How to Make Oat Milk (that’s NOT slimy!)

Oat milk is an easy dairy-free milk that you can make at home in just minutes. I love that it’s nut-free, low in fat, and super-affordable! After experimenting with multiple methods, I want to show you the BEST way to make it.

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How to Make Non-Slimy Oat Milk

The biggest challenge I’ve found when making oat milk at home is that sometimes it can come out with a “slimy” texture, for lack of a better word. There are a few things I’ve found that help you avoid the slimy outcome.

  • Don’t over-blend the oat milk. If you have a powerful blender, like the Vitamix, I wouldn’t blend this for longer than 30 seconds.
  • Use a fine-mesh strainer to strain the milk. I usually use a nut milk bag for making almond milk, but squeezing oat milk through a nut milk bag makes it more slimy than using a fine mesh strainer or seive. You may want to strain the milk twice through your strainer if desired, but avoid pressing the oats in the strainer, as any sort of “squeezing” action seems to produce more slime.
  • Don’t heat it up. You know how oatmeal thickens when you cook it? So does oat milk. I recommend using oat milk for cold recipes, such as over cereals, in smoothies, or in iced coffee drinks for best results. (See my note on coffee below for a hot option.)
  • Don’t soak rolled oats ahead of time. I know many oat milk recipes call for soaking the oats ahead of time, to help wash off the “slime,” but I found that soaking the oats actually produces a more-slimy result than just using the dry oats right away.

rolled oats into blender

Is Oat Milk Gluten-Free?

Oats are naturally gluten-free, but they can be cross-contaminated with gluten during processing. If you need a gluten-free milk, make sure you buy oats that say “certified gluten-free” on the package.

Oat Milk Benefits

Considering that 65% of adults have difficulty digesting lactose (which is found in cow’s milk), oat milk is a great dairy-free alternative. In addition, oats contain several important vitamins and minerals.

Benefits of Oats:

  • A half cup of dry oats contains 20% of your daily iron and zinc recommended intake
  • Oats are high in antioxidants, particularly the group called avenanthramides. These antioxidants are thought to be anti-inflammatory and may help to lower blood pressure.
  • A half cup of dry oats contains 191% of your daily manganese needs and 34% of your daily magnesium needs, based on recommended daily intake.
  • Oats contain important B vitamins, including folate, B1, and B5, which impact your energy levels, brain function, and metabolism.

oat milk ingredients

How to Make Oat Milk

Making homemade oat milk is just about as easy as it gets. Simply blend together rolled oats and water, then strain it! I like to sometimes add a date or a pinch of salt for extra flavor, but the add-ins are totally up to you.

oat milk blended

I’ve tested this recipe using rolled oats and steel cut oats, and I prefer using rolled oats for best results. Steel cut oats need to be blended a little longer, or soaked ahead of time, to get similar results, so keep that in mind.

straining the oat milk in a sieve

Oat Milk for Coffee

If you’re hoping to make a foamy hot latte with your oat milk (similar to Oatly brand Barista Milk), I recommend following the recipe below using the date and add a teaspoon of coconut oil to the mix. This will affect the flavor slightly, but fat is needed for better foam. (I think this also helps prevent the oat milk from thickening up too much when heated.)

oat milk froth on a spoon

(FYI- I use my Nespresso Milk Frother to foam up milk at home for lattes. It works especially well for homemade almond milk, but I’ve used it successfully for this homemade oat milk, too.) Keep in mind that oat milk makes less foam than homemade almond milk, and you’ll also need to use much more of it to get a

pouring a glass of oat milk

5 from 8 votes
oat milk in a glass with bowl of rolled oats
How to Make Oat Milk (that's NOT slimy!)
Prep Time
5 mins
Total Time
5 mins

Here's HOW TO MAKE OAT MILK at home, using just a handful of ingredients. This dairy-free milk can be used for coffee, cereal and smoothies. 

Course: Drinks
Cuisine: dairy free, vegan
Keyword: oat milk
Servings: 4
Calories: 54 kcal
Author: Megan Gilmore
  • 3 cups water
  • 1 Medjool date , pitted (optional)
  • 1/2 cup rolled oats (certified gluten-free, if needed)
  • pinch of salt
  1. Add the water and date, if using, to a high-speed blender and blend until the dates are broken down. (Blending them first ensures you won't over blend the oats later.) Add in the oats and blend again until the oats have broken down and the liquid looks creamy, about 20 to 30 seconds.

