Go Back
–+ servings
A frothy glass of homemade oat milk next to a pitcher, ready to be enjoyed.

Creamy Homemade Oat Milk: No Sliminess, Guaranteed!

Make perfectly creamy, non-slimy oat milk at home using sunflower lecithin and avocado oil. This recipe guarantees a smooth, delicious dairy-free alternative.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 cups
Calories: 95
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 1 cup rolled oats, sprouted or regular (make sure they’re GF certified if needed)
  • 4-6 cups chilled filtered water*
  • 1 tsp vanilla extract
  • 1 tsp sunflower lecithin
  • 1 tbsp neutral oil (like avocado oil)
  • 1 date Optional: 1 date, 1 tsp cinnamon

Equipment

  • High-speed blender
  • Nut milk bag or cheesecloth
  • Glass jar or airtight container

Method
 

Phase 1: Combine Ingredients for Blending
  1. In a large high-speed blender, add your rolled oats, chilled filtered water (starting with 4 cups for a thicker milk), vanilla extract, the crucial sunflower lecithin, and the avocado oil. If using, now is the time to add your optional date and cinnamon.
Phase 2: The Quick Blend
  1. Blend on high for only 30-40 seconds. Listen for the sound of the oats breaking down and watch as the creamy liquid forms. Any longer than that will over-process the oats, releasing too much starch and resulting in slimy oat milk.
Phase 3: First Strain for Smoothness
  1. Set the blender aside. Drape a clean cheesecloth or a nut milk bag over a large bowl. Carefully pour the blended oat milk over the cloth to separate the liquid from the oat solids.
  2. Do not squeeze the cloth or nut milk bag! This is another critical step in preventing sliminess, as squeezing forces extra starch through the filter. Allow the liquid to drip naturally into the bowl. When it's mostly dripped out, gently lift the cloth and discard or save the oat pulp for another recipe.
Phase 4: The Second Strain for Perfection
  1. Pour the oat milk back into the blender (no need to rinse the blender for this step). We'll strain it one more time for an extra smooth, grit-free finish. Repeat Step 4 once more, using a fresh or rinsed cheesecloth or nut milk bag. This straining method ensures the best creamy texture.
Phase 5: Store and Enjoy
  1. Once double-strained, pour your beautiful homemade oat milk into a clean glass jar or airtight container that can be sealed and stored in the fridge.
  2. This oat milk will stay good for about 5 days in the fridge. You'll know when it's gone bad if it develops a sour smell or noticeably different odor from when you first made it.

Nutrition

Calories: 95kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 0.5gSodium: 10mgPotassium: 50mgFiber: 2gSugar: 1gVitamin A: 2IUCalcium: 2mgIron: 2mg

Notes

For the best results, use ice-cold water and avoid over-blending the oats. A double straining process is recommended for a smoother texture. The addition of sunflower lecithin and avocado oil ensures a creamy, non-slimy oat milk. Shake well before serving to reintegrate any natural separation.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!