Sweetened Condensed Oat Milk

Name: Sweetened Condensed Oat Milk
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 14 servings
Ingredients: ½ cup rolled oats; 2 cups ice cold water; ½ cup organic cane sugar; ¼ teaspoon vanilla extract; pinch of salt; 1 to 2 tablespoons vegan butter, optional

User Reviews

5.0

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings
14 servings
Calories
40 kcal
Course
Dessert, Condiments
Cuisine
American

Sweetened Condensed Oat Milk

Finn Russell

Report

Sweetened condensed oat milk is inexpensive and easy to make at home. It's thick, rich, and can be used in coffee, tea, milkshakes, and creamy cocktails. It's also great for vegan and dairy-free baking. Gluten-free, vegan, contains no gums or stabilizers, and can be made with or without oil.Yield: makes about 1 ¾ cups (14 fl oz)

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

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.

Notes

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 teaspoon 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.