As it turns out, oat milk is 10 per cent oats, which have been soaked, giving the required white colour. The fatty taste and consistency comes from rapeseed oil and other emulsifiers (yum!), and it is then fortified with a whole heap of vitamins and minerals so that you get any significant nutritional value from drinking it at all. This and the closely related ‘quinoa milk’ are clearly only possible because of high-tech industrialised processes.
