Matcha latte with home made oat milk

Homemade Oat Milk- Updated

After making many more batches of oat milk, I updated this recipe by increasing the ratio of water to oats as well as the method. This oat milk comes together quickly and tastes great! Enjoy it in your morning latte. What is key here: Don't blend any longer than it takes to make the milk, or you risk having gummy oat milk. Whisk more water into the oat milk if you want it to be thinner. Do not blend the oat milk again. 

Yield: about 2 1/2 cups creamy oat milk

Course Drinks
Cuisine American
Keyword oat milk
Author Fran Costigan


  • ½ cup steel cup oats with enough just boiled water to cover by 3 inches or more
  • 3 cups filtered water room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup, or to taste darkest maple
  • Pinch sea salt


  1. Place the oats and enough boiled water to cover the oats by 3-4 inches in a container and allow to soak for 20 minutes. If you’d prefer to use room temperature water, allow the oats to soak for an hour. 

  2. Drain and rinse the oats in a strainer. Spoon into a high-speed blender.  Add 3 cups of filtered water. Start the blender on low and quickly increase the speed to high. Blend only until the oats are creamed, not longer. Try to keep the blending to 2 minutes.

  3. Strain through a fine mesh strainer or nut milk bag. Save the oat cream that is strained out to add to your cereal. 

  4. Add the vanilla extract, maple syrup, and salt. Taste and add more sweetener, or spice- like cinnamon, if you like. If you want to add more milk, whisk it in, do not reblend. You can whisk in date paste too.
  5. Oat milk, like other homemade plant milks will separate, so just shake it. It lasts 3-4 days in the refrigerator.