The Core Ingredients: A Simple Foundation
At its heart, the process of making oat milk is remarkably simple, relying on just two fundamental ingredients: oats and water.
Oats
To create oat milk, you can use several types of oats, though most recipes and commercial processes favor rolled oats (also known as old-fashioned oats). These oats have been steamed and flattened, making them easier to blend and less prone to creating a slimy texture than quicker-cooking varieties. Using certified gluten-free oats is necessary for those with celiac disease or gluten sensitivities, as many conventional oat fields and processing facilities may be cross-contaminated with wheat, barley, or rye.
Water
High-quality, filtered water is essential for achieving a clean taste in both homemade and store-bought oat milk. The ratio of water to oats is crucial for determining the final consistency, with a typical homemade recipe using four cups of water for every one cup of oats. Adjusting this ratio can produce a thinner or creamier result.
The Commercial Expansion: What Else is Added?
While homemade oat milk stops at a basic recipe, commercial manufacturers often include additional ingredients to enhance the product's shelf life, consistency, and nutritional profile. These additives are what create the rich, barista-friendly versions found in stores..
Common Commercial Ingredients
- Stabilizers and Emulsifiers: To prevent separation and create a smooth, creamy texture, ingredients like gellan gum are often added. These additives help keep the fats and water from separating, which can be an issue with simple homemade recipes. For instance, Califia Farms uses dipotassium phosphate in its Barista Blend to achieve this stable texture.
- Oils: Many brands incorporate a small amount of neutral-flavored oil, such as canola or sunflower oil, to mimic the mouthfeel and richness of dairy milk. This provides a more luxurious, full-bodied experience, especially in coffee and other recipes where a thicker consistency is desired.
- Enzymes: In commercial production, enzymes are frequently added to break down the complex starches in oats into smaller, sweeter sugars. This process, called enzymatic hydrolysis, not only makes the milk naturally sweeter but also helps prevent it from becoming too thick or slimy.
- Vitamins and Minerals: Most store-bought oat milks are fortified to match or exceed the nutritional content of dairy milk. Common additions include calcium carbonate, vitamin D, vitamin B12, and riboflavin. These fortifications are especially important for vegans and others who use oat milk as a primary milk source to ensure they receive essential nutrients.
Homemade vs. Commercial Oatmilk: A Comparison
| Feature | Homemade Oatmilk | Commercial Oatmilk |
|---|---|---|
| Core Ingredients | Oats, water, and optional sweeteners or flavorings. | Oats, water, with added oils, stabilizers, enzymes, vitamins, and minerals. |
| Texture & Consistency | Can be prone to separation and sliminess if not prepared correctly. | Uniformly creamy and stable due to added gums and emulsifiers. |
| Shelf Life | Short, typically 3–5 days in the refrigerator. | Significantly longer, often months, due to pasteurization and stabilizers. |
| Cost | Much cheaper to produce at home. | More expensive per serving due to processing and packaging. |
| Nutritional Profile | Naturally occurring nutrients from oats only. | Fortified with added vitamins and minerals to mimic dairy. |
| Additives | Additive-free, unless personal flavoring (e.g., vanilla, maple syrup) is included. | Contains added oils, gums, and stabilizers for consistency and shelf life. |
A Simple Guide to Making Oatmilk at Home
For those interested in making their own oat milk, the process is straightforward and allows for complete control over ingredients.
- Soak the oats: For best results and to minimize sliminess, soak 1 cup of rolled oats in 4 cups of cold water for no more than 30 minutes. Some experts recommend skipping the soak entirely to avoid a gelatinous texture.
- Rinse thoroughly: Drain the soaking water and rinse the oats under cold, running water. This step helps remove excess starches that contribute to a slimy consistency.
- Blend: Add the rinsed oats and 4 cups of fresh, cold water to a high-speed blender. Blend for no more than 30–45 seconds. Over-blending can heat the oats and release more starch.
- Strain: Pour the blended mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag. For an extra-smooth result, double-strain. Do not squeeze the bag, as this forces starch through and can make the milk slimy.
- Flavor and Store: Add optional flavors like a pinch of salt, maple syrup, or vanilla extract. Store the finished oat milk in an airtight container in the refrigerator for up to five days.
Conclusion: A Versatile Drink with Simple Origins
Ultimately, what is oatmilk made out of depends on whether it is prepared at home or for commercial sale. While the fundamental ingredients of oats and water are universal, the subtle differences in processing and added components create a world of variation in taste, texture, and nutritional value. For a creamy, shelf-stable product, store-bought is the convenient choice. For those prioritizing simplicity and avoiding additives, a quick homemade batch offers a fresh, wholesome alternative. Regardless of the version you choose, oat milk's simple origins have made it a staple in the plant-based and dairy-free movement, providing a delicious and versatile option for countless uses..
