Creamy Vanilla Oat Milk is my absolute new favorite non-dairy beverage to make at home. It was created out of a desire to improve my weekly food budget and to experiment with additive-free, homemade non-dairy alternatives at home that don’t use nuts like most recipes call for.
Can you believe that this Creamy Vanilla Oat Milk costs just under $1 to make a whole quart and is extremely rich in texture while being quick to make and naturally sweet. The best part? You can re-use the leftover (fiber-rich, nutrient-dense) oat pulp in any baking recipe, oatmeal dish, or even in a smoothie recipe!
I dreamed up this recipe at least three months ago and have yet to share it with you. My apologies, friends. It’s been a busy (but wonderful) last few months! Actually, though, it’s actually a good thing I waited because I improved upon the first trial of making this and love the version I’m sharing with you today so much more than the first.
Virtually Fat-Free (i.e. easy to digest and heart healthy)
I knew I wanted to create my own oat milk out of a desire for a rich, creamy non-dairy milk that didn’t use added sodium, oil (referred to as oil or sunflower lecithin in store-bought non-dairy milk), or gums that are found in regular non-dairy milk which can pose digestive issues. Though I do buy these on occasion, it would still be nice to have a simple, affordable, and additive-free option to have at home.
So, why oat milk? Well, aside from being obsessed with oats and oatmeal recipes, I have always wanted to try my hand at grain-based non-dairy milk options. However, I’m not a fan of rice milk since I find it bland, and didn’t care to make my own since making your own rice milk requires using cooked rice. I don’t much feel like cooking rice before I make homemade rice milk each time, and I’d rather just eat the cooked rice! Plus, what are you going to do with leftover cooked rice pulp? I certainly have no idea as I imagine it would be rather mushy. I suppose you could bake something with it or make veggie burgers, but once again, I’d rather just eat my rice like normal. Yes, I know, I make things complicated. But let’s not forget the real reason that I wanted to make oat milk: I’m obsessed with oats for their wonderful health properties.
And though I buy non-dairy almond milk at the store on occasion like most other busy people, this Creamy Vanilla Oat Milk recipe is a quick, budget-friendly, and delicious option I’m truly loving lately.
Best of all? There’s no soaking, cooking, or anything else like you have to do with other non-dairy milk recipe ingredients (almonds, cashews, rice, soybeans).
Just grab your oats, blender, water, vanilla, and off you go!
This milk is a great non-dairy low-glycemic option made from nothing but whole grain oats and real vanilla bean powder. Rich in antioxidants, anti-inflammatory compounds, and heart-healthy nutrients, oat milk is great for your body, skin, digestion, and your mood too!
I like to store mine in a mason jar covered with a napkin before sealing the jar so the metal lid doesn’t impart a metallic taste in the milk. Sometimes, I also like to transfer it to a pouring glass container for easy storage and use.
You can even see the real vanilla bean in the pulp, and this pulp goes great in a variety of dishes anywhere you’d use oats. It’s a little dense and moist, so it’s particularly good in overnight oats, stirred into rolled oats while cooking, or you can use it in baking which I’ll most likely do. Or, if you’re into natural beauty options, this would make a great face exfoliator and smell nice too!
Make this in 2 minutes, and you’ll have your own non-dairy milk for up to three or four days!
- 1 cup uncooked whole grain steel cut or rolled oats (quick oats will work in a pinch but are not as flavorful)
- 5 cups cold, filtered water
- 1/2 teaspoon real vanilla bean powder
- whole, natural sweetener of choice: 1 full drop of plain liquid, alcohol-free stevia to sweeten, or you can use a softened date or dried fig to sweeten and then strain after blending. I use 1 full drop of liquid, alcohol-free stevia in my oat milk.
- Add the oats, water, sweetener of choice, and vanilla bean a blender (high-speed blender is optimal), or you can make a half batch of this in a Nutribullet.
- Blend on high with the lid secured (double check!) for at least 1 full minute. You want the oats to be fully incorporated and pulverized.
- Strain the mixture over a bowl with a nut milk bag, cheesecloth, strainer, or even a colander.
- Now, pour your oat milk into your favorite well-sealed container (I used a mason jar and also like to use a glass pouring jar.).
- Store in the fridge up to 3-4 days.
- Use on your favorite oatmeal, in your cooking recipes, smoothies, sauces, and even in baking. Enjoy!
- * To make this gluten-free, you'll just need to use gluten-free oats. Oats are naturally gluten-free, but if you have celiac disease, you'll need to buy gluten-free oats since cross contamination can occur in the processing of regular oats. I use regular oats, however, and am fine. Feel free to use what you like.
- * If you don't have real vanilla bean powder, sub 1 full tbsp. of alcohol-free vanilla extract.
- * I don't suggest using a sweetener such as maple syrup, honey, or agave if you're trying to avoid added sugars which is why I use real fruit or natural stevia instead. If you prefer to use an added sugar such as agave, maple syrup, or coconut nectar, it will increase the sugar content a bit but will still work in the recipe.
[ctt template=”8″ link=”zU68d” via=”yes” nofollow=”yes”]Save time and money! Make your own oat milk with this healthy #vegan oat milk by The Soulful Spoon! @Heather_McClees[/ctt]
I hope you all give this a try, I think you’ll love it!