Author: This is the best homemade oat milk, smooth, creamy, and never slimy. No chalkiness, no weird aftertaste, just perfectly balanced oat milk made in just 5 minutes with simple ingredients. It's extra creamy, lightly sweet, and you can use it for baking, smoothies, oatmeal, or flavor it for a rich, creamy drink.
Creamy, dreamy, and better than store-bought. This homemade oat milk recipe uses a few simple tricks to give you that silky texture without any gums or additives. It's ready in just 5 minutes and perfect for coffee (try it in my Pecan Crunch Oat Latte), cereal, smoothies, or baking. Once you try it, you'll never go back to store-bought!
Why This Homemade Oat Milk Is Hands-Down the Best
- The key to non-slimy oat milk: use ice-cold water + ice, blend 30-45 seconds max, and strain gently (don't over-squeeze).
- Ultra creamy: A little shredded coconut adds richness and body without gums or emulsifiers.
- Ready in 5 minutes: No soaking, no fuss. Just blend, strain, and enjoy.
- Perfect for everything: Great for coffee, cereal, smoothies, baking, or drinking straight from the glass.
Ingredients for Homemade Oat Milk
- Cold water: Cold is key to preventing slimy oat milk!
- Ice cubes: A small handful helps keep the mixture extra cold while blending, which prevents excess starch release.
- Rolled oats: Old-fashioned rolled oats work best because they do not require soaking. If using steel-cut oats, soak them for at least 30 minutes or overnight before blending.
- Unsweetened shredded coconut: The secret ingredient for extra creaminess without needing gums or emulsifiers.
- Maple syrup (optional): Adjust the amount to your liking.
- Vanilla extract (optional): Adds a subtle sweetness and enhances the flavor.
- Salt: A pinch balances everything.
- Optional neutral oil: 1 to 2 teaspoons mimics the richness of store-bought oat milk, but this is optional.
How to Make Oat Milk at Home
- Combine: Add the cold water, ice, oats, shredded coconut, maple syrup, vanilla, salt, and optional oil to a blender.
- Blend briefly: Blend on high for 30 to 45 seconds max. Do not over-blend, as the heat and agitation can make the oat milk slimy.
- Strain gently: Pour through a nut milk bag, cheesecloth, or thin towel into a bowl. Gently squeeze just enough to extract the milk. Avoid over-squeezing, as this can push excess starch through and make the oat milk gummy.
- Chill and store: Transfer to a sealed jar or bottle and refrigerate. Shake before each use, as natural separation will occur.
Tips & Substitutions
- Keep everything cold: This is the #1 trick for preventing slimy oat milk. Use cold water and ice.
- Blend briefly: Over-blending releases too much starch, which causes gumminess.
- Strain gently: Press lightly. Over-squeezing pushes starch through.
- Avoid high heat: Heating oat milk too much can cause it to thicken due to the natural starches.
- Customize sweetness: Adjust maple syrup to taste or swap for dates, sugar, or agave.
- Best for iced drinks: Homemade oat milk works best in iced coffee or lattes. For hot drinks, it works, but just heat gently and avoid boiling.
What to Do With Leftover Oat Pulp
Don't throw it out! The leftover oat pulp is packed with fiber and can be used in tons of ways:
Storage
Store in an airtight container in the refrigerator for up to 5 days and shake before using.
If you try this homemade oat milk recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Best Homemade Oat Milk (No Sliminess! Ready in 5 Minutes)
This is the easiest, creamiest, and most reliable oat milk recipe. No sliminess, no chalky texture, and no weird aftertaste. Just blend, strain, and enjoy! Perfect for cereal, smoothies, iced lattes, baking, and drinking straight from the glass.
Servings: cups
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Ingredients
- 4 cups cold water
- 1 handful ice cubes, (helps prevent sliminess)
- 1 cup rolled oats
- ¼ cup unsweetened shredded coconut, (for creaminess)
- 1 tablespoon maple syrup, (optional, for a little sweetness)
- ½ teaspoon vanilla extract, (optional)
- 1 pinch salt
- Optional: 1-2 teaspoons neutral oil for extra creaminess, (mimics store-bought), but totally optional.
