Almond Rice Oat Milk

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Almond Rice Oat Milk
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This is a fantastic alternative to dairy milk with a rich smooth flavor and a bit thicker than commercial alternative milks. It is great for breakfast cereal, coffee or just a satisfying beverage to drink.

Yields: Makes 6 cups


1/2 cup raw almonds

2 T brown rice

1 T oat groats (whole oats or steel cut oats)*

Water to cover during soak

6 cups of water

1/4 - 1 tsp salt

Optional: 1/2 - 2 tsp vanilla; 1/8 - 1/4 cup sweetener (agave nectar, maple syrup, brown rice syrup).


Soak the almonds, rice and oats for 4-6 hours in enough water to cover by 1-2 inches. Drain and rinse.

Place in a soy milk maker and add water to the line (about 6 cups). Place the soy milk maker in a pie pan in case it boils over. Attach the lid, plug it in, and press either the "Rice" or "Soy" button. It will take about 12-15 minutes.

When the machine has finished the cycle, unplug, remove the lid, strain the pulp from the liquid, and add flavorings (if desired). Let it cool and transfer the milk into a glass container or pitcher. It will keep in the refrigerator for about a week.

Additional Tips

Stove-Top Cooking Directions:

After the almonds, rice and oats have been soaked, drained and rinsed, put them in a food processor or blender. Add about 1 cup of water (to just cover the almonds/oats/rice), and grind until it becomes a slurry -- or like cream of wheat.

Put the mixture with the rest of the water (5 cups) into a large stock pot. Bring it to boil, lower the temperature to simmer, and cook, stirring occasionally, for 12-15 minutes.

Strain out the pulp, add flavorings (if desired) and let it cool. Transfer the milk to a glass container or pitcher and keep in the refrigerator for about a week.

Other Flavoring Options:

Cocoa powder, carob powder, almond extract, hazelnut extract.

*Check package ingredients for gluten-free oats.

Recipe by
Karna Knapp