Planet Oat oatmilk is already seed oil free, which is excellent! However, it contains synthetic stabilizers and artificial vitamins. This DIY version uses only organic ingredients with natural stabilization from proper technique and optional organic supplements for nutrition.
Based on: Oatmilk
· Makes approximately 32 servings (8 cups finished oatmilk)
· Serving: 1 cup (240ml)
Why This Recipe is Seed Oil Free
Commercial Oatmilk from Planet Oat often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Natural stabilizer to prevent separation and improve mouthfeel
Organic calcium supplement (optional)
2g (follow package directions) · Garden of Life Raw Calcium supplement
Provides calcium fortification similar to commercial calcium carbonate
Instructions
Step 1. Measure 240g (2.5 cups) organic rolled oats into a large bowl. Add 2 liters (8.5 cups) of filtered water, ensuring oats are fully submerged by at least 2 inches. Soak for exactly 30 minutes at room temperature - longer soaking creates excessive starch and gummy texture. The brief soak softens the oats just enough for optimal extraction without over-thickening.
Step 2. After 30 minutes, drain the oats through a fine mesh strainer and rinse with fresh filtered water until water runs clear, about 1-2 minutes. This removes excess starch that causes gumminess and bitterness. Add the rinsed oats to a high-speed blender (Vitamix, Blendtec) with exactly 1.9 liters (8 cups) fresh filtered water.
Step 3. Add 2g (1/3 teaspoon) Redmond Real Salt and blend on high speed for exactly 45-60 seconds. Over-blending creates heat and breaks down oats too much, causing gumminess. The mixture should be completely smooth and creamy white. If using guar gum for commercial-style stability, add 1g (1/4 teaspoon) during the last 10 seconds of blending.
Step 4. Strain immediately through a nut milk bag or very fine mesh strainer lined with cheesecloth into a large pitcher. Press gently to extract liquid without forcing pulp through - aggressive pressing makes the milk gritty. You should yield about 1.6-1.7 liters (6.5-7 cups) of smooth oatmilk. Save the pulp for oat flour or compost.
Step 5. If adding calcium supplementation, dissolve 2g calcium supplement powder (following package directions) in 2 tablespoons warm water, then whisk into the finished oatmilk. Taste and adjust salt if needed. Pour into glass jars, leaving 1 inch headspace. Refrigerate immediately - oatmilk separates naturally, so shake vigorously before each use.
Step 6. For best quality, use within 3-4 days. Natural separation is normal and healthy - commercial products use synthetic stabilizers to prevent this. Always shake or stir before use. Each cup provides similar nutrition to commercial oatmilk but with cleaner ingredients and no synthetic additives.
Storage
Store in glass containers in refrigerator for 3-4 days maximum. Natural separation occurs - shake well before use. Do not freeze as texture becomes grainy when thawed. Make smaller batches more frequently rather than trying to extend shelf life.
Cost Comparison
Cost per serving (homemade)$0.09
Cost per serving (store-bought)$0.35
Savings74%
Significant upfront cost for organic oats and optional supplements, but the per-serving cost is dramatically lower than retail. The 2lb bag of oats makes over 100 cups of oatmilk, providing excellent value for organic quality.