How to Make Oat Milk with Oat FLOUR recipe (Gluten-free, 3 ingredients)

Make homemade Oat Milk with Oat Flour in just 15 seconds, with just 3 ingredients. This Gluten-free Vegan milk is one of the creamiest dairy-free milks with a sweet neutral flavor, versatile and allergy-free. Not bitter or slimy and one of the fastest milks to make! Plus, only 18¢ per serving!

Course Breakfast, condiment, Drinks

Cuisine American

Keyword dairy-free, from oat flour, gluten-free, homemade oat milk, how to make oat milk, oat flour, oat milk, oat milk recipe, using oat flour, vegan, with oat flour

Prep Time 5

Total Time 5

Servings servings

Calories 43kcal

Author Megan

Cost .72 cents! (Less than $1, what a savings from store bought.)

Equipment

high-powered blender
nut milk bag <-- Here's the one I've used for years; it's the best one.

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

Optional (The above blend is naturally sweet so I leave out the sweetener, but if you prefer a sweeter milk, enjoy the following add-ins.)

1 Tablespoon maple syrup
1 teaspoon vanilla extract

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 high speed. (Let milk rest 1 to 2 minutes, so heaviest solids settle.)
To strain, pour oat milk mixture through nut milk bag 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.

Notes

Important tips for non-slimy homemade Oat Milk from Oat Flour

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.

Nutrition