How to Make Oat Milk
Well, Oat Milk is sure having a moment right now.
Increasingly, people are turning away from dairy, it feels like. Not so much maybe yogurt and cheese, but I feel like it’s less and less likely that grownups are sitting down to drink a big glass of milk.
And the amount of dairy alternatives available out there are growing daily.
But here’s the thing: if you’re using non dairy milk for your coffee, you’re likely to be disappointed if you’re used to traditional cream. It’s thicker, fattier, it just makes your coffee look and taste better than any non-dairy alternative.
Many non-dairy milks, in addition, are made with nuts, and a lot of people are allergic to nuts. They also can be really expensive.
So! Enter oat milk.
First off, it’s cheap like borscht. Oats will literally cost you pennies. You can buy big bags of it for a couple bucks at your local grocery, or I like to buy mine at the Bulk Barn.
Secondly, it’s gluten free, nut free, pretty much everything else free… and oats are good for you. They contain a soluble fibre, which is thought to lower cholesterol.
Thirdly, it makes a really creamy non-dairy milk.
It’s also super easy to make. All you need is oats, water, and good blender. And a little time.
How to Make Oat Milk
- 1 part oats
- 4 parts water
- pinch of salt
- pinch of xanthan gum optional--it makes your milk more homogenous so you don't have to shake it before every use
- Place the oats in a jar and cover with cool water. To make 2 cups of oat milk, use 1/4 cup oats and 2 cups cool water. Allow to sit overnight or at least 6 hours.
- The next day, drain the oats and place them in the blender. Add 2 cups fresh cool water and the salt and the xanthan gum. Blend on high for at least 1-2 minutes. Drain the oat milk through a sieve, a cheesecloth or a nut milk bag.
For cinnamon oat milk, add 1/4-1/2 tsp of cinnamon before blending
For vanilla oat milk, add 1/2-1 tsp vanilla before blending
To make coffee creamer, add less water on the final blend NOTE: important to use cool/cold water, as warm/hot water will make your oat milk slimy!
4 thoughts on “How to Make Oat Milk”
Hello – Is it 8:1 ratio or 4:1?
In the recipe it states 4:1 water to oat, but in your example, it said 1/4 cup oat to 2 cups of water.
Look, I’m legit terrible at math, so whatever the ratio is of 1/4 cup of oats to 2 cups of water, that’s what I meant. I thought it meant 4:1 but I’m clearly doing bad math there. Honestly, tho, it’s a very forgiving recipe. Add less water for a thicker oat milk, and more for a thinner one.
1) how separation prone is this oat milk? no one enjoys porridge at the bottom of their coffee cup
2) how well does it deal with heat and pH changes? Some oat milks are sensitive enough that the heat of coffee is enough to cook it, and we’re back at the porridge issue
3) wouldn’t soaking your oats and then using the soaking liquid to blend make a snotty milk from the hydration of the glucans?
Oat milk is very prone to separation. When you make it like this, you’ll likely have to shake it before use. I have tried using xanthan and other stabilizers, but haven’t had luck coming up with a good formulation that is pleasant.
Often when I make this, I do a thicker version that’s more like coffee cream, and it doesn’t separate. But I do understand what you’re saying, many plant-based milks curdle or separate in coffee, which is not only hot, but acidic.
Yes, i actually no longer soak the oats when making, I just throw them in with cool water and blend. But I also now have a vitamix, so that makes a difference as well.