A delicious two-ingredient oat milk recipe that ditches the slime factor for creamy, rich results every single time! Plus, options to flavor and use this dairy-free milk alternative.
Unlike nut milks, it’s taken me quite a while to get oat milk ‘just right,’ avoiding ‘slimy’-ness that it can tend to have. But, I’ve finally figured out how to make oat milk that isn’t slimy! Now I can whip up this two-ingredient dairy-free homemade oat milk whenever I want, easily flavor it as wanted, and can even use gluten-free oats for a GF oat milk option. Oat milk is one of my all-time favorite dairy milk alternatives. It just tastes so incredibly creamy that I use it for anything and everything that I can. With cereal, in Smoothies, For overnight oats and porridge, in chia pudding. Or simply to drink, straight up! Plus, I love to flavor mine for a delicious ‘treat’ and have included a list of other recipe ideas at the bottom of the post. However, if you want other dairy-free milk inspiration, then feel free to check out my recipes for Coconut milk, Almond Milk, Cashew Milk, Soy Milk, etc. In fact, I have a round-up post dedicated to Plant-based Milks– What can I say – I’m dairy-free obsessed!
What Is Oat Milk?
Similarly to nut milks, oat milk is made by blending oats (oat flour), with a few cups of water in a powerful blender until a creamy consistency, and then strained. Oat milk is probably one of the most popular options for using as a dairy-free coffee creamer, due to its creamy, rich flavor. Many store-bought oat milk brands are specifically advertised as a ‘barista’ style drink. Unfortunately, the same reason that oats are so deliciously creamy and rich can also have a negative impact when making DIY oat milk. That is the fact that the viscous nature of oats can make your milk a bit slimy. Luckily, with lots of testing, and some super simple hacks/ methods, this post should help you avoid that issue entirely.
How to make oat milk?
The process of making delicious homemade oat milk is super quick and easy. Written in the simplest way possible. It’s a mixture of 1/2 cup rolled oats to 4 cups filtered water (and optionally some soaked cashews), blended and strained. Voila! However, It’s worth noting that there is a little bit more to it than just that, and oat milk can’t be treated the same way that we would prepare nut milk. When soaking the oats, blending for 2 minutes and straining – you’ll find that you end up with a thick, almost gelatinous ‘slimy’ mixture. This is because the blended oats absorb the liquid around them, much like porridge and overnight oats.
How to avoid slimy oat milk?
With a LOT of experimentation, and I mean a lot, I’ve finally got this recipe just right and have various tips to reduce the risk of getting slimy milk. FYI – It’s worth noting that oats contain something called ‘phytic acid’ in them. In fact, all nuts, seeds, legumes, grains, etc. contain it in various amounts. Phytic acid is what some people call an anti-nutrient though, as it can impair mineral absorption (specifically iron, zinc, and calcium) of that meal. While this rarely affects people with a balanced diet, it’s worth noting as one way to reduce its’ effects is by soaking the food item. This is one reason people like to soak their oats overnight to reduce the phytate levels. However, soaked oats can also be responsible for creating a more ‘slimy’ homemade oat milk. So, it is something I tend to avoid. However, it should be noted for anyone who already has those mineral deficiencies – which can be an increased risk for those following a meat-free diet. On the positive side, Phytic acid isn’t all bad, though, as it is an anti-oxidant with anti-cancerous properties!
So, here are my main tips to avoid slimy oat milk:
- Use dry oats. Pre-soaking them WILL make your milk slimy. I’ve tried various methods (part soaked, part not, etc.); however, using 100%, dry oats have always yielded the best results for me.
- Don’t over-blend! I’ve found that just 10 seconds is enough in my high-speed blender. Different blenders may have different results, but I suggest starting at 10 seconds and then increasing in 5-second increments if needed, up to 30 seconds.
- Readers Tip* Apparently, adding a couple of food enzyme capsules to the oat milk will help to break down the starch that contributes to the ‘slime’ factor. Amylase is the enzyme that you’re looking for. However, broad-spectrum digestive enzymes (though pricier), are a good option too!
Top Tip* To combat any lack of creaminess from such a quick blend, I’ve found that adding a small handful of soaked cashews to the blender creates lovely, rich, and creamy milk that isn’t slimy. Simply blend the cashews with the water for about 1 minute first, before adding the oats for their 10 seconds. You could also use a tablespoon or so of homemade Cashew butter.
The Recipe Steps
First, add the oats, cashews, and water (and an optional pinch of salt) to a high-speed blender or food processor. For even creamier results, blend the cashews with the water first for around 45-60 seconds. Then add the oats and blend for a further 10 seconds. I’ve found 10 seconds is literally all I need to do before running the risk of slimy milk. You may need slightly longer, depending on how powerful your machine is.
If adding the two ingredients at the same time, then literally blend for 10 seconds. If your machine isn’t as powerful, then you may need 15-20 seconds. Be careful though, as the longer you blend, the higher the risk of slime factor.
