Oat milk is one of my favorite plant based milks. It’s much less expensive to make than nut milks, and oats are more environmentally-friendly to produce.
If you’d like to make oat milk like “Oatly” at home, read on!
This is the oat milk recipe I use in much of my baking – in fact, I recommend oat milk for baking in general because it tends to have a lighter constitution that doesn’t “glomp” up baked foods.
How To Make Oat Milk That’s Not Slimy
One of the biggest problems people encounter with oat milk is that it has a tendency to become slimy.
The secret to making oat milk that’s NOT slimy is that you must not squeeze absolutely every last drop of liquid from the oat solids when straining.
So, don’t pour your blended oats and water in to a nut milk bag and start squeezin’ – although if you have a nut milk bag, you can definitely use it to make oat milk.
Just lay the bag flat over a bowl and pour the blended liquid right through both layers of the fabric. You can set a metal spoon on the bag first if it’s too stiff to drape down into the bowl.
Straining the Oat Milk
- 1/2 cup rolled oats or quick oats
- 3 cups water
- pinch of salt
- Add all ingredients to a blender and blend about 30 seconds. Let the liquid sit in the blender for 30 seconds to 1 minute.
- Lay a thin towel or nut bag over a bowl and pour the blended liquid over. Use a spoon to held vertically to help quicken the straining process, but don't press the oat solids.
- Store oat milk in an airtight container for up to 3 days in the fridge.