Oat Milk

The world is in a lock down. A curfew. The supply chain is affected. The demand is not.

I am not going there – there is enough already floating around. But what I am doing is making milk.

From oats.

The versatile and among the most under used item sitting in the kitchen cupboard!


(c) Andrea Rummons

Oat Milk – It’s won the world. It suits everyone – the vegan, the allergy-prone, the lactose intolerant, and the dairy opposer. Almonds and cashews are expensive. Oats are cheap and available in all grocery stores, if not in your home already!

And for my children, I love making things that combine spinach and lemon and dairy milk is not best suited in recipes like this. So Oat Milk walks into our lives, more post the lock down.


  • 1 cup Rolled Oats
  • 4 Cups Water
  • Pinch of Rock Salt

Toast the oats in a pan over slow heat for about 5 to 7 minutes. It gives a very woody / nutty flavour to the milk!

Then simply add 1 cup rolled oats + 4 cups water + salt into a high speed-blender and blend on high for about 40 seconds.

Then strain the mixture through a clean double layered muslin or even a cotton t-shirt!

You can also optionally add a few dates to make it sweet or vanilla extract to enhance the flavours!

Now, oat milk can turn slimy. To avoid that, a few tips:

  • Soaking oats can make them slimy – Just add to the oats straight to the blender with water.
  • Over-blending can make the milk slimy – Blend only for about 50 seconds.
  • Heating oat milk can make it slimy – It’s best used cold in any recipe.

It does have a shelf life, but I would recommend make it fresh each time. It could be work, but hey, we are in a lock down and there is plenty of time!


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