Elixr, a really cool coffee house, is just five minutes from my home, and that alone is very good news. Odd, don’t you think that it took my kids visiting from Bucks County recently to let me know about this terrific place. My first time there, I wanted a matcha latte and asked if they served Oatly, the oat milk sensation from Sweden. Indeed they do, and I enjoyed a delicious matcha Oatly oat milk latte! More recently I’ve had an iced matcha latte as well—on one of the (too) rare warm days so far in Philadelphia.
Today, after two workouts—Yes, I did!—I came home wanting a matcha latte, but the rain was pouring down, and I didn’t want to go outside again. Then, I remembered I’ve made oat milk a couple of times and really liked how quickly it is to make, and how creamy the milk is. I decided to make a half batch, because instead of using rolled oats, as usual, I used steel cut oats. Why steel cut? Well, that’s what was in my pantry. “Use what you have if possible,” is my motto.
Homemade Oat Milk
I tasted no difference in the resulting creamy oat milk between the batches I’d made with the rolled oat and today’s steel cut oat milk. The difference was in the prep, or as we say at the Rouxbe Cooking School in all of the courses (Plant Based Professional, Essential Vegan Desserts, Culinary RX), the mise en place. I do not soak rolled oats, but I did soak the steel cut for 20 minutes in boiling water. Next, I strained the oat milk through a fine mesh strainer, and added the resulting oat cream to add to my morning oatmeal. I expected the oat milk to be bland, so I added, as I normally do, some vanilla extract and maple syrup. Delicious. You can add any sweeter or flavoring you like.
I made what I consider to be a half recipe, as I was not sure of the final result. Scroll to the recipe and increase it to make a larger amount. You can certainly soak the steel cut oats longer in room temperature water and I am sure you make oat milk from oat groats. Those will need a much longer soak. Per my usual, I started the blender on low and quickly increased the speed to high. Boom. Creamy oat milk.
Oat Milk Matcha Latte
The baristas at Exlir have nothing to worry about, but I saved money and didn’t have to go out in the rain. My frother is on the fritz so all I could do was heat and aerate the milk. The milk aerated a lot less than almond milk and soymilk, but still, it made a fine oat milk latte. Oat milk is a good plant to use in baked goods too I learned this in Italy during my Vegano Italiano Tours, where I first found it.
Oats are very healthy, as is matcha, so this is a win-win! According to Mother Jones, oat milk has three times the protein of its almond-based rival and at least twice the fiber.
Some of the health benefits of oats include:
- Oats are rich in antioxidants
- They contain a powerful soluble fiber called beta-hlucan.
- Oats can lower cholesterol levels and protect LDL cholesterol from damage.
- They can improve blood sugar control.
Homemade Oat Milk
Yield: 1 1/2 cups creamy oat milk
Ingredients
- ½ cup steel cup oats
- 2 cups boiling water
- 1 teaspoon vanilla extract
- 2 teaspoons maple syrup, or to taste
- Pinch sea salt
Instructions
- Place the oats and boiling water in high-speed blender and allow to soak for 20 minutes. If you’d prefer to use room temperature water, allow the oats to soak longer.
- Start blending on low and quickly increase the speed to high.
Strain through a fine mesh strainer or nut milk bag. Save the oat cream to add to your cereal.
- Add the vanilla extract, maple syrup, and salt. Taste and add more sweetener, or spice- like cinnamon, if you like,
Oat milk will separate, so just shake it. It lasts 2-3 days in the refrigerator.
Well oat milk seems easy enough. As you say, it’s probably very “creamy” in texture and would make a great hot chocolate drink.
Thanks!
Mac McCloskey
Mac, oat milk is very creamy– I’m seeing you making some and enjoying White Russians with your beautiful bride.
Hi Fran,
You say not to over blend lest the milk will be gummy. About how long with a standard blender?
Hi Susan,
Blend just until you see a creamy mixture with no visible oats and then strain.
Do you use the soak water/boiled water when blending the oats or do you toss it and use fresh water to blend?
I cover the oats in the blender with room temp filtered water. Unlike soaking nuts, the soaking water is used to make the milk.
Hi Fran, your recipe says ‘boiling water’ but here you say room temp. Can you clarify which? I want a milk that i can heat for hot chocolate and not be slimy. All the recipes online are the same apart from yours which says boiling water, and the others say it can’t be heated. Can yours? thanks!
Thanks for asking. The recipe says soak the oats in boiling water for a quicker soak, or use room temperature and soak longer. You certainly can heat the resulting milk to make hot chocolate. If your oat milk has thickened substantially, thin it with more water before heating and heat gently, stirring frequently.
Hello Fran,
I noticed that Barista Oat Milk has a higher fat content than regular oat milk, & therefore tastes better in coffee after steaming it.
Any suggestions on how to make a Barista style homemade oat milk?
Barista style plant milks have oil added which accounts for the higher fat content and often thickeners such as guar gum too.
You can DIY this style non-dairy milk too. Let us know how it goes.
Will you suggest which products to use along with the recommended quantities to achieve a Barista style oat milk?
Hi Shane,
I do not make this style milk. Oatmilk is already creamy, thanks to its slightly higher fat content than almond milk, it acts more like dairy when mixed into coffee and other drinks but to me, soy is the best for frothing. I suggest check the label of a couple of the barista blends you like. You will see, oil (Oatly uses rapeseed which is canola) and maybe some guar or locust bean gum. Guar is easy to find. Make the milk, then add small quantities of the fat and thickener (the gum) to a cup, blend and taste and otherwise test. Add more until you are satisfied. Remember that the milk will likely thicken when chilled so take that into account. I hope this helps.
You wrote “My frother is on the fritz so all I could do was heat and aerate the milk”. How do you aerate? Your matcha latte picture does indeed look very foamy.
Hi Rhonda,
I use a Nespresso frothed but a blender works beautifully!