Learn how to make oat milk at home that's perfectly creamy, lightly sweet, and can be heated, frothed, and blended without getting slimy! Inspired by processes used by Oatly and other manufacturers, the trick is to soak the oats with enzymes that break down starch into sugars. But don't worry, it's not as tricky as it sounds! I'll walk you through it step by step so that you can make oat milk at home that performs and tastes just like store-bought, for a fraction of the cost!
How to Make Oat Milk Like the Pros
I share a lot of recipes made with oats, from oat flour in baking to oat milk in desserts and sauces. So naturally, I've wanted to share an oat milk recipe for ages! But I didn't want to do it until I figured out how to make a better oat milk.
If you've made oat milk before, you know exactly what I mean. It's finicky, and often feared, because oats get slimy when combined with liquid.
There are a few tricks you can use to reduce the sliminess, like using ice cold water and only blending for 30 seconds, but you're still left with an oat milk that can't be heated without basically turning into a goopy pudding.
As a side note, sometimes it's fun to use that "oat slime" to our advantage. It's great for creating extra creamy vegan ice cream, chocolate sauce, and even dairy-free sweetened condensed milk.
But for the best homemade oat milk, I wanted to learn more about how Oatly and other manufacturers use enzymes to transform starch into sugars.
Others have experimented with using enzymes in recent years, like Sauce Stache on YouTube, Modernist Pantry, and even Popular Science. But ultimately, we're all just guessing how the pros really do it. And I noticed that everyone's guess is a little different.
So I decided to order a few different enzymes and start experimenting. Each test batch taught me something, and eventually I landed on a recipe that makes sense to me. The ingredients are affordable, the results are consistent, and I feel confident I can teach you how to recreate the best oat milk in your kitchen!
Jump to:
What does amylase do to oat milk?
Amylase is an enzyme produced by the salivary glands and pancreas. It breaks down complex carbohydrates into simpler sugars, which our bodies then use for energy.
You can think of amylase like a cleaver, acting at random locations along the starch chain, chopping it up into shorter chains.
Amylase is also manufactured (most often from plant or microbial sources, not animals) and commonly used in brewing and distilling to break down starches into fermentable sugars.
Oat milk manufacturers use a multi-step process (source), adding enzymes at two different stages, liquefaction and saccharification.
This is why store-bought oat milk tastes sweet, even without sugar in the ingredient list.
Temperature and time are also important factors. I found that heating the water to around 150 degrees Fahrenheit encourages the enzymes work more quickly.
That all sounds pretty simple, right? Well, it turns out there are several types of amylase, and they don't all do the same thing!
Alpha amylase breaks down longer starch chains into dextrins. Then, either beta or gamma amylase or glucoamylase breaks down the dextrins into sugars. This is key for removing the gritty, starchy mouthfeel, preventing slimy oat milk, and creating a naturally sweet taste.
During recipe testing I tried using alpha amylase that I'd purchased from a brewing supply company, but the results weren't great. It was like the job was only half complete.
Surprisingly, this 365 digestive enzyme supplement created the best tasting oat milk. As you can see on the label, the supplement contains two types of amylase and glucoamylase.
Ingredients
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- rolled oats - According to this article, some manufacturers make oat milk with heat-treated oat flour. Initially, I used whole rolled oats, and it worked great until the thickness of the oats changed. Last year we noticed that all of the rolled oats available at the stores where we shop, whether from the bulk bins or packaged, were much thicker than the oats we used to buy. And I realized that they are TOO thick for the enzymes to work. So after more testing, I now recommend pulsing the oats in the blender first to turn them into a coarse flour.
- digestive enzymes - as mentioned above, it seems that 2 different enzymes are needed to fully break down the starches.
Based on my experience, the most cost effective way to accomplish this is to use a digestive enzyme supplement that has both amylase and glucoamylase. Below are two vegan options that I've tested. If considering other brands, just make sure the product is vegan, has a similar amount of these enzymes, and comes in capsules. - vanilla, optional - for a flavor more similar to store-bought milks, I like to add a few drops of clear vanilla, but pure vanilla extract is also great.
