Oat milk is both inexpensive and incredibly easy to make it home, and its foaming properties and pleasing taste make it a satisfying dairy-free alternative to your morning coffee routine.
Recipe courtesy of Food Network Kitchen
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6 hr 10 min
10 min
4 cups



Combine the oats with enough water to cover in a medium bowl. Soak the oats, refrigerated, to soften, at least 6 hours and up to overnight.

Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.) Whisk in the maple syrup, vanilla and 1/4 teaspoon salt. Store the oat milk in an airtight container in the refrigerator for up to 5 days.


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