Oat Milk Substitution
Ratios and texture guidelines for substituting plant-based oat milk for dairy milk in baking.
1 Cup Dairy Milk = 1 Cup Oat Milk (add 1 Tbsp fat for whole milk richness)
Oat milk is a popular plant-based dairy alternative made by blending whole oats with water and straining out the pulp. It contains natural starches and soluble fibers (beta-glucan) that give it a thick, creamy consistency closely resembling dairy milk. In vegan and dairy-free baking, oat milk is the premier substitute for whole milk. Unlike thinner plant milks like almond or rice milk, which can make batters watery, oat milk has sufficient viscosity and body to maintain the correct liquid ratios. It can be substituted for dairy milk at a direct 1:1 ratio in cakes, muffins, quick breads, and yeast doughs.
However, oat milk is much lower in fat (approx. 1.5% fat) than dairy whole milk (3.25%). To match the richness and tenderizing qualities of whole milk, it is recommended to add 1 tablespoon of neutral oil or melted vegan butter per cup of oat milk used. The natural sugars in oats also promote Maillard browning during baking.
Using sweetened or flavored oat milk in savory bakes like biscuits or bread. The added sugars and vanilla flavoring will ruin the flavor profile of the savory dish.
Widely available globally. Professional 'Barista' blends of oat milk contain added oils (like rapeseed oil) which increase the fat content, making them superior for baking.
Use as a 1:1 substitute for dairy milk in pancakes, cakes, muffins, breads, and vegan custards.
Replace dairy milk 1:1 with oat milk. If replacing whole milk, add 1 tablespoon of melted fat per cup.
Keep unopened shelf-stable cartons in a pantry. Once opened, refrigerate and consume within 7 to 10 days.