The idea of making oat milk at home has been intriguing me for a while.
To be honest, I intend to try making all plant-based drinks. Some time ago, I tried making soy milk (which is now online, you can find the recipe here), but the oat milk, this very one from the recipe I’m sharing today, pleasantly surprised me for how good and easy it is to make.

Some homemade oat milk recipes I’ve read in the past didn’t entice me to try. They involved using oat flour and adding a banana, which frankly didn’t appeal to me. Instead, the recipe I was inspired by (this one) uses oat flakes (and no banana), and I immediately resonated with it upon reading it.

I was so enthusiastic about it that even before testing it, I shared it on my Facebook page, sparking a nice conversation with idea and photo exchanges with Francesca (hello Francesca!), who shares my curiosity for experimenting with new recipes (you can find her versions of some of my recipes in the collection of your recipes, along with her oat milk 🙂).

Back to my oat milk… perhaps it’s best if I give you the recipe right away, then I’ll write my considerations in the procedure and some notes. I’ll let you know I slightly personalized the original recipe; a few variations are almost always inevitable! 😃

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Other homemade productions of mine: 👇

Difficulty: Easy
Cost: Cheap
Rest time: 45 Minutes
Preparation time: 30 Minutes
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

Ingredients

1/2 cup oat flakes
1 1/4 cup water (boiling)
3 cups cup water (cold)
2 tablespoons brown sugar

Tools

Small Pot
Strainer
Immersion Blender

Steps

Bring 1 1/4 cups of water to a boil.
Pour the oat flakes into the boiling water.
Let the oat flakes soak for about half an hour (I did 45 minutes).
Blend using an immersion blender. You will get a mush that needs to be strained through a fine-mesh strainer.
The liquid filtered is not really liquid; it’s a dense mixture that struggles to pass through the strainer (as you can tell from the photo below, it’s quite dense).
After this operation, dilute the dense liquid obtained with at least 3 cups of cold water. (***)
Sweeten the oat milk with 3 tablespoons of brown sugar (or 2 if you prefer it less sweet).
Brown sugar, being more aromatic than white sugar, in my opinion, suits the taste of this milk well.
👉 I recommend saving the oat mixture left in the strainer and using it in other preparations (for example, it can be added to bread dough). I mixed it into a bread and soy bean mixture to make veggie meatballs.
Storage: You can store this milk in the refrigerator for a few days, preferably in a glass bottle or container.
Before each use, this oat milk must be shaken as it tends to produce sediment at the bottom.
It can be used as a substitute for cow’s milk, exactly for the same uses: as a drink or in sweet or savory recipes.
It can be flavored (vanilla, cinnamon, etc.), but this is a test I haven’t done yet. For now, I really like this basic version, with just sugar. 🙂
🔸 The first time I made this oat milk, I forgot to blend the flakes. Thanks to this little mistake, I discovered that it’s a minor imperfection, as the oat milk turns out well anyway. 😊 Only two small differences I noticed compared to the milk made by blending the flakes: the color, more yellowish for the first and a bit whiter for the second, and a difference in consistency, i.e., a thicker milk. But, as I explain better in the next point, the consistency can be easily adjusted by adding water (a little at a time, as needed).
🔸 I used 3 cups of cold water instead of the 2 cups in the reference recipe because the milk obtained with 2 cups is too dense for me. I prefer this beverage to be liquid and not too thick, so I recommend adding water little by little until you find the desired consistency.
Enjoy! 😀