Plant-Based Milks: Oat
Vol. 2020 No. 5, Food Science and Human Nutrition
Vol. 2020 No. 5

Plant-Based Milks: Oat: FSHN20-52/FS419, 10/2020

Food Science and Human Nutrition
https://doi.org/10.32473/edis-fs419-2020
Published 2020-10-23
Hannah Cooper
University of Florida
Daniela Rivero-Mendoza
University of Florida
Wendy J. Dahl
University of Florida
https://orcid.org/0000-0003-2061-4731
A mug of oat milk next to a small metal measuring cup brimming with oats, sitting on a wooden railing outside. Credit: Lincoln Zotarelli, UF/IFAS
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Keywords

plant-based; oat milk; protein; milk alternative;

How to Cite

Cooper, Hannah, Daniela Rivero-Mendoza, and Wendy J. Dahl. 2020. “Plant-Based Milks: Oat: FSHN20-52 FS419, 10 2020”. EDIS 2020 (5). Gainesville, FL. https://doi.org/10.32473/edis-fs419-2020.
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Abstract

Oat milk is one of the more recent dairy alternatives to hit the grocery shelves, and several brands are currently available in the United States. Oat milk is made from the cereal grain oats. This new 3-page publication of the UF/IFAS Food Science and Human Nutrition Department describes how oat milk is made, its ingredients and nutrient profile, and the potential health benefits and risks of consumption. Written by Hannah Cooper, Daniela Rivero-Mendoza, and Wendy J. Dahl.
https://edis.ifas.ufl.edu/fs419

Accessibility Summary:

In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.

https://doi.org/10.32473/edis-fs419-2020
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