Oatmilk is a great alternative to cow’s milk or soya milk and it’s easy to make at home. It is lactose, casein, dairy and soy free and using gluten-free oats, also wheat and gluten-free. It is also an environmentally friendly choice – oats can be grown sustainably.

It works great as a recipe ingredient, over cereal, in porridge and children enjoy drinking it and I think it makes a decent white coffee. It does not froth, only soy and dairy milk does, but it does everything else a creamy milk should do.

Serving size: Makes 1 litre
Preparation time: 3 minutes
Cooking time: 2 minutes
Clean-up time: 5 minutes
Skill level: Novice chef

Ingredients +

1 cup oats
3 cups filtered water

Optional extras (added flavour)
1 teaspoon vanilla extract
1 tablespoon Agave Nectar or Honey
1 teaspoon cinnamon
Any of all of the above.

eggfree100dairy free 100glutenfree100sulphites100





Equipment +

Large mixing bowl with spout
Nut milk bag
mixing spoon
Measuring Jug
Measuring spoons (1 tablespoon, 1 teaspoon)
1L Glass bottle with clip top (choose easy opening top for those with dexterity issues)


1. Rinse the oats and place in a blender with the water.*
2. Blend for 30 seconds to a minute until the texture of the mix is fine.
3. Pour the mixture through a sieve or into a nut milk bag over a bowl.
4. Stir in 1 tsp vanilla extract and 1 tbs honey/agave nectar.
5. Pour in the glass bottle and refrigerate.

*If you have a small blender, like our Vitablend, mix the oats with some of the water then after blending stir in the rest.

Storage: Keep refrigerated and use within 5 days.

This recipe was made in the Ergohacks Kitchen. Click to read more about our access icons used in this review. It was first published on 15 September 2015 and last updated on 20 April 2016.