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.Â
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.Â
- 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.Â
- 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
Amira
Hi there, do you notice that the oat milk gets slimy by the 4-5 day mark? Or does it stay “non-slimy” the entire time??
Thanks!
Support @ Alphafoodie
Hi Amira,
The shelf life of the oat milk is 4-5 days. During that period it should stay non-slimy but it’s possible that it separates (it’s natural) and you’d only need to shake it before you use it.
I hope this helps.
Maggie
Is there anything I can use the pulp for? Also, have you ever tried combining it with rice milk?
Support @ Alphafoodie
Hi Maggie,
You can use the leftover pulp in smoothies or breakfast bowls, or in overnight oats. You can use it for homemade granola/breakfast topping. Alternately, you can also let the leftover pulp dry out and grind it into flour to add to baked or no-bake goodies.
So far, I haven’t combined oat milk with rice milk. Let me know if you give it a try.
Lee
I noticed when making the oat milk, you didn’t use a nut bag to strain the oat milk. Also, would you be able to tell me the name of your blender. Thanks
Samira
Hi Lee,
The NutraMilk blender I use has a special straining system so you can skip the nut bag straining step.
If you use a regular blender or food processor, then you need to use a nut milk or cheese cloth bag to collect the pulp. 🙂
I hope this helps.
Shaney
I really like the easy navigation of your site~hearts from me on that note. I wanted to let you know that there is a much easier way to make your oat milk less slimy and that is by adding a couple capsules of food enzymes. Amylase is the enzyme that will break down the starch(which is an obvious contributor to slime). If you’re willing to spend a bit of extra money–buy a broad spectrum digestive enzyme and add it in. Best wishes!!
AlphaFoodie
thank you for the tip! I haven’t heard of that before. I’ll have to give it a try at some point 🙂
Paige Canuel
Hi shaney
When do you add the probiotic?
Akuma Kanji
Thank you for sharing this recipe. It is the best for oat milk I’ve tried so far and I don’t think I will try anymore, I’ll just stick to this one. The ratios are perfect! I just leave the cashews out and add a a little bit of vanilla essence. Perfect!
AlphaFoodie
I’m so glad to hear that you like it! It took me quite a few experiments to get it just right – but I’m so happy to now have this go-to for Oat milk. Vanilla sounds absolutely delicious with it!
Niloofar
Can we replace the cashews with walnuts or almonds? Thanks!
AlphaFoodie
unfortunately, I don’t think other nuts would work in the same way. While you can include them for additional flavor combinations, cashews are a great nut for adding extra creaminess.
ModernChef
That is actually not correct, walnuts are routinely used by commercial plant based milk producers as it is actually creamier than cashews once finely blended. However they must be soaked for at least 24 hours in distilled water preferably or for 4 hours in resting boiled water.
AlphaFoodie Support
Thank you for the information! I’d honestly never thought to use walnuts because of the stronger flavor they have in comparison to cashew. I’ll take that advice on board! 🙂
Marilyn
Hi,
If I’m allergic to nuts, is there something else that I could add to make the oat milk creamy? Coconut oil?
Thank you
Samira @ Alphafoodie
Hi Marilyn, yes that’s correct, you can simply add some oil like I did in the oat coffee creamer. If you read that blog post, it will provide a lot of tips 🙂
Mariah
Can you use quick steel cut oats in this recipe?
AlphaFoodie
Yes. The texture may differ slightly but it should still work 🙂
Jason
Should I be able to use a fine mesh strainer like a powdered sugar sieve instead of the nut bag if I use the soaked cashews with the oats?
AlphaFoodie
cashews can/ will become very fine material once broken down in the blender so I can’t guarantee that a mesh strainer will catch all of the pulp. However, if you give it a try then let me know 🙂
Jeff Schrager
If you’re using the NutriMilk appliance, which filters the milk as it dispenses, do you still have to use a nutmilk bag?
AlphaFoodie
No- when using the Nutramilk I usually omit the nut milk bag step altogether 🙂
Maureen
Mine slimed. What can I do with slimy oat milk?
Support @ Alphafoodie
Hi Maureen,
I am sorry to hear it slimed. You could still add it to a smoothie or a soup where it won’t feel slimy.
To avoid sliminess, make sure the milk is not over-processed in the blender. I hope this helps. 🙂
Melissa
This is honestly the very best oat milk I’ve ever had! I’m so happy you posted this recipe, I’ve made it twice now and I haven’t been disappointed.
AlphaFoodie
Yay! glad to hear you’ve had such great results – I do love homemade oat milk <3
anne
i just tried it and i love it, not slimy at all! i added soaked almonds because i didn’t have cashews. my only question is, the milk is not as white as in your picture. i wonder what could be the cause? not blended enough? i used a regular strainer because i don’t have a nut milk bag? or because of the almonds?
i’ll make it again and see but was just wondering if you’ve encountered that before..
Support @ Alphafoodie
Hi Anne,
Thank you for your comment. I am glad you loved the oat milk. 🙂
Were the almonds blanched? If not (if they had their skin), that would change the color a bit. It could also depend on the exact type of oats you used.
El
Is there a way to prevent it from sinking to the bottom? I experimented a lot and achieved a really nice taste and texture, yet after a few minutes mixed with coffee it starts sinking so I have to stir it each time I fancy a sip…
Support @ Alphafoodie
Hi El,
Usually, it’s the acidity of coffee that causes this separation (the oat milk sinks to the bottom). As for homemade oat milk we don’t use any of the commercial stabilizers, it might be a bit tricky to resolve this. I wouldn’t want to suggest using less acidic coffee or diluting it with more water (though these tricks might work), but you could try one of these options: 1. heat the milk a bit (just under 140ºF/60ºC); 2. let the coffee cool a bit before adding the milk; 3. slowly add the coffee to the milk. I hope one of these helps.
Darlene Reid-Dodick
How would you adapt this if using a NutraMilk blender?
AlphaFoodie
Hi Darlene,
Sorry for the late reply. I am using in here the nutramilk blender too (see step photos)