Everyone seems to be losing their minds over the ongoing Oatly shortage so I thought I’d show you how easy and cheap it is to just make it yourself. All you need is oats, a neutral oil, salt, and water.
Soak 1 cup oats in water for a 3-4 hours, until it’s soft like overnight oats. Rinse in a mesh sieve and toss in your blender.
(If you’re looking for gluten-free oats, Bob’s Red Mill is a good brand you can find at the grocery store, but I usually buy this giant 41oz bag of oats on Amazon.)
Add 2 tbsp of a neutral-tasting oil to the blender. Oatly uses rapeseed oil, aka canola oil, but we don’t want any of that inflammatory vegetable crap (vegetables don’t make oil!). I used walnut oil, but you can do avocado oil or something similar that’s liquid at room temperature. Oil isn’t required but it’s what Oatly uses. When we blend it up, it will emulsify and help add to the creaminess.
Add 3-4 cups of water (3 will be super creamy, 4 will thin it out a bit more, it’s up to your desired texture), a pinch of salt, and maybe even a little vanilla extract if you wanna get fancy.
Blend it on high, strain it through a mesh bag (this is the one I use), pour in your coffee, and stop harassing the poor barista who has no idea when the next shipment is coming in!!!!!
I don’t usually share calorie info but am doing so just for comparison to Oatly’s product. If you do 4 cups, this comes out to 54 calories per 100 ml (that’s almost 1/4 cup), which is about the same as Oatly (57 cals for them). Enjoy!
- 1 cup oats, soaked 3-4 hours
- 2 tbsp walnut or avocado oil
- 3-4 cups water
- Pinch of salt
- Optional: Vanilla extract, cinnamon, turmeric - whatever flavorings you like
- Rinse soaked oats for about 30 seconds and add to blender with oil, water, salt, and vanilla extract, if using. 3 cups water will be creamy, 4 cups water will be thinner.
- Blend on high for about 30 seconds. Pour into a bowl through a mesh bag (or fine mesh sieve lined with cheesecloth) and squeeze it all out. Store in a glass jar in the fridge.