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Homemade oat milk can get a little… slimy. (Sorry, there’s no prettier word for it.) The good news? It’s totally avoidable if you know what you’re doing.

In this post, I’m sharing exactly how to make oat milk at home—the simple, non-slimy, actually-creamy way. Plus, tips for flavoring, storing, and using every last drop (and yes, even the pulp).

Why I Started Making Oat Milk from Scratch

I’d already been making my own almond milk at home for a while (which is just as simple, by the way), but I wanted something nut-free I could whip up on a whim—no soaking required, no waiting overnight.

Enter oat milk. It’s quick. It’s cheap. And once you know a few tricks (ahem: don’t over-blend), it turns out smooth, creamy, and totally customizable.

Now I switch between oat milk and almond milk depending on what I’m making. Oat milk is my go-to for lattes, overnight oats, and baking. Almond milk wins when I want something rich and frothy for moon milk or cozy nighttime drinks.

Bottom line? You don’t need gums, oils, or a barista badge to make great milk at home.

Are Oats Actually Good for You? (Yes—and Here’s Why)

Oat milk actually comes with some pretty solid health benefits, especially when you make it yourself and skip the added oils and fillers.

Here’s why I keep oats stocked in my pantry (besides just baking cookies with them):

They’re naturally high in beta-glucan, a type of soluble fiber that supports heart health, helps regulate blood sugar, and keeps you feeling full longer.
They’re naturally dairy-free and nut-free, making oat milk a great option if you’re dealing with allergies or just want something lighter than almond milk.
They contain B vitamins and iron, which support energy levels and metabolism—bonus if you’re plant-based and always watching your iron intake.
They’re gentle on digestion, especially if you rinse or soak them first to remove excess starch (more on that in the next section).

So while almond milk has its own perks (hello, vitamin E and healthy fats), oat milk brings something different to the table—something fiber-rich, fuss-free, and incredibly easy to make in five minutes flat.

What’s In Homemade Oat Milk (And Why It Works)

One of the best things about oat milk is how simple it is. You don’t need anything fancy—just oats, water, and a few pantry staples if you want to dress it up.

Here’s what I use and what each ingredient actually does:

Rolled Oats (1 cup)

These are the base. I always go with old-fashioned rolled oats, not steel-cut or instant. They blend smoothly and give the milk a naturally creamy texture without needing thickeners.

Filtered Water (4 cups)

The liquid part, obviously—but how much you use affects the texture. I stick to 4 cups for a smooth, pourable milk that still holds up in lattes and baking.

Optional Add-Ins (But Worth It)

These are optional, but if you like your milk with a little extra warmth or sweetness, here’s what I recommend:

Medjool Dates – Adds subtle, natural sweetness without refined sugar
Vanilla Powder – Gives it a soft, cozy flavor without needing extract
Sea Salt – Balances the flavor and makes the milk taste finished
Cinnamon – Adds warmth and pairs beautifully with oats, especially for fall and winter

How to Make Oat Milk Not Slimy

Homemade oat milk is fast—but it can also get weird if you’re not careful. (Read: slimy.) That texture usually comes from over-blending or not rinsing the oats well. Luckily, the fix is super simple.

Here’s exactly how I make oat milk that’s smooth, pourable, and totally drinkable:

1. Soak the Oats (Optional but Worth It)

Soak 1 cup of rolled oats in water for about 15 minutes. Then drain and rinse them really well. This helps wash off extra starch and reduces that gooey texture no one asked for. If you’re in a rush, you can skip soaking—but definitely rinse the oats before blending.

2. Blend with Fresh Water

Add your rinsed oats and 4 cups of filtered water to a blender. Blend for 30 seconds. Not a minute. Not two. Just 30 seconds. Over-blending is the #1 reason oat milk turns slimy.

3. Strain Without Squeezing

Set a nut milk bag, cheesecloth, or fine mesh strainer over a bowl or pitcher. Pour in the blended oat mixture and let it strain naturally—don’t squeeze the bag like you would with almond milk. Too much pressure = extra starch = goo town. No thank you.

4. Flavor It (Optional)

Once strained, stir in vanilla powder, cinnamon, a pinch of sea salt, or blend in a couple of Medjool dates for sweetness. I like adding flavors after straining to keep the milk extra smooth.

5. Store It in a Jar

Pour the finished oat milk into a sealed glass jar or bottle, and pop it in the fridge. It keeps for 4–5 days. Just give it a good shake before using—natural separation is totally normal.

How to Make Oat Milk at Home (Without the Slime) | Mylk Alchemy

Simple Homemade Oat Milk (No Slime)

This creamy homemade oat milk recipe is quick, budget-friendly, and easy to customize.

