Oat milk is, in our opinion, an outlier in the world of alternative milks. It doesn’t have an overly sweet flavor like coconut milk, nor nutty like almond milk or cashew milk. It’s not as greasy as either of these alternatives, which affects its creaminess and milky consistency.
Thicker cream oats have only just emerged onto the dairy-free US scene (via Occasionally Eggs). Like other vegan creamers, you can use the oatmeal version as a half-and-half substitute in your cafe or kitchen.
To make Creamed Oats, Occasionally Eggs recommends using oats (of course), plus water, salt and a small amount of oil (grapeseed oil, olive oil, sunflower or canola are all suitable options, but avoid coconut oil, which gets too hard in the fridge). Start by soaking 130 grams of rolled oats in a bowl of hot water for at least 30 minutes and up to 2 hours. Drain and rinse the oats, then blend them with 500 milliliters of water, 2 tablespoons of oil of your choice, and a pinch of salt in a blender. Blend until smooth, about 3 to 5 minutes. Pour the cream through a fine mesh sieve to filter out the large particles of oats. Store your creamed oats in an airtight container and refrigerate for up to a week.