Make Your Own Creamy Oat Milk, and Oat Flour

Try my recipe for Oat Milk Ice Cream and Oat Milk Granita Affogato

There are so many non-dairy milks on the market, how is one to choose? I like to use different types of milk alternatives for specific applications. For example, in a dessert, chia pudding, or savory dishes, I use coconut milk. For drinking, frozen desserts, and cold coffee, I use rice milk. And for cereal, hot lattes, and baking, I use oat milk. Depending on the brand you buy they can be a bit pricey, and some have cross-contact issues with nut milks. If you feel there’s no safe option available for you, or if you cringe at the price every week, why not make your own?

Making your own oat milk is not only easy, but economical. The cost of 1 cup of oats is minuscule considering that I buy a whole 1 lb bag for $3.50 CAD. It keeps for a few days in the fridge. This recipe is relatively stable but you may need to give it a light shake to stir up any sediment before use. Get yourself a nylon jelly bag (I bought mine at a kitchen store, 2 for $6) and a glass jar with a locking lid, and you’re good to go!

Free from peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish
Alternatives: Use purity protocol gluten-free oats

Ingredients for creamy oat milk

• 1 cup rolled oats or purity protocol gluten free rolled oats

• 3 cups water

• 1 tsp avocado or canola oil

• a pinch of salt

• optional: 1/2 tsp pure vanilla extract, 1 tbsp honey

Soak the oats in water for about a half hour, then strain and discard that water.

Blend the water and oats for 2 minutes until it is creamy and frothy. Line a large glass jar with a nylon jelly bag/nut milk bag, or cheese cloth, wrapping the elastic edge back up around the lip of the jar. Pour the oat mixture into the jelly bag. Squeeze out the remaining liquid, making sure to squeeze firmly to get every drop. Remove the jelly bag and rinse thoroughly, saving the oat pulp for baking or smoothies. The jelly bag I use can be washed in the dishwasher for convenience (major time saver). To make even creamier, more flavorful oat milk, add the oil, salt, honey and vanilla and blend again until frothy and smooth.. Transfer to a glass jar with a lid or topper. Refrigerate for up to 3 days.

Consistency and texture of oat milk

This recipe for oat milk is ideal for baking and cooking. The texture is thick and creamy. It may have a slightly slimy quality, which is normal. Because of this I don’t think it’s ideal for drinking by the glass. If you prefer a more watery consistency, add an additional 3/4 cup of water.

Using oat milk in baking and cooking

Use oat milk in equal ratio whenever a recipe calls for dairy or nut milks in baking. It may congeal if overheated, so be cautious when adding to soups or other hot dishes. Heat gently and stir often. When making an oat milk latte, I use less oat milk than one would use of dairy or nut milks, and heat slowly and gently if preparing on the stove top. If using a heated frother it should froth up just fine.

If you are interested in making your own plant based milks at home, be sure to watch my video or read my post about making your own Barista Style Rice Milk at home using cooked rice.

Oat Flour

Making oat flour is extremely simple. Use your preferred brand of basic oats. If you are gluten or wheat intolerant or allergic, be sure to use a brand of oats that meet the purity protocol, which means that they do not contain wheat. Oats that do not have the purity protocol marking generally do contain some cross-contact with wheat.

Add the oats to a blender or food processor and pulse until it has turned to a fine powder. The time will differ based on the power behind your machine. I use a small, inexpensive food processor and it takes about a minute and a half of blending.

Store the flour in an air-tight container or a flour bag, in a cool, dark place (like your pantry).

If you prefer your oat flour not to have granules, sift it prior to use to remove larger flakes.