- fat, optional - The milk tastes amazing as is, but if you want a full-fat, richer oat milk like Oatly, you'll also need either a flavorless oil - such as avocado, grapeseed, or canola - or if you avoid oil, raw cashews work well. If you include oil, I recommend adding a teaspoon of sunflower lecithin to help with emulsification.
See the recipe card below for quantities and full instructions.
How to Make Oat Milk
This is a basic overview of the process. Find the detailed instructions in the recipe below.
First, pulse the oats in a blender until the consistency of a coarse flour. Open a capsule of the digestive enzymes and pour into the bowl.
Heat the water to about 150 degrees. A thermometer is helpful here, but not required. Pour over the oat flour and enzymes, and stir well. Let soak for 30 minutes. During this time the water will develop a sweet flavor as the enzymes do their work.
Rinse out the blender, and blend the oat/water mixture for another 15 seconds or so. It doesn't take long since the oats were already broken down into flour. Use a nut milk bag to strain the oat milk directly into a pot or large saucepan. For the smoothest oat milk strain it twice.
Whisking occasionally, bring the oat milk just to a simmer, about 190°F. Remove from heat, and stir in the salt and vanilla.
Let the milk cool before storing in a covered jar in the refrigerator.
Alternatively, you can add oil at this stage for a thicker milk similar to Oatly. Let the oat milk cool to room temperature. Then pour it into the blender (be sure to rinse out the blender first!), and slowly drizzle in the oil while the machine is running.
Helpful Equipment
Equipment plays an important role. The great news is that once you have these items, you'll be able to make endless batches, saving money and reducing waste!
- large bowl - to soak the oats with the enzymes
- blender - I use a Vitamix, but a standard blender should also work since the oats are very soft. It is a large volume, though, so you may want to blend it in two batches.
- nut milk bag(s) - I use basic nylon nut milk bags; I like to strain the milk twice by placing one bag inside another.
- thermometer - helpful for measuring the temperature of the water for the initial soak and the strained milk during the final stage of heating.
- large saucepan - during recipe testing, I found that heating the strained milk improves the mouthfeel (probably by transforming any remaining starch) and helps prevent separation during storage.
Variation: Chocolate Oat Milk
Use this basic oat milk to create all of your favorite flavors! Get creative with ingredients like powdered strawberries, extracts, cocoa, and spices.
For chocolate oat milk - per 1 cup of milk, add 1 medjool date, or your sweetener of choice, and 1.5 to 2 tablespoon cacao or cocoa powder.
Oat Milk FAQs
There are numerous reasons to avoid dairy, including the fact that most of the world's adult population is lactose intolerant. Though the inability to digest lactose sounds like a defect, it's actually the normal state for adults - while the ability to digest lactose is a genetic mutation. Dairy is also high in saturated fat and has been linked to prostate and other cancers (source). Oat milk contains fiber, is low in fat, and does not contribute to the inherently exploitative and cruel dairy industry.
You may have noticed added sugars indicated on the label of your favorite oat milk. Those sugars are the natural result of the way the oats are processed. Enzymes break down the starch into sugars, creating the lightly sweet taste that makes oat milk so appealing.
Yes, just like any perishable food, oat milk will go bad. If it smells "off" or funky, it should be discarded.
Stored in a clean airtight container in the refrigerator, oat milk made with this recipe lasts up to 5 days.
Is it cheaper to make your own oat milk?
Yes! By my quick calculation, homemade oat milk costs about ⅓ as much as Oatly and other brands.
Taking into account the cost of 1 cup of organic oats (approximately $0.60) and one capsule of 365 digestive enzymes ($0.16), plus water and a pinch of salt, it costs around $0.85 to make this recipe. At 3.5 cups per batch, that's $0.24 per cup.
