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oat milk

Almond milk is soooo 2016. Between the droughts in California, and the explosion of other nut-based milk alternatives in the market, it’s overwhelming to figure out dairy substitute to choose these days! If you’re willing to go out and drop a bundle of money on nutmilks, go for it. Sometimes I too like my $8 Pressed Juicery almond milk, but these days, I’m fully in the oat milk camp. As much as I’d love to get on board with making my own almond, cashew and whatever nutmilk, I just never actually remember to soak my nuts overnight, and none of these nutmilks are instant gratification recipes. Oat milk on the other hand, is a great spur of the moment recipe, especially if you’re like me and buy oats in bulk from Costco. Now as almost everyone who knows me will attest, I am a queen of dairy. If given the option, I will absolutely put heavy cream in my coffee and be proud to do so! But honestly, this oat milk is so dang easy to make, I’ve almost stopped buying half and half altogether (almost being the key word).

Full disclosure: I use an “almond milk maker” from Almond Cow but only because I got one as part of a job. I am not generally a fan of kitchen gadgets that only have one purpose, and this is not a cheap buy. BUT, since I do have one, I try to get as much use out of it as possible (which means everyone in my life gets oat milk!). Since most people do not have a fancy milk maker, I’ve included instructions on how to make it without one: use your trusty blender and a cheesecloth-lined sieve! I’ve also thrown in some other flavor combinations, but as long as you’re working with a basic ratio of 1 cup of oats to 5 cups of water, experiment away! Let me know what you come up with!



makes about 5 cups

1 c rolled oats

1 Tbs unsweetened flaked coconut

2 tsp coconut sugar (optional)

3 each dates

pinch sea salt

5 c water

In a strainer, rinse oats until the water runs clear. Transfer to the basket of your milk maker, and add other ingredients.

Fill pitcher of milk maker to the minimum line. Start machine, then when it finishes, press the rest of the liquid through the basket with a spoon.

Store in jars or airtight containers in the refrigerator. Shake well before use, and use within a week.

*If you don't have an almond milk maker:

Combine all ingredients in a blender, and blend until smooth. Strain through cheesecloth and a sieve. Squeeze liquids through the cheesecloth.



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