Rolled oats are generally considered the best type for making creamy homemade oat milk.
Based on experience, rolled oats (also known as old-fashioned oats) are the ideal choice when making oat milk at home. Their processing level results in a texture that blends well, producing a desirable creamy consistency without becoming either too thin or too slimy.
Why Rolled Oats are Recommended
Rolled oats are created by steaming oat groats and then rolling them flat. This process makes them quicker to cook than steel-cut oats but less processed than quick-cooking oats. This balance is crucial for achieving the right texture in homemade oat milk.
- Creamy Texture: Rolled oats break down sufficiently during blending and soaking to create a smooth, rich milk.
- Right Consistency: They provide enough body for a creamy drink but don't turn overly gelatinous.
Comparing Oat Types for Oat Milk
Not all oats yield the same results when used for making plant-based milk. Here's a comparison based on how different types perform:
| Oat Type | Processing Level | Result for Oat Milk | Why (Based on Reference) |
|---|---|---|---|
| Rolled Oats | Steamed and flattened | Best for Creaminess | Just right, makes nice and creamy oat milk |
| Steel Cut Oats | Chopped oat groats | Less ideal | Too unprocessed, makes less creamy milk |
| Quick Cooking Oats | More finely processed | Tends to be slimier | Too finely processed, tends to create slimier oat milk |
Using steel cut oats, which are less processed, often results in a milk that isn't as creamy. Conversely, quick cooking oats, which are more finely processed, tend to create a slimier texture in the finished milk.
Therefore, for a consistently pleasant and creamy homemade oat milk, rolled oats are the recommended type.
