Better than Oatly’s-Oat Milk

better than "oatly's" oat milk
better than “oatly’s” oat milk

How would you like it if you learned how to make your very own, creamy version of the popular “Oatly’s” barista oat milk? I’m sure you’d be pretty damn proud of yourself, and you should be. For starters, it’s insanely easy to do. But the best part about this creamy fresh made oat milk, is that your version will be with out Oatly’s third ingredient…dipotassium phosphate. Yea, this additive in their milk is as bad as it sounds. Dipotassium phosphate is used in ‘industry’ as a binding product, and is also used in fertilizers. Yet another bi-product of the mighty chemical industry being put to good use, in oat milk! Oatly’s claims they use it to keep their oat milk from separating when it’s mixed with hot liquids. Yet I’m not using d.p., and my home-made oat milk isn’t separating!

Dipotassium what??

straining is quite easy and take seconds

I’ve been a fan of oat milk for a while now. I thought I was drinking a pure, organic version of oat milk, which should consist of oats and water. But sadly, most, if not all oat milk, contain oils (sunflower or raps) and in isolated cases, chemicals! Who wants that in their morning coffee? Not me.

fresh cup of java with my better than oatly’s oat milk!

Call me crazy, but I’m looking to eliminate my chemical intake, not add to it. So, the lesson learned here by you and me: read every label, no exceptions. Don’t take assumptions for granted! Read, empower yourself, and know exactly what you are ingesting. After making this incredibly easy version of 3 ingredient oat milk, why would I buy oat milk? It takes 2 minutes, and the finished product is creamy, frothy and perfect for my cup of coffee. Keep a fresh bottle in the fridge-add it to a cream sauce, use it in coffee, but enjoy it guilt free and with out dipotassium phosphate. Keep it pure, man!

poured through a sieve bag to strain…

Better than Oatly’s Oat Milk

Make your own version of organic, vegan oat milk…but make it with out added oils and dipotassium phosphate. Trust me, you'll never go back to Oatly's!
Course Breakfast
Cuisine American
Keyword coffee, Drinks, Homemade, vegan
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4 cups


  • 1 cup oats
  • 1/4 cup cashews optional, or add dates if you prefer
  • 4 cups water


  • sieve bag


  • combine ingredients (and cashews should be soaked for about 2 hours before use) all together in your Vitamix. Blend on high until well combined, about 1 min.
  • pour the milk mixture through a sieve bag to strain the bulk
  • that's all! you're done!
  • add to coffee
  • store in glass jar

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    • Dusan on 22/06/2020 at 08:03
    • Reply

    Hi Rochelle,

    thank you very much for a nice text and a good recipe!
    I still haven’t tried it with cashews, but I definitively will one of these days!
    I have a question, though – doesn’t your oat milk turn completely thick and unusable for latte, when you warm it up?!
    It does thicken each time I warm it up in a stove. Some say I should try adding oil, but I still haven’t tried it.
    Is it possible that the fact that you’re using less oat and add cashews instead, there’s less fiber in it, so it doesn’t thicken, or it thickens less?
    I’d love to hear, what you say to it, because it’s really frustrating.

    Thank you in advance!

    1. Hello Dusan,
      Thank you for this question. If you follow the commercial production of other brands who produce oat milk for example in Europe, they all seem to add sunflower oil to their mixture. It seems you need a binder, and if you don’t mind the excess calories or consumption of the oil in the oat milk, then feel free to add a bit. For a single portion, I’d try adding 1-2 TBS.
      In regards to the thickening problem while heating, I’ve never tried heating mine. But, I think it’s entirely possible as you mentioned the fiber content and additionally, I believe the tendency of cashews is to become slimy and thick when wet. So, try a batch with only the water, oats and 1-2TBS of sunflower oil. See how it works, and I’d very much like to hear your feedback on the issue.

    • Marisa on 08/04/2020 at 14:41
    • Reply

    Why cashews ? (or any nuts)

    1. Hi,
      Good question. I think it’s safe to say that the milk needs a binder…that’s why they use oil. I’m going to try adding dates next time instead of cashews, just to try. But, cashews are a usual binder for most sauces in vegan eating. Seems to have a good reputation of posing as a thickener and neutral taste unlike adding almonds for example. Give both (cashews, then dates) options a try on your own, I’d love your feedback results.

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