Sometime between refusing to take the cartons of milk at elementary school lunch and sipping on dairy-rich, boozy beverages, I developed a lactose aversion. It’s not an intolerance — some products are OK, others require minor medication — but it has proved to be an annoyance. Plant-based milks offer a happy alternative for most occasions.

Like any annoying food media person, I generally prefer to make a food item rather than buy it. But like many apartment-dwelling, debt-owing millennials, I don’t have the room or money for a powerful blender (read: Vitamix) that would make DIY nut milk a breeze. Plus, nuts are expensive. Oats, on the other hand, are cheap.

At home, you can make decent oat milk with little effort and a non-powerful blender. Yes, I said decent. I’m not here to promise a homemade oat milk that compares to store-bought or something from a cow. But with one cup of rolled oats and plenty of filtered water, you can make an inexpensive and tasty product to use in your coffee, baked goods and savory dishes .

First, the soaking: I prefer the flavor and viscosity that results from a 30-minute soak in filtered water. (Filtered is important — you don’t want chlorine or any other off flavors in there.) More than 30 minutes yielded a slimy milk reminiscent of mucus. No soaking at all made for a watery, thin beverage with a mouthfeel similar to skim milk. (Fine, but boring.)

Another way to improve the texture: Rinse the oats after they’ve soaked, a tip gleaned from several vegan-friendly sites, including the Simple Vegan Blog and Small Footprint Family. Blending time matters, too; most recipes say to blend for a minute or two, but I found that 10 seconds did the trick.

Straining was initially extremely tedious because I used a paper towel-lined sieve . After making a mess , I conceded that this was a dealbreaker and moved on to cheesecloth from the office test kitchen. Better, but still finicky.

At last, I gave in and ordered a nut milk bag. I cannot stress enough how easy the nut milk bag (made of food-grade nylon) makes this whole process — you can easily squeeze out most of the liquid with no danger of particles passing through. Even better, it’s reusable.

As for the leftover pulp: I’ve been mixing it into cookie dough and muffin batters; pancakes are next on the agenda.

Now I have a basic, oat-flavored, creamy liquid that I put in smoothies, baked goods, sauces and overnight oats. Heating the oat milk causes it to thicken, which isn’t bad in, say, a vegan mac and cheese sauce, but can be unexpected in something such as chai. It’s also fun to experiment with flavors: I made a chocolate-espresso version that’s delightful straight and a cardamom-ginger that will be fantastic in iced coffee.



Oat Milk

Makes 3½ cups

1 cup old-fashioned rolled oats (do not use instant or quick-cooking); may substitute steel-cut oats (see Notes)

3 cups filtered water, plus more for soaking (see Notes)

1/16 teaspoon sea salt (optional)

Place the oats in a mixing bowl and cover with filtered water by 2 inches. Soak for 30 minutes — no longer — then strain through a fine-mesh strainer. Rinse well under cool running water; this yields milk with a better mouthfeel.

Combine the strained, rinsed oats in a blender with the 3 cups of filtered water; blend on medium speed for 10 seconds, and no longer. Strain through a nut-milk bag, preferably, or through several layers of cheesecloth lining a fine-mesh strainer.

Discard or reserve the solids for another use. Add more water to the strained oat milk, as needed. Whisk in salt and optional flavorings, if using (see Variations).

Notes: If your blender can’t hold the oats and 3 cups of water, blend with 1 cup of water and whisk in the final 2 cups after you’ve strained the milk.

You can also use steel-cut oats; soak 1 cup in filtered water for 12 hours, then proceed as directed.

Variations: For chocolate oat milk, whisk 2 teaspoons unsweetened cocoa powder, 2 teaspoons maple syrup and 1/8 teaspoon espresso powder into 1 cup of strained oat milk. Strain through a fine-mesh strainer .

For cardamom-ginger oat milk, whisk 2 teaspoons maple syrup, ½ teaspoon vanilla extract, ¼ teaspoon ground cardamom and 1/8 teaspoon ground ginger into 1 cup of oat milk. Strain through a fine-mesh strainer to remove any lumps.

Be the first to know when news happens. Get the latest breaking headlines sent straight to your inbox.

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Commenting is limited to Omaha World-Herald subscribers. To sign up, click here.

If you're already a subscriber and need to activate your access or log in, click here.

Load comments

You must be a full digital subscriber to read this article You must be a digital subscriber to view this article.