Oat Milk
A Dairy-Free Milk Alternative
Make Fresh Oat Milk
 Oat milk is a tasty and nutritious alternative to dairy milk. In fact, Western herbalists regard oats as a tonic for the nervous system. A group of Swedish farmers and scientists are credited with inventing oat milk, but now you can make your own oat milk using the SoyQuick T Automatic Soymilk Maker!
Save on Your Grocery Bills
Buying commercial dairy-free milks such as soymilk or rice milk can be quite expensive and use up a significant portion of your grocery budget. By making your own fresh oat milk with the SoyQuickT machine, you can save hundreds of dollars per year and bring new life to your favorite recipes. Your only cost is for the oats, so a quart of fresh milk will only cost you a few cents!
Preparation and Use
Oat milk is generally made from presoaked oat groats, which are the hulled grain broken into fragments. Use approximately ¾ cup of dry oat groats and soak them for 6-8 hours. Drain and rinse the groats before placing them in the filter cup. The filter cup should be approximately 2/3 full. You can also combine oats with other grains, beans or seeds such as soy, barley, rice, and almonds.
Oat milk is quite light and has a mild, slightly sweet taste, so it substitutes well for low-fat or skim milk. It can also be used in the same way as soymilk or rice milk. Oat milk is a wonderful choice for consumers looking for a milk that is fat and lactose free.
 Health Benefits of Oat Milk
Oat milk is high in fiber, is cholesterol and lactose free, and contains vitamin E, folic acid, and other trace elements and minerals. Oats are also rich in phytochemicals, naturally occurring chemicals in plants that help fight diseases such as cancer, heart disease, and stroke. To learn more about phytochemicals, find out what researchers at Tufts University have discovered.
Nutritional Analysis
(Oats: Steel Cuts, Whole Groats, Flakes, Oat Flour)
Proximates
| Nutrient |
Amount per 100 grams |
| Water |
8.80 |
g |
| Calories |
384 |
kcal |
| Protein (N X 5.83) |
16.00 |
g |
| Total lipid (fat) |
6.30 |
g |
| Ash |
1.90 |
g |
| Carbohydrates, by difference |
67.00 |
g |
| Fiber, total dietary |
9.8 |
g |
| Sugars, total |
1.45 |
g |
| Sucrose |
1.40 |
g |
| Glucose (dextrose) |
0.05 |
g |
| Minerals |
| Calcium, Ca |
52 |
mg |
| Iron, Fe |
4.20 |
mg |
| Magnesium, Mg |
148 |
mg |
| Phosphorus, P |
474 |
mg |
| Potassium, K |
350 |
mg |
| Sodium, Na |
4 |
mg |
| Zinc, Zn |
3.07 |
mg |
| Copper, Cu |
0.343 |
mg |
| Manganese, Mn |
3.630 |
mg |
| Selenium, Se |
34.0 |
mcg |
| Vitamins |
| Vitamin C, total ascorbic acid |
0.0 |
mg |
| Thiamin - B1 |
0.730 |
mg |
| Riboflavin - B2 |
0.140 |
mg |
| Niacin - B3 |
0.780 |
mg |
| Pantothenic |
1.245 |
mg |
| Vitamin B6 |
0.120 |
mg |
| Folate, total |
32 |
mcg |
| Folic acid |
0 |
mcg |
| Folate, food |
32 |
mcg |
| Folate, DFE |
32 |
mcg |
| Vitamin B12 |
0.00 |
mcg |
| Vitamin A, IU |
101 |
IU |
| Vitamin A, RE |
10 |
mcg |
| Vitamin E (alpha-tocopherol) |
0.700 |
mg |
| Vitamin K (phylloquinone) |
3.2 |
mcg |
| Lipids |
| Fatty acids, saturated |
1.110 |
g |
| Fatty acids, monounsaturated |
1.980 |
g |
| Fatty acids, polyunsaturated |
2.300 |
g |
| Cholesterol |
0 |
mg |
| Amino Acids |
| tryptophan |
0.222 |
g |
| Threonine |
0.545 |
g |
| Isoleucine |
0.657 |
g |
| Leucine |
1.216 |
g |
| Lysine |
0.664 |
g |
| Methionine |
0.295 |
g |
| Cystine |
0.386 |
g |
| Phenylalanine |
0.847 |
g |
| Tyrosine |
0.543 |
g |
| Valine |
0.888 |
g |
| Arginine |
1.129 |
g |
| Histidine |
0.383 |
g |
| Alanine |
0.835 |
g |
| Aspartic acid |
1.371 |
g |
| Glutamic acid |
3.517 |
g |
| Glycine |
0.797 |
g |
| Proline |
0.885 |
g |
| Serine |
0.711 |
g |
| Others |
| Alcohol, ethyl |
0.0 |
mg |
| Caffeine |
0 |
mg |
| Theobromine |
0 |
mg |
| Carotene, beta |
0 |
mcg |
| Carotene, alpha |
0 |
mcg |
| Cryptoxanthin, beta |
0 |
mcg |
| Lycopene |
0 |
mcg |
| Luterin + zeaxanthin |
180 |
mcg |
Nutritional Analysis Provided by: POPOWICH MILLING CORP. Source: USDA National Nutrient Database for Standard Reference, Release 16 (July 2003)
Cooking with Oat Milk
This delicious recipe was created by Jan London using the SoyQuick T machine. Jan has created many exciting and healthy oat milk and oat pulp recipes.
Clamless Chowder
Servings: 6
Ingredients:
- 4 cups oat milk
- 1 carrot, diced
- 1 onion, diced
- 1 parsnip, diced
- 1 small potato, diced
- 1 cup corn, fresh or frozen
- 1 oz. dulse (a sea vegetable)
- 2 Tbsp sweet white miso or brown rice miso
- 1/2 tsp stevia HoneyLeaf
Method:
- Make oat milk using whole oat groats at maximum water level.
- Simmer carrots, parsnips, onions and stevia in 2 cups oat milk until soft. Stir often to prevent scorching.
- Add the dulse and corn. Simmer for 1 minute.
- In a cup, dilute the miso in a few TB of the broth. Add to the pot and simmer - don't boil - for 1 minute.
Cooking Tips:
- If you want a very rich soup, add the oat pulp - or you can eat it for breakfast.
- Dulse is high in iron, calcium, vitamin A, niacin, vitamin C, protein and iodine - with a flavor of the sea.
- The addition of stevia in the HoneyLeaf form, compliments the sweetness of the vegetables.
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