  2. Pour the blended mixture through a fine-mesh strainer, and tap the sides of the strainer to make sure the liquid strains through. (Don't use a spoon to press the pulp into the sides of the strainer, or the resulting milk will be slimy. This is also why I don't use a nut milk bag in this case.)

  3. Use the milk right away, or store it in an airtight container in the fridge for up to 4 days.

Per serving: Calories: 54, Fat: 0g, Carbohydrates: 11g, Fiber: 1g, Protein: 1g

Recipe Notes:

  • If you’d prefer to use steel cut oats, soak them overnight in water, then rinse them to remove any slimy water before continuing with this recipe. If you don’t soak them, the resulting milk will be thin and watery.
  • If you’d like to use this oat milk as a coffee creamer, I recommend adding at least 1 teaspoon of coconut oil to the mixture. The added fat will help make the milk creamier, and it will have a better chance of making foam for lattes. You can use another oil if you prefer, just keep in mind that whatever fat you add will change the flavor of the milk slightly. (Nut butters, like almond or cashew, can be added instead of oil, too.)

Reader Feedback: Have you tried making oat milk yet? If you have any other tips to share, please do in the comments below! We can all benefit from your experience.

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Barbara Madimenos

this is going to sound stupid, but what about oat flour…oats are oats right?

    Megan Gilmore

    Yes, oat flour is just ground oats, so I think that should work the same. Just keep in mind that you don’t want to over-blend this to avoid the “slime” factor, so the oat flour might need even less blending time.


Have you used the oat pulp in any recipes? I’m alway curious how to use up the pulps so 8 don’t waste any food. Thanks!

    Megan Gilmore

    I think the only thing I’d save it for is to add to smoothies. The pulp is pretty slimy and hard to work with, and you’ll only wind up with maybe 1/4 cup or less after scraping it out of the strainer, so I’d just throw it in the freezer to save for a smoothie. (Or maybe you could add it to a bowl of oatmeal later?)


      I agree with Jessica that this is the best oat milk recipe available. I also had nothing but slimy results with soaking rolled oats beforehand. I even tried re-straining the milk after it was in the fridge awhile (not as slimy but still?!)

      (Tayler) I use the leftover pulp & the slimy residue to make dog & people food/treats (mix the pulp w/PB or whatever suits your taste & freeze for doggie popsicles, mix in muffins, add to a favorite dish)…the slimy residue is great for thickening sauces, etc…just save it in a jar or freeze as suggested. It doesn’t affect the taste of most things either. You’d be surprised at what you can actually do with it!


    I add the oat pulp to a regular pot of oatmeal. I can’t even tell it’s in there, and I believe it’s still nutritious. You don’t blend the heck out of it like you do with almond or coconut milk (where you squeeze every little bit out and you’re left with pure fiber). There should still be plenty vitamins and minerals, and that “slime” is soluble fiber that’s actually good for us!


    We put the left-over oats in pancake mix. Adds some body and fiber!


You did it!! Thank you for sharing your method, because every other recipe I’ve tried online makes slimy milk. I figured I must be doing something wrong, but I think you’re right, soaking the oats first makes them slimy. I like how you use less oats than other recipes I’ve seen, too. This turned out perfectly.


Just made it this morning and it turned out awesome. I did your coffee creamer trick with the added coconut oil, and it worked great! It’s a little thinner than regular cream, but I’m trying to avoid dairy and I love that I can bring this to work with me without worrying about nut allergies. (I’m a school teacher, so we have to be nut-free in the classroom.)


This worked great for me. Much cheaper than buying it at the store. This recipe is going to be my new go-to.

Kris Furtney

What if you just have a regular glass oster blender? Is it not powerful enough?

    Megan Gilmore

    In this case, the worry is about over-blending, so a normal blender should work just fine! Just blend until it looks creamy.


How interesting! We drink a lot of oat milk in Colombia, and it’s slimy. In fact, that’s my favorite aspect of it!

