Introduction: The oat milk question everyone’s asking!
Every month, thousands of people turn to Google asking:
- “How to make oat milk?”
- “How do you make oat milk?”
- “How is oat milk made?”
- “What is oat milk?”
- “How oat milk is made?”
The answers often point to messy DIY recipes (soak, blend, strain, clean), or to expensive countertop machines that promise ease but often deliver clutter, cost, and disappointment.
But there’s now a third way — one that gives you the fresh taste of oat milk at home, with none of the hassle. That’s MYOM Original Oat: the oat milk premix you simply squeeze into water and shake.
MYOM doesn’t just stand for a product. It stands for a new way of thinking about oat milk: Make Your Own Milk — fresh, creamy, nutritious, award-winning taste, every time.
What is oat milk? Let’s clear it up
At its simplest, oat milk is a plant-based alternative to dairy, made by extracting the soluble fibre, starches, and proteins from oats into water.
But here’s the catch: when you make oat milk at home the traditional way — by soaking oats and blending them with water — you don’t get a rich, creamy drink. Instead, you often get something thin, watery, and nutritionally poor.
That’s why most shop-bought oat milks add oils, stabilisers, and fortification with vitamins and minerals. But that comes in heavy, wasteful cartons that expire quickly once opened.
MYOM Original Oat bridges the gap: all the goodness of fortified oat milk, but fresh and instant — made in your kitchen in 20 seconds flat.
The problem with making oat milk at home
1. Thin, bland results
Homemade oat milk from oats and water can taste watery or even slimy. That’s because oats break down into starches that don’t blend cleanly. The result? A texture that separates in coffee, lacks creaminess, and tastes nothing like your favourite café latte.
2. Nutritionally incomplete
DIY recipes rarely add calcium, vitamin D, B12, or iodine. Yet these are crucial nutrients that dairy provides, and most plant-based alternatives need. Homemade oat milk on its own is essentially just diluted porridge water.
3. Mess and clean-up
Soak oats, blend them, strain them through a nut-milk bag, rinse the blender, wash the jug, clean the muslin cloth. It’s time-consuming and leaves your kitchen sticky. Not exactly a weekday-morning ritual.
The countertop machine “solution” (and why it doesn’t solve much)
In recent years, oat milk machines have hit the market. They promise a push-button alternative. But review sites highlight recurring issues:
- High cost: Many machines retail around £200–£300, plus replacement filters or parts.
- Bulky clutter: Another large appliance on your countertop, jostling with coffee makers, blenders, and air fryers.
- Still messy: “Self-cleaning cycles” still mean rinsing pulp, scrubbing blades, and ordering new parts.
- Inconsistent results: Reviewers report thin texture, variable creaminess, and separation in hot drinks.
- Short lifespan: Many gadgets gather dust within months, consigned to the back of a cupboard.
Do we really need another expensive gadget when the goal is simply to pour a glass of creamy, nutritious oat milk?
Enter MYOM: Make Your Own Milk, the better way
This is where MYOM Original Oat changes the game. Instead of struggling with oats and blenders (or buying a £300 machine) MYOM gives you a pre-blended, nutrient-fortified oat milk base in a small, recyclable pouch.
How it works:
- Half fill a bottle with cold water.
- Squeeze in MYOM Original Oat.
- Shake for 20 seconds.
- Top up to taste.
That’s it. Fresh oat milk. No machine. No filters. No mess.
Why MYOM is better than homemade or machine-made oat milk
1. Fresh taste and award winning.
MYOM is consistently recognised for its superior taste. In 2024, MYOM Original Oat was awarded 2 Stars at the Great Taste Awards, and in 2025, it won Best Vegan Milk at the Vegan Food & Living Awards. Why? Because unlike thin homemade oat water, MYOM delivers a naturally creamy, rounded flavour that works brilliantly in coffee, cereal, baking, or on its own. Fresh taste is the number one reason people stick with MYOM.
2. Nutritional powerhouse
Homemade oat milk can’t compete with MYOM’s nutrition. Each 100ml of made-up MYOM contains:
- More calcium than dairy milk: 16% of an adult’s daily requirement.
