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Homemade Oat Milk ( that isn't slimy)

How to make homemade oat milk with just a two-ingredient base, that can be flavoured as a delicious dairy-free milk alternative! And, most importantly, how to make oat milk that isn't slimy!
Course DIYs, Drinks
Cuisine American
Freezer friendly No
Shelf life 5 Days
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 Servings (1 L)
Calories 38kcal
Author Samira


  • 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.



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! 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.

Flavoured Oat Milk:

For a simple sweetened version: Add 1 Tbsp Maple Syrup OR 2 Medjool dates. Optionally, add vanilla extract.
Chocolate oat milk: Add 2 Medjool dates ( or a tbsp maple syrup) , 1/2 Tsp Vanilla extract & 1-2 Tbsp cacao/cocoa powder
Strawberry: Add two pitted Medjool dates, 1 Tsp 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.


Serving: 1Cup | Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Calcium: 12mg | Iron: 1mg