Homemade cocoa oat milk made with oats, cocao, water and a natural sweetener. A wholesome treat made with whole foods and is ready in 5 minutes.
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This flavored oat milk is nice and thick, not too sweet, and can be enjoyed on its own, with cereals, in baking, or part of a vegan milkshake (see variations below).
I especially love it with my bowl of oats and fruit for breakfast.
Why You’ll Love This Recipe
- All natural, made with whole foods. It’s a great way to get some healthy goodness into you, rather than drinking store-bought chocolate milk which is generally filled with unwanted sugar and preservatives.
- Adjust the sweetness as you please with no added refined sugar
- Made in minutes - super easy, all you need is a spare 5 minutes.
- Vegan, gluten free* (certified gluten free oats must be used), nut free, soy free and corn free
Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Unsweetened cacao powder is used and not cocoa. Cocoa generally will contain some form of sweetener. Use a good quality 100% raw organic cacao such as this one (affiliate link).
Rolled oats are easy to blend and work well when blended with water. Add the rolled oats as is directly into the water. Please note you must read the label for “gluten-free” if you require this.
If you've got a lot of rolled oats, check out my creamy potato and leek soup featuring them.
Cold filtered water is ideal, especially if you would like to consume this cocoa oat milk immediately.
Salt only a smidge is needed to help elevate the sweetness.
Natural sweetener - I have used both maple syrup and whole Medjool dates (pitted). Both work well.
With the maple syrup add a spoonful at a time until the desired sweetness is achieved. I have found one medjool date per cup of water is the right amount of sweetness, you can adjust this to suit.
You can of course sweeten with whatever ingredient suited to you.
How to Make Cocoa Oat Milk
Add all ingredients into a blender and process on high for 30 seconds.
Strain the liquid. Pour mixture into a cheesecloth (affiliate link) over a bowl and squeeze out chocolate milk into a container. Drink immediately or store in the fridge in a sealed vessel.
Oats are naturally gluten-free, however, they need to be certified gluten-free as they are generally processed and handled in facilities where gluten products have been. Always check the labelling.
Avoid using steel-cut oats or quick oats. Steel-cut oats are coarser and may not blend as well and quick oats can contain additional unneeded ingredients.
A limited blending time of up to 30 seconds is highly recommended, any longer and the oats will turn slightly viscous.
Straining can be achieved with a fine-mesh sieve if you don’t have a cheesecloth. Alternatively, you can also use a milk bag to strain the contents.
Storage is easy, place it into an air-tight vessel in the refrigerator. It will store for up to 5 days. Shake or stir before using as there will be some separation which is evident at the bottom of the bottle.
Leave out the cacao and make yourself a batch of homemade oat milk.
Cocoa powder can be used instead of cacao powder, you will need to add more of this rather than cocoa as it isn’t as strong in chocolate flavoring. Cacao can also be used in this all-natural chocolate persimmon pudding.
Chocolate flavor can be swapped with vanilla. Add half a teaspoon at a time until your desired vanilla flavor has been achieved. Though this is no longer chocolate oat milk.
Spices can be used such as cinnamon, nutmeg or ginger. Start by adding a pinch and build up the flavor profile until you like it.
Make it into a vegan milkshake by blending through frozen banana and or your favorite plant-based / vegan ice cream.
Vanilla extract can be added if desired.
Leftover oat pulp can be used in baking, smoothie bowls, added to nice-cream or to no-bake bars. It can also be added to overnight oats or puddings.
For healthy dessert, try my chocolate date balls, aka vegan truffles.
Or for a WFPB no oil gluten-free recipe to try is my vegan banana oat pancakes.
Otherwise, for more kid friendly recipes, check out this list of vegan recipes for kids.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Best Cocoa Oat Milk
- Add all ingredients into a blender and process on high for 30 seconds.½ cup Rolled oats, 2 cups Filtered water, 1 pinch Salt, 2 Medjool dates, 1 tablespoon Cacao powder
- Pour mixture into a cheese cloth and squeeze out cocoa oat milk into a container. Drink immediately or store in the fridge in a sealed vessel.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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