How to oat milk

My favorite way to make lazy oat milk.

Save packaging, save money, save a trip to the store.

For the past few years, I’ve lived a zero/low waste lifestyle and experimented with homemade nut/oat milk. Alas, I’m lazy! Here’s my foolproof oat milk recipe, including additional simple ingredients if feeling luxurious.

Note – I always strive to cook the least inflammatory foods for the sake of my eczema, acne and general health of my body. Sometimes I find gluten-free oats. I rarely use canola oil because of it’s controversial inflammatory properties, however, in some non-dairy milks I’ve purchased, I notice they use vegetable oil. So sometimes I use vegetable/canola oil to splurge in creaminess. Everyone has different needs and patience levels in the kitchen, so do what applies to you.


1/4 cup whole oats

4 cups water

1 tsp vanilla


1 pinch of salt

1 tbsp of vegetable/canola oil (makes it taste creamier, but also a little inflammatory. Oh the battles to choose.)

1 tbsp natural sweetener (stevia, monk fruit) OR 2 dates


Pour all of this into a blender. Do not use hot water or let the oats sit in the water long, as it will get porridge-y (or slimy, if you will). Blend on medium speed for 30 seconds. Time to strain.

I’ve tried a few different ways to strain, using a cheesecloth, t-shirt, or strainer. The cheesecloth I happened to have from my mother a few years prior, stuffed in a drawer with no idea what to do with it. For this recipe, I had to fold many times and it still had holes to large, so I don’t advise cheesecloth. The Minimalist Baker suggested a clean t-shirt, which was a good idea but too fine of a strain, and involved a lot of squeezing and a little spilling on my end. I moved on to cotton produce bags which was the perfect solution – thinner than a t-shirt and drained well. But I’m lazy and it also requires rinsing and drying it, which apparently is too much work for me. So I returned back to the metal mesh-strainer. I made sure to blend on medium speed so the oats weren’t too fine. I like this method the best. I end up with 1/4 cup of blended oats I like to save for creaminess in protein shakes. But Max La Manna uses the leftover oats for tasty treats. Either way, I save that for later.

I store my oat milk in a jar in the refrigerator for up to a week. Around then, it starts to turn into a glutinous texture. Google says glutinous is a synonym to slimy. I was trying to avoid using that adjective. Anywho, this is my tasty, vegan, zero-waste oat milk recipe for lazy people like myself.

Disclaimer, I don’t always make oat milk from scratch. It depends on my schedule. If I’m stocked on food but somehow the only thing I need to buy is oat milk, I’ll make it myself. I don’t go to the store for one item (unless I really want ice cream). Oatly is my fav btw.

Questions? Comments? I’d love to hear what you think and if you’ve tried oat milk before?

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