Homemade Vanilla Oat Milk a.k.a. But What Can’t You Do With Oats?

Homemade Vanilla Oat Milk a.k.a. But What Can’t You Do With Oats?

Hey loves!


Oats are a huge part of my diet, whether in overnight oatmeal, cookies, raw bars, protein bites, vegan patties or ground up into flour & incorporated into any & all recipes! And now… guess what? Blended into milk!

Oats are full of good carbs, fibre, antioxidants & vitamins & minerals needed for strong immunity, healthy skin, a healthy heart & sustained energy levels, regulated blood sugar & satiety!

I froth tested it this morning & while it doesn’t froth as much as regular milk, it still gets super creamy & makes for the perfect add-in to coffee. You can use it in smoothies, baked recipes, cereal or drink it as is “milk + cookies” style!

And you can sweeten it how you like; honey, maple syrup, vanilla, dates or even add cacao powder to make chocolate oat milk.

The process is a little easier than other plant-based milks, such as almond milk because you don’t need to soak the oats for as long! 15-20 minutes will do, so this is a milk that you can make on the fly if you’re in a hurry or if you realize you need it STAT.

Oat milk is also a great alternative for people who avoid dairy but who are also allergic to nuts. It can be hard to substitute for dairy milk if you have a nut allergy, but all hail OAT MILK!


  • 1 cup gluten-free rolled oats
  • 4 cups water (& extra for soaking)
  • 1 tsp. pure organic vanilla extract
  • Small pinch Himalayan pink salt
  • OPTIONAL ADD-INS: 1-2 pitted dates, honey, maple or yacon syrup, cacao powder, etc.


  • Add the oats to a large bowl & cover with water. Let them soak for about 15-20 minutes.
  • Once the oats are done soaking, pour them through a sieve, discarding the liquid & rinse them thoroughly under running water. Don’t skip this step! Rinsing is important because oats become slimy when they get wet, so rinsing well washes off any excess slime.


  • Pour the rinsed oats, vanilla, sea salt & other optional add-ins into your blender. Cover with 4 cups of water & blend until it’s as smooth as you can get it. It should take about 2 minutes.


  • Strain 3-5 times through a sieve (or use a nut milk bag if you have one & strain once).



  • Pour the milk back into your blender to make pouring easier. Pour into a Mason jar & store in the fridge.
  • ENJOY! 🙂
    • The milk should last 3-5 days in the fridge.
    • Always make sure to give it a good shake before using it because separation is normal with homemade milks.






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