Ever since I made my first homemade almond milk, I’ve been obsessed with making plant-based milks. It’s not that I don’t like cow milk, but the only time I ever use cow milk is really in my coffee–not to mention that the Canada Food Guide has taken a big step away from recommending dairy. And plant-based milks are just more versatile, and there is a much bigger variety you can choose from. Whether you’re drinking milk on its own, making a smoothie, or a chia pudding, plant-based milks are just better.

There is a downside to homemade plant-based milks. They’re not exactly cheap (although I think the result is totally worth it), and that may be a deal breaker for some people. Don’t panic just yet. If you’re looking for an affordable homemade plant-based milk, I have an answer for you: oat milk. Yes, oats, the unassuming grain that we devour every morning actually makes incredible, creamy milk. Plus, it’s cheap and fast. For the ones who couldn’t bother putting in the effort to soak almonds overnight, this one is for you.



Homemade Oat Milk

This recipe calls for rolled oats, which is perfect for blending. If you’re more on the steel-cut side of the oat debate, then you’ll want to soak for at least an hour (or even overnight). Also, for many plant-based milks, you don’t really need flavouring or sweetener, but oat milk is indeed oat-y, so I recommend a little maple syrup and a big splash of vanilla, a dash of cinnamon, or a generous sprinkle of whatever will help you add a preferable kick.


  • 1 cup rolled oats
  • 3 cups water
  • 2 tsp vanilla
  • 2 tbsp maple syrup

How to prepare:

  1. Add your oats and water into the blender, and blend away for one minute–too long will make it slimy.
  2. Use a nut milk bag or a cheesecloth, filter the milk into a pitcher, giving gentle squeezes throughout.
  3. At this point, if you want to flavour or sweeten the milk, pour the filtered oat milk back into the blender and add the flavouring and sweetener. Oats become really thick so if you add them before blending, too much will remain with the oat pulp and not in the milk.
  4. Store in a sealable container for up to three days in the fridge.


Do not heat this milk up! It will become goopy, seriously.


Have you tried making homemade oat milk? Let us know whether you liked it or not, and your favourite ways to enjoy oat milk!




How to make homemade oat milk #vegan #dairyfree

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow

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