Barista Blend

Most people think plant milks taste “kinda weird”. Well, this is a plant milk for most people – get ready to have your mind/tastebuds blown.

We know – you don’t like it watery, but not so heavy either that you can’t taste your coffee or tea notes. So we made OATSIDE Barista Blend perfectly balanced: creamy enough for a rich mouthfeel, but also neutral enough so your precious fully-washed-single-origin-Ethiopian-Geisha beans or slow-roasted-Alishan-Oolong-tea can still shine through. Oh, it’s also ridiculously malty. Like, so nuttily good that you can totally have it on its own too.

PS: If you have a steam wand handy, froth up the silkiest, densest microfoam with Oatside. It’s why baristas love us.

Also available in Pocket Pack!

We dont want to impose creamy deliciousness on anyone, and that's why we've come up with the OATSIDE Pocket Pack - 200ml of dairy-free oat milk which you can add to coffee, tea or even have on its own, literally anywhere. Like in the park, at school, on a walk , in the bus or train (just don't get caught!), what's stopping you from enjoying this creamy, malty goodness?

Perfectly Balanced

Creamy enough for a rich mouthfeel, but allowing coffee/tea notes to shine through

Guilt-Free

Plant-based, cholesterol and trans fat free, lactose-free, 0 added sugar

Barista-Grade

Froths to create the silkiest, densest microfoam for latte art.

Sustainable Option

Less emissions, less water usage, and less land use than dairy milk

With Real Ingredients

Creamy, malty and delicious roasted oats

Discover Recipes

Bubble Tea

Ingredients
Steps

(2 Servings)

Black Tea

2 cups water
6 black tea bags

Pearls & Brown Sugar

1/2 cup medium black tapioca pearls
2 cups brown sugar
1 cup hot water

Final Assembly

1/2 cup tapioca pearls (50g), cooked
1/2 cup ice
Brown sugar syrup to taste
1 cup black tea, chilled
1/4 cup OATSIDE Barista Blend Oat Milk

Boil water and tea bags over high heat in a pot. Let tea cool to room temperature.
In another pot, boil water. Add pearls and cook for about 20 minutes, until soft.
Set a strainer over a bowl. Strain pearls, then add browns sugar and pour hot water over. Stir the sugar to dissolve.
Leave pearls to soak in sugar syrup for 30 minutes.
Assemble: Divide pearls and sugar syrup into two glasses. Add tea and ice, then top with oat milk and serve.

Chocolate Cookie Freakshake

Ingredients
Steps

(1 Serving)

1 cup OATSIDE Chocolate Oat Milk
4 Chips Ahoy! cookies (or any cookie of your preference)
2 scoops vanilla ice cream
Chocolate syrup
Whipped cream (optional)

Crush 2 cookies. Pour chocolate syrup on plate. Dip your glass into syrup, then crushed cookies, to coat the rim.
Drizzle some chocolate syrup into glass.
Combine OATSIDE Chocolate Milk, ice cream, remaining cookies and a squeeze of chocolate syrup in blender. Blend till smooth.
Pour into glass, top with whipped cream, chocolate syrup, cookies and serve.

Fresh Strawberry Milk

Ingredients
Steps

(2 Servings)

2 cups OATSIDE Barista Blend Oat Milk
140g fresh strawberries, washed and stems removed
70g white sugar
1/2 cup ice (optional)

Dice strawberries and roughly mash it, leaving some fruit chunks.
Mix strawberries well with white sugar, and chill in refrigerator for 1—2 hours.
Spoon 4 tbsp of syrup into each. Top with OATSIDE milk. Serve immediately and enjoy!

Healthy Banana Milkshake

Ingredients
Steps

(2 Servings)

1 cup OATSIDE Barista Blend Oat Milk
1 large frozen banana
1 tbsp almond butter
1/2 cup ice (optional)
Agave or maple syrup (optional)

Combine all ingredients in a blender and mix until smooth.
If you’d prefer a bit more sweetness, add agave syrup or maple syrup to taste.
Serve immediately and enjoy!

Hot Sweet Potato Latte

Ingredients
Steps

(2 Servings)

2 cups OATSIDE Barista Blend Oat Milk
1 medium-sized sweet potato (we do not recommend Yaki Imo)
1 pinch salt
Ground cinnamon for garnishing

Wash sweet potato then poke holes all around with fork. Wrap damp sweet potato in foil, then bake at 160°C for 90 minutes.
In a blender, combine sweet potato, OATSIDE milk and salt at high speed until smooth.
Pour mixture into a pot and cook on medium-heat until warm and frothy.
Serve and enjoy!

Houjicha Yuzu Latte

Ingredients
Steps

(1 Serving)

1 cup OATSIDE Barista Blend Oat Milk
2 tbsp Yuzu Jam (called Yuja-cheong and easily purchased from any Korean supermarket)
2 tsp Houjicha powder
100ml cold water
1/2 cup ice

Add 2 tbsp of Yuzu jam into a glass.
Follow with 1/2 cup of ice, then OATSIDE milk.
Separately, whisk 2 tsp of Houjicha powder in cold water in a bowl until combined and frothy.
Pour Houjicha shot slowly over the milk.
Stir and enjoy.

Matcha Latte

Ingredients
Steps

(1 Serving)

1 cup OATSIDE Barista Blend Oat Milk
1 1/2 tsp Matcha powder
1 tsp sugar
1 tbsp hot water (not boiling)

Sift Matcha powder into cup. Make sure there are no lumps.
Add hot water and whisk into a paste.
Heat sugar and OATSIDE milk in a pot at medium heat.When it starts to bubble, turn off the heat. Do not bring milk to a full boil.
Froth milk then add to Matcha paste. Serve immediately.

Military Latte

Ingredients
Steps

(1 Serving)

1 cup OATSIDE Barista Blend Oat Milk
1 tsp Matcha powder
60ml hot water
1 Espresso shot
1/4 cup ice

Pour a shot of espresso into a tall glass (or two, if you like your coffee stronger!).
Add ice.
Pour OATSIDE Barista in slowly.
Separately, whisk a teaspoon of matcha powder in a bowl of hot water until frothy. Once you have your matcha ready, pour it into the tall glass.
DO NOT stir, and enjoy!

Overnight Oats with Chia Pudding

Ingredients
Steps

(1 Serving)

1 cup OATSIDE Barista Blend Oat Milk
1/2 cup (50g) rolled oats
2 tbsp chia seeds
2 tbsp of your choice of protein powder (optional)
Add fruits of choice to sweeten it up

Combine all ingredients in a glass jar and mix well. Leave overnight in the refrigerator.
Before serving, top with fruit, nuts or granola of your choice.

Shaken Espresso with Brown Sugar

Ingredients
Steps

(2 Servings)

Brown Sugar Syrup

4 tbsp lightly packed brown sugar
1/2 tsp ground cinnamon
6 tbsp water
1 tsp vanilla extract

Lattes

2 double shots of espresso
2 glasses filled halfway with ice
OATSIDE Barista Blend Oat (as much as you need to top up the cup)

Whisk syrup ingredients on medium-high heat in small pot.
When it starts to simmer, lower the heat to medium-low and stir until sugar has completely dissolved. Syrup should be slightly thick. Remove from the heat and set aside.
Brew 2 double shots of espresso. Transfer to 2 glasses. Add 2 tbsp of syrup and a few ice cubes each and shake vigorously for 1-2 minutes.
Top with oat milk and serve.