Oatmeal Milk

Before oat milk hit every grocery shelf, this is how people made it at home. Cooked oatmeal blended with water, a banana for natural sweetness, and a touch of vanilla creates a creamy, slightly thick plant milk that works in cereal, smoothies, coffee, or just poured into a glass.

Using cooked oatmeal instead of raw oats gives this a smoother, less gritty texture than most homemade oat milk recipes. The banana eliminates the need for any added sweetener while contributing body that keeps the milk from tasting thin and watery.

Blend until completely smooth, refrigerate, and shake before each use. The oat starch will settle to the bottom, which is completely normal.

Kitchen Tips

• Blend for a full 60 seconds or more for the smoothest result. Short blending leaves a grainy texture
• If you prefer thinner milk, add more water after blending and shake to combine
• Use a ripe banana for the most sweetness. An under-ripe banana will taste starchy
• This keeps for 3 to 4 days in the fridge. The flavor is best in the first two days

Variations

• Add a tablespoon of cocoa powder for chocolate oat milk
• Stir in a pinch of cinnamon and a drizzle of maple syrup for a spiced version
• Strain through cheesecloth or a nut milk bag if you prefer a thinner, pulp-free consistency