Ever find yourself staring at a carton of oat milk, wondering how else you can use it beyond your morning coffee? You’re not alone! Oat milk’s creamy texture and subtle sweetness make it a versatile star in the kitchen, perfect for everything from cozy breakfasts to decadent desserts. Dive into our roundup of 21 delicious oat milk recipes that promise to inspire your next culinary adventure. Let’s get cooking!
Creamy Oat Milk Pancakes
Pancakes have always been my go-to comfort breakfast, but since switching to oat milk, I’ve been on a mission to perfect the creamiest, fluffiest version yet. Here’s my take on Creamy Oat Milk Pancakes, a recipe born out of many sleepy Sunday experiments.
Ingredients
- 1 cup of all-purpose flour (because sometimes, simple is best)
- A couple of tablespoons of sugar (for that just-right sweetness)
- 2 teaspoons of baking powder (the secret to lift)
- A pinch of salt (to balance the sweetness)
- 1 cup of oat milk (the creamier, the better)
- A splash of vanilla extract (for a hint of warmth)
- 1 large egg (bind it all together)
- 2 tablespoons of melted butter (for richness)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the egg lightly, then mix in the oat milk, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix; a few lumps are okay for fluffier pancakes.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Tip: Wait until bubbles form on the surface before flipping, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a low oven while you finish the batch.
Now, these pancakes come out incredibly fluffy with a subtle sweetness and a creamy texture that’s all thanks to the oat milk. I love serving them stacked high with a drizzle of maple syrup and a handful of fresh berries for a pop of color and freshness.
Homemade Oat Milk Yogurt
Perfect for those lazy Sunday mornings or when you’re just trying to sneak in some probiotics without the dairy, this homemade oat milk yogurt is a game-changer. I stumbled upon this recipe during my quest for dairy-free alternatives that don’t skimp on creaminess, and let me tell you, it’s been a staple in my fridge ever since.
Ingredients
- 4 cups of oat milk (the creamier, the better)
- A splash of vanilla extract (because why not?)
- 2 tbsp of maple syrup (or sweetener of your choice)
- A couple of probiotic capsules (look for dairy-free ones)
Instructions
- Start by warming the oat milk in a saucepan over medium heat until it reaches about 110°F. Tip: Use a thermometer to get it just right—too hot, and you’ll kill the probiotics.
- Whisk in the vanilla extract and maple syrup until everything’s nicely combined. This is your chance to adjust sweetness to your liking.
- Open up those probiotic capsules and stir the powder into the mixture. Make sure it’s fully dissolved for even fermentation.
- Pour the mixture into a clean jar, cover it with a cloth, and let it sit in a warm spot for about 12 hours. Tip: The top of the fridge is usually a good spot for consistent warmth.
- After 12 hours, give it a stir. If it’s thickened to your liking, pop it in the fridge to chill. Tip: The longer it ferments, the tangier it gets, so taste as you go.
Now, this yogurt comes out luxuriously thick with a subtle sweetness that plays well with granola or fresh fruit. I love swirling in some jam for a quick, fancy breakfast that feels anything but rushed.
Oat Milk Banana Bread
Remember those overripe bananas sitting on your counter, begging to be used? That’s exactly how this oat milk banana bread came to life in my kitchen last week. It’s moist, subtly sweet, and has that perfect banana flavor we all crave, with a tender crumb thanks to the oat milk.
Ingredients
- 3 overripe bananas (the spottier, the better)
- 1/3 cup melted coconut oil (or any oil you have on hand)
- A splash of vanilla extract
- 1/2 cup maple syrup (or honey if you prefer)
- 1/4 cup oat milk (plus a little extra if the batter seems thick)
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- A pinch of salt
- A couple of dashes of cinnamon
Instructions
- Preheat your oven to 350°F and grease a loaf pan. This ensures your bread won’t stick and makes cleanup a breeze.
- In a large bowl, mash the bananas until smooth. A few lumps are okay for texture.
- Stir in the melted coconut oil, vanilla extract, maple syrup, and oat milk until well combined. Tip: If your coconut oil solidifies upon contact with cold ingredients, warm the mixture slightly.
