About freaking time. I know. I know. I’ve been talking about this oat milk recipe for quite some time, but I was so busy writing the Power Pregnancy program that I didn’t get to this until now.
Before I dive into the recipe, we need to talk about some important tips. While this recipe is wicked-easy to make, you can make it gross and slimy if you miss these key points.
  • For starters, you will want to make this with ice cold water.
  • Secondly, don’t over blend!
  • Unlike other milk alternatives, you don’t want to squeeze the heck out of it. You have to be gentle. I’ll explain below.
  • Oat milk doesn’t like heat, so it is best in cold brew coffee.

Did I scare you off? No! Don’t be. No milk alternative is easier to make than this one.

Okay, so we have those important things noted, let’s talk recipe.


  • 1/2 cup whole rolled oats
  • 3 cups chilled water
  • 2 tablespoons of maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • dash of cinnamon

How to make this ish happen…

Blend the oats and cold, filtered water with a powerful blender. You only want to blend for 45 seconds…just until the water looks creamy and white . Don’t over-blend.

Strain using a fine mesh strainer or nut bag. Simply pour it all in and let the strainer do its thing. Don’t go over squeezing!  If you squeeze…you get slimy milk. I like to strain my twice so it is perfect. But that’s optional.

Adding yummy things.  You get to choose the future of your oat milk. I like mine best with maple syrup, and a dash of salt and cinnamon. I don’t like things super sweet, so I just use a couple table spoons.

Chill and serve. Keep it in the refrigerator and serve chilled. Think about what happens to oats when you heat them…they get a bit slimy. So oat milk doesn’t do great heated. For this reason, I reserve it for my cold brew coffee, and it makes it taste epic. I also drink this with the vegan cookies I love, and these peanut butter bars that are out of control.