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)
- 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
- 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.
- 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.
can I make it in a food processor instead of blender? I don’t have a high teck blender.
Hi, of course you can! just the one thing to remember is not to over process!
What kind of oats ? Quick oats? Rolled oats? Steel ?
Rolled oats are what I use 🙂
How long does this last without perishing in a fridge?
usually 4-5 days in the fridge
Can you use steel cut oats for this recipe?
Support @ Alphafoodie
Yes, you can use steel-cut oats. The texture may differ slightly but it should still work.
Tried your recipe this morning because I was desperate for a creamy cup of coffee without the crazy ingredients list that non-dairy creamers have. I added the cashews for extra creaminess and I was thrilled with the outcome. No slime like I was experiencing with prior oat milk trials.
Perfect! It took me quite a few tries to eliminate the slime but now it is definitely one of my absolute favourite dairy-free milk options to make 🙂
Hi can I use almonds instead of cashews.
yes, of course! I love to use cashews just because of how creamy they are but you can combine oats with most nuts I would think. Let me know how it goes if you try it 🙂
I read all recipe and try it today and loooovve it
Yay – I’m glad to hear that! It’s one of my favourite dairy-free milk option to be honest.
Can I use OAT BRAN instead of Rolled Oat?
I have to admit, I’ve never tried it so I can’t guarantee how that would affect the flavour and texture of the oat milk. If you try it, let me know how it goes 🙂
I’d give this five stars, but I can’t see how to do that. Very good. SO easy! Took less than 5min total. Thank you, Samira!
Thanks for the tips! You seem to be the only one That recommends a half cup of oats and not a full cup of oats to 4 cups of water. That might explain why you said yours wasn’t very creamy. I love your cashew idea however and will try that. I also go 4 to 1 on all of my nut milk recipes.
I’ve tried adding more oats and unfortunately, it quickly becomes slimy. Glad you love cashew idea though – I love the flavor of the oat and cashew combination 🙂
Thank you for all the amazing and easy to follow recipes darling!
For some reason this turned out to be very mild with a water-like taste. Any idea why? Also I feel like the oats didn’t break down enough in that 10sec.
It may be that the machine you used didn’t break them down enough. Try again at 15-20 seconds. The main thing is just to avoid over-blending as that’s when you run into issues with sliminess. You can also add the cashews/cashew butter to the milk for it to become richer and creamier 🙂
Maybe I over looked it, but I don’t see how long I can store it in my fridge.
Hi, It can be stored in the fridge for 4-5 days 🙂
Thank you so much. Recently we discover that cow milk was making my 10 years old produce mucus so I stop making the banana smothie that he loved so much. Tonigh he had his very first oat banana/straberry smothie and he loved it.
So glad to hear that you’ve been able to find a new favorite for him 🙂
I have the same problem with sliminess and still couldn’t nailed it. I will try ur recipe. Though couple of questions:
1) how many times did u strain?
2) do u squeeze the nut milk bag when Strain? I am not sure if squeeze it with make it more slimy or not
I only strained it once and made sure not to squeeze the nut milk bag too much, to reduce sliminess 🙂
What can we do with leftover oats
There are so many options, it’s amazing! – You can use them as part of homemade granola/breakfast topping, wait until dry and blend into a flour for baked goods or even use chunky for oat cookies or flapjacks. Or even use it as part of fruit crumble topping.
Does heating this up make it thick and gloopy?
I’ve not found that to be the case 🙂 I’ve used it in hot drinks before with no issues. Otherwise, I’ll often use it in recipes like porridge or sauces etc – where the results are meant to be thick and/or gloopy but don’t notice a texture difference between using oat milk and another variety.
Thanks! Finally a recipe that works!
I’m so glad that you’re enjoying the recipe! 🙂
Whoops – sorry, just noticed you meant the leftover oats. I’ve always dried them out , to use as a ‘flour’ in things – so I couldn’t day for sure. As they’ve been blended so minimally, I would imagine that they would though.
try it today and loooove it
Thanks so much Soha for letting me know :-). So great to hear you liked it 🙂
I read all your post and at the beginning you said 1 cup of oaks, but in the list of the ingredients you put 1/2 cup of oaks. Which is correct?
Thank you for the recipe, I can’t wait to try it!
Hi Gemma, thanks so much for pointing that out. It’s certainly 1/2 a cup not 1 cup. It was a typo and I just edited it. I hope you’re going to like the recipe :-).
Thank you for the tip about 10 seconds to keep it from getting slimy.
The only thing I changed was to mix the oat milk first then strain and re mix with the cashews. 10 seconds was not long enough to grind the nuts. But straining it Twice was perfect.
That’s great! I’m glad you’re enjoying the recipe 🙂