- Add the flour, baking soda, salt, and cinnamon to the wet ingredients. Fold gently until just combined. Overmixing leads to tough bread.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial for the perfect texture.
Delightfully moist and fragrant, this banana bread is perfect as is or toasted with a smear of almond butter. The oat milk adds a subtle richness that makes it stand out from the usual recipes.
Vegan Oat Milk Ice Cream
There’s something magical about whipping up a batch of vegan oat milk ice cream on a hot summer day. It’s my go-to when I’m craving something sweet but want to keep it dairy-free and surprisingly simple to make.
Ingredients
- 2 cups of oat milk (the creamier, the better)
- 1/2 cup of maple syrup (for that golden sweetness)
- 1 tbsp of vanilla extract (a splash for aroma)
- A pinch of salt (just to balance the flavors)
- 1/2 cup of coconut oil (melted, for extra creaminess)
Instructions
- Start by blending all the ingredients together until smooth. Tip: If your blender isn’t the strongest, warm the oat milk slightly to help everything combine better.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: No ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes for about 4 hours.
- Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up. Tip: Press a piece of parchment paper directly onto the surface before freezing to prevent ice crystals.
Now, this oat milk ice cream is dreamily creamy with a hint of vanilla and maple that’s just right. Serve it with a drizzle of caramel or fresh berries for an extra special treat.
Oat Milk Chocolate Pudding
Last weekend, I found myself craving something sweet but wanted to keep it on the lighter side. That’s when I remembered this oat milk chocolate pudding recipe I stumbled upon a while back. It’s creamy, dreamy, and just the right amount of indulgent without feeling too heavy.
Ingredients
- 2 cups of oat milk (the creamier, the better)
- 1/4 cup of cocoa powder (because chocolate is life)
- 1/3 cup of sugar (or a bit more if you like it sweeter)
- 3 tablespoons of cornstarch (this is our thickening hero)
- A pinch of salt (to balance the sweetness)
- A splash of vanilla extract (for that cozy flavor)
Instructions
- Grab a medium saucepan and whisk together the oat milk, cocoa powder, sugar, cornstarch, and salt until there are no lumps.
- Turn the heat to medium and keep whisking. Trust me, constant whisking is the secret to avoiding lumps.
- Once the mixture starts to thicken (about 5-7 minutes), reduce the heat to low. Keep whisking for another 2 minutes until it’s as thick as pudding should be.
- Remove from heat and stir in the vanilla extract. This little splash adds so much depth to the flavor.
- Pour the pudding into serving dishes. If you’re not a fan of skin on your pudding, press plastic wrap directly onto the surface before chilling.
- Chill in the fridge for at least 2 hours. Yes, waiting is the hardest part, but it’s worth it.
Great news! This pudding is not only delicious but also versatile. Serve it with fresh berries for a fruity contrast or a dollop of whipped cream for extra decadence. The texture is silky smooth, and the chocolate flavor is rich but not overpowering, making it a perfect dessert for any occasion.
Oat Milk Smoothie Bowl
Diving into my morning routine, there’s nothing quite like starting the day with a refreshing oat milk smoothie bowl. It’s my go-to for a quick, nutritious breakfast that keeps me full until lunch, and today, I’m sharing my favorite version with you.
Ingredients
- 1 cup of oat milk (the creamier, the better)
- A couple of frozen bananas (for that thick, ice-cream-like texture)
- A handful of spinach (trust me, you won’t taste it)
- A splash of vanilla extract (for a hint of sweetness)
- A sprinkle of chia seeds (for an extra nutrient boost)
- Your favorite toppings (I love berries and granola)
Instructions
- Grab your blender and toss in the oat milk, frozen bananas, spinach, and vanilla extract.
- Blend on high for about 30 seconds, or until everything is smooth and creamy. If it’s too thick, add a splash more oat milk.
- Pour the smoothie into a bowl. Here’s a tip: use the back of a spoon to create a little well in the center for your toppings to sit in.
