Easy Miyoko’s Oat Butter Recipe
Make the creamiest dairy-free Miyoko’s oat butter recipe at home in under 10 minutes. Rich, spreadable, and totally plant-based — save this and try it today.
Miyoko’s oat butter recipe is a homemade plant-based butter made by blending refined coconut oil, a neutral liquid oil, and cold oat milk into a smooth, spreadable spread. This recipe makes roughly 2 cups, delivers a rich, creamy texture that firms up perfectly in the fridge, and is perfect for everyday spreading, baking, and cooking.
I’ll be honest — I didn’t get this right on the first try. The first batch I made was too greasy and never fully firmed up. Turns out the temperature of your liquid oil is everything with this miyoko’s oat milk butter recipe. It has to be very cold, straight from the fridge, or the emulsion just won’t hold.
Table of Contents
Why You’ll Love This Miyoko’s Oat Butter Recipe
This miyokos oat butter recipe comes together fast with only a handful of pantry staples. It’s creamy, neutral-tasting, and firms up just like dairy butter in the fridge.
It works as a true 1:1 substitute for dairy butter — in baking, on toast, or melted over vegetables. And because you control the ingredients, you skip the additives found in most store-bought spreads.
Easy Miyoko’s Oat Butter Recipe (Foolproof)
Equipment
- Blender or immersion blender
- Measuring Cups
- Measuring Spoons
- Small saucepan or microwave-safe bowl
- Lined container or small loaf pan
- Airtight container
- Parchment paper
Ingredients
Core Ingredients
- ¾ cup refined coconut oil melted, not hot; use refined only
- 1 cup neutral liquid oil avocado oil or sunflower oil, very cold from the refrigerator
- ½ to 1 cup plain unsweetened oat milk cold; soy milk or cashew milk also works
Optional Add-ins
- ½ to 1 teaspoon salt to taste
- 2 teaspoons liquid lecithin optional, helps firm the texture
- 1 teaspoon apple cider vinegar optional, for a tangier cultured flavor
- 1 tablespoon fresh herbs optional, finely chopped chives, thyme, or parsley for herb butter
Instructions
- Gently melt the refined coconut oil until just liquid. It should be lukewarm, not hot.
- Remove the neutral liquid oil from the refrigerator right before blending. It must be very cold to help the emulsion set properly.
- Add the melted coconut oil and chilled liquid oil to a blender or use an immersion blender in a tall container.
- Blend until the oils look completely smooth and uniform.
- With the blender running, slowly pour in 1/2 cup of very cold oat milk in a thin, steady stream.
- Continue blending until the mixture becomes frothy, thick, and creamy, similar to mayonnaise.
- If you want a softer butter, add more cold oat milk a little at a time, up to 1 cup total, blending only until combined.
- Add salt, liquid lecithin, or apple cider vinegar if using, then blend briefly just to incorporate.
- Pour the mixture into a lined container, small loaf pan, or airtight container.
- Refrigerate for at least 1 hour, or until fully firm. For best results, chill it undisturbed in the back of the refrigerator.
- Use as a 1:1 substitute for dairy butter in spreading, baking, sautéing, and cooking.
Notes
What Ingredients Do You Need for Oat Butter?
| Ingredient Group | Ingredient | Amount | Notes |
|---|---|---|---|
| Core Ingredients | Refined coconut oil | 3/4 cup (or 1 1/2 cups for a larger batch) | Melted, not hot; refined only |
| Core Ingredients | Neutral liquid oil (avocado or sunflower) | 1 cup | Must be very cold from fridge |
| Core Ingredients | Plain unsweetened oat milk | 1/2 to 1 cup | Cold; soy or cashew milk also works |
| Optional Add-ins | Salt | 1/2 to 1 teaspoon | To taste |
| Optional Add-ins | Liquid lecithin | 2 teaspoons | Helps firm the texture |
The refined coconut oil is non-negotiable — unrefined versions carry a strong coconut flavor that throws off the whole spread. For the liquid oil, avocado oil is my go-to because it’s mild and handles temperature changes well.
If you want a tangier, more cultured flavor closer to the store-bought miyokos oat milk butter recipe, stir in 1 teaspoon of apple cider vinegar before chilling. It makes a noticeable difference. You might also enjoy this miyoko oat milk butter recipe alongside a classic dense bean salad for a fully plant-based meal.
How to Make Oat Butter Step by Step
Step 1: Prepare the Oils
Melt the refined coconut oil gently until it’s just liquid — lukewarm is fine, but don’t let it get hot. Pull your liquid oil straight from the refrigerator. It needs to be very cold before you blend.
Pro Tip: The key to a stable emulsion is temperature contrast. Warm coconut oil and cold liquid oil is the foundation — skip this and the butter won’t set properly.
Step 2: Blend the Oils
Combine the melted coconut oil and the chilled liquid oil in a blender or using an immersion blender. Blend until the mixture looks completely uniform and smooth.
Step 3: Add the Oat Milk
With the blender running, slowly pour in 1/2 to 1 cup of very cold oat milk. Keep blending until the mixture looks frothy and thick — similar to the consistency of mayonnaise.
Pro Tip: For best results, add the oat milk gradually in a slow, steady stream rather than all at once. Rushing this step is the most common mistake — it causes the emulsion to break.
Step 4: Add Optional Ingredients
If using salt, add 1/2 to 1 teaspoon now and blend briefly to incorporate. Add liquid lecithin at this stage if you want extra firmness — just blend for a few seconds to combine.
