The Food Coach

Healthy Food Database - Oat milk

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A natural alternative to dairy, oat milk is a delicious milk made from whole oats. With a sweet, creamy taste, oat milk is higher in fibre than most milks due to the beta-glucan content of oats. Use in place of milk on muesli or porridge, tea, coffee or cooking.
Category: Drink
In Season: all year
To Buy: Available in the health food aisle of most supermarkets and in health food stores.
To Store: Store in the pantry but once opened place in the fridge and use within 4-5 days.
Tips & Tricks: Children love oat milk for its naturally sweet flavour - pour a little over some sliced berries and add some raisins for a dairy-free treat. If you are substituting cow's milk or oat milk, look for a brand that is fortified with calcium and has no added sugar.

Nutrition (1 Cup):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: Use in place of milk in most recipes, or search our website for some great recipe and meal ideas.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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