- Sprinkle the chia seeds over the top, then add your favorite toppings. Another tip: freeze your berries beforehand for an extra chilly bite.
- Enjoy immediately! Final tip: if you’re not eating right away, give it a quick stir before diving in to prevent the chia seeds from settling at the bottom.
Just like that, you’ve got a creamy, dreamy smoothie bowl that’s as pleasing to the eye as it is to the palate. The frozen bananas give it a decadent texture, while the vanilla adds a subtle warmth. Sometimes, I like to drizzle a little honey on top for extra sweetness, especially when I’m craving something a bit more indulgent.
Oat Milk Latte
Last week, I stumbled upon the creamiest oat milk latte at a cozy little café in Portland, and I’ve been obsessed with recreating it at home ever since. There’s something about the smooth, slightly sweet flavor of oat milk that makes this latte a perfect morning pick-me-up or afternoon treat.
Ingredients
- 1 cup of oat milk (go for the barista edition if you can find it)
- 2 shots of espresso or 1/2 cup of strong brewed coffee
- A splash of vanilla extract (optional, but oh so good)
- A couple of ice cubes (if you’re feeling the iced version)
Instructions
- Heat your oat milk in a small saucepan over medium heat until it’s steaming but not boiling, about 160°F. This ensures it’s hot enough to froth well without scalding.
- While the milk heats, pull two shots of espresso or brew your coffee strong. Tip: If you’re using a French press, let it steep for 4 minutes for maximum flavor.
- If you’re adding vanilla, stir it into the hot oat milk now. Just a splash will add a lovely depth of flavor.
- Froth the oat milk until it’s nice and bubbly. No frother? A whisk and some elbow grease will do the trick—just whisk vigorously in a circular motion.
- Pour the espresso into your favorite mug, then gently add the frothed oat milk on top. Tip: Pouring from a slight height helps create those beautiful layers.
- For an iced version, fill a glass with ice, add the espresso, then top with cold frothed oat milk. Tip: Cold oat milk froths best when it’s straight from the fridge.
My favorite thing about this oat milk latte is its velvety texture and how the oat milk’s natural sweetness plays off the bold espresso. Try sprinkling a little cinnamon on top for an extra cozy vibe.
Oat Milk Chia Pudding
Finally, a breakfast that’s as easy to make as it is delicious—oat milk chia pudding. I stumbled upon this recipe during a hectic week when I needed something quick yet nutritious, and it’s been a staple ever since. The beauty of this dish lies in its simplicity and the fact that you probably have all the ingredients in your pantry right now.
Ingredients
- 1 cup of oat milk (homemade or store-bought, your choice)
- 3 tablespoons of chia seeds
- A splash of vanilla extract
- A couple of teaspoons of maple syrup, or to sweeten
- A pinch of salt
Instructions
- Grab a medium-sized mixing bowl and pour in the oat milk.
- Add the chia seeds to the oat milk, stirring immediately to prevent clumping. Tip: Stirring right away ensures the chia seeds distribute evenly.
- Mix in the vanilla extract, maple syrup, and a pinch of salt. Give it a good stir until everything is well combined.
- Cover the bowl with a lid or plastic wrap and let it sit in the fridge for at least 4 hours, or overnight. Tip: Overnight soaking gives the chia seeds enough time to fully expand and soften.
- After soaking, give the pudding a good stir to break up any clumps. Tip: If the pudding is too thick, you can thin it with a little more oat milk until you reach your desired consistency.
- Serve chilled, topped with your favorite fruits or nuts for added texture and flavor.
Ultra creamy and subtly sweet, this oat milk chia pudding is a dream come true for busy mornings. I love topping mine with fresh berries and a drizzle of almond butter for an extra flavor kick. It’s also perfect for meal prep—just make a big batch at the start of the week!
Oat Milk French Toast
Craving something sweet yet wholesome for breakfast? I stumbled upon this oat milk French toast recipe during a lazy Sunday morning when I realized I was out of regular milk. It turned out to be a delightful accident that I now swear by for a guilt-free indulgence.
