Can Rude Health Oat Milk Be Used For Baking And Custards?

2025-11-06 00:23:05 113

5 Answers

Ruby
Ruby
2025-11-07 12:10:36
Yep — I've baked with Rude Health oat milk a bunch of times and it works really well. I usually use the barista or the 'oat drink' varieties because they tend to be creamier and behave more like whole milk in recipes. For cakes, muffins, pancakes and quick breads, you can swap it 1:1 for dairy milk without any major drama. The crumb might be a touch denser and a little less rich, so I often add an extra tablespoon of butter or a splash of olive oil to compensate.

For custards, the story is a bit more nuanced. Oat milk doesn't have the same fat and protein content as whole milk or cream, so a straight swap can yield a looser set. I counter that by using an extra egg yolk or a small amount of cornflour (about 1 tsp per cup of oat milk) and cooking gently — temper the Eggs and avoid boiling. If you want that ultra-silky crème brûlée texture, mix in a little coconut cream or use the higher-fat oat barista variant. I love how forgiving it is with flavor additions like vanilla or citrus — gives a subtly toasty oat note that I actually enjoy.
Ella
Ella
2025-11-09 23:16:28
Tried it in a custard last weekend and it turned out surprisingly good. I used Rude Health oat milk in place of whole milk at a 1:1 ratio, but I also bumped up the egg yolks by one and added a teaspoon of cornflour to help thicken. I heated the milk slowly and tempered the eggs carefully so they didn't scramble, then baked the custard in a water bath at a low temperature. The texture was slightly softer than dairy custard, but pleasantly smooth and light, with a mild oat sweetness that complemented the vanilla.

In baking — cookies, banana bread, and sponge cakes — it performed really well as a direct substitute. Because some oat blends are sweeter, I reduced the added sugar by a little. For recipes that rely on milk fat for structure, like certain flaky pastries, I sometimes add a tablespoon of melted butter or swap part of the liquid for full-fat coconut milk to get more richness. Overall, it's a versatile swap if you account for fat and thickening differences, and I liked the subtle flavor it brought.
Olive
Olive
2025-11-10 07:42:41
Nice and simple: yes, Rude Health oat milk works for most baking and custard tasks if you make a couple of small adjustments. I swap it 1:1 for milk in cakes, muffins, pancakes and cookies, but if I'm after a richer crumb I add an extra tablespoon or two of oil/butter. For custards I temper eggs and add either an extra yolk or a teaspoon of cornflour per cup to help set — and I heat gently.

Watch out for sweetened varieties and reduce added sugar accordingly. Also, if the recipe calls for heavy cream (for richness and mouthfeel), I'll mix in a little full-fat coconut milk or use the barista oat variant to approximate that creaminess. I like the slight toasty oat flavor it brings; it's become my go-to when I want a dairy-free option that still tastes comforting.
Griffin
Griffin
2025-11-10 08:22:59
If you want a quick verdict: yes, Rude Health oat milk is usable for both baking and custards, but adjust the recipe a touch. I've made custards with it that set nicely once I added an extra egg yolk and thickened with a bit of cornflour. For baking, it behaves like a neutral, slightly sweet milk substitute — perfect for cakes, muffins, pancakes and most quick breads. I do recommend choosing the creamier or 'barista' version when you need richness, and being mindful of sweetness levels in the commercial carton. It doesn't brown as much as dairy, and you might miss a little dairy richness, but for most home recipes it does the job and gives a pleasant oat undertone that I actually enjoy.
Omar
Omar
2025-11-11 09:17:56
Technically speaking, I find oat milk like Rude Health quite adaptable, but understanding the science helps. Traditional custard relies on the coagulation of egg proteins plus dairy fat for body and mouthfeel. Since oat milk lacks casein and has lower fat, the protein network you expect will be weaker. So I increase the egg yolk ratio or introduce a starch (cornflour or arrowroot) to compensate and produce a stable gel. Heat control matters: gentle simmering and tempering prevents denaturing the eggs into grainy curds.

For baking, emulsification and moisture retention are key. Oat milk contributes water and some soluble oat solids that can actually help keep crumb moist, yet it won't supply the same fat for richness or leavening synergy as whole milk. I usually add a touch more fat (butter or oil) and reduce sugar slightly if the oat milk is sweetened. For custards where very high fat is essential (think classic pastry cream or ultra-rich crème brûlée), blending in some cream or coconut milk with the oat milk gives a closer match. Overall, it's a thoughtful and functional substitute if you tweak the matrix a bit; I enjoy experimenting with those tweaks.
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