Nondairy milk may have begun as a lactose-free alternative for vegans or nondairy eaters, but the rise in popularity can be attributed to much more than being a must-have swap. The options are endless: almond milk, soy milk, hemp milk, rice milk, and more. But there's a new kid on the block that's getting a lot of attention from nutritionists and foodies alike: oat milk. "Almost all nondairy beverages may be 'hot' right now because of the interest in plant-based diets," says Keri Gans, M.S., R.D.N., C.L.T., author of The Small Change Diet. Oat milk is particularly accessible, as it's cheaper to make than nut milk and may be more environmentally friendly, explains registered dietitian Kelly R. Jones M.S., L.D.N.
Oat milk consists of steel-cut oats or whole groats that are soaked in water, blended, and then strained with a cheesecloth or a special nut milk bag. "While the leftover oat pulp has the bulk of the fiber and most of the protein in the oats, the liquid or 'milk' that results does have some of the nutrients in oats, says Jones. "Because oats absorb water more easily than nuts, when blended well enough, more of the food itself winds up passing through the cheesecloth, giving a creamier texture than nut milk without added ingredients."