I made a surprisingly simple Vegan Condensed Milk from oat milk, and I’m excited to share the tiny trick that lets you use it in coffee, tea and vegan baking.

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I love to tinker with pantry staples, and this sweetened condensed oat milk made me rethink what creamy can even mean. It’s thick, unexpectedly sweet, and slips into coffee or tea like it belongs there.

I used rolled oats and a splash of vanilla extract, and somehow it tastes familiar but new, like a memory you cant place. I keep imagining it in vegan pies or stirred into cocktails when you want something lush without dairy.

It’s basically Vegan Condensed Milk that plays nice in both Dairy Free Cocktails and vegan baking, and it has a way of making simple recipes feel…smarter.

Ingredients

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Rolled oats give creaminess and body, supply fiber and plant protein, mild sweetness.
Sugar makes it sweet, adds calories and shelf stability, not much nutrition.
Vanilla adds warm aroma and richer flavor, tiny amount goes a long way.
Neutral oil boosts creaminess and mouthfeel, adds healthy fats or extra calories.
Cornstarch thickens without flavor, gives syrupy texture after gentle heating.
Sea salt brightens sweetness, balances flavor, just a pinch prevents flat taste.

Ingredient Quantities

1 cup rolled oats old fashioned, not instant

3 cups water for blending

3/4 cup granulated sugar (or light brown sugar if you like)

1/8 teaspoon fine sea salt, or a small pinch

1 teaspoon pure vanilla extract

1 tablespoon neutral oil like sunflower or light olive oil optional for extra creaminess

1 teaspoon cornstarch mixed with 1 tablespoon cold water optional for thicker texture

How to Make this

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1. Rinse 1 cup old fashioned rolled oats under cold water and soak them 10 minutes, then drain and rinse again to cut down on sliminess.

2. Put the soaked oats and 3 cups water in a blender and pulse 20 to 30 seconds on high. Don’t over-blend or it turns gooey.

3. Strain the blend through a fine mesh sieve lined with cheesecloth or a nut milk bag into a bowl, gently squeeze to get the milk out but not too hard.

4. Pour the strained oat milk back into a medium saucepan; add 3/4 cup granulated sugar (or light brown sugar), 1/8 teaspoon fine sea salt, and 1 tablespoon neutral oil if using for extra creaminess.

5. Warm the mixture over medium-low heat, stirring until the sugar fully dissolves. Bring to a gentle simmer, not a rolling boil, and lower heat if it starts to bubble too hard.

6. Simmer uncovered 15 to 25 minutes, stirring every few minutes and scraping the bottom, until the liquid reduces by about half and thickens to a syrupy consistency. Keep an eye on it so it doesn’t scorch.

7. If you want a thicker texture, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the warm milk near the end of cooking, and simmer 1 to 2 more minutes until it thickens.

8. Remove from heat, stir in 1 teaspoon pure vanilla extract, taste and adjust sweetness or salt if needed. Remember it will thicken more as it cools.

9. Let cool slightly, then strain once more if you see any bits, transfer to a clean jar, seal and refrigerate. Keeps 5 to 7 days; shake before using because it may separate.

10. Use sparingly in coffee, tea, cocktails or vegan baking since it is concentrated and sweet. If you used brown sugar it’ll be darker and taste a bit caramelized, which is great in coffee.

Equipment Needed

1. Blender (high speed preferred) dont overblend or it gets gooey
2. Fine mesh sieve to strain the blended oats
3. Cheesecloth or a nut milk bag to line the sieve and squeeze out the milk
4. Medium saucepan for warming and reducing the oat milk
5. Measuring cups and spoons (1 cup, 3/4 cup, 1/8 tsp etc)
6. Mixing bowl to catch the milk when you strain it
7. Silicone spatula or wooden spoon for stirring and scraping the bottom
8. Whisk for the cornstarch slurry if you use it
9. Clean airtight jar or bottle for storing in the fridge

FAQ

1 cup rolled oats old fashioned, not instant

3 cups water for blending

3/4 cup granulated sugar or light brown sugar if you like

1/8 teaspoon fine sea salt or a small pinch

1 teaspoon pure vanilla extract

1 tablespoon neutral oil like sunflower or light olive oil optional for extra creaminess

1 teaspoon cornstarch mixed with 1 tablespoon cold water optional for thicker texture

Will this get slimy? Maybe if you overblend or skip rinsing. Soak 10 minutes then rinse the oats and blend briefly to keep the texture clean.

Can I use instant oats? Not recommended. Instant oats release more starch and usually make the milk gummy and slimy.

How long does it keep? Up to 5 days in the fridge in a sealed container. It can separate a bit, just stir or shake before use.

Can I use another sweetener? Yes. Honey, maple syrup, or coconut sugar work but will change flavor and sweetness level. Add to taste.

Is the cornstarch necessary? No. It only helps if you want a thicker, more condensed texture. Without it you still get a sweet oat milk, just lighter.

