Following two persons advice, I’ve got some oat milk to put in my coffee. They both said they prefer it to milk.
I thought it was too watery. I wonder if the grain juice I got wasn’t very good. It’s “Planet Oat” oat milk original unsweetened. It barely adds any color, texture or taste to the coffee.
So, coffee drinkers: do you like your bean tea with oat juice? If so, is it supposed to be that watered down? If not, what brand of grain juice do you prefer?
For everyone who likes oat milk in their coffee and saving money:
- 4 cups water
- 1 cup rolled oats (not quick oats, not steel cut oats)
- (optional) a couple of de-seeded dates
Blend on high for 30 to 45 seconds
Filter that through a clean (no fabric softener) towel.
If you want creamier texture, add 1/4 cup less water.
The remaining oats and date pulp can be eaten if you are really frugal. Just heat it up and add whatever else you want.
Use your new oat milk in a home made mug of coffee.
I can’t see the words “rolled oats” without reading it like Ludacris.
What in the world is in that bowl, what you got in that bowl?
I second this, though I sweeten with maple syrup. I use the oat paste to make protein bars.
I eat so much oatmeal that i just eat it that way. I haven’t ever thought of anything else.
What all do you add for the protein bars?
I don’t use exact ratios, but the foundation is pure unflavored pea protein powder, some nut/seed butter as a binder, dates for sweetness, and then one or two add-ins to taste. I add whatever sounds yummy and is on hand. Raisins, craisins, pepitas, sunflower seeds, chocolate chips, maple sugar, crushed pretzel bits. I make matcha bars sometimes, but my partner swears they taste like compost, so those are a separate batch just for me. Don’t be afraid to get creative!
You just mix it all together in a KitchenAid or by hand, press it into a pan, chill it in the fridge, and then slice it into bars and store in bags in the fridge. They freeze well if you have more than you can eat quickly.
That sounds really similar to some bars that I make.
I take cashews and dates, blend them in a food processor to make a paste, and then add protein powder for flavor (and protein). I press them in a pan, cool them, and then cut them. I sometimes put them in the dehydrator if I want them to get a bit less chewy, but I usually skip that step.
They dont last long.
Im going to try your bar recipe. I always have dried fruit and nuts sitting around, and I have some unflavored pea protein.
I was so intrigued I tried your recipe right away. My kitchen towel immediately clogged and I had to wring the fluid out with considerable force. Do you have a workaround for that or recommendations for towels to use?
I haven’t tried it, but I’d suggest trying cheesecloth. It should soak up less of the liquid than a towel would, and you won’t have to worry about soaps or anything that might be in the towel
Thank you, I’ll order some
Cheesecloth will be too open. You can get bags that you use for making almond milk, try a search for that.
Thanks, I will look into that
Your towel might be a higher thread count than I use. I’m sorry that it didn’t work out.
I will say that I usually just twist it up over a big mixing bowl and it slowly comes out. I have to press a little, but not hard.
No worries, the oat milk I produced was fantastic. So it was definitely worth it :) I look forward to experimenting with different towels
Plus this oat milk is actually good, unlike what some people have experienced with store bought oat milk.
I prefer it. I think the oatly brand (full fat version) tastes the best.
yes, its good.
I make my own oat milk soo good :)
I prefer whole fat milk for coffee (and black tea as well) over oat milk, as it is more creamy. I use oak or soy milk for my breakfast muesli.
I generally drink either whole or 2% cow milk in my coffee. Never added sugar, but sometimes half and half or the occasional oat milk phase instead. When you switch exclusively to oat milk for a while, it grows on you. I like oat as the best overall plant milk for coffee, and the Planet Oat original unsweetened in particular as you’ve heard, but it’s definitely a different product with a different culinary experience than cow milk.
But of course it is. Goat milk is also a different culinary experience. It tastes like goat cheese, which is maybe unsurprising but also rather unwelcome in coffee. Each alternative is rather different.
I mostly drink coffee at home. I grind beans one or two scoops at a time immediately before use and brew hot concentrate with an aeropress then dilute to black (americano-ish), but my milk preferences are the same in an occasional expensive coffee shop latte. Oat is the best alternative option. You’re right that it’s not as potent, and I tend to use even more oat milk in coffee than my somewhat heavy pours of cow milk.
I haven’t done careful investigation, but I suspect oat milk has a better balance of impacts on personal health and environment than many of the plant-based options. Almond milk production, for instance, takes enormous amounts of water out of the aquifer under California’s Central Valley, whereas oats are widely grown. Soy milk is controversial health-wise. Oat also tastes better to me than both of them. Coconut is okay but has a somewhat strong flavor and thin texture.
As a highly-engineered food product, you should expect substantial variation from one brand to the next. Try several.
A safer choice for a person with lactose intolerance.
But what if I have a deadly oat allergy?
Opt for dairy milk or no milk options.
Oat milk is fine, or even just drinking it black unsweetened.
Though in the last few years I’ve gotten into the habit of having my cold brew concentrate with Ripple Unsweetened. And before that was using Silk Protein unsweetened… it was sort of Silk’s version of pea protein drink, I think it got discontinued haven’t seen it anywhere. Ripple goes well with my coffee… Silk’s version was especially good with coffee, I’d still be buying that if it was being sold anywhere. Silk’s was a bit creamier and thicker than Ripple so it sort of gave the coffee some extra flair if that makes sense.
For these type of drinks I mainly try to find unsweetened with a similar nutritional profile like dairy milk e.g. it should have a decent amount of protein, calcium, vitamin D, etc. Most oat milk I’ve seen doesn’t have that so I usually don’t buy it, it’s more something I’d use if I’m at a coffee shop or someone’s house.
I like it. Shake it up. I like almond and rice milk, too.
My favorite with coffee is Almond or Coconut Milk, oat milk isn’t great unless it is the creamy variety!
- Soymilk unsweetened
- Oatmilk Extra Creamy
- Black
Only one brand. I’ve found most oat milks to be watery and plain. I think it’s “Pacific” brand. Don’t quote me on that, I haven’t bought it in a while. I found it to be creamier and just slightly sweet. Pretty decent. I generally drink coffee black at home, so I just don’t buy it.
Silk is excellent and a bit cheaper than Oatley. Smooth, light Oatley flavor that feels just like milk to me. Also great with matcha. Califia regular oatmilk and its Barista variety are also very good.
I’ve also had some random “oil separated and you didn’t realize it” experiences with Oatley I’ve never seen in another brand. Just opened it and poured oil right out. Nope. That and the price keep me away from it.
I used to use milk, but shifted to cream because I use much less and the coffee stays hotter.
Adding to everyone else’s recommendations - Earth’s Own barista’s oat milk is amazing. It was the the one that helped my family stop buying cow’s milk.
As the other commenters say: extra creamy is a requirement, in my opinion. I use Planet Oat Extra Creamy and I have no complaints.