Oatly, on the other hand, at $6 per carton is $0.75 per cup.
BONUS! And now that you know the process and have the ingredients on hand, you can also make your own dairy-free oat milk coffee creamer!
Troubleshooting & Top Tips
- RECIPE UPDATE: Since first sharing this recipe, I've heard from a few people that their oat milk still thickened when heated. Initially, I thought the most likely culprit was the enzymes used (which is still a possibility). But now I'm more convinced it's due to using thick-cut rolled oats. So I've updated the instructions to include blending the oats into flour first. This solves the "thick oat problem" by allowing the enzymes to easily access the starches.
- When you first stir the hot water and oat flour together, taste the water for reference. After soaking for 30 minutes, the water should taste lightly sweet. The difference should be obvious. If it doesn't taste sweeter than before, either the enzymes aren't working properly or the water wasn't the correct temperature. If you think the water was too cool, microwave the bowl for 20 to 30 seconds to raise the temperature, and check again in 15 minutes.
- Note that most oat milk recipes stress the importance of only blending the oats and water for 30 seconds and not squeezing the bag while straining. But you don't need to worry about that here since the enzymes solve the slime problem.
- That said, if you notice that the oat milk feels slimy while straining it through the bag, this means the enzymes didn't work. There's no point in heating it in the next step, unless you want to turn it into oat "pudding." You can always salvage the batch by adding vanilla and a sweetener and enjoying it for dessert! Then review all of the steps, try to figure out the cause, and try again.
More Recipes With Rolled Oats
Are you excited and ready to make oat milk at home? If you try the recipe be sure to come back and comment below to let us know your favorite ways to flavor and use it!
Recipe Video
Recipe
Oat Milk With Enzymes (NEW and Improved Recipe!)
Ingredients
- 1 cup rolled oats - certified gluten-free, if needed
- 1 capsule vegan digestive enzymes - tap for recommendation: should contain amylase and glucoamylase. Amount is approx. ⅛ teaspoon powder.
- 4 cups water
- pinch of sea salt
- ¼ teaspoon vanilla extract, optional - or clear artificial vanilla
Optional ingredients for richer oat milk:
- 2 tablespoons flavorless oil - or ¼ cup raw cashews, blended into the finished milk
- 1 teaspoon sunflower lecithin - helps emulsify oil and water
Instructions
Soak
- Pour the oats into a dry blender. Blend for about 5 seconds or until the consistency of a coarse flour. Pour oat flour into a large bowl.
- Open one digestive enzyme capsule and dump the powder into the bowl (discard the capsule).
- Heat the water to approximately 150°F (66°C). I like to microwave it in a large bowl. At this temperature water feels very hot but won't immediately scald you (I use this infrared thermometer).
- Pour the hot water into the bowl with the oat flour and enzymes, and stir well. For reference, use a spoon to taste the oat water (will be very bland). Set aside for 30 to 45 minutes. I like to stir occasionally during this time. After 30 minutes, taste the water again. It should now taste lightly sweet. If it doesn't, either the enzymes used aren't effective or the water wasn't the correct temperature. If you think the water was too cool, microwave the bowl for about 30 seconds to raise the temperature, and check again in 15 minutes.
Blend and Strain
- Rinse out the blender to remove any oat flour, and pour the oat-water mixture into the blender. Starting on low, quickly increase to high speed, and blend for about 10 seconds. We don't need to blend long since the oats were already broken down to flour. If not using a Vitamix or other high-speed blender, you may need to blend in two batches due to the large volume.
- Use a nut milk bag to strain the oat milk into a large heavy-bottom pot or saucepan. I like to place one nut milk bag inside another, for a double layer. Or you can strain it twice using the same bag (rinse in between uses). Since the starch has been broken down into sugars, it's fine to squeeze the bag and won't result in slimy oat milk. However, if you notice that it feels slimy while straining it through the bag, this means the enzymes did not work. Review the tips in the Notes section below before proceeding.Save the oat pulp for baking or add it to smoothies for extra fiber.
