What’s the difference between the types of oatmilk?
We offer a variety of oatmilks which differ in flavor and fat content
based on the product. Our oatmilks all start with the same oat base, to
which we add varying levels of oil (like how cream gets added back into
cow's milk). Our Full Fat Oatmilk has a 3.7% fat content while Original
has a 2% fat content, which makes the Full Fat extra creamy. The Full
Fat also contains 35mg/serving of DHA. Our Barista Edition has a 3% fat
content and is formulated to work particularly well in hot beverages,
like coffee.
Where does the sugar come from?
Our barista oatmilk doesn't contain any added
sweeteners like cane sugar, which is why they’re not listed as an
ingredient. The sugar in our barista oatmilk is produced during our enzymatic
production process. Basically, we use natural enzymes to liquefy our
oats, which enables us to create a really creamy product that retains a
lot of the nutrition from the original oat (like protein, unsaturated
fats, fibers, and carbs). As part of this process, the enzymes break the
starches in our oats down into smaller components, including simple
sugar like maltose. It’s comparable to how the human body uses enzymes
to break starches down into sugars during digestion.
FDA guidance on sugar labeling now provides that any sugar created
during a product’s production process should be categorized as 'added',
which is why these sugars are listed as 'added sugar' on our nutrition
labels.
Why did you use rapeseed oil?
We’re always trying to find a balance between sustainability, taste and
nutritional health. Oatly has used canola oil (also called rapeseed oil
in Scandinavia) in our products for many years, because we believe it is
the plant-based oil that best enables us to deliver on those values. In
our US operations, we use only non-GMO canola oil that is
expeller-pressed with zero hexane involved in the process. In comparison
to other plant-based oils, non-GMO canola/rapeseed oil also contains
relatively less saturated fat and has a neutral taste profile that lets
the flavor of our oats shine.
How do I use this oatmilk?
For cooking and baking
1. Find any recipe that you want to cook or bake.
2.
Where it says milk, use this barista oatmilk instead. Most dairy products can be replaced with a corresponding Oatly product so you’re good.
For coffee, tea or hot chocolate
1. Make the usual preparations.
2. Use this barista oatmilk instead of milk from a cow.
For drinking
1. Pour the barista oatmilk into a glass, mug or a cup.
2. Drink
