I can’t believe I haven’t made this sooner! It’s so simple and takes just 5 minutes to make (excluding the 20min soaking time).


This is much cheaper, fresher and has simpler ingredients than store bought plant milks. Win win win!

I’ve not really put much effort into making my own plant based milk before because it seemed such a waste, to spend quite a bit of money on nuts to then throw away the pulp (or have find someway to use it up)! But as oats are a lot cheaper I was more willing to give it a go.

Also, since my mum has gone dairy free she’s been experimenting with plant milks in her tea, and has found she likes oat milk the best, for its fairly plain flavour. We’ve been having a little trouble finding it recently, as its not always available in the shops, so I thought I’d try making it.

It's surprised and impressed me so wanted to share the recipe!


But first, a few tips before getting started:

  • A nut milk bag definitely helps - I tried using tea towel once and it let lots of bits of oats through… resulting in porridge-like hot drinks!! Nut milk bags are just fine organza bags that help strain all the bits out. You can easily find on Amazon or eBay for a few pounds.

  • You can adjust the ratios of water to oats a little. We’ve found a ratio of 1 cup oats to 3.5 cups water is perfect for tea. But for making breakfast, deserts etc you can make the milk a little creamier by adding less water, approx 3 cups. Or if you like it thinner you can use 4 cups of water. Its up to you!

  • You can adjust the quantities if needed if you find you don’t use it all or don’t need much, just half the quantities as required (1/2 cup oats to 1 1/2 cups water).

  • This can be made gluten free by using gluten free oats.

  • Shake milk well before each use, it does tend to separate when standing for a while.



1 cup oats


Optional - 1 tsp sweetener of choice (maple syrup, agave, runny honey etc)

Optional - pinch of salt




Nut milk bag

Large bowl

A funnel, or small jug is helpful for pouring the milk into smaller containers.


Makes approx 750ml or 1 1/2 pints 



In your large bowl soak 1 cup of oats in 3 cups of water for about 20 minutes.

Next, tip away the soak water, using a sieve or the nut milk bag to save the oats.

Put the soaked oats into your blender with 3-4 cups of fresh water (less water for creamier milk, more for thinner milk). Blend on low for a few seconds before gradually turning up the speed to high for about 10-15 seconds. Turn off the blender.

Now give your large bowl a quick rinse so there aren’t any bits of oats in the bottom. Take your nut milk bag and rest in the bowl, pouring all the oat milk into it. Tighten the top of the bag and squeeze the liquid out until you are just left with pulp in the bag, and milk in the bowl. If you want your milk to be super smooth you can clean out the bag and strain the milk again, but I’ve been happy with one strain milk so far!

Optional step, adding a sweetener/salt... Tip the oat milk back into the (rinsed) blender jug and add the maple syrup/agave/honey and salt if using. Blend for a few seconds. Taste and adjust flavours as needed.

Pour your milk either from the bowl or blender jug into a bottle or container for storage. This is where the funnel/small jug can be helpful so you don’t end up pouring half away!



Your oat milk will keep in the fridge for a couple of days. Just remember to shake before each use!

Alice Thompson