with tea towel or nut milk bag and let rest for at least 30 minutes.
    ***If this is your first time making oat milk with digestive enzymes, taste a spoonful of the blended liquid before resting for 30 minutes. Use a clean spoon and try the liquid again after 30 minutes. The digestive enzymes have done their job when the liquid has a slightly sweet flavor.***
  7. Once the blended oats and digestive enzymes have rested for at least 30 minutes, strain the liquid through a fine-mesh strainer into another half-gallon mason jar, pitcher, or bowl.
    I recommend setting the leftover oat pulp aside to use as an addition in cookies, or to feed to your chickens.
  8. Next, it's time to strain your oat milk a second time. The first straining will remove the bulk of the oat pulp. The second time is to remove most of the sediment. Trying to strain both the coarse oat pulp and the sediment at the same time will clog up your cheesecloth and take much more time.
    To strain your oat milk the second time, line your fine mesh strainer with a cheesecloth.
    I recommend using a looser weave cheese cloth folded into quarters so that the oat milk passes through 4 layers of cheesecloth and the fine mesh strainer during it's final straining.
  9. Finally, add the remainder of the water, a pinch of salt, 1 cup of avocado oil, 20 grams sunflower lecithin, and any optional ingredients to your oat milk. I use an immersion blender for this step. Blend about 60-90 seconds or until well combined.
    Cover with an airtight lid and store in the refrigerator. Oat milk should last about 5-7 days. Give a quick shake before serving.

Notes

May 5, 2025 Update: I recently found that increasing the amount of sunflower lecithin helps the oil and oat milk bind much better than before and leads to less separation.  Adding the sunflower lecithin by weight works best.  Use at least 22 grams.  But a bit more is fine, too.  Also, adding the oil first, THEN the sunflower lecithin tends to yield the best, results with the least amount of separation.  
This recipe should yield about 7 cups of oat milk.  If desired, you can add up to a cup of water or avocado oil - or a half a cup each water and oil - after final blending to increase the total volume.  Adding water or avocado oil may have a slight impact on the final product.