Super source
Omega-6 fatty acids
0.65 g · Top 21% of plant-based alternatives
A creamy, naturally sweet dairy alternative produced by liquefying oats, offering a smooth texture and a nutritional profile characterized by soluble fibers and unsaturated fats.
Oat milk contains beta-glucan (a water-soluble dietary fiber), which is well-established for its ability to help lower cholesterol, blood lipids, and blood sugar levels .1
Compared to cow's milk, oat milk is typically lower in protein and lipids but higher in carbohydrates and unsaturated fatty acids .1212
While naturally derived from oats, commercial oat milk is often classified as an ultra-processed food because of the industrial processing required to create the liquid analogue .811
Fortified versions of oat milk can provide calcium, vitamin D, and iodine levels comparable to or higher than dairy milk, though nutrient levels in unfortified versions are generally lower due to losses during manufacturing .210
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
0.65 g · Top 21% of plant-based alternatives
0.67 μg · 3% DV target
110 mg · 8% DV target
Seasonality has not been estimated for this ingredient yet.
Store in the refrigerator once the seal is broken.
Applies to unopened UHT/shelf-stable cartons.
Oat milk has significantly lower greenhouse gas emissions and land use requirements compared to dairy milk.
The modern process for creating oat milk was developed in the early 1990s by Rickard Öste, who used specific enzymes to liquefy oats while preserving their cholesterol-lowering beta-glucans.