Rating: 4 stars
2 Ratings
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  • 4 star values: 2
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Creamy, full-bodied vegan milk made with oats and dates. This is a perfect solution for your coffee, cereal, or just satisfying that cookie-dunking craving. Using quick oats reduces preparation time. Cover and store in the refrigerator for up to 1 week. Shake before use.


Read the full recipe after the video.

Recipe Summary

5 mins
40 mins
45 mins
2 cups


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.

  • Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.

  • Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.

Cook's Notes:

This can be used for cooking or baking. However, omit the dates if preparing a savory dish.

If using rolled oats, the initial soaking time in step 1 should be overnight. Discard the water and follow the instructions from step 2 onwards.

Nutrition Facts

177 calories; protein 5.5g; carbohydrates 33.6g; fat 2.7g; sodium 13.3mg. Full Nutrition