Sweetened Condensed Oat Milk (2024)

1. Place oats in a strainer and rinse briefly under cold water. Combine the oats and cold water in a blender. Turn on the blender, and quickly increase to high speed. If using a high-speed blender like a Vitamix, blend for exactly 30 seconds. In a regular blender, you may need to blend longer, about 1 minute.
2. Strain through a nut milk bag. I like to use two bags, one inside the other. Otherwise, strain once, rinse out the bag, and strain again.

3. In a medium-large saucepan, whisk together the oat milk and sugar. Turn on the burner to medium heat, and slowly heat the mixture while whisking frequently.
4. Once it's steamy and hot, slightly thickened, and just about to bubble, reduce the heat to low and cook for another 3 minutes (but not longer). It should look glossy and thickened but still somewhat thin. Turn off the heat, and whisk in the vanilla and salt. Set aside to cool.

US Customary | Metric

• ½ cup rolled oats - see Note 1
• 2 cups ice cold water
• ½ cup organic cane sugar - see Note 2
• ¼ teaspoon vanilla extract - real or clear/imitation vanilla
• pinch of salt

Optional addition:

• 1 to 2 tablespoons vegan butter, optional - for a richer flavor and mouthfeel

• Place oats in a strainer and rinse briefly under cold water. Combine the oats and 2 cups cold water in a blender. Start on low speed and quickly increase to high. If using a high-speed blender like a Vitamix, blend for just 30 seconds. In a regular blender, you may need to blend longer, closer to 1 minute. Strain the oat milk twice. I like to use two nut milk bags, one inside the other, and strain it once through the double layer.

• In a medium-large saucepan, whisk together the oat milk and sugar. Turn on the burner to medium heat, and slowly heat the mixture while whisking frequently. It should take about 5 minutes for the milk to get steamy and hot. Reduce the heat as needed so it doesn't reach a full boil.

• Once the milk is hot, slightly thickened, and close to a simmer, reduce the heat to low and cook for another 2 ½ to 3 minutes (not longer). It should look glossy and thickened yet still somewhat thin. Turn off the heat, and whisk in the vanilla and salt. Set aside to cool.

• Option: if you prefer a richer condensed milk, whisk in the vegan butter now. (The batch in the photos did not include vegan butter.)

• Pour the condensed oat milk into a lidded jar or container, and store in the refrigerator for up to 6 days or freezer for up to 2 months.

Note 1 - Commercial oat milks are produced in a way that converts the oat starch into sugars. So they don't thicken the same as homemade. If you need to use store-bought oat milk, per 1 cup of oat milk, whisk in 1 tsp of corn starch or arrowroot starch (in Step 2, before heating). Then gently simmer until it's condensed and creamy, about 10 minutes. Keep the heat low so it doesn't burn.

Note 2 - Maple syrup may be used instead of cane sugar, similar to this cashew condensed milk recipe. However, I'm not sure if non-caloric sugar substitutes will create similar results.