Homemade Creamy Oat Milk Recipe
So many homemade oat milk recipes fall far short of the store-bought versions. This is the closest we could do! Creamy, fresh, delicious and healthy.
After quite a few attempts and trying many other recipes available, I was looking at the ingredients on a carton of commercial oat milk and saw the printed ratio of oats to water was 10%, hence the 50g to 500ml ratio.
The oats I used are rolled oats or porridge oats.
Another ingredient that is in almost all store-bought oat milk contains is amylase - an enzyme found naturally in our digestive system.
This generally isn't listed as an ingredient but amylase breaks down the natural starches into sugars, so that is why commercial oat milk usually tastes sweeter than homemade recipes.
This enzyme is synthesized in many plants and fruits during ripening and causes them to become sweeter as they ripen.
So if we want to achieve a similar taste to commercial oat milk we need to add dates or honey, both of which complement the creamy taste of oats.
The reason you can't just blend oats straight into water is that you end up with a gloop-like porridge. This is why we have to soak and rinse the oats first.
It seems a waste to pour away the soaking water as it will contain some nutrients so you could easily use this in a soup recipe.
After soaking, add the drained oats and the stoned dates to a blender and pour in 500ml of fresh water, and salt if using.
Blend until smooth, around 30 seconds. If you don't have dates or would like to use honey instead, you can add 1 tablespoon of honey at the same time as you add the oil.
If you want to use this oat milk for a savoury recipe, like a bechamel sauce, then you can omit the honey/dates.
Place a clean fine cloth over a bowl, then grab the edges of your cloth and twist until all the liquid is squeezed through.
The reason we don't add the oil until after straining and blend it twice is because you don't want to be trying to strain oil through your muslin cloth.
We need to blend the oil in to emulsify it, this is how we achieve the creamy taste we expect from oat milk.
Any fine clean cloth will do, I used a napkin.
Again, if you don't want to waste the blended oats, these are delicious added to oatmeal / porridge, overnight oats or even used as a facemask! (If you didn't use dates.)
Beautiful homemade oat milk. This recipe makes about 500ml.
Actually this container is pretty, but not ideal as you need to shake oat milk each time before you use it because we aren't using any extra additives to emulsify it.
The oil does stay blended, but some tiny oat particles may drop to the bottom so that's why even store-bought oat milk usually needs to be shaken before use.
The little bit of foam you get on the top after blending does disappear after standing for a while.
This oat milk recipe is super creamy and delicious used in any way you would normally use milk.
Your oat milk drink will happily keep in the fridge for a week stored in an air-tight container.
Homemade Creamy Oat Milk Drink Recipe
Recipe Category: Sauce
Recipe Cuisine: British
Prep Time: 35 mins
Cook Time: 0 mins
Servings: 20
Calories: 27
Rating: 5 from 1 votes
INGREDIENTS
- 50g oats (0.5 cups)
- 1 litre water (4.2 cups)
- 2 dates (or 1 tablespoon of honey)
- 1 tbsp vegetable oil
- 1/4 tsp salt
RECIPE METHOD
- Soak oats in 500 ml water for 30 minutes
- Drain, add 500ml fresh water, dates and salt to blender
- Blend until just smooth, strain through a fine cloth, return to blender with the oil and blend again
- Always shake before using
Really Sugar Free Recipe Video:
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