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Oat cream

Oat cream is a cream alternative made from rolled oats, water, and oil. It can be made at home and is used in soups, sauces, and many other dishes.
The nutritional information for this ingredient corresponds toour nutrition table and is taken into account there. More specific details were not available.
Macronutrient carbohydrates 43.26%
Macronutrient proteins 2.13%
Macronutrient fats 54.61%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 0.6g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Nutrient tables

Oat cream is a plant-based alternative to regular cream. Oats contain high amounts of protein and essential amino acids, and are a good source of vitamins and minerals.

General information about rolled oats:

From Wikipedia: “Rolled oats are traditionally oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and stabilized by being lightly toasted.

Rolled oats that are sold as porridge oats usually have had the tough bran removed. They have often, but not always, been lightly baked or pressure-cooked or "processed" in some fashion. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that are simply rolled whole oats without further processing can be cooked into a porridge and eaten as "old-fashioned" oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they are sometimes called "quick" or "instant" oats. Rolled oats are most often the main ingredient in granola and muesli.

Rolled oats can be further processed into coarse powder, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food.”


“Whole oats are an excellent source of thiamine, iron, and dietary fiber. Whole oats are also the only source of antioxidant compounds known as avenanthramides; these are believed to have properties which help to protect the circulatory system from arteriosclerosis. Oat products also
contain beta-glucan, which may help people with Type 2 diabetes control their blood glucose level, and might also help stimulate the immune system to fight off bacterial infections.”

General information about Plant cream:

From “ Plant_cream”: “Plant cream is cream derived from a plant source. Common varieties are soy cream, oat cream and rice cream.

There are a variety of reasons for consuming plant cream, including conditions such as PKU, making digestion of animal proteins (especially casein found in dairy) very difficult or even impossible, lactose intolerance and milk allergy (approximately 3% of people are allergic), Jewish Kashrut (plant cream is Pareve), veganism or ovo-vegetarianism, and the avoidance of dairy products, considered unappealing by some people. Soy free and gluten free plant creams are marketed towards people with multiple food allergies and coeliac disease.

Plant milk may be considered by many Westerners as a substitute for dairy milk, but plant milks are commonly manufactured and used in places where cow's milk is unknown or unavailable in large quantities, or is unpopular because of cost.”

Culinary uses of oat cream:

Oat cream can be used in cooking as a plant-based alternative to regular cream, but it does not whip well. It can be used as the base or a finishing touch for soups, sauces, and other savory and sweet dishes.

To make oat cream:

You will need 1 part rolled oats (e.g., 100 g) and 5 parts warm water (500 g), 1 tbsp vegetable oil (nut oil works well), and a pinch of salt.

Soak the rolled oats and the salt in half of the water for about 5 minutes. Stir the thickened mixture while gradually adding the remaining water, add the oil, and mix well.
Allow the mixture to stand for about 10 minutes, and then press through a fine sieve. As a final step, you can use cheesecloth to strain the oat cream. This will remove any remaining solids from the liquid.

Oat cream can be refrigerated in an air-tight jar for up to 6 days.