Kristie Roeth

Hi megan! I love your recipes! Quick question: with the oat milk have you tried using any other oil than coconut oil? I can’t eat saturated fats. Would avocado oil ruin the taste? I’d love your ideas. Thanks!

    Megan Gilmore

    If you like the taste of avocado oil, go ahead and try it! You’ll mildly taste whatever oil you use, but I think any added fat should work for use as a coffee creamer.

Christine de la Cruz

Thank you for this recipe, what a great alternative to buying almond milk! I have a question.When I make this, the liquid flows through my strainer so quick I am not sure that it’s actually correct. Can you let me know, is it supposed to linger longer? Possibly my strainer is not fine enough? Thank you!

    Megan Gilmore

    It may be that your strainer isn’t fine enough. I find that mine gets clogged during this process, so I usually can only do half the batch, then rinse the strainer, and then strain the rest.

Heidi Nguyen

Hi. I’m wondering if a cheesecloth will do the job, because that’s a bit different from a nut milk bag? Or will it just make the milk just as slimy?

    Megan Gilmore

    I think of cheesecloth as having a similar mesh texture to the nut milk bag, so my guess is that it would make it slimy. You don’t want to squeeze or press any of the milk out, so if you can make it simply “strain” through the cheesecloth without squeezing or pressing, that could work.

Lulu's Mom

I have tried making oat milk by soaking…rinsing…not blending long…timing the soaking to no more than 30 minutes…WOULD NOT GO THROUGH MILK BAG.

Tried again with sieve. Worked. But slimey. EWWWWWWWW!

Then I found YOUR way. Just made some. PERFECT.

No soaking. No milk bag. Followed your directions to a T…thank you so very much!


My blender just broke, can this be made in a food processor?

    Megan Gilmore

    Probably! You might need to process longer than you would a blender, but since you’re straining out the pulp it should be okay!

Asa Davis

I found this site after two unsuccessful attempts at making oat milk. After reading the bullet points at the beginning of the post, I could see what I did wrong. I followed the steps and it turned out perfectly! Mixing the date and the water first was brilliant and allowed the date to mix fully prior to blending the oats. 30 seconds in a cheap Oster blending (brand-new, though) was the right amount of time to break down the oats.


Hello—I noticed my oat milk got slimy the next day. Have you seen this before? Any ideas on how to prevent it?

Blanca Mutz

My first time trying oat milk, not creamy, still tasty good. I’ll try again and mix it in a bit longer and higher level. I used the leftover oats from the straightener to make oatmeal, I added some rolled oats and half of a banana and used the oat milk. Not bad at all 🤪


Hi, Would you consider saying what kind of strainer/sieve you use? I’ve tried with my “fine mesh strainer” and I’m not sure it’s fine enough, but I don’t know how to tell. Would appreciate knowing what kind you use!

    Megan Gilmore

    If you scroll to the bottom of my post, I have a “shop the post” area where I provide links to the equipment I use. You can find the strainers here:


      Thank you! Sorry for missing this previously! Now I know where to look! Can’t wait to try this.

Paulina Fink

No Slime!!! And the coconut oil did the trick in making it creamier. I’m going to experiment with sunflower oil next. Question: I found the taste a little watery for me. Could I increase the oats or decrease the water to get more of the oat flavor?

    Megan Gilmore

    I’m so glad it was successful for you! I think you can increase the oats a little bit more, just keep in mind that the more oats you add, the more risk you have of a slimy texture. It’s a tough balance! I believe most store-bought milks use a 10% ratio of oats to keep the slime-factor down.

krishna vasireddy

I am very excited to try this recipe. I am looking to make yogurt. Can I add cashews or mix cashew milk with oat milk Your suggestions are greatly appreciated


So easy and seems to have come out creamy but not slimy.

I used my strained oats to make little griddle cakes. I’m not completely dairy free/vegan so I added a spoon of greek yogurt, 1 egg, spices and maple syrup for sweetness. Only yielded a couple cakes but perfect for those of us who live alone.



Just found this great recipe after trying so many others.

Do you add the coconut milk at the time of blending or after you have put if through the fine-mesh strainer?

I have a Blendtec blender, do I use the highest speed or can I use the pulse for 20-30 seconds?

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