Learn How to Make Easy, Homemade Oat Milk

November 22, 2019
by Nicole Gulotta for Thrive Market

There are so many possibilities in a simple bag of rolled oats. You can mix up a quick, hot breakfast, stir them into pancake and waffle batters, or grind them down to a powder to make flour. You can also make a creamy, plant-based milk that tastes great in cereal, smoothies, or coffee. On this episode of Prep School, Megan Mitchell shows you the ropes with this lightly-sweetened sip. We used maple syrup, but you can swap in any sweetener of choice, like date syrup or agave syrup.

Homemade Oat Milk

DIy Oat Milk

Yield: 8 cups
Active time: 15 minutes
Total time: 35 minutes


2 cups Thrive Market Organic Gluten-Free Rolled Oats
8 cups cold filtered water
Pinch sea salt
2 to 3 tablespoons Thrive Market Organic Maple Syrup
1 teaspoon Thrive Market Organic Ground Cinnamon (optional)


Add oats to a medium bowl and cover with water; let sit 20 minutes. Drain and rinse oats, then add to a high-powered blender, along with salt, maple syrup, and cinnamon (if using). Start blender on low speed and slowly raise to high; blend for 1 minute, or until frothy. (The longer it blends, the more likely the oat milk warm up and become gummy.) Strain through a nut milk bag, then pour into glass bottles or jars and refrigerate up to 1 week.

Recipe by Megan Mitchell

Add to FavoritesAdded to Favorites
Organic Gluten-Free Rolled Oats

Compare at$7.89

Member Price:$4.99(Save 37%)

in cart

Add to FavoritesAdded to Favorites
Real Salt, Sea Salt
26 oz pouch

Retail Price:$7.99

Member Price:$7.49(Save 6%)

in cart

Add to FavoritesAdded to Favorites
Organic Maple Syrup Grade A, Squeeze Bottle

Compare at$14.95

Member Price:$9.99(Save 33%)

in cart

Add to FavoritesAdded to Favorites
Organic Ground Cinnamon
2.24 oz pouch

Compare at$5.99

Member Price:$2.99(Save 50%)

in cart
Print Article

This article is related to: Nuts, Oats, Vegetarian Recipes, Dairy-Free Recipes, Drink Recipes, Healthy Drinks, Vegan Drinks, Prep School

Share This Article

The Lowdown on Lectins—Dr. Steven Gundry Explains the Plant Paradox