Heat the Oat Milk
- Over medium heat and whisking frequently, slowly bring the oat milk to a simmer. Aim for 195 degrees F. If you don't own a thermometer, look for these visual clues: tiny bubbles around the edges and slight movement in the center. Whisking, maintain this low simmer for about 10 seconds, then remove from heat. Add a pinch of salt and the vanilla, if using.
- OPTION: add oil or cashews. Let the oat milk cool for about 20 minutes or until barely warm (so it's safe to blend on high speed). Rinse out the blender, and pour in the milk. If using cashews, simply blend with the milk until completely smooth. To add oil, while blending on high speed, remove the cap from the pour spout and slowly drizzle in the oil. Add the sunflower lecithin and blend for a few more seconds.
- Let the oat milk cool, and pour into a clean, lidded glass jar. Store in the refrigerator for up to 5 days.
Notes
- RECIPE UPDATE: Since first sharing the recipe, I've heard from a few people who had trouble with the enzyme process not working. Initially, I thought the most likely culprit was the enzymes (which is still a possibility). But now I'm more convinced it's due to using thicker-cut rolled oats. So after more testing, I've updated the instructions to include blending the oats into flour first. This solves the "thick oat problem" by allowing the enzymes to easily access the starches.
- If you notice that the oat milk feels slimy while straining it, this means the enzymes didn't work. In other words, there's no point in heating it in the next step, unless you want to turn it into oat "pudding." You can always salvage the batch by adding vanilla and a sweetener and enjoying it for dessert!
Then review all of the steps, try to figure out what went wrong, and try again.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Parker says
I've made this a few times and its never slimy which is great! however my last couple of batches have gone sour really fast (like, within a few days) and I'm not sure what's going on! any ideas?
Lori Rasmussen says
Hi Parker - I'm glad you like it! Not sure why you saw a change from your previous batches, unless microbes from the environment found their way in naturally, which can certainly happen, or it wasn't refrigerated quickly enough. But with any homemade non-dairy milk, I'd expect it to only last a few days.
Rebekah says
This is the first oat milk recipe I’ve made that wasn’t gritty or slimy and turned out every bit as good as store bought, but without the junk additives! I added a pinch of Redmond salt, and opted to use sunflower lecithin and avocado oil. Absolutely delicious. This is sure to become a staple recipe in my home!
David says
Excellent instructions. I initially blended my rolled oats for 30 seconds and it turned out better for me. I used Bob's Red Mill Original fwtw.
Jaslyn Klaassen says
This is absolutely the best way to make oat milk at home! Thanks so much!
Ingrid Jansons says
It works. Thankyou so much. Clean oat milk
Zoltan Kiss says
Hi,
Thanks for sharing this. I think there are a lot of others out there who are using plant-based maker machine. I use one which is called H.Koenig Naty210. I am wondering where you would add the enyzime in this process?
Thank you!
KR,
David
Shirley says
It works well- thanks so much for this recipe! I skipped the final cook out of laziness and it was fine. It’s very similar to the Naked Oats beverage that I buy.
Mary says
Thanks for this recipe. I have a couple of questions. I'd like to use it in coffee and tea, but I've had a hard time with commercial oat milk curdling, unless I use the barista editions. I'm trying to avoid packaging by making my own. Do you have experience with how it behaves in a hot beverage? Second question is about freezing it. Have you tried freezing it?
Thanks for your response.
Lori Rasmussen says
Hi Mary - Yes, I've added it to hot coffee and had no issues. But on that note, I've had other types of milk (as recently as this week, it happened with soy milk) be fine in one brand/roast of coffee and then separate in a different coffee. So I do think the acidity of the coffee is a factor. And yes, you can definitely freeze it.