Can I use this in coffee? Absolutely. It foams a little and is lovely in coffee or tea, especially if you used the oil for extra creaminess.

What if I want it even thicker like canned condensed milk? Reduce the blending water next time, and simmer the strained milk low and slow to concentrate it more, stirring so it does not stick.

Sweetened Condensed Oat Milk Recipe Substitutions and Variations

Rolled oats (old fashioned): swap for quick-cooking oats, they’ll blend faster but can get slimy if overworked; or use oat flour, about 3/4 cup oat flour for 1 cup oats for an extra smooth, thick result.
Granulated sugar (or light brown): try coconut sugar, or a liquid sweetener like maple syrup or honey; if you use a liquid sweetener cut the water a little or simmer longer so it thickens and doesn’t stay too runny.
Neutral oil (optional): use melted coconut oil, melted butter if you’re not vegan, or just leave it out — coconut oil may firm up in the fridge so taste first after chilling.
Cornstarch (optional): replace with arrowroot (1:1) or tapioca starch (about 1:1, sometimes 1 1/2x for extra thickness), or use a small flour slurry if that’s all you got.

Pro Tips

– Pulse less than you think is needed. Short, sharp bursts in the blender give a cleaner mouthfeel; over-blending = slimy. If your blender is weak, blend in smaller batches so you don’t have to run it longer.

– Double-strain for silky texture. First through a nut milk bag or fine mesh, then if you want ultra-smooth, run the milk through a coffee filter or a very fine sieve once more. Don’t squeeze the bag like crazy or you’ll push through more starch.

– Rescue and reuse the pulp. Spread it thin and dry in the oven or a dehydrator, then use in granola, cookies, pancakes or as fiber-rich binder in vegan burgers. It saves money and cuts waste.

– Watch the heat and taste as it reduces. Keep the pot low and stir often so it doesn’t scorch, and remember the flavor will concentrate as it cools so taste before you add more sugar or salt. If it gets too thick, thin with a little water or plant milk and reheat gently.

Sweetened Condensed Oat Milk Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a surprisingly simple Vegan Condensed Milk from oat milk, and I’m excited to share the tiny trick that lets you use it in coffee, tea and vegan baking.

Servings

servings

Calories

259

kcal

Equipment: 1. Blender (high speed preferred) dont overblend or it gets gooey
2. Fine mesh sieve to strain the blended oats
3. Cheesecloth or a nut milk bag to line the sieve and squeeze out the milk
4. Medium saucepan for warming and reducing the oat milk
5. Measuring cups and spoons (1 cup, 3/4 cup, 1/8 tsp etc)
6. Mixing bowl to catch the milk when you strain it
7. Silicone spatula or wooden spoon for stirring and scraping the bottom
8. Whisk for the cornstarch slurry if you use it
9. Clean airtight jar or bottle for storing in the fridge

Ingredients

1 cup rolled oats old fashioned, not instant
3 cups water for blending
3/4 cup granulated sugar (or light brown sugar if you like)
1/8 teaspoon fine sea salt, or a small pinch
1 teaspoon pure vanilla extract
1 tablespoon neutral oil like sunflower or light olive oil optional for extra creaminess
1 teaspoon cornstarch mixed with 1 tablespoon cold water optional for thicker texture

Directions

Rinse 1 cup old fashioned rolled oats under cold water and soak them 10 minutes, then drain and rinse again to cut down on sliminess.
Put the soaked oats and 3 cups water in a blender and pulse 20 to 30 seconds on high. Don’t over-blend or it turns gooey.
Strain the blend through a fine mesh sieve lined with cheesecloth or a nut milk bag into a bowl, gently squeeze to get the milk out but not too hard.
Pour the strained oat milk back into a medium saucepan; add 3/4 cup granulated sugar (or light brown sugar), 1/8 teaspoon fine sea salt, and 1 tablespoon neutral oil if using for extra creaminess.
Warm the mixture over medium-low heat, stirring until the sugar fully dissolves. Bring to a gentle simmer, not a rolling boil, and lower heat if it starts to bubble too hard.
Simmer uncovered 15 to 25 minutes, stirring every few minutes and scraping the bottom, until the liquid reduces by about half and thickens to a syrupy consistency. Keep an eye on it so it doesn’t scorch.
If you want a thicker texture, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the warm milk near the end of cooking, and simmer 1 to 2 more minutes until it thickens.
Remove from heat, stir in 1 teaspoon pure vanilla extract, taste and adjust sweetness or salt if needed. Remember it will thicken more as it cools.
Let cool slightly, then strain once more if you see any bits, transfer to a clean jar, seal and refrigerate. Keeps 5 to 7 days; shake before using because it may separate.
Use sparingly in coffee, tea, cocktails or vegan baking since it is concentrated and sweet. If you used brown sugar it’ll be darker and taste a bit caramelized, which is great in coffee.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.