Ingredients
- 4 thick slices of your favorite bread (I love using brioche for extra fluffiness)
- 1 cup of oat milk (a splash more if you like it extra creamy)
- 2 large eggs
- A couple of tablespoons of maple syrup, plus extra for serving
- A pinch of cinnamon (because what’s French toast without it?)
- A dash of vanilla extract for that aromatic sweetness
- 1 tablespoon of butter for frying
Instructions
- In a wide bowl, whisk together the oat milk, eggs, 2 tablespoons of maple syrup, cinnamon, and vanilla extract until well combined.
- Heat a non-stick skillet over medium heat and melt the butter, swirling to coat the pan evenly.
- Dip each slice of bread into the oat milk mixture, letting it soak for about 20 seconds per side. Tip: Don’t oversoak, or your toast might fall apart.
- Place the soaked bread in the skillet and cook for 3-4 minutes on each side, or until golden brown and slightly crispy. Tip: Keep the heat at medium to avoid burning.
- Serve hot with an extra drizzle of maple syrup and a sprinkle of cinnamon on top. Tip: For a fancy twist, add some fresh berries or a dollop of whipped cream.
Buttery on the inside with a perfectly crisp exterior, this oat milk French toast is a game-changer. The subtle sweetness of the oat milk pairs beautifully with the richness of the eggs, creating a balance that’s just right. Try serving it with a side of crispy bacon for a sweet and savory combo that’s utterly irresistible.
Oat Milk Mashed Potatoes
Kicking off the cozy season with a twist on a classic, I stumbled upon making Oat Milk Mashed Potatoes during a dairy-free experiment that turned into a household favorite. It’s creamy, dreamy, and just the right amount of comforting without the heaviness of traditional mashed potatoes.
Ingredients
- 2 pounds of Yukon gold potatoes, peeled and quartered
- A splash of oat milk, about 1/2 cup
- A couple of tablespoons of vegan butter
- A pinch of salt, to your liking
- A dash of black pepper, freshly ground
Instructions
- Fill a large pot with water and bring it to a boil over high heat.
- Add the peeled and quartered potatoes to the boiling water and let them cook for about 15-20 minutes, or until they’re fork-tender.
- Drain the potatoes well and return them to the pot. Tip: Letting them sit for a minute after draining helps evaporate excess water, making your mash fluffier.
- Add the vegan butter to the potatoes and mash until the butter is melted and incorporated.
- Pour in the oat milk gradually while continuing to mash until you reach your desired consistency. Tip: Warm the oat milk slightly before adding to prevent the potatoes from cooling down too much.
- Season with salt and pepper, then give it one final mash to mix everything evenly. Tip: Taste as you go to adjust seasoning perfectly.
Creamy and light, these Oat Milk Mashed Potatoes have a subtly sweet undertone that pairs wonderfully with savory dishes. Try serving them under a hearty mushroom gravy or alongside roasted vegetables for a comforting meal that feels indulgent yet wholesome.
Oat Milk Alfredo Sauce
Perfect for those cozy nights when you’re craving something creamy but want to keep it plant-based, this Oat Milk Alfredo Sauce has become my go-to. I stumbled upon this recipe during a dairy-free month, and let me tell you, it’s a game-changer for pasta lovers looking for a lighter option.
Ingredients
- 2 cups of oat milk (the creamier, the better)
- 3 tbsp of olive oil (a good glug)
- 3 cloves of garlic, minced (because garlic is life)
- 1/4 cup of nutritional yeast (for that cheesy vibe)
- A pinch of nutmeg (trust me on this)
- Salt and pepper (to your heart’s content)
- 1 tbsp of cornstarch (to thicken things up)
- A splash of lemon juice (for a little zing)
Instructions
- Heat the olive oil in a saucepan over medium heat until it shimmers, about 1 minute.
- Add the minced garlic and sauté until fragrant, roughly 30 seconds, being careful not to burn it.
- Whisk in the oat milk slowly, ensuring it’s fully incorporated with the oil and garlic.
