Recipe: Oatmilk

June 13, 2013 June 13, 2013/ Morgan

I’ve been working really hard on booklet #2 lately so that is why the blog has been so quiet. The booklet is going to be Clean Eating Vegan Meals (all Mcdougall Maximum Weightloss guidelines friendly meals – PLUS it all happens to be soy and gluten free!) and I’m really excited to tell you more about it soon! (Come over here… I’ve got a secret.. I’ve been eating this way for a little while and I’ve lost a bunch of weight in the last 2 weeks just from changing a few little things!!) 
Anyhow – I don’t have any problems with soy except for that it is pretty calorie dense so I wanted a milk substitute to put into my iced coffee that was lower in fat. I looked at rice milk at the store but that stuff is CRAZY. It’s full of oil, sugar and other crap. No thanks! 

Then I looked around for something I could make at home. This is easy as can be, requires only a blender (and not even a fancy Vitamix!) and something to strain with (I used a tea towel.) 

I love the taste! It’s oaty – but rich – but not goopy – it’s really refreshing! AND it’s CHEAP! Woohoo!! Let’s just get to it instead of talking about it.. you should have this totally ready in about 3 minutes. Ready? GO! 

makes about a quart

  • 1 cup rolled oats
  • 5 cups water
  • a few drops of stevia to taste (or a bit of sugar – whatever you prefer) , optional

Blend the dry oats in your blender for about a minute or until it is like a flour. Add in 3 cups of water and blend to combine. Strain through a tea towel, coffee filter or double layer of cheesecloth. Add in the remaining water and sweetener to taste. Store in the refrigerator for up to a week. Make sure you shake it really well before pouring each time.  


  • Use certified gluten free oats to make this gluten-free!