Oat Milk Powder (Vanilla) – Organic

Vanilla Oat Milk Powder is a smooth and creamy plant-based beverage mix with a hint of natural vanilla flavor. Made from the wholesome goodness of oats, it serves as a dairy-free alternative that blends easily with water for a quick drink. It can also be added to coffee, smoothies, or shakes for a flavorful twist, and works well in baking or cooking to enhance recipes with a subtle vanilla note.

Convenient and shelf-stable, vanilla oat milk powder offers versatility in the kitchen and on the go. Use it to make warm vanilla lattes, enrich pancake or waffle batter, or stir into cereals and desserts for added flavor. Its easy-to-use powdered form means you can enjoy the taste of vanilla oat milk anytime, anywhere, without the need for refrigeration.

Vanilla Oat Milk

 

To understand the process of making oat milk, you must know the difference between the various oats on the market.

All oats begin in complete form with the husk (the tough outer covering protecting each grain) intact. Once the husk is removed, you now have what is known as the groat, which is processed to create various oats that differ in texture, taste, and cooking time.

• Steel-cut oats (also known as Irish oatmeal) are most closely related to the original groat. They are produced by chopping the groats into pieces with steel blades, creating a coarse, chewy texture and nutty flavor. This form of oats takes the longest preparation time (15-30 minutes).

• Rolled oats (old-fashioned oats) are created when the groat goes through a steaming process, then flattened by heavy rollers. Rolled oats have a milder flavor and softer texture (because the steaming process has partially cooked them) and a shorter cooking time (4-5 minutes) than steel-cut oats.

• Quick oats are essentially oats that have been rolled, go through a steaming (partial cooking) process, and then rolled again. The purpose is a faster cooking time (1-2 minutes), creating a soft, mushy texture.

Oat Milk

Oat milk is a dairy-free alternative to cow’s milk created by blending oats and water and straining the mixture. 

This process would produce excellent, creamy oat milk in a perfect world.

Unfortunately, this is not the case, as you often end up with a slimy, gel-like concoction.

If you have ever made oatmeal, you know this is the same end product. When you soak oats in hot water, they swell and gelatinize due to how the starch reacts to the heat.

The starch in oats comprises two kinds of sugar; 

• Amylose (Is hydrosoluble and starts to break water down) and
• Amylopectin (Absorbs water and can swell up to ten times its size). Once free, amylose begins bonding with other molecules, resulting in this gel-like consistency.

For this reason, oat milk must undergo an enzymatic process to create a creamy, silky-smooth texture. The primary enzyme used in the “desliming” process is amylase, commonly found in bananas, mangos, and papayas.

Amylase is an enzyme specific for breaking down starches. In oats, it will turn the long sugar chain amylose and amylopectin structure into smaller chains of glucose, preventing the typical gelatinous-like result. Once these sugars break down, they will give your oat milk a naturally sweet taste. 

Polysaccharides and Beta Glucans

Polysaccharides are large carbohydrate molecules containing many small sugar molecules (monosaccharides) bonded together and are the most abundant carbohydrate found in food.

Polysaccharides comprise more than ten monosaccharide units linked together and form when monosaccharides and disaccharides link together (resulting from dehydration). The sugars participating in this bond are called residues.

Oats are deemed a quality source of non-starch polysaccharides, which make up around 60% of their total soluble fiber. Beta Glucans are a type of polysaccharide and soluble fiber from the cell walls of plants, fungi, and grains. The primary component of the non-starch polysaccharides in oats is beta-glucans 1-3 and 1-4 (A total of 4% beta-glucans).

Studies show that these non-starch polysaccharides found in oats potentially support a wide range of factors related to metabolic syndrome. 

A review of the role of non-starchy polysaccharides in human nutrition determined that NSP’s compounds correspond to dietary fiber and show various effects in both the small and large intestines.

A randomized control study looking at oat beta-glucans’ effect on serum cholesterol showed a significant reduction in total and LDL cholesterol.

Finally, in the Journal of Nutrition and Metabolism, the following was stated about beta-glucans’ effect on obesity and metabolic syndrome;

“It is clear that β-glucan is an important food component in the modulation of metabolic dysregulations associated with the metabolic syndrome.”

 

Oats as prebiotics

The International Scientific Association for Probiotics and Prebiotics defines a prebiotic as:

“A substrate that is selectively utilized by host microorganisms conferring a health benefit.” 

In simple terms, they are foods for your gut microorganisms. 

The human gut microbiome contains more than ten trillion microorganisms with more than 1000 species of known bacteria. 

Prebiotics are identified based on the composition of their fiber content. For example, chicory root (65%), Jerusalem artichoke (32%), Oats (60%), and raw garlic (17%).

In a randomized controlled trial comparing the prebiotic effect of oats versus rice on blood lipids, gut microbiome, and short-chain fatty acids in subjects with mild hypercholesterolemia, it was concluded that oats can modulate gut microbiota and showed a preliminary relationship to lowering cholesterol.

