This is a post update in 2021, after having been originally published in 2016! This post contains an affiliate link for a nut milk bag, that helps create the creamiest and smoothest oat milk possible.

I posted this recipe back in 2016, well before oat milk really had its solidified place amidst the array of plant-based milks. The idea came to me because I was out of almond milk, out of almonds, and out of cashews. I had heard of oat milk before so I gave it a whirl, adding in my own additions of dates, cinnamon, and vanilla. 

Since then, it’s become my non-dairy milk of choice. Commercial production of oat milk uses way less water than almond, rice, or dairy milk – an excellent choice for environmentalism. I also love it because it adds this sort of oatmeal cookie flavor to my coffee, which tastes amazing. 

What is oat milk?

Technically, real “milk” only comes from mammals. However, pulverizing nuts, seeds, or grains into a creamy mixture serves as an excellent and ethical replacement for dairy milks. I would recommend using oat milk in sweet contexts, such as a coffee creamer, making ice cream, or in baked goods. For savory dishes, I would try unsweetened almond or coconut milk.

How do you make oat milk?

Making your own oat milk at home is incredibly easy and inexpensive. All you need to do is blend up oats and water to make it. In this recipe, I use dates for sweetness, plus cinnamon, vanilla, and salt to create a balanced flavor. However, you can add in other flavors as you’d like, such as chai spices, maple syrup, honey, etc. 

The one specialty item I would recommend for this recipe is a nut milk bag, which helps create the most creamy and smooth end-product. Cheesecloth can work as well, but nut milk bags are especially designed to filter out any leftover oat or nut bits. I have made many, many nut milks in the past, and used filters from paper towels to mesh sieves to flour cloths. So please trust me as I guarantee you that this nut milk bag makes things 3000% easier!! 

I hope you enjoy this recipe!

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Vanilla Cinnamon Oat Milk

This vanilla cinnamon oat milk is a perfectly cozy drink. It’s delicious on its own, but would also make a great addition to hot cocoa!

Ingredients

• 1 Cup Rolled Oats
• 4 Cups Water
• 1/2 Tsp Cinnamon
• 1 Tsp Vanilla Extract
• 5-6 Pitted Dates
• Pinch of Sea Salt

Instructions

• In a blender, combine oats, water, cinnamon, vanilla, dates, and sea salt. Blend on high for about 60 seconds, or until oats are completely pulverized.
• Line a large bowl with a nut milk bag. If you don't have one, you can use a cheesecloth, though it may not result in the creamiest possible milk.
• Depending on how big your nut milk bag is, pour some or all of the oat milk into the bag or cheesecloth. Squeeze the liquid out into the bowl, working in batches if necessary.
• Once you've squeezed out as much liquid as you can, transfer the oat milk into an airtight container. I like to use mason jars. The milk can be used immediately, or can be kept in the refrigerator for up to a week.

Notes

Click here for the nut milk bag I use for this recipe!

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)