Oat Coconut Milk
This homemade oat coconut milk is an easy, non-dairy milk made from pantry staples. It's perfect for cereal and smoothies! No high-power blender required.
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Drinks
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 cups
Calories: 37kcal
Oat Milk Base:
- 1 cup rolled oats gluten-free certified if needed; do not use steel cut oats
- 3 cups water, icy cold
- 1 teaspoon maple syrup or date (pit removed), optional
Oat Coconut Milk:
- ½ cup unsweetened coconut flakes (or shredded coconut)
- 1 cup water
Troubleshooting. Avoid slimy oat or "oatmeal-flavored" milk with these tips:
- Make sure to use icy cold water (it will help keep the oats from cooking at all).
- Do not blend longer than 30-40 seconds, and do not turn a high-power blender on high. Either will cause the blender to generate heat and could cook the oats.
- Avoid squeezing the bag when straining.
Yields: Approximately 4 cups oat coconut milk.
Nutritional information estimates ¼ of the rolled oats and coconut listed are consumed, and does not include the optional sweetener.
Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg