Googling seems to say yes but it might alter the texture a little. I would think ice cubes are the way to go here as you can just take out what you need as you go.
this post was submitted on 02 Jul 2025
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Oatmilk ice cubes in coffee might work reasonably well.
I wonder if one could churn it a bit to make icecream?
Without a machine, you can take basically any liquid and freeze it. While in process you habe to babysit the fridge a bit and stir it every 15 minutes for some time, I've done it before, like granita style.
It doesnt hold though so only make enough to consume that day.
Every frozen and defrosted non-dairy milk I’ve had (mostly almond I think) did end up grainy, but still usable. Freezing it for baking is still reasonable. The time to defrost it would bother me.
If your household drinks a lot of sweet coffee drinks, yes, make a big batch of oat milk syrup to extend the shelf life.
I would personally make a huge batch of congee with a ton of ginger, garlic, shallots, and if you eat meat chicken (chicken arroz caldo). I use coconut milk for rice porridge, but oat milk would be good. I’d portion it into pint containers and freeze them. It’s cheap, freezes well, and could easily use up as much milk as you’d like. To my palate it’s a huge upgrade on chicken noodle soup when I’m sick, so it’s good to have frozen in advance.
If you have occasion in the next few weeks, it would be good for flan or blancmange as a dessert. I’ve never made blancmange with oat milk but it’s usually nut flavored, so I’d expect that to work really well, probably better than dairy milk. It’s a good time in the northern hemisphere for fruit sauces, too, so fresh compotes are on the table, and maybe toasted almonds.
Hope it works out for you!