- Vitamin D3: 15% of your daily requirement, vegan-friendly.
- Vitamin B12: 36% of your daily requirement — essential for plant-based diets.
- Iodine: 20% of your daily requirement, a key nutrient missing from many plant milks.
- Low sugar: Just 1.9g per 100ml, all naturally occurring from oats — lower than semi-skimmed dairy milk and other leading oat brands.
- Free-from: Dairy-free, lactose-free, soy-free, nut-free, non-GMO.
3. Simple, sustainable, space-saving
- No bulky machines.
- No heavy cartons.
- Just a lightweight pouch you can store in your cupboard.
Each pouch uses over 80% less packaging by weight than a typical oat milk carton and is fully recyclable. Shipping and storage are lighter, meaning a lower carbon footprint.
4. Cost-effective
Compare £300 for a countertop machine (plus ongoing costs) to MYOM from £1.24/l delivered to your door. For consistent, great-tasting oat milk, MYOM is the economical choice.
How does MYOM answer Google’s big oat milk questions?
Let’s rewrite the search queries — this time with the MYOM answer:
- How to make oat milk? Forget soaking, blending, straining. With MYOM: just squeeze, add water, shake. Oat milk in 20 seconds.
- How do you make oat milk? Most people start with oats and water. But the better way is MYOM Original Oat: nutritionally fortified, fresh, and delicious — without mess or machines.
- How is oat milk made? Traditionally: blended oats and water, strained. With MYOM: a ready-to-use oat base premix, fortified with calcium, vitamins, and iodine, that you make fresh at home.
- What is oat milk? It’s a plant-based alternative to dairy. But the best version is MYOM: a liquid base you mix with water to create fresh oat milk; smoother, creamier, more nutritious.
- How oat milk is made? DIY: slow and messy. Machines: expensive and inconsistent. MYOM: squeeze, shake, pour. The simplest way to make oat milk.
Why fresh matters: the taste advantage
Carton oat milk can sit on supermarket shelves for months, losing freshness. Once opened, it has to be consumed in a few days. With MYOM, you make oat milk on demand. Each bottle is freshly made from the pouch, giving you unbeatable freshness and flavour. That’s why judges and consumers alike rave about MYOM’s taste.
As one reviewer put it: “This tastes like oat milk should — creamy, balanced, not watery or artificial. Once you’ve made it fresh, you can’t go back to cartons.”
MYOM vs the alternatives: side-by-side
|
Factor |
Homemade |
Machine-made |
MYOM Original Oat |
|
Taste |
Thin, sometimes slimy |
Variable, often watery |
Award-winning, creamy |
|
Nutrition |
Poor, unfortified |
Limited, not usually fortified |
Calcium, D3, B12, iodine |
|
Prep time |
15–20 mins + clean-up |
5–10 mins + machine cleaning |
20 seconds |
|
Cost |
Low ingredients cost |
£200–£300 upfront + parts |
Less than cartons |
|
Mess |
High (soaking, straining) |
Medium (filters, rinsing) |
None |
|
Storage |
None (per batch) |
Bulky appliance, countertop space |
Compact pouches |
|
Sustainability |
Waste from pulp |
Energy use + filters |
Low packaging weight, recyclable |
Why MYOM belongs in your kitchen
- For tea and coffee lovers: Delivers a light, creamy taste without splitting.
- For families: Kids get calcium, D3, B12, iodine — without hidden sugars.
- For bakers: Works in batters, pancakes, or porridge without separation.
- For the eco-conscious: Less packaging, less shipping, smaller footprint.
And crucially: no gadgets gathering dust. Just a pouch that fits in your hand and a bottle of water.
Conclusion: The new definition of “making oat milk”
- The old way: soak, blend, strain, clean.
- The machine way: spend hundreds, store another gadget, still clean.
- The MYOM way: squeeze, shake, pour.
So the next time you ask Google “How to make oat milk?” remember there’s now a better answer. MYOM Original Oat isn’t just oat milk. It’s a smarter way to make your own milk. Fresh, creamy, fortified, award-winning, and ready in 20 seconds.
That’s how oat milk should be made.
