Homemade Oat Milk

fresh homemade oat milk poured from a mason jar

Oat milk is HUGE right now, and we definitely know why!

For many people with nut-allergies, it’s really nice to have alternative non-dairy milks. Oat and flax milk are our favorite go-tos for our allergy-friendly recipes. Also, oat milk specifically is one of the CREAMIEST non-dairy milks out there, as it’s similar to cashew. If you are looking for the creaminess and thickness of a good non-dairy nut-free milk oat is 100% the way to go.

However, when using store-bought milks, we must be careful that the brand we choose is certified gluten-free. Most store-bought oat milk can be cross-contaminated with wheat, making it unsafe. Having celiac disease and gluten-sensitivities within our family this is something we, and a lot of other people, must be careful about! Because of this, we decided to start making our own and we absolutely prefer it, too!

The Recipe

Learning to make our own non-dairy milk has been a very exciting thing! You don’t realize how fun it is to customize the recipes to your liking. Do you like it sweeter? Add some date paste or maple syrup! Like it completely unsweet? Omit all add-ins and keep it simple. If you’re feeling extra crazy, make a coffee creamer with your sweeteners, less water in your blend and get creative with other flavors like vanilla and cinnamon!

Homemade Oat Milk

Recipe by The Heartfelt WayCourse: DrinksDifficulty: Easy
Prep time


Cooking time


Total time



The perfect recipe to try your own homemade oat milk. Fully customize flavors, sweetness, and thickness depending on what you like!


  • 1 cup GF rolled oats

  • 3-4 cups ice cold water *See note

  • Optional
  • 2 tbsp vanilla

  • 1/4 cup maple syrup

  • 1/4 tsp salt


  • Place oats and ice cold water into blender. (If using vanilla, maple syrup, and/or salt, add this in at this time)
  • Blend for about 45 seconds in a blender or Nutribullet.
  • Place a thin napkin or cheesecloth over a large bowl. Pour blended oats over the cloth and strain through completely. (If you like a thicker milk and want to keep the extra fiber, strain once. If you like it more smooth strain through twice.)
  • Pour into an air tight container and store in fridge for up to 5 days.


  • For a thicker oat milk, use 3 cups of ice cold water (this is what we like!). If you prefer a thinner milk, use 4 cups.
  • If wanting unsweetened, plain oat milk, omit the vanilla, salt, and sweetener. For an unsweetened vanilla, omit the sweetener.
  • You can use any liquid sugar for a replacement if you do not like maple syrup. Agave would work great here, or if you prefer, add 3-4 pitted dates for a sweetener sub instead.

In conclusion, making oat milk at home has so many added benefits. Nutrition value? It’s not nearly depleted as much because it’s not over processed! Allergies? You are in complete control of what goes into your milk, therefore giving you that extra security no mishaps will happen, which is so important in allergy-friendly living! We hope you find your favorite combinations using this easy go-to recipe and would love to know how they turn out! Do you prefer unsweetened or sweet?

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