- Sprinkle in the nutritional yeast, nutmeg, salt, and pepper, stirring continuously to avoid lumps.
- In a small bowl, mix the cornstarch with a couple of tablespoons of cold water to create a slurry, then whisk it into the sauce to thicken.
- Let the sauce simmer on low heat for about 5 minutes, stirring occasionally, until it coats the back of a spoon.
- Finish with a splash of lemon juice, give it one final stir, and remove from heat.
Velvety smooth with a hint of nuttiness from the nutritional yeast, this sauce clings beautifully to your favorite pasta. Try tossing it with some roasted veggies for an extra layer of flavor, or keep it classic with fettuccine and a sprinkle of fresh parsley.
Oat Milk Mac and Cheese
Wow, have you ever had one of those days where you’re craving something creamy, comforting, and just a tad bit healthier? That’s exactly how I felt when I first whipped up this oat milk mac and cheese. It’s a game-changer for those of us looking to indulge without the dairy, and trust me, it’s just as decadent.
Ingredients
- 2 cups of elbow macaroni
- 2 cups of oat milk (go for the unsweetened kind)
- 2 tablespoons of all-purpose flour
- 2 tablespoons of vegan butter
- 1 cup of shredded vegan cheddar cheese
- A pinch of salt
- A dash of garlic powder
- A sprinkle of paprika for that little kick
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente, about 8 minutes. Tip: Always salt your pasta water; it’s the only chance to season the pasta itself.
- While the pasta cooks, melt the vegan butter in a saucepan over medium heat. Whisk in the flour to create a roux, cooking for about 2 minutes until it’s golden and smells nutty.
- Slowly pour in the oat milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and let it thicken for about 3-4 minutes. Tip: Keep the heat medium-low to prevent the milk from scalding.
- Once thickened, stir in the shredded vegan cheddar cheese until it’s completely melted and the sauce is smooth. Add a pinch of salt, a dash of garlic powder, and a sprinkle of paprika. Tip: If the sauce is too thick, add a splash more oat milk to reach your desired consistency.
- Drain the pasta and return it to the pot. Pour the cheese sauce over the macaroni and stir until every noodle is coated in creamy goodness.
Rich, creamy, and with just the right amount of chew from the pasta, this oat milk mac and cheese is a dream. Serve it straight from the pot for that authentic comfort food feel, or broil it for a couple of minutes with a little extra cheese on top for a crispy finish.
Oat Milk Hot Chocolate
Perfect for those chilly evenings when you’re craving something sweet but want to keep it dairy-free, this oat milk hot chocolate is my go-to. I stumbled upon this recipe during a snowed-in weekend, and it’s been a cozy staple ever since.
Ingredients
- 2 cups of oat milk (I love the creamy texture it adds)
- 2 tbsp of cocoa powder (the darker, the better for that rich flavor)
- 1 tbsp of maple syrup (a natural sweetener that blends beautifully)
- A pinch of salt (trust me, it makes the chocolate pop)
- A dash of vanilla extract (for that warm, comforting aroma)
Instructions
- Grab a small saucepan and pour in the oat milk. Heat it over medium heat until it’s warm but not boiling, about 3-4 minutes. Tip: Stir occasionally to prevent a skin from forming on top.
- Whisk in the cocoa powder, maple syrup, and salt until everything is fully dissolved and the mixture is smooth. Tip: Sifting the cocoa powder first can help avoid lumps.
- Remove the saucepan from the heat and stir in the vanilla extract. Tip: Adding vanilla at the end preserves its flavor and aroma.
- Pour the hot chocolate into your favorite mug and serve immediately. For an extra touch, top with a sprinkle of cocoa powder or a few marshmallows if you’re feeling indulgent.
Absolutely velvety and rich, this oat milk hot chocolate has a depth of flavor that’s surprisingly complex for how simple it is to make. I love serving it with a cinnamon stick for stirring, adding a subtle spice that complements the chocolate perfectly.
