It’s surprisingly easy to make this coffee house staple at home, ensuring that you’ll have a plentiful supply of plant-based milk for hot drinks, smoothies, pancakes, and more. Feel free to skip the maple if you don’t need the extra sweetness, or customize the flavor with a pinch of ground cinnamon or by using almond extract instead of vanilla.

Jasmine Smith

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Photo by Antonis Achilleos / Food Styling by Rishon Hanners

Recipe Summary

active:
5 mins
total:
35 mins
Yield:
Makes 4 cups (1 quart)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oats in a medium bowl; add enough water to cover oats by about 1 inch. Let sit for exactly 15 minutes. The oats will look hydrated. (Do not exceed 15 minutes or the oat milk will become slimy.) Drain oats in a fine-mesh strainer; discard soaking liquid. Rinse oats in strainer under cold running water until water runs clear, about 30 seconds.

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  • Combine drained oats, maple syrup, vanilla extract, salt, and 4 cups water in a blender. Process until smooth, about 1 minute.

  • Rinse the fine-mesh strainer and set over a large bowl. Pour processed oat mixture through strainer, stirring to help extract liquid. Discard solids in strainer, and strain twice more (without stirring).

  • Transfer strained oat milk to an airtight container, and chill until cold, about 15 minutes, before serving.

Notes

Oat milk will keep in the refrigerator for up to 1 week.

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