Print Recipe Pin Recipe

Ingredients

1 cup rolled oats
4 cups filtered water
1-2 Medjool dates (optional)
1/2 tsp vanilla powder (optional)
1/4 tsp sea salt (optional)
1/2 tsp cinnamon (optional)

Instructions

For a smoother texture, soak oats in water for 15 minutes, then drain and rinse thoroughly to remove excess starch.
Add soaked (or rinsed) oats and 4 cups of fresh filtered water to a high-speed blender. Blend for no more than 30 seconds to avoid sliminess.
Pour mixture through a nut milk bag, cheesecloth, or fine mesh strainer into a bowl or pitcher. Do not squeeze—let it drain naturally to keep texture light and smooth.
Stir in vanilla, cinnamon, sea salt, or blended Medjool dates for a cozy, naturally sweet taste.
Transfer oat milk to a sealed glass jar or bottle and refrigerate for up to 4–5 days. Shake well before each use, as natural separation will occur.

Notes

Blend cold to prevent gumminess—never use warm or hot water.
Strain twice for ultra-smooth results (great for lattes or pouring over granola).
Use leftovers for smoothies, oatmeal, or freeze in cubes for later.

How to Store Homemade Oat Milk

Homemade oat milk doesn’t have preservatives or gums—which is great for your body, but it does mean it won’t last forever. Still, with the right container and a few quick habits, it keeps surprisingly well.

Here’s how I store mine to keep it fresh (and not funky):

Use a Glass Jar or Bottle with a Lid

A sealed glass jar or swing-top bottle works best. I use a quart-sized mason jar or an old kombucha bottle—anything airtight and easy to shake.

Keep It Cold

After straining, store your oat milk in the fridge immediately. It’s best fresh but lasts up to 4–5 days. If it starts to smell off, taste sour, or gets unusually thick, it’s time to make a new batch.

Shake Before You Pour

Separation is totally normal. There are no emulsifiers here, so just give it a good shake before using.

Should You Freeze Homestead Oat Milk?

You can freeze oat milk, but the texture might change after thawing. If you do freeze it, I recommend pouring it into ice cube trays and using it for smoothies or baking—where texture doesn’t matter as much.

What to Do With Oat Milk (Besides Throw It in Coffee)

Once you’ve got a fresh jar of homemade oat milk in the fridge, the possibilities are kind of endless. It’s neutral enough to work in just about anything, but still cozy and creamy enough to stand out.

Here’s how I actually use mine during the week:

Lattes, Tea & Coffee

Oat milk froths surprisingly well and adds a natural sweetness—no creamer required. I use it in:

Chai lattes
Golden milk
Iced matcha or cold brew
Adaptogenic drinks (it pairs perfectly with reishi, ashwagandha, or cacao)

Cozy Breakfasts

It’s a match made in heaven for:

Overnight oats
Granola
Warm porridge
Chia pudding

Basically anything in a bowl that you’d normally top with milk.

Smoothies

Oat milk gives smoothies a creamy texture without overpowering the other flavors. Try it with:

Bananas + cinnamon
Frozen berries + vanilla
Cacao + almond butter + dates

Baking & Cooking

Use it 1:1 in most recipes that call for milk. I love it in:

Muffins
Pancakes
Vegan banana bread
Creamy sauces or dairy-free soups

What to Do With the Leftover Oat Pulp

After you’ve strained your oat milk, you’ll be left with a soft, damp pile of oat pulp. It’s not glamorous—but it’s definitely useful. And if you’re into zero-waste living (or just hate throwing food away), this part’s kind of a bonus.

Here’s how I like to use it:

Add It to Baking

Mix a few spoonfuls into banana bread, muffins, or pancakes. It blends in easily, adds fiber, and keeps things moist—especially in gluten-free recipes.

Stir Into Oatmeal or Overnight Oats

Oat pulp is basically pre-hydrated oats. Stir it into your morning bowl or layer it into overnight oats for extra texture and no-waste goodness.

Make Pulp Cookies or Crackers

You can mix it with a little almond flour, cinnamon, maple syrup, and bake it into chewy oat cookies or crispy crackers.

Freeze It for Later

If you’re not using it right away, freeze it in a small jar or silicone mold.

Or Compost It

If baking’s not your thing, oat pulp composts easily. Either way, it doesn’t have to hit the trash can.

FAQ: How to Make Oat Milk at Home (Without the Slime)

Why does homemade oat milk get slimy?

Usually from over-blending or not rinsing the oats well enough. When you blend too long, you break down the starches—and that’s when things get weird. Solution: soak briefly, rinse well, blend for no more than 30 seconds, and don’t squeeze while straining.

Can you freeze oat milk?

Technically, yes. But I only recommend freezing it in ice cube trays for smoothies or baking. When thawed, the texture can get grainy or separate—and it’s not great in coffee after that.

How long does homemade oat milk last?

About 4–5 days in the fridge, max. Keep it in a sealed glass jar, and shake before each use. If it starts to smell sour or separates in a weird way, it’s time to make a new batch.

Is oat milk gluten-free?

Yes—as long as you use certified gluten-free oats. Oats are naturally gluten-free, but cross-contamination can be an issue unless they’re labeled accordingly.

Can I use steel-cut oats instead of rolled?

Technically, yes—but they’ll need a longer soak and can be harder to strain. Rolled oats are the easiest and give you the best texture with the least mess.

Do I have to strain it?

Not necessarily. If you’re using it for baking or smoothies, you can leave it unstrained. But if you want a smooth, drinkable milk for coffee or lattes, straining makes a big difference.