Homemade condensed oat milk is so easy and more affordable than specialty products! All you need are 3 ingredients and 15 minutes. It's sweet, thick, rich, and perfect for sweetening coffee, tea, milkshakes, and creamy cocktails. It's also great for vegan and dairy-free baking.
Drizzle condensed oat milk on cake, scones, biscotti, and more. It's gluten-free, contains no gums, and can be made with or without oil.
This condensed oat milk recipe is the happy result of some recent kitchen experiments. While figuring out a way to make vegan key lime pie without coconut milk or commercial vegan condensed milks, it occurred to me to take advantage of the extra creamy nature of oat milk.
Truth be told, oats are OFTEN the secret ingredient I turn to during recipe creation. It's sort of my thing.
As far as I know, Nature's Charm condensed oat milk is the only brand of commercially available oat condensed milk. There are also a few brands of vegan condensed milk that are made from coconut milk.
But those specialty products are pricey and not always easy to find. So it's nice to have options! Plus, this homemade condensed oat milk is a fat-free option. How wild is that?
And I think you'll be surprised by how easy it is to make.
- rolled oats - to make oat milk look for regular old fashioned rolled oats. Choose certified gluten-free oats, if needed.
- sugar - in the U.S., selecting organic cane sugar is the easiest way to make sure your sugar is vegan and has not been processed with bone char.
- vanilla - adds sweet aroma and flavor
- water and a pinch of salt
See the recipe card below for quantities and full instructions.
How to Make Condensed Oat Milk
- Place oats in a strainer and rinse briefly under cold water. Combine the oats and cold water in a blender. Turn on the blender, and quickly increase to high speed. If using a high-speed blender like a Vitamix, blend for exactly 30 seconds. In a regular blender, you may need to blend longer, about 1 minute.
- Strain through a nut milk bag. I like to use two bags, one inside the other. Otherwise, strain once, rinse out the bag, and strain again.
- In a medium-large saucepan, whisk together the oat milk and sugar. Turn on the burner to medium heat, and slowly heat the mixture while whisking frequently.
- Once it's steamy and hot, slightly thickened, and just about to bubble, reduce the heat to low and cook for another 3 minutes (but not longer). It should look glossy and thickened but still somewhat thin. Turn off the heat, and whisk in the vanilla and salt. Set aside to cool.
Tip! It's important to NOT cook the oat milk too long. If over-cooked it will be very thick (almost gelatinous) once chilled.
- blender - any full size blender should work
- nut milk bag(s) - I use basic nylon nut milk bags; to strain oat milk I like to place one bag inside another for double filtering.
- medium-large saucepan
- whisk and silicone spatula - these are very helpful while heating the oat milk
Ways to Use Condensed Oat Milk
- Stir it into hot or iced coffee and tea.
- Make creamy non-dairy cocktails.
- Add a spoonful to smoothies and vegan milkshakes.
- Drizzle it on muffins, fresh fruit, cake, and cupcakes.
- Incorporate into creamy pie fillings like this vegan key lime pie.
- And use it in your favorite baked goods like brownies and blondies!
Commercial oat milk is produced in a way that breaks down the starches into sugars. Because of this process, store-bought milks (and even this homemade oat milk), don't thicken when heated. See the photos above for a comparison. To use commercial oat milk for this recipe, you'll need to add a teaspoon of arrowroot or corn starch per cup of oat milk, and simmer it longer, until creamy and reduced.
Maple syrup may be used instead of cane sugar, similar to this cashew condensed milk recipe. However, I'm not sure if non-caloric sugar substitutes will create similar results.
Unfortunately, that's impossible to know or test. It will likely depend on the purpose condensed milk serves in the recipe. But I do think it will work in most cases.
I hope you enjoy this dairy-free condensed oat milk. If you try the recipe I would love to hear from you! Comment below and let us know how you like to use it.
More Oat Milk Recipes
Sweetened Condensed Oat Milk
- ½ cup rolled oats - see Note 1
- 2 cups ice cold water
- ½ cup organic cane sugar - see Note 2
- ¼ teaspoon vanilla extract - real or clear/imitation vanilla
- pinch of salt
- 1 to 2 tablespoons vegan butter, optional - for a richer flavor and mouthfeel
- Place oats in a strainer and rinse briefly under cold water. Combine the oats and 2 cups cold water in a blender. Start on low speed and quickly increase to high. If using a high-speed blender like a Vitamix, blend for just 30 seconds. In a regular blender, you may need to blend longer, closer to 1 minute. Strain the oat milk twice. I like to use two nut milk bags, one inside the other, and strain it once through the double layer.
- In a medium-large saucepan, whisk together the oat milk and sugar. Turn on the burner to medium heat, and slowly heat the mixture while whisking frequently. It should take about 5 minutes for the milk to get steamy and hot. Reduce the heat as needed so it doesn't reach a full boil.
- Once the milk is hot, slightly thickened, and close to a simmer, reduce the heat to low and cook for another 2 ½ to 3 minutes (not longer). It should look glossy and thickened yet still somewhat thin. Turn off the heat, and whisk in the vanilla and salt. Set aside to cool.
- Option: if you prefer a richer condensed milk, whisk in the vegan butter now. (The batch in the photos did not include vegan butter.)
- Pour the condensed oat milk into a lidded jar or container, and store in the refrigerator for up to 6 days or freezer for up to 2 months.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.