Planet Oat Extra Creamy Oatmilk contains inflammatory sunflower oil and sunflower lecithin that contribute to its creamy texture. This DIY version eliminates all seed oils, replacing them with refined coconut oil for neutral-flavored richness while maintaining the same creamy mouthfeel through proper soaking and blending techniques.
Based on: Extra Creamy Oatmilk Original
· Makes approximately 32 servings (2 quarts)
· Serving: 1 cup (240ml)
Why This Recipe is Seed Oil Free
Commercial Extra Creamy Oatmilk Original 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.
The original Extra Creamy Oatmilk Original may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Old-Fashioned Rolled Oats
160g (about 1.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base providing fiber, protein, natural sweetness, and creamy texture when properly blended
Natural thickening agent from legumes that prevents separation and creates smooth, commercial-like texture
Fine Sea Salt
2g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances natural oat sweetness and balances flavors while providing essential minerals
Filtered Water
2 liters (8 cups) · High-quality filtered water
Extraction medium that draws out oat nutrients and starches while creating the liquid base
Instructions
Step 1. Soak the oats: Measure 160g (1.5 cups) of organic rolled oats into a large bowl and cover with 4 cups of filtered water. Soak for 30 minutes at room temperature - this softens the oats for maximum creaminess and prevents over-extraction of bitter compounds that occur with longer soaking times.
Step 2. Prepare the oil: While oats soak, measure 15g (1 tablespoon) of refined coconut oil. If solid, gently warm it to liquid state by placing the container in warm water for 2-3 minutes. Do not overheat as this can create an oily mouthfeel in the final product.
Step 3. Drain and rinse: After soaking, drain the oats through a fine-mesh strainer and rinse thoroughly with fresh filtered water for 30 seconds. This removes excess starch that can make the milk gluey or slimy.
Step 4. Blend thoroughly: Add the rinsed oats to a high-speed blender with 2 liters (8 cups) of fresh filtered water, the liquid coconut oil, 2g (1/2 teaspoon) fine sea salt, and 1g (1/2 teaspoon) organic guar gum. Blend on high speed for 45-60 seconds until completely smooth. The guar gum must be fully incorporated to prevent clumping.
Step 5. Strain for smoothness: Pour the blended mixture through a nut milk bag or fine-mesh strainer lined with cheesecloth into a large bowl. Gently squeeze the bag or press the pulp to extract maximum liquid, but don't over-squeeze as this releases bitter compounds. Reserve the pulp for other uses (smoothies, baking).
Step 6. Final mixing and storage: Transfer the strained oat milk to clean glass bottles or jars. Shake vigorously for 10 seconds before each use as natural separation is normal. The guar gum will help maintain consistency but some settling may occur. Store in refrigerator and use within 3-5 days. Shake well before serving and use 1 cup (240ml) servings as desired.
Storage
Store in refrigerator in glass containers for up to 5 days. Natural separation is normal - shake well before use. Do not freeze as this breaks the emulsion. If texture becomes too thick, thin with small amounts of filtered water.
Cost Comparison
Cost per serving (homemade)$0.035
Cost per serving (store-bought)$0.75
Savings95%
IMPORTANT: These prices are estimates and require verification via current retailer search. The high savings percentage reflects the dramatic markup on commercial plant milks versus simple ingredients. Initial investment in guar gum and coconut oil serves many batches, making cost-per-serving extremely low long-term.