How to Make Oat Milk Like Oatly

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.

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. This isn’t required, but 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!]

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How to Make Oat Milk Like Oatly
  • 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
  1. 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.
  2. 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.


48 thoughts on “How to Make Oat Milk Like Oatly

  1. RUTH M SANDIN says:

    I had never heard of Oatly, so I googled it. Now I am intrigued! Question: What kind of oats? Thick, quick, old fashioned? I am looking forward to trying this!

  2. Jared says:

    Okay, so I tried this recipe, but I wasn’t sure how long I should be rinsing my oats. Should we be rinsing it like rice, like putting the soaked oats into a bowl of water and swirling the oats around, pouring out the water and repeating it til clear? Or did you run them under a tap/filtered water in a strainer til the water ran clear? (And I used old-fashioned oats, as well.) My batch turned out well, but just wanted to check for any tips/ tricks.

    • kristen says:

      Hi Jared,

      I just pour the bowl into a mesh sieve and then rinse the oats under water for maybe 30 seconds. I’m glad your batch turned out well, thank you for letting me know!

    • kristen says:

      Hi Bethany,

      Oatly uses oil in their recipe and I was trying to make it like theirs. It’s not necessary, but it helps make it creamier!

      • Andy says:

        Their Organic version doesn’t have oil but is still much tastier than the one I make at home (using a very similar recipe to yours). Any idea how they do it? They talk about an enzyme process which creates maltose which gives the milk its sweetness.

  3. Christina says:

    Are you able to heat this up without clumping? On other recipes (without oil) they don’t recommend heating up or steaming homemade oat milk since it clumps up.

    • kristen says:

      I had only had it cold until you asked this, so I just tried it! No clumping, just make sure you stir frequently otherwise you’ll burn it and have to scrape off the bottom of the pan, but that’s with any other milk too. I have also stirred it into a hot drink with no problems too.

        • Camila Pinto says:

          Does it come out slimy? Or is to the same watery consistency as oatly? I tried a recipe but the oat milk came out slimy.

          • b says:

            Other recipes I’ve read mentioned not blending it longer than 45 seconds, or it will become slimy. This recipe recommends 30 seconds

    • Martin says:

      Hi Karl, a bit late on answering, but I tried steaming this recipe for a latte, and it was a failure. The foam wasn’t tight enough and disappeared quickly. I’m going to experiment with adding some protein powder to it with my next batch and see how that goes as it’s the protein in milk which allows it to foam.

  4. Andrea says:

    Hi! I was thinking about trying out this recipe because I’m a huge fan of homemade plant-based milks and I’m also searching for more environmentally friendly milks to use. Have you had any experience with steaming these milks for lattes and cappuccinos?

  5. Mark says:

    Hi Kristen

    I am desperate to create an oat milk like Oatly Barista, or their new ranges for tea and coffee. I have made some other recipes (without oil) and when added to coffee/tea it tends to seperate and sink to the bottom (unlike Oatly). How does yours work in Coffee?

    • Irene says:

      From what i can see on the oatly page – it’s the dipotassium phosphate that help to balance the ph in the acidic coffee – this is why oatly doesnt separate like this…..

    • kristen says:

      Soaking softens the oats, making them easier to blend and easier to digest. I suppose you could keep the original water, and just add to it to get the right amount.

    • Mat says:

      Original water may contain phytates, which bind calcium. Replacing (high in calcium) dairy milk with something which actually lowers calcium availability would be undesirable.

      • kristen says:

        Hi Mat, You are right that oat milk is not nutritionally comparable to dairy milk, but functionally it is a suitable replacement. Not everyone can tolerate dairy or wants to have it in their diet. Calcium is plentiful in many other foods like sesame seeds, kale, spinach, collard greens, almonds, etc. so we can still get it elsewhere!

    • kristen says:

      You can do overnight if you want to. I wouldn’t do it any longer than that unless it’s in the fridge otherwise it could start to ferment.

    • kristen says:

      The oats themselves are naturally a bit gooey, it happens with or without the added oil. If you blend it up it should have a better consistency and you won’t notice it!

  6. Jane says:

    Hi, do you know if Almond Oil will work? I have loads of it and have just got into Oat milk making but didn’t know about adding oil until reading this 🙂

    • kristen says:

      I don’t see why not! I’ve never actually had almond oil – is it a neutral flavor? If so it’ll be just the same, but if it has a strong almond taste just take that into account with whatever you’re using the oat milk for. I think it sounds good either way 🙂

  7. Gavin says:

    Do you think using whole walnuts would be ok rather than adding oil? Just trying to avoid oil, but think it might help when steaming for coffee. Thanks in advance.

    • kristen says:

      You don’t have to add oil at all, it’ll be creamy enough on its own. I added it to this recipe to make it like Oatly’s ingredients list, but I don’t really think it’s required honestly.

  8. Gytis Stankevičius says:

    my oat milk turns out with disgusting slimy texture is that normal? how do I get the same consistency as oatly oat milk?

    • kristen says:

      I wouldn’t use coconut oil because it will harden if you refrigerate it, best to use oils that are liquid at room temp.

  9. Stephanie says:

    Might sound silly, but do you pour out the water you soaked the oats in? I only ask because the other recipes I’ve seen use the water the oats were soaked in, so I’m unsure here…

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