Homemade Oat Milk / That’s Not Slimy!
Oat milk is a simple to make, dairy-free milk, that is delicious and creamy. All you need to make this plant-based milk are rolled oats, cold water, and a blender. Check out this blog post to see how to make non-slimy oat milk right at home!
Oat milk is a great choice if you’re just starting your homemade non-dairy milk journey. Besides being sweet and creamy, it’s quick to make with no nuts to soak, it’s also very economical, costing pennies per glass. It’s a fantastic choice for people who have nut allergies. But it can turn out kind of slimy…
No problem. With a few secret weapons, you can make non-slimy oat milk that tastes delicious in both cold and hot recipes.
Secret weapon #1:
Use ice-cold water. The friction of the blades creates heat when blending, making the oats gummy. (similar to making oatmeal)
Secret weapon #2:
Blend for 30 seconds only. This reduces the amount of heat generated from the friction of the blades. It also keeps the oats from releasing extra starch. It’s the starches in the oats that cause sliminess.
Secret weapon #3:
Squeeze the nut bag gently when separating the oat pulp from the milk. This also helps prevent the release of starches.
Secret weapon #4:
Totally optional but fun to try is a digestive enzyme called amylase. Amylase is an enzyme that is present in saliva and helps with the digestive process. This enzyme helps break down the starches in oats into sugars.
With a little practice, you can make delicious homemade oat milk in about 10 minutes, including clean-up. It’s, hands down, the staple milk in our household and it might just become your favorite milk too!
Ingredients for Oat Milk
1 cup (90 grams) of rolled oats (regular rolled oats work best)
4 cups of very cold water (you can use 3 cups of water and 1 cup of ice)
1 teaspoon of vanilla
2 teaspoons of maple syrup
A pinch of fine sea salt
Optional: 1 serving of digestive enzymes containing amylase (see note)
Makes 4 cups
Notes:
When doing the testing for this recipe I used 1 serving of digestive enzymes, according to the serving size on the container. This was 3 tablets. Each tablet has 6 mg of amylase, so 18 mg total for 1 serving.
Quick disclaimer: I’m not a nutritionist, doctor, or pharmacist, or am endorsing any particular brand of digestive enzymes. The digestive enzymes I used during my recipe testing were purchased at my local natural grocer as part of this fun experiment.
How to make non-slimy oat milk
1. Add the oats, ice water, vanilla, maple syrup and a pinch of salt to a blender container.
2. Securely attach the lid to your container and blend for 30 seconds.
3. Next, pour the oat milk into a nut bag over a bowl and gently squeeze the bag to separate the pulp. A tightly woven nut bag will help filter out the grainy texture of the blended oats.
4. Pour the fresh milk into clean glass jars and refrigerate.
If using amylase:
Before blending, put your oats in a bowl and cover with cold water. Add in the enzymes and give the oats a stir. Digestive enzymes come in tablet or capsule form. If using tablets, dissolve them in a bit of water first before adding them to the soaking water. If using capsules, empty them out into the soaking water. Let the oats sit for 15 minutes so that the enzymes can break down the starches. Drain the oats and give them a good rinse under cold running water. Now your oats are ready to blend.
When doing the testing for this recipe I used 1 serving of digestive enzymes, according to the serving size on the container. This was 3 tablets. Each tablet has 6 mg of amylase, so 18 mg total for 1 serving.
That oat pulp is good stuff! Oat pulp is a gem in itself and is definitely worth saving. Eat it just like oatmeal with milk and fruit, or add it to smoothies as a natural thickener.
Note: Homemade oat milk will naturally separate as it rests in the fridge. Just give it a shake and pour!
More homemade recipes to try!
Homemade Oat Milk (that's not slimy)
Ingredients
Instructions
- Add the oats, ice water, vanilla, maple syrup, and a pinch of salt to a blender container.
- Securely attach the lid to your container and blend, on high speed, for 30 seconds.
- Next, pour the oat milk into a nut bag over a bowl and gently squeeze the bag to separate the pulp. A tightly woven nut bag will help filter out the grainy texture of the blended oats.
- Pour the fresh milk into clean glass jars and refrigerate for up to a week.
Notes
If using amylase:
Before blending, put your oats in a bowl and cover them with cold water. Add in the enzymes and give the oats a stir. Digestive enzymes come in tablet or capsule form. If using tablets, dissolve them in a bit of water first before adding them to the soaking water. If using capsules, empty them out into the soaking water. Let the oats sit for 15 minutes so that the enzymes can break down the starches. Drain the oats and give them a good rinse under cold running water. Now your oats are ready to blend.
When doing the testing for this recipe I used 1 serving of digestive enzymes, according to the serving size on the container. This was 3 tablets. Each tablet has 6 mg of amylase, so 18 mg total for 1 serving.
Quick disclaimer: I’m not a nutritionist, doctor, or pharmacist, or am endorsing any particular brand of digestive enzymes. The digestive enzymes I used during my recipe testing were purchased at my local natural grocer as part of this fun experiment.
Nutrition Facts
Calories
25Fat (grams)
0.20Sat. Fat (grams)
0.03Carbs (grams)
4.38Fiber (grams)
0.30Net carbs
4.08Sugar (grams)
2.17Protein (grams)
0.40Sodium (milligrams)
43.19Cholesterol (grams)
0.00Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