Step 5: Chill to Set
Pour the mixture into a lined container or small loaf pan. Refrigerate for at least 1 hour until fully firm. Don’t rush this step — the butter needs time to solidify before you can use it.
Pro Tip: Miyoko’s oat butter recipe works best when it chills undisturbed. Stick it in the back of the fridge where the temperature is most consistent, not the door.
Expert Tips for Perfect Miyoko’s Oat Butter Recipe
Pro Tips for Success
Cold oil is everything. I can’t say this enough. Your avocado or sunflower oil must come straight from the refrigerator. Room-temperature oil breaks the emulsion before it even starts. I learned this the hard way after three failed batches.
The most common mistake is using unrefined coconut oil — instead, always use refined. Unrefined has a strong coconut flavor that overwhelms the spread. Refined stays neutral and lets the oat milk shine through.
For best results, use soy milk if oat milk isn’t available. Soy milk has a higher protein content, which can produce a slightly firmer, more stable texture. Oat milk works great, but it’s good to know the backup option.
Miyoko’s oat butter recipe works best when you don’t over-blend. Once the mixture looks like thick mayo, stop. Over-blending introduces too much air and can prevent it from firming up properly in the fridge.
Delicious Variations
Salted Cultured Version: Add 1 teaspoon of apple cider vinegar and 3/4 teaspoon of salt before chilling. This gets you closest to the tangy flavor of the store-bought version from Miyoko’s Creamery, which uses cultured oat milk.
Larger Batch Version: Double all ingredients using 1 1/2 cups refined coconut oil and scale the oat milk accordingly. Store extra in the freezer for up to 3 months — it thaws overnight in the fridge with no loss of texture.
Dairy-Free Herb Butter: After blending, fold in 1 tablespoon of finely chopped fresh herbs — chives, thyme, or parsley all work. Chill as usual. Incredible melted over roasted vegetables or spread on crusty bread. Try it alongside these Greek turkey tzatziki bowls for a full plant-forward spread.
Troubleshooting Common Problems
Problem: The butter won’t firm up after chilling.
Solution: Your liquid oil was likely not cold enough. Pour the mixture back into the blender, chill the entire thing in the freezer for 10 minutes, then re-blend and refrigerate again.
Problem: The mixture separated during blending.
Solution: The oils were probably added too quickly. Start over with freshly chilled liquid oil and add the oat milk in a very slow, thin stream while blending continuously.
Problem: The finished butter tastes faintly of coconut.
Solution: You used unrefined coconut oil. Unfortunately there’s no fix for this batch — next time, confirm the label says “refined” before purchasing.
How to Store and Reheat Miyoko’s Oat Butter Recipe
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room Temperature | Up to 2 hours | Keep covered; return to fridge after use |
| Refrigerator | 3 to 4 weeks | Store in an airtight container; keep away from door |
| Freezer | Up to 3 months | Wrap tightly in parchment, then place in a freezer bag |
To use butter from the freezer, transfer it to the refrigerator the night before. It softens gradually and the texture stays smooth — no greasy separation, no off flavor.
Got leftover butter that’s been in the fridge a while? Melt it and use it as a cooking fat for sauteed greens or drizzle it over protein pesto chicken pasta right before serving. It also works beautifully stirred into a Greek dense bean salad as a finishing touch.
FAQs About Miyoko’s Oat Butter Recipe
Can I use regular coconut oil instead of refined?
No. Unrefined coconut oil has a strong coconut flavor that will carry through to the finished butter. Always use refined coconut oil, which is neutral in taste and lets the oat milk flavor come through cleanly.
Can I substitute a different plant milk for the oat milk?
Yes. Plain unsweetened soy milk and cashew milk both work well. Soy milk, which has a higher protein content, may actually produce a slightly firmer texture than oat milk. Avoid sweetened or flavored varieties, which will affect the taste.
How long does homemade oat butter last in the fridge?
This recipe stores well in the refrigerator for 3 to 4 weeks in an airtight container. For longer storage, freeze it for up to 3 months. Thaw overnight in the fridge before using.
Does this work as a 1:1 replacement for dairy butter in baking?
Yes, it works as a direct 1:1 substitute for dairy butter in most recipes, including cookies, cakes, sauteing, and spreading. Because it’s made with liquid oil, it stays slightly softer than traditional stick butter when cold, which is normal.
Why didn’t my butter firm up after an hour in the fridge?
The most likely cause is that the liquid oil wasn’t cold enough before blending. The emulsion depends on temperature contrast between the warm coconut oil and cold liquid oil. Re-blend the mixture after chilling it briefly in the freezer, then refrigerate again for at least 2 hours.
Make It This Week
Seriously, this is one of those recipes that earns a permanent spot in your fridge. Once you have it, you’ll find yourself reaching for it constantly — on toast, in scrambled eggs, stirred into pasta.
If you try it, I’d honestly love to know how it turned out. Drop a comment below with any tweaks you made or questions you ran into. And if you’re saving recipes for later, pin this one — it’s the kind of thing you’ll want to find again.
Homemade dairy-free oat butter that actually works. I mean it.
Creamy, spreadable, foolproof Miyoko’s oat butter recipe made with refined coconut oil, cold neutral oil, and oat milk. Firms up in 1 hour and stores for weeks. Save this dairy-free butter recipe for your next plant-based kitchen project.
