Today I’m showing you how to make your very own gluten free oat milk with only 3 ingredients in under 5 minutes. It’s way cheaper than the store bought kind!

A glass jar of oat milk and a bowl of oats.

Making your oat milk gluten free

By now, you’ve heard of the milk sweeping the nation.

It’s not sourced from cows (how very 2010) or squeezed from pulverized nuts or seeds.

Nope, it’s 2020 and we have moved on from all that. Now, we get our milk from oats.

And as a gluten free foodie (let the record show that I feel like a super basic b**** saying that), it is my duty to give you my favorite gluten free oat milk recipe.

The key to making your oat milk gluten free? My favorite gluten free oats.

Ground breaking? I know! YOU’RE WELCOME 🙂

A blender with oats, salt and dates.

Straining tips & more

It’s important to have the correct tools ready before you start making your milk.

Letting your oats and water sit for too long in your blender will result in slimy milk. Slimy milk = bad.

Make sure you have a strainer AND cheesecloth ready to strain your milk BEFORE you blend.

Using a double straining system helps to ensure no oat particles fall through into your liquid.

A mesh strainer full of oat milk.


Your homemade gluten free oat milk can last up to two weeks in the fridge when sealed correctly.

Make sure to cover your container with an air tight lid and shake before using!

A hand pouring a dalgona latte with oat milk.

Happy cooking!

Salima written in cursive
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A glass of gluten free oat milk.

Gluten Free Oat Milk

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  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 68 servings 1x
  • Category: Beverages
  • Method: Blended
  • Cuisine: American
  • Diet: Gluten Free


  • 1 cup gluten free oats 
  • 3 cups filtered water
  • 1 tsp salt
  • vanilla and/or dates (optional for sweetness)


  1. In a blender combine all ingredients. Blend for 15-20 seconds. Do not blend for too long or the milk will develop a slimy texture.
  2. Strain using cheesecloth and a strainer (double straining is important to prevent any fibers slipping through).
  3. Store for up to 14 days in a sealed container in the fridge.