Oat milk is one of the most popular plant-based milks. It is a beneficial satiating drink for the intestinal flora that helps reduce cholesterol. Oatmeal is the most nutritionally balanced cereal due to its great contribution of carbohydrates, fats and proteins.

It is the perfect vegetable drink if you are lactose intolerant or if you are looking for alternatives to cow’s milk. In addition, it is much healthier than those sold in supermarkets, since it only contains natural ingredients.



  • 1 taza de copos de avena (100 g)
  • 34 tazas de agua (750 ml-1 litro), yo utilizo 4 tazas (1 litro)
  • 1 cucharadita de extracto de vainilla (opcional)
  • 12 cucharadas de sirope de arce ó 1-2 dátiles Medjool sin hueso (opcional)
  • Una pizca de sal (opcional)


  1. Place the oatmeal in a container with water for at least 30 minutes. I leave it overnight and it just needs to be completely covered.
  2. Strain the oats and wash them with water.
  3. Pour it into a blender or food processor along with the rest of the ingredients and 1 liter of clean water. Beat for about 2 minutes. Let it sit for 1 hour (you can drink it right away, but it’s better if you let it sit).
  4. Strain the oat milk through cheesecloth, cloth, or a very thick strainer. fine to separate the liquid from the remains of oat flakes. Strain 2 or 3 more times to completely remove the remains (it is not necessary to strain the milk more than once, but it is better that way).
  5. Save it in an airtight container in the fridge for up to 5 days.


  • Instead of syrup you can use 1-2 Medjool dates (or twice as much if Deglet Nour) or any other sweetener.
  • Salt is optional, but enhances the flavor.
  • I also often make unsweetened oat milk for both sweet and savory dishes.
  • To make the milk, add 3 cups (750 ml) of water, taste it and add more water until you get the taste and texture you are looking for. You can also add more than 4 cups or 1 liter if you want it thinner.
  • Preparation time does not include soaking and standing time.
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