Oat Milk | Non Slimy
Add to favorites
Oat milk is low in fat and both lactose-free and vegan. It has a light mild, slightly sweet oat flavor. I would compare the texture to low-fat or fat-free cow’s milk. It works well in both sweet and savory dishes. The light texture makes it good for (but not limited to) cereals, smoothies, light cream soups, and curries as well in baked goods.
Those of us who avoid dairy milk, by choice or necessity, are fortunate to live in a time when multiple delicious and healthy milk alternatives are easy to make. Like many plant “milk,” oat milk is cholesterol and lactose-free. It is usually tolerated by people with multiple allergies, so no matter what allergies you might suffer from, there are options. If gluten is an issue for you, be sure to use certified gluten-free oats for this recipe.
I was just at the store the other day, and I came across half an aisle of nothing but dairy-free milk alternatives. I was dumbfounded to a degree. Almond milk, hemp milk, soy milk, rice milk, quinoa milk, coconut milk, flax milk, macadamia milk… far too many to remember. I marveled at all the options until I started reading the ingredient lists. But… the cool thing is that we can make all of these “milks” in our own home, and avoid unnatural additives. Not to mention that we can tailor them to our very own liking when it comes to the pleasing of taste buds.
Oat milk has a distinctive, oaty/nutty flavor. Go figure – right? I feel safe in saying that if you enjoy oatmeal, you will enjoy oat milk. A plain bowl of oatmeal can taste rather bland and boring. (yawn). That is why the Internet is laden with hundreds of ways to dress up a bowl of oats. Well, the same can be said and done when it comes to oat milk. Plain, unsweetened, or unflavored oat milk is … well… plain and boring. Add a splash of your favorite sweetener, a dash of cinnamon or cardamom, or how about some vanilla? Add a banana for a creamy smooth texture… There are too many variables to list.
How to Make Non-Slimy Oat Milk
The main challenge that people come across when making oat milk at home is that it can have a “slimy” texture. This was the case for me when I first started tinkering around with it, but I have learned a few things along the way.
Don’t over-blend the oat milk
- If you have a powerful blender, like the Vitamix, don’t blend longer than 30 seconds.
- If you use a lower-end model blender or food processor, you will need to blend longer, but be careful that you don’t over blend. You might end up experimenting a bit based on the equipment you have.
Straining Technique
- Use a tight weave nut milk bag for the best results.
- I recommend running the oat milk through the bag 2 times but don’t use a death-grip“squeezing” action to avoid more slime. This makes oat milk more user-friendly for those with weak hand strength.
- If you don’t own a nut milk bag (invest in one), you can use a triple layer of cheesecloth, a linen tea towel, or even pantyhose to strain the milk. Do not press the milk through if using these items. You will want the milk to drain… maybe giving it a gentle nudge. If you press down hard to get the liquid through, it can lead to a slimy texture.
Don’t Soak the Oats
- Gasp! I know… if you’ve been on my site for a while, you know that I am one to soak all my nuts, seeds, and grains to help reduce phytic acid. BUT when it comes to oat milk, I am finding that the soaking process produces slimy milk. While phytic acid rarely affects people who eat a balanced diet (a key point made here), it should be noted for anyone who suffers from mineral deficiencies; you will want to either skip this recipe or soak the oats and be prepared for a little texture change.
Use Gluten-free ROLLED Oats
- Quick oats are overly processed.
- Steel-cut oats are not processed enough, which leads to longer blending, which leads to slim. It’s like the Goldie Locks story… we need the middle one so it will be just right! If you don’t have any other option than to use steel-cut oats, go ahead and soak them overnight first. Drain and rinse before using. The end milk most likely will have a slimy consistency, but depending on how you are using it, it may not be an issue.
Use Ice-Cold Water
- Heat can make the oats more starchy and gummy.
- Use ice-cold water or swap a cup of water for ice cubes when blending.
- You can even store the oats in the freezer, giving them that extra boost of coldness, just an idea.
