Name: How to Make Oat Milk with Oat FLOUR recipe (Gluten-free, 3 ingredients)
Prep time: 5 min
Total time: 5 min
Ingredients: 3 cups cold water ((Optional: Measure, and place water in fridge one hour before making recipe if you want to use ice water.)); 1/3 cup oat flour (<-- I recommend this one.); 1/4 teaspoon sea salt; 1 Tablespoon maple syrup; 1 teaspoon vanilla extract

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.

This How to Make Oat Milk with Oat FLOUR recipe shares an even faster and more convenient way to make homemade oat milk. Instead of using whole rolled oats, using oat flour creates a creamy quick blend in less time — with no bitterness, chalkiness or sliminess. Just sweet creamy milk in 20 seconds from 3 ingredients!

Two other benefits of using oat flour over whole oats?:

This recipe saves money! At just 18¢ a serving, and 72¢ for the whole batch!!, this is the cheapest dairy-free milk recipe that’s also made from organic gluten free flour! WOW!
Less solids to pour through a nut milk bag and squeeze means a faster, easier, less messy process.

Jump to Recipe

Why make homemade oat milk

For me, I finally switched to making homemade oat milk for two main reasons: one, the cost, and two, to avoid the extra packaging that’s not great for the environment.

But a few other really important reasons exist too. I was able to get around these, because I can access the best commercially made oat milks that only have two to three ingredients at my local markets.

But most oat milks on the market are not healthy, actually. In addition to vegetable oils and thickeners, they contain vitamins we don’t need or want. I do not want a food product company adding vitamins to my food that may actually be harmful to me. (I believe, as my doctor does, that the three main vitamins used to fortify milks are not safe and should not be added to our food.)

So whether it’s to save money, control the ingredients or reduce my impact on the environment, homemade oat milk is the better way to go.

And the entire recipe takes only 5 minutes to make!

Ingredients in Oat Milk with Oat Flour

This recipe for Oat Milk contains just 3 ingredients, with 2 optional ingredients:

cold water
oat flour — I recommend this one.
sea salt

This blend is naturally sweet, so I leave out the sweetener, but if you prefer a sweeter milk, it’s an optional add-in.

Optional

1 Tablespoon maple syrup
1 teaspoon vanilla extract

What oat flour to buy for homemade oat milk

Buy Gluten-free Organic Oat Flour that’s high quality and very fresh. Here’s the affordable one I choose every time.

GF: Be sure to buy certified Gluten-free oat flour. This provides an uncontaminated product that does not share factory space with wheat, rye or barley.

OG: Also make sure to choose Organically Grown. Conventional oats are one of the most contaminated by glyphosate, an herbicide that poisons us and overwhelms our detox mechanisms.

How to make Oat Milk from Oat Flour (instead of whole rolled oats)

This homemade Oat Milk with Oat Flour recipe is non-slimy. If you’ve ever made oat milk that turned out slimy, this recipe teaches four methods to prevent that:

Use cold water. The cold water in essence does the opposite of “cooking” the oats. Warm water immediately sets to work soaking the oats, making them mushy (and slimy). Cold water slows that process, while still allowing a creamy milk to unfold from the blended flour. I don’t find I need ice cold water, but I always use cold water, not room temperature.
Most importantly, blend the oat flour only briefly (15 to 20 seconds), just long enough to make milk, but not long enough to heat the water and oats, which creates that undesirable slimy texture.
Thirdly, after straining your oat milk mixture through a nut milk bag, don’t over-squeeze the bag. Leave behind those last starchy compounds for the best textured refreshing milk. I squeeze just once with a very loose fist.
Strain your milk twice if you plan to drink it straight or want less chalkiness.

Instructions

Add to blender: cold water, oat flour, sea salt and any optional ingredients (maple syrup and/or vanilla). Blend 15 to 20 seconds on medium-high speed.
To strain, pour oat milk mixture through nut milk bag (here‘s the best one) into large bowl or wide-mouthed pitcher. Squeeze the bag only slightly; do not wring out the solids.
Optional for the lightest smoothest milk: Discard contents of nut milk bag, rinse, and strain milk a second time.
Transfer to storage container, and seal. Store in fridge for up to 5 days.

Print Recipe

No ratings yet