A few months ago, my plant based doctor put me on a low-fat diet to help heal some hormonal acne, and one of the things she told me to do was to stop drinking soy and nut milks, which prompted me to start making my own oat milk. Since then I’ve started eating some plant based fats again, but I still love making oat milk because it’s simple, inexpensive, and tasty! Prices on oats vary but you can make 5 cups of oat milk for about $0.50 compared to store bought plank milks that range from $2-51.
Oat milk is quick and easy to make, and it’s naturally vegan, gluten-free2, oil and nut free, and low fat. Making your own plant milk also cuts back on waste and packaging, which is always a plus.
You can make vanilla oat milk by adding vanilla and sweetener of your choice before blending, but I usually make plain oat milk because sometimes I use it while cooking and like it unflavored. You can use either rolled or steel cut oats–I just use whatever I have.
Oat milk works well in place of other plant milks in baking and cooking–I’ve used it in cake and muffin recipes and even to make spinach artichoke dip, and I like to use it for overnight oats (all the oats!) I also like oat milk in tea but not so much in coffee (I prefer coconut creamer because it’s thicker.)
The only time I’ve had an issue with oat milk was when I tried using it to make golden milk–if you heat the oat milk up slowly on the stove, it gets thick and soupy.
Have you tried making oat milk or other plant milks? Let me know in the comments!
- 1 cup oats (rolled or steel cut)
- 5 cups filtered water
- Add oats and water to a blender and blend for at least 3 minutes.
- Place a fine mesh strainer or cheesecloth over a bowl or mason jar and pour the mixture over it slowly, straining out the pulp. Discard pulp or save for later. (You can add it to oats, smoothies, etc.)
- Store oat milk in an air tight container in the fridge and shake before use.
You can make the oat milk thicker or thinner to your liking by adding more or less oats.