It is misleading to state that beta-glucan as individual entities are the determining factor in the effectiveness regarding the nourishing benefits of oats.

Beta-glucans are most effective when they work with all other constituents found in oats. If one or more are missing, it can change how effectively the end product works. The above study also stated,

“The current study focused on oat Beta-Glucan; However, the effect of polyphenols on gut microbiota and health benefits cannot be ignored.”

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product to support optimal well-being. 

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

 

Summary of important information

Basic oat information

• All oats begin in complete form with the husk (the tough outer covering protecting each grain) intact. Once the husk is removed, you now have what is known as the groat, which is processed to create various oats that differ in texture, taste, and cooking time.

• Steel-cut oats (also known as Irish oatmeal) are most closely related to the original groat. They are produced by chopping the groats into pieces with steel blades, creating a coarse, chewy texture and nutty flavor. This form of oats takes the longest preparation time (15-30 minutes).

• Rolled oats (old-fashioned oats) are created when the groat goes through a steaming process, then flattened by heavy rollers. Rolled oats have a milder flavor and softer texture (because the steaming process has partially cooked them) and a shorter cooking time (4-5 minutes) than steel-cut oats.
• Quick oats are essentially oats that have been rolled, go through a steaming (partial cooking)process, and then rolled again. The purpose is a faster cooking time (1-2 minutes), creating a soft, mushy texture.

The oat desliming process

• When you soak oats in hot water, they swell and gelatinize due to how the starch reacts to the heat.
• The starch in oats comprises two kinds of sugar; Amylose (Is hydrosoluble and starts to break water down) and Amylopectin (Absorbs water and can swell up to ten times its size).
• Once free, amylose begins bonding with other molecules, resulting in this gel-like consistency.
• The primary enzyme used in the “desliming” process is amylase, commonly found in bananas, mangos, and papayas.
• Amylase is an enzyme specific for breaking down starches.
• In oats, it will turn the long sugar chain amylose and amylopectin structure into smaller chains of glucose, preventing the typical gelatinous-like result.
• Once these sugars break down, they will give your oat milk a naturally sweet taste.

Polysaccharides and Beta Glucans

• Polysaccharides are large carbohydrate molecules containing many small sugar molecules (monosaccharides) bonded together and are the most abundant carbohydrate found in food.
• Polysaccharides comprise more than ten monosaccharide units linked together and form when monosaccharides and disaccharides link together (resulting from dehydration). The sugars participating in this bond are called residues.
• Oats are deemed a quality source of non-starch polysaccharides, which make up around 60% of their total soluble fiber.
• Beta Glucans are a type of polysaccharide and soluble fiber from the cell walls of plants, fungi, and grains.
• The primary component of the non-starch polysaccharides in oats is beta-glucans 1-3 and 1-4 (A total of 4% beta-glucans).
• Studies show that these non-starch polysaccharides found in oats support a wide range of factors related to metabolic syndrome.

Oats as prebiotics

• The International Scientific Association for Probiotics and prebiotics defines a prebiotic as “A substrate that is selectively utilized by host microorganisms conferring a health benefit.”
• In simple terms, they are foods for your gut microorganisms.
• The human gut microbiome contains more than ten trillion microorganisms with more than 1000 species of known bacteria.
• Prebiotics are identified based on the composition of their fiber content. For example, chicory root (65%), Jerusalem artichoke (32%), Oats (60%), and raw garlic (17%).

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product to support optimal well-being. 

• Versatility
• History of safe and effective usage
• Strong evidence of positive research outcomes in humans

Some research suggests that Oat milk may contain the following constituents:

• Minerals: Magnesium, Phosphorus, Copper, Zinc
• Vitamins: Vitamin B-12, Vitamin E (Alpha)
• Essential Fatty Acids– Omega 3 and omega 6
• Amino Acids: Tryptophan, Threonine, Alanine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine,  Tyrosine, Valine, Arginine, Histidine, Aspartic acid, Glutamic acid, Glycine, Proline, Serine

Suggested Use: Mix 3 tbsp (28 g) of Organic Vanilla Oat Milk Powder with approximately 1 cup of water. Organic Vanilla Oat Milk Powder is delicious with cereal, yogurt, or your favorite smoothie.

Mixing suggestion: To increase flavor and nutritional profile, combine with our Dark Chocolate Whey, Vanilla Cream Whey, Chocolate Coconut Collagen, or even Delicious Greens.

 

Miscellaneous Facts about our Organic Vanilla Oat Milk Powder

Ingredients: Organic Oat Milk Powder, Organic Bourbon Vanilla Flavor, Organic Stevia Extract (Debittered)

Botanical Name: Avena sativa.

Other Names: Common oat milk, plant milk, vegan milk, and milk alternative.

Origin: Packaged with care in Florida, USA.