Instructions
- Blend briefly: Add all ingredients to your blender and blend on high for 30-45 seconds max. Do not over-blend or the heat + agitation can make the oat milk slimy.
- Strain gently: Line a large bowl with a nut milk bag or fine cheesecloth and pour the oat milk through. Lift and gently squeeze. Avoid over-squeezing, which pushes starch through and can cause gumminess. Discard or repurpose the pulp.
- Chill & store: Transfer to a sealed jar or bottle. Shake before each use, as natural separation will occur. Homemade oat milk keeps for up to 5 days in the fridge.
Notes
Flavored Oat Milk Variations:
- Chocolate Oat Milk: Add 2 tablespoons cocoa + 1 extra tablespoon maple syrup.
- Strawberry Oat Milk: Blend in ½ cup fresh or frozen strawberries.
- Vanilla Latte Oat Milk: Add 1 teaspoon espresso powder.
- Cinnamon Oat Milk: Add ¼ teaspoon cinnamon + pinch of nutmeg.
- Extra Creamy Option:Add 1-2 tablespoons light neutral oil or ¼ cup soaked cashews.
Substitutions:
Coconut substitute: Use ¼ cup (30 g) soaked cashews (soften by soaking overnight or boiling 10 min). Maple syrup substitute: Use agave, 1–2 pitted dates, white sugar, or brown sugar. Coffee note: Works great in coffee, but avoid boiling or overheating, as it can thicken slightly due to the oat starches. Storage: Store in an airtight bottle or jar for up to 5 days. Separation is normal, just shake before using.Nutrition
Serving: 1cup | Calories: 130kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 117mg | Fiber: 3g | Sugar: 4g | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
Andrea says
This is the best oat milk recipe ever! Delicious & creamy, not slimy at all. Will definitely be making again & again.I made it in a milk maker instead of blender & it turned out great. Love that I control what goes in & there are no chemicals like the kinds you buy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This makes me so happy to hear, Andrea! 🙂
Virginia says
Would American metric be the same for Australia or do I need to change measurements
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Virginia! The metric measurements will work the same for Australia 🙂
Susan Ottwell says
I've been making this for years, I much prefer its warm almost nutty flavor, unlike the grassy or watery flavor of so many other non-dairy milks. I found out a couple of years ago when I bought a strong, high-speed blender that I don't even need to strain it. I can't tell the difference at all, not in coffee or coffee substitute, in sauces, or in smoothies. And I just use more or less water, depending on how thick or thin I want it. It doesn't melt well and burns easily if used for making a semi-solid vegan cheese, but as a cheesy spread or sauce in moussaka or lasagna it works just fine.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love this, thanks so much for sharing, Susan! 🙂
Sarah says
it's at the bottom of the page - from memory freeze in ice cube containers, add to pancakes, yoghurt or smoothies
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much for jumping in to help, Sarah! 🙂
Andy says
Am I missing the note on repurposing the pulp?
Maria says
I too was not able to locate the note for repurposing the pulp.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for the heads up, Maria! It's in the blog post above the recipe card 🙂
Maria says
Thank you Sam!
I love your website and own three of your books!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That means so much, thank you, Maria! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Andy, sorry for the confusion, the how to repurpose the pulp section can be found in the post about halfway down. I hope that helps!
lilli says
Lovely oat milk. can it be heated? that is, can i use it to make hot chocolate or will it become gummy? thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi lilli! You can gently heat it, but it can get a bit gummy if it’s simmered or boiled, so I recommend warming it slowly over low heat for hot chocolate 😊
Kate says
Delicious and creamy! As always your receipts are amazing and hit the mark! I’ve recently purchased a fantastic Namo m1 which makes plant based milk in one minute and I just followed your receipe as it was and it’s perfect. Lovely in an iced latte or a nice creamer for filter coffee 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow that sounds great Kate! So happy you enjoyed the recipe!