I swear I’ve been making this homemade oat milk for years but only now have I decided to write down the full procedure so you can try making it too. And not because it’s difficult — quite the opposite: it’s super easy. I’ve just always had trouble calculating the points.

In fact, once prepared there’s the fiber portion, the so-called okara, which I don’t know how to calculate accurately. Years ago I even asked Weight Watchers support but they also had difficulty answering and told me to use the points for unsweetened oat milk from the lists or from the package.

That solution didn’t suit me, so I invented my own method which I explain later where the points are described, because it makes more sense to me and avoids overestimating the points.

Anyway, make it: you’ll get a delicious plant-based drink, very creamy — creamier than commercial ones if you take the time to squeeze the oats well — and also lighter. What more could you want? Let’s go through the step-by-step process.

On the blog I don’t have other types of plant milk but I do have some detox drinks, here they are:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 25 fl oz total (750 ml)
Cooking methods: No-cook
Cuisine: Healthy
Seasonality: All seasons

Ingredients

1 cup (approx. 3.5 oz / 100 g) whole rolled oats (old-fashioned oats) (if you are gluten-intolerant use oats certified gluten-free)
3 1/3 cups (about 27 fl oz / 800 ml) water (approx., plus more water for soaking)
Total points including discard = 10 WW points
Points per 100 ml = 1 WW point (read the note below)

A 100 ml serving would actually be more than 1 WW point, precisely 1.33, but considering the discard (the okara), I decided to count 100 ml of homemade oat milk as only 1 WW point.

Tools

Bowl
Sieve
Nut milk bags
Blender
Immersion blender
Funnel
Glass bottle

Steps

Start by weighing the rolled oats in a large bowl.
Fill the bowl with water and leave the oats to soak for at least 30 minutes.
When finished, drain the oats and rinse them very well.
Drain them and put them in the blender jar or use the immersion blender container.
Add part of the water and blend very well, as much as your blender allows.
Prepare a bowl with the sieve and place a nut milk bag in the sieve for filtering the plant milk. Alternatively you can use a clean, unscented kitchen cloth.
Pour all the blended oats into the nut milk bag.
Lift the bag and start squeezing to extract all the milk.
It takes a bit of patience but you’ll see that if you keep squeezing you’ll get lots of milk and very little fiber left.
Remove the bag and pour a little more water into the sieve — the bottom will contain the creamiest part of the milk which you should of course recover. You can help yourself with a silicone spatula.
At this point the filtering operation is done: our oat milk has been milked!
Take a 25 fl oz (750 ml) or 1 liter bottle and insert a funnel into it.
Pour the filtered milk into the bottle.
Add the remaining water. The amount of water is a matter of personal taste; I’ll explain more below.
This is the residue left in the bag — the fibers. You can use it to make bread, focaccia and even sweets by adding it to the dough together with flour. You can keep the okara in a glass jar in the fridge for a few days if you don’t have time to use it right away.
In the second photo you can see another example of using okara that I made some time ago — a kind of flatbread that turned out excellent.
Here our homemade oat milk is ready. If you want it creamier keep it as is; if you prefer it thinner you can add more water to taste.
The bottles I used and that you see in the photos are 25 fl oz (750 ml) — an empty Mutti passata jar and a small oil bottle, thoroughly cleaned, of course. They’re ideal for oat milk.
Be sure to shake the bottle well before use since the creamiest part settles at the bottom.
You can also vary the recipe: for example, if you want a sweet oat milk you can finely chop some dates and let them soak with the oats, or add a vanilla bean for aroma.
I particularly like it for making latte and cappuccino and I also use it in other recipes that call for milk. Try it and let me know if you liked it: I’ll be waiting for your comments here at the end of the recipe or on Facebook.
Enjoy!
by Giovanna Buono