Cooking with oat milk & plant based milk

I frequently use oat milk in cooking and baking. It works well, as a general rule, but your concern about fat is spot on. Yes, it helps to add a teaspoon or two of oil per cup of oat milk, unless the sauce (such as a bechamel) already has a fair bit of fat in it.

I strongly recommend that you look for recipes that have been developed specifically with oat milk in mind. Did you know there was a contest here on Food52 devoted to that, for dessert? Here is a link to the five best entries, according to the testers for the contest: https://food52.com/blog/25548-recipe-contest-top-5-plant-based-desserts-oat-milk Here is the contest home page, with all of the submissions: https://food52.com/contests/453-your-best-plant-based-dessert-starring-oat-milk. Good luck! ;o)

I think it depends on the recipe. Sauces and soups may require additional thickener (cornstarch, arrowroot, flour) to achieve the same consistency and mouthfeel. I’ve successfully made chocolate pudding with oat milk (this is a great and easy recipe https://food52.com/recipes/75302-5-minute-bittersweet-chocolate-pudding) with oat milk. These are all desserts, but there was a contest that used oat milk, so you might want to explore these recipes. https://food52.com/contests/453-your-best-plant-based-dessert-starring-oat-milk

I just found this sites article on oat milk but would love to hear your experiences.