Homemade Oat Milk

Homemade Oat Milk Recipe

By VegetaFull

🔪Prep Time: 10 minutes


1 cup (90 grams) of rolled oats (rolled oats work best)

4 cups of very cold water (you can use 3 cups of water and 1 cup of ice)

1 teaspoon of vanilla

2 teaspoons of maple syrup

A pinch of fine sea salt

(optional) 1 serving (20 mg) of digestive enzymes containing amylase


1Add the oats, ice water, vanilla, maple syrup and a pinch of salt to a blender container.

2Securely attach the lid to your container and blend for 30 seconds.

3Next, pour the oat milk into a nut bag over a bowl and gently squeeze the bag to separate the pulp. A tightly woven nut bag will help filter out the grainy texture of the blended oats.

4Pour the fresh milk into clean glass jars and refrigerate.

5For more tips and tricks to achieving non-slimy oat milk, see blog po

6NOTES: If using amylase: Before blending, put your oats in a bowl and cover with cold water. Add in the enzymes and give the oats a stir. Digestive enzymes come in tablet or capsule form. If using tablets, dissolve them in a bit of water first before adding them to the soaking water. If using capsules, empty them out into the soaking water. Let the oats sit for 15 minutes so that the enzymes can break down the starches. Drain the oats and give them a good rinse under cold running water. Now your oats are ready to blend.

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