Why Does Oatly Have So Much Sugar?

January 13, 2026 •

3 min read

Over 50% of the carbohydrates in raw oats consist of starches, which is the key to understanding the sweetness of Oatly. The reason why does Oatly have so much sugar is not due to added sweeteners, but rather a unique enzymatic production process that breaks down these natural starches into sugars. This sweetening method is crucial for creating the creamy, palatable texture and flavor that consumers expect from the popular plant-based milk.

Quick Summary

Oatly's high sugar content is a result of an enzymatic process, which breaks down the oats' natural starches into simpler sugars like maltose. This is essential for achieving its signature creamy texture and flavor profile, without using cane sugar or artificial sweeteners.

Key Points

Enzymatic Process: The sugar in Oatly is not added cane sugar, but is created when natural enzymes break down the oats' complex starches.
Maltose Sugar: The primary sugar produced during this process is maltose, which gives Oatly its naturally sweet flavor and smooth texture.
Achieves Creamy Texture: The enzymatic breakdown of starches is necessary to prevent the milk from becoming thick and slimy, ensuring a creamy, appealing mouthfeel.
FDA Labeling Rules: In some regions like the US, the sugars resulting from this enzymatic process are labeled as 'added sugars' to ensure transparent nutritional information.
High Glycemic Index: Due to the maltose content, Oatly can cause a faster blood sugar spike than whole oats, a factor to consider for individuals managing blood sugar levels.
Unsweetened Options Available: For those concerned about sugar, Oatly offers "No Sugars" or "Unsweetened" varieties where the enzymatic process is minimized.

Decoding the Enzymatic Process: It's Not Added Sugar

Many people are surprised to find a relatively high sugar content listed on Oatly's nutritional facts, despite no added cane sugar appearing on the ingredients list. The answer lies in the food science behind its manufacturing. Unlike simply blending oats and water at home, Oatly uses a patented process involving natural enzymes.

During production, oats are mixed with water and milled into a slurry. Enzymes, specifically amylases, are then introduced. These enzymes break down the long, complex carbohydrate chains (starches) naturally present in the oats into smaller, sweeter-tasting sugar molecules, primarily maltose. It's a natural hydrolysis process, akin to how your own saliva begins breaking down starches into sugars during digestion. The sweet taste you experience is therefore derived directly from the oats, not from added sweeteners.

The Role of Maltose in Oatly's Flavor and Texture

The maltose created during the enzymatic breakdown serves two critical functions. Firstly, it provides the mild, naturally sweet taste that makes Oatly so appealing and versatile for use in coffee, cereal, and recipes. Secondly, this process prevents the milk from becoming slimy or gelatinous. Oats are high in starch, which can cause a thickening or gummy texture when processed. By breaking down the starches into sugars, the enzymes ensure a smooth, creamy consistency that closely resembles dairy milk. This is particularly important for products like the Barista Edition, which is engineered to foam and integrate seamlessly into coffee.

Comparing Oatly with Other Milks

While oat milk's sugar comes from its processing, it's worth comparing its nutritional profile to both dairy and other plant-based milks. Oat milk generally has more carbohydrates than cow's milk due to its processing, but offers a distinct set of benefits.


Nutritional Aspect	Oatly Original (per 100ml)	Semi-Skimmed Cow's Milk (per 100ml)	Almond Milk (per 100ml, unsweetened)
Energy	~48 kcal	~46–48 kcal	~13 kcal
Sugar	~3.4 g	~4.8–5.0 g (lactose)	0 g
Fat	~1.5 g	~1.4–1.8 g	~1.1 g
Saturated Fat	~0.2 g	~0.9–1.1 g	0 g
Protein	~1.1 g	~3.0–3.7 g	0.4 g
Fiber	~0.8 g	0 g	~0.3 g
Calcium	Fortified (~120 mg)	Natural (~120 mg)	Fortified (~120 mg)

Note: Nutritional values can vary slightly by product version, country, and fortification levels. Almond milk data assumes unsweetened variety.

Added Sugar vs. Derived Sugar: A Labeling Distinction

The U.S. FDA, as part of new labeling rules, requires that sugars created during a product's manufacturing process be categorized as "added sugar" on the nutrition label. This can be confusing for consumers. For Oatly's products in the US, the listed "added sugars" are the maltose that was enzymatically produced from the oat starches, not cane sugar or high-fructose corn syrup. The purpose of this regulation is to provide greater transparency and help consumers understand the total sugar content, regardless of its source.

Is Oatly Healthy Despite Its Sugar Content?

For most people, Oatly's sugar content is not a major concern when consumed in moderation within a balanced diet. However, individuals monitoring their blood sugar, such as those with diabetes, should be mindful. The maltose in Oatly has a high glycemic index, meaning it can cause a faster spike in blood sugar levels compared to the slow-digesting complex carbohydrates in whole oats. For those seeking lower sugar options, Oatly offers an "Unsweetened" version where the enzymatic process is not utilized to break down the starches as much.

Conclusion: The Final Word on Oatly's Sweetness

The high sugar content in Oatly is a direct consequence of its innovative production method. Natural enzymes convert the oats' starches into sugars like maltose to create its desirable creamy consistency and appealing flavor profile. While the sugar is derived from the oats themselves rather than added sweeteners, it's still important to understand what you're consuming. The key is to make an informed choice based on your dietary needs and health goals, perhaps choosing the unsweetened version if you're concerned about sugar intake. Ultimately, Oatly's process is a clear example of food science at work to create a delicious and popular plant-based alternative.

Frequently Asked Questions

The sugar in Oatly is technically both. It originates naturally from the oats themselves but is 'created' through an enzymatic process in the factory, rather than being added directly like cane sugar. For labeling purposes, like in the US, this is listed as 'added sugar'.

For its unflavored oat milks, Oatly does not add sweeteners like cane sugar. The sweetness comes from the enzymatic process that breaks down the oat's natural starches.

The term 'added sugars' on some Oatly labels refers to the simple sugars, like maltose, that are produced when enzymes are used to liquefy the oats. This is an FDA labeling requirement for transparency, even if the sugar is derived from the original ingredient.

The 'healthier' choice depends on individual dietary needs. While oat milk has less saturated fat and more fiber than cow's milk, it is lower in protein and can have a higher sugar content and glycemic index. Cow's milk provides naturally occurring complete proteins and nutrients.

Oatly achieves its signature creamy and smooth texture through the enzymatic process. The enzymes break down the oat's starchy carbohydrates into sugars, which prevents the liquid from becoming slimy or gelatinous, a common issue with homemade oat milk.

Individuals with diabetes should be cautious. Oatly's sugar, primarily maltose, has a high glycemic index and can cause a rapid blood sugar spike. Unsweetened oat milk or other lower-carbohydrate alternatives may be a better choice.

To find a lower-sugar oat milk, look for products specifically labeled "unsweetened" or "no sugars." These varieties minimize or skip the enzymatic process that converts starches to sugar.