Heating Oat Milk
I want to talk about how to use oat milk in warm applications because most people are not 100% raw. If you are, just skip past this section or not. Hang around and learn something new. :)
Oat Milk for Coffee
- If you are a coffee drinker and enjoy a foamy hot latte every once in a while, you can use oat milk with a few slight adjustments. I recommend following the recipe below using the Medjool date, 1 teaspoon sunflower lecithin along with a teaspoon of coconut oil. This will affect the flavor slightly, but fat is needed for better foam.
- You can also make the milk creamier by adding 1/4 cup of cashews to milk. If you do, follow step #2 (the bullet), so you know when to add the cashews.
- Oat milk doesn’t curdle in coffee like other nut milks.
Baking / Cooking with Oat Milk
- Because it gets thicker when heated, this is a great vegan milk choice for sauces, gravies, or any recipe that you want to thicken naturally.
- Oat milk works great in baked recipes. For most recipes, you can swap oat milk for regular milk at a 1:1: ratio.
Different Ways to Use Oat Milk & Pulp
Yea, don’t let that photo scare you. It looks that bad in real life, no camera tricks here. lol, It’s thick, wet, and slimy. It feels like sticky bread dough to me. BUT this lovely by-product as a use, so don’t go tossing it.
Oak Milk Pulp
- Don’t throw away the oat pulp; click here to learn how to make flour from it.
- Wrap the pulp in cheesecloth and place it in your next bath for a soothing spa treatment.
- Add the pulp to your next bowl of oatmeal or smoothie for the added fiber.
- Use the oat pulp in raw bread, cookies, and bar recipes.
Well, that about sums things up when it comes to making oat milk that isn’t slimy. I hope you enjoyed this post, please leave a comment below. blessings, amie sue
Ingredients:
Yields 3 cups
- 1 cup rolled, gluten-free oats
- 4 cups ice-cold water
- 2 Tbsp liquid sweetener or 1 Medjool date
- 1 tsp vanilla extract
- Pinch of sea salt
Preparation:
- Place the oats, ice-cold water, sweetener, vanilla, and salt in a high powered blender. Blend for 30 seconds on high.
- If using dates as your sweetener, start by first blending the ice-cold water, sweeter, vanilla, and salt. Blending until the dates are fully broken down. Then add the oats. By mixing in this order, you won’t over blend the oats. If you are adding cashews to make it creamier, add and blend in before adding the oats. (talked about that up above.
- Strain the milk by pouring it through a nut bag. GENTLY squeeze the liquid into a clean container.
- I recommend straining the milk twice to remove any excess starch, which can also lend to a slimy texture.
- Typically when making nut milks, we squeeze the living daylights out of the bag, ensuring that we get as much liquid out of it as possible. BUT with oat milk, don’t over squeeze. (this is part of the anti-slimy milk technique)
- Make sure your container is airtight when you store it in the fridge for up to 5 days. You’ll know it’s gone bad when it smells funny.
- The milk can separate as it sits, when ready to use, give it a quick shake and you are good to go.
- It is essential to keep the nut milk bag clean!
- Wash with organic, scent-free soap, such as Dr. Bronners. Do not use laundry soap. (always refer to the manufacturers cleaning method as well)
- Rinse well air dry. Ideally, in the direct sun to receive free sterilizing from the warm rays. Nylon nut milk bags should not be placed in the sun as the ultraviolet rays can damage the nylon.
- Do not hang the bags outside on the clothesline to dry. We don’t want an air-raid of bird poop coming down on it.
- Proper bag storage –
- I like to roll mine up and store in a glass jar. This will help keep it clean, protect it from dust, and accidental hole damage. A holy bag has no purpose when it comes to nut milk making.
- Also, if you use nut bags for multiple reasons, it would be a good idea to store them in separate jars, labeling them for their purpose, such as; nut milks, juicing, sprouting.
© AmieSue.com
I am curious, my commercially made almond milk has carrageenan and sunflower lecithin, yet the carton says to shake well. I thought both of these ingredients were supposed to keep the milk from separating. Now that is confusing to me. Why do I need to shake if these were added to prevent separation?
Good question for the manufacture :) … Whereas both of those ingredients help to emulsify all the ingredients, there may still be some small settlements on the bottom of the carton.