Once ready, strain the milk through a nut milk bag or cheesecloth and then transfer to a clean, airtight bottle/container. The strained oats and cashew pulp can be added to smoothies and other breakfast bowls. You could also dry it out in the sunlight/oven and add to baked goods, so there is no waste! Your homemade oat milk can then be stored in the refrigerator for 4-5 days. Be aware that if you decide to flavor a batch, then this may affect the shelf life.
Flavoured Oat Milk
Also, it’s worth noting that homemade oat milk is glorious to flavor. Just like I would with almond milk, the process of flavoring is super simple.
- For a simple sweetened version: Add 1 tablespoon Maple Syrup OR 2 Medjool dates. Optionally, add vanilla extract.
- Chocolate oat milk: Add 2 Medjool dates (or a tablespoon maple syrup) , 1/2 teaspoon Vanilla extract & 1-2 tablespoon cacao/cocoa powder
- Strawberry: Add two pitted Medjool dates, 1 teaspoon Vanilla extract & 1 Cup fresh strawberries.
- Coffee Oat Milk: To make coffee-flavored oat milk, I simply create a sweetened version. Then add 1/2-1 cup black coffee in right at the end.
How To Use
There are tons of uses for this delicious dairy-free milk, for example:
- As a coffee creamer/ milk alternative – like within this Simple Homemade Frothy Dalgona Latte
- For cereal
- Within baked goods – cookies, muffins, pancakes, etc. – like these Oeey Gooey Vegan Chocolate Chip Cookies, Healthy Chocolate Digestive Biscuits Recipe.
- For other dairy-free dressed, like this Raw Vegan Raspberry Cheesecake
- Smoothie Bowls or chia puddings.
- To add to sauces, like pasta sauces – like for this Super Creamy Vegan Mushroom Sauce Pasta or Easy Vegan Bechamel Pasta Bake.
- Adding to soups and stews
- Within overnight oats recipes – i.e., this Healthy Salted Caramel Overnight Oats, Healthy Carrot Cake Overnight Oats, or Healthy Strawberry Cheesecake Overnight Oats.
If you give this recipe a go, please let me know your thoughts in the comments below. Also, feel free to tag me in your creations @AlphaFoodie.
Homemade Oat Milk (that isn't slimy)
Ingredients
- 1/2 cup rolled oats
- 4 cups filtered water
- Pinch of salt
- a handful of pre-soaked cashews optional this will result in creamy oat milk. I pre-soak mine overnight or you can just soak them for 30 minutes in hot water
Suggested Equipment
Instructions
- First, add the oats, cashews, and water (and an optional pinch of salt) to a high-speed blender or food processor.
- For even creamier results, blend the cashews with the water first for around 45-60 seconds. Then add the oats and blend for a further 10 seconds. I've found 10 seconds is literally all I need to do before running the risk of slimy milk. You may need slightly longer, depending on how powerful your machine is.
- If adding the two ingredients at the same time, then literally blend for 10 seconds. If your machine isn't as powerful, then you may need 15-20 seconds, but be careful as the longer you blend, the higher the risk of slime factor.
- Once ready, strain the milk through a nut milk bag or cheesecloth and then transfer to a clean, airtight bottle/container.
- The strained oats and cashew pulp can be added to smoothies and other breakfast bowls, or dried out and added into a variety of baked goods, so there is no waste!
- Your homemade oat milk can then be stored in the refrigerator for 4-5 days. Be aware that if you decide to flavor a batch, then this may affect the shelf life.
Video
Notes
- Use dry oats. Pre-soaking them WILL make your milk slimy. I've tried various methods (part soaked, part not, etc.); however, using 100%, dry oats have always yielded the best results for me.
- Don't over-blend! I've found that just 10 seconds is enough in my high-speed blender. Different blenders may have different results, but I suggest starting at 10 seconds and then increasing in 5-second increments if needed, up to 30 seconds.
- Readers Tip* Apparently, adding a couple of food enzyme capsules to the oat milk will help to break down the starch that contributes to the 'slime' factor. Amylase is the enzyme that you're looking for. However, broad-spectrum digestive enzymes (though pricier), are a good option too! This would allow you to blend the oats for longer.
- Top Tip* To combat any lack of creaminess from such a quick blend, I've found that adding a small handful of soaked cashews to the blender creates lovely, rich, and creamy milk that isn't slimy. Simply blend the cashews with the water for about 1 minute first, before adding the oats for their 10 seconds. You could also use a tablespoon or so of homemade Cashew butter.
Nutrition
Stacie
I will give this a try. Though the headline reads ‘two-ingredient Oatmilk” it is in truth four ingredients. Perhaps you could be straight about that up front.
Support @ Alphafoodie
Thanks for your comment, Stacie. You only need oats and water to make the milk. Optionally and not necessarily, you can add a pinch of salt or cashews.
Jen
Can I use this recipe for making hot lattes? (Without it tasting slimy?)
Support @ Alphafoodie
Hi Jen,
You sure can, if you follow the steps of this recipe correctly.