Oat Milk Rice Pudding
Oat milk rice pudding is my go-to comfort food when I’m craving something sweet but not overly indulgent. It’s creamy, cozy, and just the right amount of sweet, making it perfect for any time of the day. I remember the first time I tried making it with oat milk; the result was so surprisingly delicious that it’s been my preferred version ever since.
Ingredients
- 1 cup of short-grain white rice
- 4 cups of oat milk, plus a splash more if needed
- 1/2 cup of sugar
- A pinch of salt
- 1 teaspoon of vanilla extract
- A couple of cinnamon sticks for flavor
- A handful of raisins (optional, but they add a nice texture)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice, oat milk, sugar, salt, and cinnamon sticks.
- Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Tip: Stir occasionally to prevent the rice from sticking to the bottom.
- Simmer for about 25 minutes, or until the rice is tender and the mixture has thickened. Tip: If it gets too thick, add a splash more oat milk to reach your desired consistency.
- Remove the saucepan from the heat and stir in the vanilla extract and raisins, if using. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.
My favorite thing about this pudding is how the vanilla and cinnamon subtly perfume each bite, creating a warm and inviting flavor profile. Serve it warm with a sprinkle of cinnamon on top, or chill it for a refreshing summer dessert. Either way, it’s bound to become a staple in your recipe collection.
Oat Milk Custard
Goodness, have I got a treat for you today! Ever since I stumbled upon oat milk as a dairy alternative, I’ve been experimenting with it in all sorts of recipes. This oat milk custard is a game-changer—creamy, dreamy, and just the right amount of sweet. It’s become my go-to dessert for those nights when I want something indulgent but not too heavy.
Ingredients
- 2 cups of oat milk (the creamier, the better)
- 3 large eggs (room temperature works best)
- 1/2 cup of sugar (I like to use organic cane sugar for a slight caramel note)
- A splash of vanilla extract (because what’s custard without it?)
- A pinch of salt (to balance the sweetness)
Instructions
- Preheat your oven to 325°F (163°C) and grab a baking dish that fits inside a larger roasting pan.
- In a medium bowl, whisk together the oat milk, eggs, sugar, vanilla extract, and salt until smooth. Tip: Straining the mixture through a fine sieve ensures a silky texture.
- Pour the custard mixture into the baking dish. Tip: To prevent bubbles, pour slowly and from a low height.
- Place the baking dish inside the roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath method cooks the custard gently and evenly.
- Bake for about 45 minutes, or until the custard is set but still slightly jiggly in the center.
- Carefully remove the custard from the water bath and let it cool to room temperature before refrigerating for at least 2 hours.
Now, this custard is luxuriously smooth with a delicate sweetness that’s not overpowering. I love serving it with a drizzle of caramel or fresh berries on top for a pop of color and freshness. Not to mention, it’s a fantastic make-ahead dessert for dinner parties—just chill until you’re ready to impress your guests.
Oat Milk Biscuits
Kicking off the morning with something warm and comforting is my kind of ritual, and these oat milk biscuits have quickly become my go-to. They’re fluffy, slightly sweet, and have this incredible tenderness that makes them perfect for slathering with jam or enjoying as is.
Ingredients
- 2 cups of all-purpose flour (because sometimes, simple is best)
- 1 tablespoon of baking powder (for that perfect rise)
- 1/2 teaspoon of salt (just enough to balance the sweetness)
- 1/4 cup of sugar (a little sweetness goes a long way)
- 1/2 cup of cold vegan butter, cubed (keep it cold for flaky layers)
- 3/4 cup of oat milk (plus a splash more if needed)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures your biscuits won’t stick and clean-up is a breeze.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Tip: Sifting the flour can make your biscuits even lighter.
- Add the cold vegan butter cubes to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Tip: The key to flaky biscuits is not overworking the dough.
- Pour in the oat milk and stir until just combined. If the dough seems too dry, add a splash more oat milk. The dough should be shaggy but hold together.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a couple of times to create layers, then pat down to 1-inch thickness again.
- Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Tip: Press straight down without twisting for the best rise.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top.
These biscuits come out of the oven with a golden crust and a soft, pillowy interior that’s just begging for a drizzle of honey. I love serving them warm with a side of fresh berries for a little contrast in texture and a pop of color.
