Milk in glass with jar of oats

How to make oat milk

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 25 mins plus at least 4 hrs soaking + 1 hr straining


Makes approximately 750ml

Make our easy oat milk recipe using just one ingredient. It’s ideal if you’re lactose intolerant or want a vegan alternative to cow's milk

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving (100ml)

  • kcal35
  • fat1g
  • saturates0.1g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein2g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g porridge oats


  1. Put the porridge oats in a bowl and cover with tap water until the oats are submerged. Cover the bowl (a shower cap or teatowel work well) and leave for 4 hrs or overnight, somewhere cool, but not in the fridge. 

  2. Sieve the mixture, discarding the water, and rinse under the tap for a few seconds.

  3. Tip the oats into a liquidiser, or food processor. Cover with 750ml cold water and ½ tsp fine sea salt. Blend for 2-4 mins until completely smooth, and there are no oats visible. The finer you make the mixture, the creamier the milk will be. 

  4. Line a sieve with a clean piece of muslin, or a cloth with a mesh – it needs to have small holes, so a j-cloth or teatowel might not work. (You could also try a fine strainer or meshed coffee filter.)

  5. Put the lined sieve over a bowl or jug, and pour in the oat milk. Leave to strain for 1 hr. Every once in a while, use a spoon to scrape the bottom of the cloth to disperse some of the sediment, this will help speed up the straining. 

  6. When most of the liquid is in the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk. Discard leftover oat pulp (or make a body scrub by adding used coffee grounds). 

  7. If you want thinner consistency, add 50ml cold water to the mix, before pouring into a bottle or container. See our troubleshooting tips below. Will keep for 2-3 days in the fridge. Shake well before use.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.