Alec says
I tried this recipe after multiple attempts of making oat milk with an Almond Cow. I had high hopes, but it would always end up slimy or with the weird thick pudding at the bottom, which would be after multiple strains. The mouth feels would also be way off too.
This recipe is magic! I just made it today and I tried a sip of it after it was sitting in my fridge and it's perfect, it tastes and has the mouth feel of store bought!! Woo!! Thank YOU this has made me so incredibly happy <3
Something I would love your thoughts on is how I could incorporate the enzymes with using an Almond Cow hmm-- is this something where you could blend the oats with water and *then* add the enzymes when it's reached the right temp? Or would the enzymes need to be added *before* blending it all together-- Apologies for the ramble!
Chris says
Lori your recipe & method is the best I’ve come across. First batch I made using the method before you changed to blending the oats.
First batch was stable but my second batch separated overnight in the fridge. Curious if that’s also happened to you?
Lori Rasmussen says
Hi Chris - I'm glad you're enjoying the recipe! I've seen a little bit of separation before but nothing major. My guess is that the extra blending led to smaller bits of oats passing through whatever you're using to strain it. Since it worked for you the original way, you could just pulse the oats a couple of times instead of taking it all the way to flour, and see if that helps.
Stephen Hayes says
Hey there, I’ve been making this recipe for quite while now and it makes very good oat milk, as good as store bought but without all the extra stuff. One question I have is what does heating it to 195 accomplish, and could I skip it? I make this recipe once or twice a week and am trying to find a way to make it quicker and less fuss without sacrificing too much quality, if possible. Thank you!
Helene says
A little bit of online research led me to the following conclusions: The enzymes won't work at such high temperatures, hence 195 is not contributing to the amylase or glucoamylase activity - I guess it could increase food safety or shelf life by killing off microbes etc.? For the enzymes, the temperature optimum varies depending on their origin (fungal or bacterial, and different species of each, check lable and google temperature optimum for the species listed), typically between 40 - 60 C or 104 - 140 F (this is different from e.g. human saliva amylase with an optimum at body temperature, 37 C or 98.6 F). This would give some guidance to those asking for advice re using milk makers, as well: put all ingredients in the milk maker and choose a program that reaches a suitable temperature (or combine two settings). Some enzyme capsule mixes are designed to work across a wide range of temperatures, too (think of 30 - 70 C). Starting at room temperature should not hurt the enzymes, and adding a small amount of salt may even increase their activity, hence salt can be added right away.
Meg says
Thank you for your research! Homemade oat milk is usually so gross. I’m in Australia, and options for the enzymes aren’t there. But I found one that has “invertase” as well as the glucoamylase. But no alpha amylase. What do you think?
Lori Rasmussen says
Hi Meg - Unfortunately, I'm not sure. Since it does contain glucoamylase, that might be enough. Invertase works on sucrose, so it won't do anything to help with the starchy factor. I wish I could be of more help. If you decide to try that product do let us know how it goes.
Stephen says
Is the sunflower lecithin only used if oil is added? Or is it used to emulsify the oat milk even if no oil is used?
Lori Rasmussen says
Hi Stephen - Only if oil is added.
Chris says
Hi Meg,
I’m also in Australia & sourced glucoamylase & high temp amylase from Kegland in Melbourne, hope this helps, Chris
Abby says
Love this recipe but am hoping you have a suggestion for another brand of enzymes because the 365 is hard to find for me. thanks!
Helene says
Enzymedica has a "Digest" line of products, it worked for me.
Rebekah says
Does this steam like the barista blend?
R newman says
This is a really good recipe. Thank you! I had tried amylase alone, didn’t seem to work (your best advice was taste it-if it isn’t slightly sweet the temp wasn’t right OR the enzyme wasn’t working). I went for the combo amylase/gluco-amylase and that was the hack! I added xanthan gum to thicken a bit, tastes great but doesn’t steam for me. Will try next time blended with a bit of oil and see how that steams