Best Oat Milk Substitutes in Baked Oats
This recipe calls for 150 ml oat milk. If you're out of oat milk or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Liquid dairy substitute, body in sauces and baking
When you want a nut-free or oat-free alternative.
4 Substitutes for Oat Milk in Baked Oats
1. Soy milk
Ratio: 1:1
The highest-protein option - the best substitute for baking and savoury sauces.
2. Almond milk (unsweetened)
Ratio: 1:1
Thinner and nuttier - works in coffee and porridge; less ideal in cream sauces where body matters.
3. Cashew milk
Ratio: 1:1
Creamier than almond milk with a neutral flavour - a good all-rounder.
4. Rice milk
Ratio: 1:1
Naturally sweet and very thin - best in sweet applications; not ideal in savoury.
View the Full Recipe
See the complete Baked Oats recipe for British kitchens with gram measurements and °C temperatures.
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