No store-bought oat milk tastes as fresh as the homemade version with almonds. The trick is in the pre-soaking: the almonds only release their aroma after soaking in water for an hour. Without vanilla and maple syrup, the drink tastes neutral—perfect for coffee or desserts. With the spices, it becomes a standalone treat.
And here’s what you need for the almond oat milk
100 g oat flakes (fine or coarse)
50 g almonds (unpeeled, not roasted)
1 litre cold water (plus 200 ml for pre-soaking)
1 tsp vanilla extract (or ½ scraped vanilla pod)
2 tbsp maple syrup (or 1 tbsp agave syrup)
1 pinch of salt
The key points
Use unpeeled almonds: the brown skin contains bitter compounds that give the drink depth. If you prefer a lighter taste, use blanched almonds—the flavour will be milder, but less complex. The salt is no mistake: it rounds off the sweetness and enhances the nutty aroma. If using the milk for coffee, omit the vanilla and maple syrup and instead add ½ tsp cinnamon—it pairs better with espresso.
Variations
- Chocolate almond oat milk — mix 2 tbsp unsweetened cocoa powder with the dry ingredients. Adjust sweetness with 1 additional tbsp maple syrup. Pairs well with desserts or as a warm cocoa.
- Spiced oat milk — soak ½ tsp ground cardamom pods and 1 star anise with the almonds. Remove the spices before straining. Ideal for chai lattes or as a base for curries.
Frequently asked questions
How long does the milk keep in the fridge?
Up to 3 days. The milk may separate over time—just shake before use. For longer shelf life, you can pasteurise it: heat for 10 minutes at 75 °C, then cool and pour into clean bottles.
Can I replace the almonds with other nuts?
Yes, but the flavour changes significantly. Cashews make the milk creamier, hazelnuts give a roasted note. Peanuts work too, but taste less refined. Important: always use unroasted and unsalted nuts.
Why is my milk grainy?
Either it was blended for too long (more than 1 minute) or the oat flakes were too coarse. Fine oat flakes or oat flour dissolve better. If the milk is still grainy, strain it through an even finer cloth (e.g. a clean dish towel).
