Oat Milk

Suggested by Sam* (Senior Guide)


1 cup of whole rolled oats

6 cups of water

1 teaspoon of vanilla extract

4 teaspoons of maple syrup

1/8 teaspoon sea salt


Prep Time: 5 minutes

Total time: 5 minutes




Best chilled and will keep in the fridge for up to 5 days


Blend. Add the oats, water, maple syrup, vanilla, and salt to a blender and blend for 30 seconds, until the water looks creamy and white. Do not over blend, this will cause a slimy consistency.

Strain. Place a fine mesh strainer over a large bowl and pour the oat milk through it. Some liquid may pool at the bottom of the strainer. That's ok! Discard this liquid and any oat pulp below it. Do not try to press the pulp to get more liquid through the strainer, as it will make the milk slimy and gritty.

Strain again. For extra-smooth oat milk, strain the liquid twice, discarding the leftover pulp both times. This step is optional, but it will yield the smoothest final texture.

Chill. Best enjoyed cold.

Notes: Your goal is to squeeze and press the mixture as little as possible and don't be tempted to shake the bottle before using it, as allowing the oat pulp to settle at the bottom results in the best texture.

Save the oat pulp and make cookies with it to reduce food waste.

This delicious recipe is already 100% plant-based!
Oats can be purchased loose and in bulk from a bulk store or bulk section of your supermarket and you can use your own jars and bags. Check out some of the stores in the Sea to Sky, Vancouver area and more here.
Many of the independent zero waste stores also have liquids such as maple syrup that can be purchased with the use of your own containers as well.
Support local small businesses like the Green Moustache in Whistler and Squamish, and The Grounded Grocer in Squamish, who sell most, if not all of these ingredients package-free.
Most of these ingredients can be bought year-round in dried/preserved forms without the need for refrigeration.

*Adapted from Love & Lemons' - How to Make Oat Milk

Photos by Keir Atkinson