Awesome! Mentioned this before, but when I make oatmilk (which is the only milk I use) at home its not heat stable – turns to .. goo. I pretty much just use it for hot choc and hot choc goo it .. well it tasted .. odd. ;) Any suggestions, comments, experiences shared from all are appreciated! ^^
Hi Idapie… what I just shared above didn’t turn to slim or taste off. I had 3 other taste testers, all of which eat the SAD diet… love it. All I can say is rinsing rinsing and rinsing is key. amie sue
Okidoki I’ll rinse like its going out of fashion and see what happens :)
lol OK, keep me posted. I hope this does the trick! Have a blessed weekend, amie sue
Terry, be careful as carrageenan is a neurotoxin. See this http://www.naturalnews.com/026244_food_MSG_neurotoxins.html#
I try to warn everyone possible about these dangerous hidden chemicals that are added to processed commercial foods.:) Maybe if people stop buying them, the food companies will make some changes. Thank you Amie-Sue for your wonderful, healthy, whole food recipes!
Thank you for the recipe!!!
Just yesterday I was making my own sesame seed milk and thought about making oat milk. I never tried it before and wanted to search for the recipe! And here you go – first thing in the morning I got your email!!!
Also wanted to say that people like me with gluten allergy have to be careful when they purchase oats. On the package should be ‘Gluten free’ sign. Or make sure that oats didn’t contaminate by wheat, rye or barley.
Here you can read more about it – http://www.cureceliacdisease.org/archives/faq/do-oats-contain-gluten.
Oh yes indeed Natalya… We really have to be careful about foods that state GF… specially oats. Bob and I can’t eat gluten either so I really watch my suppliers. :) But thank you for sharing this. I appreciate it!
So happy that I delivered just what you were heading out to look for. hehe Have a great evening,amie sue
Hi Amie-Sue,
I would like to know how long do you soak your oat groats.
Thanks
Hello Nathalie. Usually over night and up to 24 hours. I have a link posted that explains how I soak the oats in case you want more reading. It is in the ingredient list. Have a great evening, amie sue
Thank you for this recipe, Amy-Sue… will surely try it. I already buy this gluten-free oat for my friend (he is a porridge monster) but, what I don’t understand is why I don’t digest this one neither :( it p.o. me a bit as I use to love porridge.
Anyway, will try this milk for him. For the oat’s time of soaking… overnite?
Have a wonderful day :)
Hello Amyah, Our bodies respond so differently to foods, I wish I knew the answer. Perhaps in time you will be able to digest oats better. Our bodies do shift. And yes, I tend to soak my oats overnight or for 6-8 hours. I hope your friend enjoys the oat milk. Have a blessed day, amie sue
Amie Sue I absolutely love your site and wouldn’t have been able to continue my journey to health without finding such awesome recipes. I am now licensed and certified in Natural Health and run online detox classes. During the detox I provide a full menu with simple meals, but after the detox many desire to dehydrate and make more complex dishes. I have been referring my groups to your site for the last six months. Due to referrals and the huge success of my program, I am now writing a book. I wanted to know if you would mind if I include the link to your site for after they complete the detox? I was looking for a way to send you a private message, but I couldn’t find it anywhere on your site. Feel free to email me if you like. Thanks.
Good evening Dee,
I am sorry that you couldn’t find a way to email me. It’s on my welcome page. Regardless for the future you can always reach me at [email protected] or here of course. :) To answer your question, I would be honored and delighted to have my site name and link in your book. Please email me your site name if you would. Blessings on your journey to changing lives! amie sue
Question….I’ve made oat milk twice but did not soak the oats. Seemed VERY thin and pretty slimy …was this because I didn’t soak and rinse???
Tks for any info!
Good evening Susan,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
Yes… I always make sure to soak and rinse them well before making the milk. Do to the nature of the ingredient, it still ends up with a little different texture than nut milks. I hope this helps, amie sue
Hi Amie Sue,
Would liquid stevia be ok to use instead of 2 tbsp of other sweetner (I’m guessing agave, maple etc). We are trying to be careful about how much sweet stuff we are eating which is difficult as we always have a full compliment of vegan raw, chocs, ice cream and cookies around (all your recipes of course!). OH is now starting to get more and more into vegan raw but doesn’t like almond milk so thinking he might enjoy this!
Thans so much for all the inspiration!
Janine xx
Your welcome Janine. I am happy to hear that you are finding inspiration throughout my site. :) And yes, you can use stevia for sure. I use NuNaturals Liquid Stevia in any drinks that I sweeten for myself. Bob doesn’t like it though so we use many different sweeteners in the house. Have a wonderful day, amie sue
PS if stevia ok – can you recommend an amount? J xx
You can use stevia for sure Janine. Since stevia is different between brands and taste buds, I can’t really give you an amount to use. Start with a little and taste test as you get it to the level that you like. Enjoy! amie sue
I was so happy to find this. I just received 4 bags of Bobs Red Mill Oat Groats. BUT I had actually thought I ordered the Buckwheat Groats! I was going to send it back but I thought I would check here first. I will definitely use this recipe!!
lol Don’t you love how that happens Lori?! It was just meant to be. :) hugs, amie sue
Hi Amie:
Hope all is well. I was wonderin how you long you would recommend to soak the oats? 24 hrs? Do you add some acid like ACV? Something else to take into consideration? I somehow can’t find the information on your website. Thanks so much :).
Sorry for the delay in responding GZobl, there is a link in the ingredient list that tells you all about soaking oats. https://nouveauraw.com/raw-recipes/breakfast/oats-soaking-drying/
I hope it is helpful, blessings! amie sue
Thank you, Amie-Sue. The procedure is the same for rolled oats & oat groats, right?
Yes, I follow the same guideline myself for the groats. :)
I fell in love with oatlys years ago in sweden (long before it made its debut in US) so I had to try to make it myself. It would always come out slimy and gross. So you can imagine when the shelves were stocked with it I was in my glory! None the less I wanted to conquer it. When I followed this recipe it came out great! Freezing the oats and using ice water make the world of difference. I increase the oat to water ratio to get a bit of a richer 🥛. 👍 👍
Thank you so much for the feedback, Stacy :) I am so happy that you had great success with your oat milk! Sending you love and blessings. Be safe and stay healthy! amie sue
Hi Amie-Sue, you’re recipe is the only one I could find that includes these extra tips and details…in particular, the use of cold water, and instructions on how to use sunflower lecithin so it will foam up for a latte. I love this. Thank you!
Thank you. I do my best to be as thorough as I can on my recipes. It’s my goal to create great success on your end so you can have more recipes in your arsenal. :) Thanks for the comment. Have a wonderful week! amie sue
Hi Amie Sue,
I really like Oat milk so am looking forward to making my own. I prefer not to sweeten or use vanilla. Will that be okay?
Hello Gayle,
You bet, you can doctor it up or down any way you see fit. :) blessings, amie sue
I’ve been making oatmilk for a while with success BUT sometimes I notice an “off taste” and I think it’s because of the 1 t. NOW brand Sunflower Lecithin powder that I use (and my batch is 1100ml). I’ve also noticed that my milk still separates when using this powder, but I think it’s because I’m not adding enough oil to the batch…I want the added oil cause I want to use this as coffee creamer that is frothable.
Any help you can give would be appreciated! Thank you!
Hello Dana,
Have you tried a different brand o the lecithin to see if it corrects the “off” taste you are detecting? I would start there to help rule things out.
To add oil, I would start with 2 Tbsp of oil per batch of milk ( a blender full ) and see how that works for you. Adding a neutral-flavored fat can help with the emulsion and give it a creamy mouthfeel. But keep in mind, oat milk for frothing can still separate when you add it to warm drinks. To help prevent oat milk from separating in hot beverages, try tempering the oat milk. Add the oat milk to your mug followed by a small splash of your hot beverage and allow to sit for one minute. This will slowly increase the oat milk temperature and help it to stay emulsified. Then slowly add the remaining hot liquid, stir and enjoy!
I hope this gives you some ideas. blessings and happy holidays, amie sue
Ok, good ideas! What brands of lecithin powder do you use?
Thanks!
Hi Dana,
I typically use Now or Swanson due to price point. I always make sure they are organic or NON-GMO. blessings, amie sue