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> The author engages in a little deceptive rhetoric himself by setting a 12oz serving as the baseline. It's true that a portion that size is bad for you. Lattes

by ysavir 6y ago

> The author engages in a little deceptive rhetoric himself by setting a 12oz serving as the baseline. It's true that a portion that size is bad for you. Lattes are bad for you. Like many people, though, I only rarely use milk substitutes to add a dash of not-coffee to coffee that would otherwise be too hot or too burnt. Guess I shouldn't be concerned? Maybe you shouldn't be, but others might. I was regularly using ~1 cup of Oatly (8 ounces) in my weekend pancakes. It's still only 2/3 of their baseline portion, but it's significant enough. I've already moved from Oatly to Califia Farms Oat Barista Blend, which only has 3 grams of sugar per cup to Oatly's 7. And I'm keeping my eyes open for alternatives with even less sugar.

ianai 6y ago
There’s also Elmhurst - though more expensive. It’s basically just water and oats and maybe some salt. They list the number of ingredients on the label though for easy selection as some have more.
- Forbo 6y ago
  I've been making my own oat milk on occasion. I just got some 80 micron nut milk bags (at least two, I double strain) and use the recipe found here: https://minimalistbaker.com/make-oat-milk/ https://minimalistbaker.com/make-oat-milk/ The hardest part is figuring out just how long you need to blend it for. It took me three batches to get it just right. The first was too thin (didn't blend long enough), the second too slimy (blended too long). It's dirt cheap and gets the job done. Give it a good shake before you use it, though, as it has a tendency to settle.
  - ysavir 6y ago
    This is fantastic and I'll be giving a try. Do you think the recipe/process works fine if I scale it down to a 1-cup yield?
    - Forbo 6y ago
      I honestly couldn't say, I've only made the batch listed in the link. It tends to keep pretty well, so I usually just make a jug of it and use it over the course of a few weeks. The cleanup can be a little cumbersome, so I'd rather do it in bulk and spend less time on the cleanup.
  - azinman2 6y ago
    If it settles, do you get a consistent texture when drinking it? Ever tried to foam it for a latte?
    - Forbo 6y ago
      It takes a while for it to separate. I haven't passed it through our steam frother yet, I'll have to give that a run.
- ysavir 6y ago
  Thanks! I'll definitely keep an eye out for it. Now if only they can make a 16oz product for those us of who don't use it enough to consume 32oz in 7-10 days...
- mcguire 6y ago
  According to the article, the maltose in Oatly is a product of the breakdown of the oats. Would it be listed as an ingredient?
  - dnissley 6y ago
    It is not listed. I found out by googling around after noticing that there was added sugar listed in the nutrition facts but no sugar of any kind listed in the ingredients.
rconti 6y ago
My current favorite is Oatly, but I've also had a half dozen others. It's worth noting that Oatly also has a barista blend, which loses some sugar in favor of fat. Likely the Califa is the same way; more oil, less sugar.
kritiko 6y ago
The author would say that you shouldn’t be eating pancakes, which presumably you are making with refined grains and frying in oil, and likely topping with some sort of sugar... he’s a keto fan. If you’re going to eat pancakes, I’d say it’s worth making them taste good.
- com2kid 6y ago
  Keto has some awesome pancakes though, honestly at this point my favorite pancakes are all keto recipes. Almond hazelnut pancakes are /good/. Keto has come a long ways since the days of steak and eggs for every meal.
- ysavir 6y ago
  I make my pancakes with oat flour, no sugar (other than the chocolate chips--can't give those up), and no dairy. The chips are at least 62% cocoa, so their sugar levels aren't as high as milk chocolate chips. I just checked and the oat flour I use (Bob's Red Mill) is whole grain, not refined. So I think I'm doing alright! By no means are these pancakes healthy, but after years of experiments I think I managed to find something that just straddles the barrier between nutritional-waste and nutritional sabotage. And that's fine for one meal a week. Thanks for your concern, though!

by ysavir 6y ago

ianai 6y ago

There’s also Elmhurst - though more expensive. It’s basically just water and oats and maybe some salt. They list the number of ingredients on the label though for easy selection as some have more.

Forbo 6y ago
I've been making my own oat milk on occasion. I just got some 80 micron nut milk bags (at least two, I double strain) and use the recipe found here: https://minimalistbaker.com/make-oat-milk/ https://minimalistbaker.com/make-oat-milk/ The hardest part is figuring out just how long you need to blend it for. It took me three batches to get it just right. The first was too thin (didn't blend long enough), the second too slimy (blended too long). It's dirt cheap and gets the job done. Give it a good shake before you use it, though, as it has a tendency to settle.
- ysavir 6y ago
  This is fantastic and I'll be giving a try. Do you think the recipe/process works fine if I scale it down to a 1-cup yield?
  - Forbo 6y ago
    I honestly couldn't say, I've only made the batch listed in the link. It tends to keep pretty well, so I usually just make a jug of it and use it over the course of a few weeks. The cleanup can be a little cumbersome, so I'd rather do it in bulk and spend less time on the cleanup.
- azinman2 6y ago
  If it settles, do you get a consistent texture when drinking it? Ever tried to foam it for a latte?
  - Forbo 6y ago
    It takes a while for it to separate. I haven't passed it through our steam frother yet, I'll have to give that a run.
ysavir 6y ago
Thanks! I'll definitely keep an eye out for it. Now if only they can make a 16oz product for those us of who don't use it enough to consume 32oz in 7-10 days...
mcguire 6y ago
According to the article, the maltose in Oatly is a product of the breakdown of the oats. Would it be listed as an ingredient?
- dnissley 6y ago
  It is not listed. I found out by googling around after noticing that there was added sugar listed in the nutrition facts but no sugar of any kind listed in the ingredients.

rconti 6y ago

My current favorite is Oatly, but I've also had a half dozen others. It's worth noting that Oatly also has a barista blend, which loses some sugar in favor of fat. Likely the Califa is the same way; more oil, less sugar.

kritiko 6y ago

The author would say that you shouldn’t be eating pancakes, which presumably you are making with refined grains and frying in oil, and likely topping with some sort of sugar... he’s a keto fan. If you’re going to eat pancakes, I’d say it’s worth making them taste good.

com2kid 6y ago
Keto has some awesome pancakes though, honestly at this point my favorite pancakes are all keto recipes. Almond hazelnut pancakes are /good/. Keto has come a long ways since the days of steak and eggs for every meal.
ysavir 6y ago
I make my pancakes with oat flour, no sugar (other than the chocolate chips--can't give those up), and no dairy. The chips are at least 62% cocoa, so their sugar levels aren't as high as milk chocolate chips. I just checked and the oat flour I use (Bob's Red Mill) is whole grain, not refined. So I think I'm doing alright! By no means are these pancakes healthy, but after years of experiments I think I managed to find something that just straddles the barrier between nutritional-waste and nutritional sabotage. And that's fine for one meal a week. Thanks for your concern, though!