Sean
I have discovered the solution for slimy oat milk that requires no extra ingredients. Oat milk is slimy because there is starch in the oats. Starch is not soluble in water, it absorbs the water and makes the slimy texture. Starch is a chain of sugar molecules, but if you break those chains into smaller chains they are soluble in water. This is called dextrin. So if you can convert the starch into dextrin you will not have slimy oat milk. The way you do this is to bake the oats at 275 for 60 minutes. I first ground the oats to flour which makes smoother and creamer oat milk, and then bake them. The resulting milk has a tan color, as that is the color of dextrin, but it is not at all slimy.
Support @ Alphafoodie
Thank you for the information, Sean. I will have to try this myself. 🙂
Maria Gomez
Amazing
Wonder how many cashews do I add to the receipt?? I didn’t see any count for that though, thanks so much for sharing!!!
Support @ Alphafoodie
Hi Maria,
You need about 1 oz (15 cashews or so). I hope this helps.
Leslie C
I’m going to try the recipe soon! But I was wondering if there’s a nut allergy, is there an alternative to the cashews?
Support @ Alphafoodie
Hi Leslie,
You could skip the cashew nuts. It will still make delicious oat milk. I will have to experiment some more to see what else could work well – maybe a bit of coconut (shredded or flakes).
Nadine
Is this recipe good for coffee or hot cereal? I’ve read that home-made oatmilk becomes more slimy when heated.
Support @ Alphafoodie
Hi Nadine,
I’ve made this specifically so it’s not slimy, even when heated. And I do use it for coffee. I hope you give it a try. 🙂
Alison
Hi. Can you tell me how you use the leftover oats from the cheesecloth?
Support @ Alphafoodie
Hi Alison,
I usually add it to overnight oats, smoothies, or other breakfast dishes (it can go in a yogurt parfait as well). You can also dry it and use it as oat flour in baking.
Brigitte
You can also reduce the slime factor if you use COLD water. Even blend in an ice cube or two, you reduce the friction heat that is generated by a high powered blender.
Love your milk recipes, just got a high powered blender and I am drinking my way through all of them 8-))
Support @ Alphafoodie
Thanks for your tip, Brigitte! Will try it next time!
Berenice
Hello can I use a sieve to strain the milk please? I don’t have a nut milk bag 🙁
Support @ Alphafoodie
Hi Berenice,
Yes, you can use a sieve – it’s best if it has a very fine mesh. Alternatively, you can layer the sieve with a cheesecloth or possibly an old kitchen towel (clean) in order to collect the pulp. I hope this helps.
Chelsea
When do you recommend adding the chocolate/ flavor? Before straining or in that 10 second blend or the pre-blend with the cashews.
Support @ Alphafoodie
Hi Chelsea,
You can add it in that 10 second blend after straining.
Dee
Could not believe how easy and amazing this was! Most of the other oat milk recipes online don’t quite come out as good as store bought but this was really good!!! Thanks!!!
Support @ Alphafoodie
Thank you for your comment, Dee. Glad you gave the recipe a try and liked it 🙂
Lili
Can you use almonds instead of cashews?
Support @ Alphafoodie
Hi Lili,
Cashews make the oat milk more creamy and frothy. You could definitely add almonds for additional flavor, please keep in mind that the milk won’t be as creamy if you omit the cashews.
Keri
I use oatmilk for matcha lattes. Your tips were good. I had no cashews so added a little Trader Joes salted roasted peanut butter to the Vitamix. I forgot to strain the oatmilk before heating for the latte and didn’t see any pulp until Id gotten to bottom of the cup. It tasted very good. No peanuty taste. Not slimy at all. Didn’t boil it because i read heating oatmilk makes it thick although maybe the oil from the peanut butter would help it not to get thick.
Support @ Alphafoodie
Thank you so much for your comment, Keri. Glad you adjusted the recipe to what you had at hand. 🙂
FAITHSAM
HI! I LOVE THIS RECIPE CAN WAIT TO WORK ON THIS RECIPE.LOVEIT
Support @ Alphafoodie
Thank you for your comment. 🙂
Lauren
how long would you soak the cashews before adding them?
Support @ Alphafoodie
Hi Lauren,
I pre-soak mine overnight in room temperature water or you can just soak them for 30 minutes in hot water. I hope this helps.
Rich
does removing the pulp(with a nut milk bag, etc) help reduce sliminess? is the digestive enzyme added before or after blending? should the whole capsule(s)(assuming it’s in capsular form) be added or should the capsule be opened and the contents only be added? actually, i think the digestive enzyme was a reader’s suggestion so i’m not even sure you’d know those answers, but perhaps the reader will respond. thanks in advance for any answers you can provide and thank you for your efforts in formulating this recipe.
Support @ Alphafoodie
Hi Rich,
Yes removing the pulp will help reduce sliminess.
I’m sorry I don’t have any answers regarding the digestive enzymes.
I’m glad you like it. 🙂