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.


30 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.

  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?

    • kristen says:

      Hi Andrea,

      I haven’t tried this as I don’t have a steamer wand, but please let me know if you try it! I’d love to know how to turns out.

  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.

    • 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!

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