Ingredients
Yield: About 3½ cups
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1 cup old-fashioned oats
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3½ cups water
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1 pitted date or 1 tablespoon maple syrup
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¼ teaspoon vanilla extract (optional)
Instructions
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Blend the Oats
Add oats and water to a high-speed blender. Blend for 30–45 seconds, or until the oats are mostly pulverized. Small oat pieces are perfectly fine. -
Adjust Sweetness
Taste the mixture. If you prefer a sweeter milk, add another pitted date or a little more maple syrup and blend for an additional 15 seconds. -
Strain the Milk
Place a clean white T-shirt, nut milk bag, or kitchen towel over a pitcher or large bowl. Slowly pour the blended mixture through the cloth. -
Squeeze and Extract
Gently squeeze the cloth to extract as much oat milk as possible. -
Store
Transfer to a sealed container and refrigerate for up to 5 days. Shake well before using.
Notes
Texture Tips
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Avoid over-blending, which can make oat milk slimy. Blend just until oats are broken down.
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Strain gently — excessive squeezing can also affect texture.
Flavor Variations
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Strawberry Milk: Add ¼ cup fresh or frozen strawberries during blending.
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Chocolate Milk: Add 2 tablespoons cocoa powder.
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Matcha Milk: Add 2 teaspoons matcha powder for a green tea version.
Best Uses
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Coffee and lattes
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Smoothies and shakes
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Overnight oats or cereal
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Baking recipes
Storage
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Natural separation is normal — shake before serving.
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Store in a glass container for best freshness.
