Oat milk has quickly become my go-to plant-based milk alternative—not just because it’s trendy, but because it’s simple, wholesome, and incredibly versatile. I like how it gives me that creamy texture I crave without the allergens or additives found in store-bought versions. This easy 3-ingredient oat milk recipe is my favorite for a zero-waste, budget-friendly dairy alternative that fits right into my plant-based lifestyle.

Why You’ll Love This Recipe

I love this oat milk recipe for how fast it is to make—just 10 minutes from start to finish. It’s creamy, smooth, and works well in everything from coffee to baking. I like that it requires only basic pantry staples and doesn’t rely on any oils, preservatives, or added sugars. I also enjoy how adaptable it is—whether I want a hint of vanilla, a touch of sweetness from dates, or a cinnamon twist, I can customize it exactly how I like.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

water
old-fashioned rolled oats
sea salt

Directions

1. I soak the oats in cold water for at least 30 minutes, sometimes overnight when I prep ahead. This softens them and reduces starch.

2. I drain and rinse the oats thoroughly to get rid of extra starch and avoid that dreaded slimy texture.

3. I blend the oats, water, and salt for just 15 to 30 seconds. I’ve learned not to over-blend—otherwise, it gets thick and gooey.

4. I strain the mixture using a nut milk bag, cheesecloth, or a fine mesh strainer. For the smoothest result, I strain it twice.

5. I store the finished milk in a sealed container and save the leftover oat pulp for other recipes like pancakes or smoothies.

Servings and timing

This recipe makes about 4 servings and takes 10 minutes total to prepare. That includes soaking time if you’ve already done it in advance. The milk stays fresh in the fridge for 3 to 5 days.

Variations

When I’m in the mood to mix things up, I love adding natural flavor twists like:

• 1–2 tablespoons of maple syrup for sweetness

• A couple of dates for a deeper, caramel flavor

• A dash of vanilla extract—perfect in coffee

• A sprinkle of cinnamon for baking

• 1 teaspoon of cocoa for a nostalgic chocolate milk

• A pinch of turmeric to make golden milk

storage/reheating

I store my oat milk in a sealed glass or BPA-free plastic container in the fridge. It lasts up to 5 days, but I usually use it up sooner. I always give it a good shake before pouring since natural separation occurs. I don’t recommend reheating oat milk too much—especially not in the microwave—as it can become thick and gooey due to the starches. If I do need it warm, I heat it gently on the stovetop over low heat while stirring.

FAQs

What kind of oats should I use for oat milk?

I always use old-fashioned rolled oats—they blend well and don’t get too slimy. Steel-cut oats work too, but they need an overnight soak and give a more robust flavor. I avoid instant oats because they tend to break down too much and create a gluey texture.

Can I make this oat milk gluten-free?

Yes, I just make sure to use certified gluten-free oats. While oats are naturally gluten-free, cross-contamination can occur during processing, so certified options are the safest choice for those with celiac disease.

Why is my oat milk slimy?

Slimy oat milk usually means over-blending or using hot water. I use cold water and blend briefly—only 15 to 30 seconds max. I also make sure to rinse the soaked oats thoroughly and strain the milk twice.

Can I sweeten oat milk naturally?

Absolutely. I like to add 1–2 pitted dates, a spoonful of maple syrup, or a little vanilla extract depending on what I’m using the milk for. It’s easy to adjust the flavor without relying on processed sugars.

What can I do with the leftover oat pulp?

I never throw it away! I add it to smoothies, stir it into pancake or muffin batter, or use it in homemade breakfast bars. It’s full of fiber and perfect for reducing food waste.

Conclusion

This homemade oat milk is more than just a recipe—it’s a staple I rely on every week. It’s easy, affordable, and incredibly customizable. Plus, I love knowing exactly what’s in it. With just oats, water, and sea salt, I can create a creamy, plant-based milk that suits nearly any dietary need or taste preference. Give it a try—I promise you’ll be reaching for it again and again.