Oat Milk Waffles
Remember those lazy Sunday mornings when you just want something comforting yet easy to whip up? That’s exactly how I felt when I first tried making oat milk waffles. They’re not only a delightful twist on the classic but also a great way to start the day with a lighter, plant-based option.
Ingredients
- 2 cups of all-purpose flour (because sometimes, simple is best)
- 1 tablespoon of baking powder (for that perfect rise)
- A pinch of salt (to balance the sweetness)
- 2 tablespoons of sugar (or a bit more if you like it sweet)
- 1 3/4 cups of oat milk (my go-to for a creamy texture)
- 1/3 cup of melted coconut oil (adds a subtle flavor)
- 1 teaspoon of vanilla extract (a splash for aroma)
- 2 eggs (because they make everything better)
Instructions
- Preheat your waffle iron to 375°F. A hot iron is key to crispy edges.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. No lumps allowed!
- In another bowl, beat the eggs lightly, then stir in the oat milk, melted coconut oil, and vanilla extract. Tip: Make sure your oat milk is at room temperature to avoid solidifying the coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough waffles, so a few lumps are okay.
- Lightly grease the waffle iron with a bit of coconut oil. This ensures your waffles won’t stick and adds extra crispiness.
- Pour about 1/2 cup of batter onto the center of the iron, close the lid, and cook until golden brown and crisp, about 5 minutes. Tip: Don’t peek too early, or you might tear the waffle.
- Serve immediately with your favorite toppings. Fresh berries and a drizzle of maple syrup are my go-to.
How these oat milk waffles turn out is nothing short of magical—crispy on the outside, fluffy on the inside, with a hint of sweetness that pairs perfectly with just about anything. Try stacking them high with whipped cream and a sprinkle of cinnamon for an extra special treat.
Oat Milk Cream Soup
Perfect for those chilly evenings when you’re craving something creamy yet light, this Oat Milk Cream Soup has become my go-to. I stumbled upon this recipe during a lazy Sunday experiment, and it’s been a staple ever since.
Ingredients
- 2 cups of oat milk (go for the unsweetened kind)
- 1 large potato, peeled and diced
- 1 small onion, finely chopped
- A couple of garlic cloves, minced
- A splash of olive oil
- 1/2 tsp of salt (plus a pinch more to taste)
- A dash of black pepper
- 1 tbsp of nutritional yeast (for that cheesy flavor without the cheese)
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Add the diced potato to the pot, stirring to coat it in the onion and garlic mixture. Cook for another 2 minutes.
- Pour in the oat milk, ensuring the potatoes are fully submerged. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for 15 minutes, or until the potatoes are tender.
- Once the potatoes are soft, remove the pot from the heat. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, a regular blender works too—just blend in batches.
- Stir in the salt, black pepper, and nutritional yeast. Taste and adjust the seasoning if needed.
- Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if you’re feeling fancy.
Mmm, the soup is luxuriously creamy with a subtle sweetness from the oat milk, balanced by the earthiness of the potato and nutritional yeast. Try topping it with crispy roasted chickpeas for an added crunch.
Oat Milk Cake
Perfect for those lazy Sunday mornings or when you’re craving something sweet but not too heavy, this oat milk cake has become my go-to. It’s fluffy, subtly sweet, and has this comforting vibe that makes it impossible to resist a second slice.
Ingredients
- 1 1/2 cups of oat milk (the creamier, the better)
- 2 cups of all-purpose flour (because sometimes, simple is best)
- 3/4 cup of sugar (I like to think of it as just enough)
- 1/2 cup of vegetable oil (a splash more if you’re feeling indulgent)
- 2 tsp of baking powder (the magic lift)
- 1 tsp of vanilla extract (for that cozy aroma)
- A pinch of salt (to balance the sweetness)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Trust me, taking the time to grease it well makes all the difference.
- In a large bowl, whisk together the oat milk, sugar, vegetable oil, and vanilla extract until the sugar starts to dissolve. Tip: If your oat milk is cold, let the mixture sit for a few minutes to take the chill off.
- Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the wet until just combined. Overmixing is the enemy of a fluffy cake!
- Pour the batter into the prepared pan and smooth the top with a spatula. A little unevenness adds character, but we’re aiming for mostly even.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be just starting to pull away from the pan.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here; cutting into it too soon can lead to crumbs.
How this cake turns out so moist and tender with such simple ingredients is a mystery to me, but I’m not questioning it. Serve it as is for a humble treat, or dress it up with a dollop of whipped cream and fresh berries for a more decadent dessert.
Oat Milk Salad Dressing
Very few things in life are as satisfying as whipping up a homemade salad dressing that’s both creamy and dairy-free. I stumbled upon this oat milk version during a lazy Sunday experiment, and it’s been a staple in my kitchen ever since. It’s the perfect blend of tangy and sweet, with a creaminess that’ll make you forget it’s vegan.
Ingredients
- 1/2 cup of oat milk (the creamier, the better)
- A generous glug of olive oil, about 1/4 cup
- 2 tablespoons of apple cider vinegar (for that tangy kick)
- A teaspoon of Dijon mustard (trust me, it’s a game-changer)
- A pinch of salt and a couple of cracks of black pepper
- A drizzle of maple syrup, just about 1 tablespoon (for a hint of sweetness)
Instructions
- Grab a small mixing bowl and pour in the oat milk.
- Slowly whisk in the olive oil until the mixture starts to emulsify and thicken slightly.
- Add the apple cider vinegar and Dijon mustard, whisking vigorously to combine everything smoothly. Tip: If you’re not a fan of too much tang, start with 1 tablespoon of vinegar and adjust to taste.
- Sprinkle in the salt and pepper, then drizzle the maple syrup. Whisk again until the dressing is smooth and homogenous. Tip: Taste as you go! You might want a bit more sweetness or saltiness depending on your palate.
- Let the dressing sit for about 5 minutes before using. This allows the flavors to meld together beautifully. Tip: If the dressing thickens too much upon standing, a splash of water or more oat milk can thin it out to your desired consistency.
Drizzle this luscious dressing over a crisp green salad, or get creative by using it as a dip for fresh veggies. The texture is luxuriously creamy, with a balanced flavor profile that’s neither too sweet nor too tangy. It’s a versatile dressing that’ll elevate any dish it graces.
Oat Milk Bread
Honestly, I stumbled upon this oat milk bread recipe one lazy Sunday when I was out of regular milk but craving something homemade and comforting. It turned out to be a delightful accident, with the oat milk adding a subtle sweetness and making the bread incredibly soft.
Ingredients
- 2 cups of oat milk (the kind you love, any brand will do)
- 3 cups of all-purpose flour (plus a little extra for dusting)
- 1 packet of active dry yeast (about 2 1/4 teaspoons)
- 2 tablespoons of sugar (because a little sweetness never hurt anybody)
- 1 teaspoon of salt (to balance the sweetness)
- A splash of vegetable oil (for greasing the bowl)
Instructions
- Warm the oat milk to about 110°F in a small saucepan—just enough to wake up the yeast without killing it.
- In a large bowl, mix the flour, yeast, sugar, and salt. Pour in the warm oat milk and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a bit more flour, but go easy—too much can make the bread dense.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size. Tip: No warm spot? Preheat your oven to the lowest setting, turn it off, and let the dough rise inside with the door closed.
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Let it rise again for 30 minutes.
- Preheat your oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: For an extra glossy crust, brush the top with a little oat milk before baking.
Delightfully soft with a hint of sweetness, this oat milk bread is perfect toasted with a smear of jam or used for sandwiches. The crust is just right—not too hard, not too soft—making every bite a little celebration of that happy accident.
Conclusion
Zesty, versatile, and utterly delicious—these 21 oat milk recipes are your ticket to dairy-free delight for any occasion. Whether you’re whipping up a cozy breakfast or a festive dessert, there’s something here to satisfy every craving. We’d love to hear which recipes stole your heart! Drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!