Homemade Oat Milk

Name: Homemade Oat Milk
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 4 cups
Ingredients: 1 cup old-fashioned or steel-cut oats, rinsed; 3 tablespoons maple syrup; 1 teaspoon pure vanilla extract; Kosher salt

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Level: Easy

Total: 6 hr 10 min (includes soaking time)
Active: 10 min

Yield: 4 cups

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.

Level: Easy

Total: 6 hr 10 min (includes soaking time)
Active: 10 min

Yield: 4 cups

Ingredients

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1 cup old-fashioned or steel-cut oats, rinsed

3 tablespoons maple syrup

1 teaspoon pure vanilla extract

Kosher salt

Directions

Watch how to make this recipe.

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.