Dubbed one of the biggest health trends of 2019, the rising star of dairy milk alternatives, oat milk, has been getting more attention than other plant-based milks on the market, and below, we discover why.
Oat milk consists of steel-cut oats or whole “groats” that are soaked in water, blended, and then strained, using a cheese cloth or nut milk bag.
A fantastic alternative for those who are allergic or intolerant of dairy or nuts, oat milk is also generally suitable for those who have gluten intolerance – as long as the milk is made with certified gluten-free oats.
Looking at its nutrient profile, a one cup serving of oat milk provides 130 calories, 2.5g total fat, 0g saturated fats, 2 grams fibre, 4 grams protein, 35% of your daily calcium and 25% of your vitamin D requirements.
Second behind soy, oat milk has more protein than any other plant-based milk such as, almond, cashew, coconut or rice. Oats also contain B vitamins, magnesium, phosphorus, zinc and copper. Whilst oat milk tends to be high in carbohydrates, it’s also rich in fibre and low in fat, which can typically be the opposite case with most nut milks being high in fat and low in fibre.
To make your own oat milk, add one cup of rolled or steel-cut oats and four cups of water to a high-speed blender, blend until smooth and then strain. You can also add a little vanilla extract, cinnamon, and/or a few dates to the blender for natural sweetness. Store in the fridge for up to four days.