Oatmilk

Get ready to fall head oat-ver heels for me. I’m about to transform the way you think about dairy alternatives. That’s right, I’m completely plant-based, with 4g protein and 2g fibre per serving, and my main grains are a double knock-oat — they’re organic and gluten free. Plus, they bring 35% of your RDA of heart-healthy beta-glucan fibre. With just four other ingredients, I’ve got one of the cleanest labels oat there — no stabilizers, gums, or preservatives here, so I taste exactly as you’d expect — like oats (who’d have thought it?). Creamy and smooth, I taste great by myself, but I have so much more to bring to the breakfast table: I’m great in smoothies and make a kick-ass cereal sidekick, and I’m even a baking whizz! If I’m being toatally honest though, lait-ing it all out there, I’m not perfect in the coffee-making department — the one downfall of having such a clean label is that I rely on my baking soda as a natural acidity regulator, so my emulsion may break a little when you put me in hot coffee. No matter, friends: drink and stir!