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 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 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:

  1. Make oat milk using whole oat groats at maximum water level.
  2. Simmer carrots, parsnips, onions and stevia in 2 cups oat milk until soft. Stir often to prevent scorching.
  3. Add the dulse and corn. Simmer for 1 minute.
  4. 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.