Oatmilk Half & Half
A century ago, dairy half & half was invented and everyone started pouring it into their coffee like crazy—it just became the thing people did. Then for the next 100 years, nothing else happened in the half & half story. It was pretty much crickets…until like right now or so, when half & half went oat-based with a creamy, amazing dairy-free version and everyone started pouring it into their coffee like crazy—it just became the thing people did. (Product webpages often predict the future, in case you didn’t know.)
Product Certificates
Gluten Free Non-GMO Glyphosate-Free Vegan Kosher-Pareve
What's Amazing
With just a splash, the level of creamy coffee perfection this product provides is seriously amazing. Pour a few tablespoons right from the carton to turn your deep dark brew that perfect coffee hue. Besides inspiring rhyming web copy, this oat-based product can mellow out your coffee’s bitterness and add a lovely creamy texture with no heavy sweetness…wait, you know how half & half works. This is the ‘cream’ in the cream and sugar. Only it skips the cow. You totally get it.
How does it compare to Oatly Barista Edition Oatmilk? As you probably know, our Barista Edition performs perfectly in lattes and other coffee drinks, and anywhere you used to use cow’s milk. But for anyone looking to dial up the creaminess or what our food innovation team calls ‘viscosity or heft,’ Oatly Oatmilk Half & Half is a game changer for sure.
BONUS ACTIVITY: Secretly replace your dairy-loving friend’s old school half & half with this product, then sit back and watch them happily sip away without noticing any difference whatsoever…until they realize that you’re laughing and pointing at them for being clueless. Yeah, they’ll love it.
What might be less amazing
Notice how short this section is? That’s always a good sign. The only news here is that we are using gums to deliver this product’s creamy mouthfeel (the innovation team uses that weird word a lot, so it must be important) and exceptional performance in coffee. But hey, the gums are actually derived from plants. And just a reminder: we believe 100% in every ingredient we put in our products. So you’re good.
Use it anywhere there’s coffee—from a great cafe to that weird hotel room brew.
Amazing in all your cooking! Swap 1:1 for dairy half & half.
More about this product
What’s the difference between the types of oatmilk?
We offer a variety of oatmilks which differ in flavor and fat content based on the product. Our oatmilks all start with the same oat base, to which we add varying levels of oil (like how cream gets added back into cow's milk). Our Full Fat Oatmilk has a 3.7% fat content while Original has a 2% fat content, which makes the Full Fat extra creamy. The Full Fat also contains 35mg/serving of DHA. Our Barista Edition has a 3% fat content and is formulated to work particularly well in hot beverages, like coffee. Lastly, we have a Low Fat oatmilk which is free of added oils.
Where can I find grocery stores near me that carry Oatly?
We made the Oatfinder so that you can be directed with GPS accuracy to the nearest forward-thinking grocery stores, restaurants and cafes that carry Oatly products. While the Oatfinder is really popular and talented, it can’t tell you whether a location has Oatly products in stock at this very moment, so we recommend calling ahead to make sure there will be cartons of oatmilk or frozen dessert, or a perfectly foamed oat latte waiting for you when you arrive. Enjoy.
Where does the sugar come from?
Our oatmilks (aside from the Chocolate) don’t contain any added sweeteners like cane sugar, which is why they’re not listed as an ingredient. The sugar in our oatmilk is produced during our enzymatic production process. Basically, we use natural enzymes to liquefy our oats, which enables us to create a really creamy product that retains a lot of the nutrition from the original oat (like protein, unsaturated fats, fibers, and carbs). As part of this process, the enzymes break the starches in our oats down into smaller components, including simple sugar like maltose. It’s comparable to how the human body uses enzymes to break starches down into sugars during digestion. You can read more about this process here.
FDA guidance on sugar labeling now provides that any sugar created during a product’s production process should be categorized as 'added', which is why these sugars are listed as 'added sugar' on our nutrition labels.
Why did you use rapeseed oil?
We’re always trying to find a balance between sustainability, taste and nutritional health. Oatly has used canola oil (also called rapeseed oil in Scandinavia) in our products for many years, because we believe it is the plant-based oil that best enables us to deliver on those values. In our US operations, we use only non-GMO canola oil that is expeller-pressed with zero hexane involved in the process. In comparison to other plant-based oils, non-GMO canola/rapeseed oil also contains relatively less saturated fat and has a neutral taste profile that lets the flavor of our oats shine.
I hate Oatly but I don’t know how to put it in words.
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We created OatlyFans just to answer this and any other questions you might have.
Ingredients
Oat base (water, oats), low erucic acid rapeseed oil, dipotassium phosphate, hydrolyzed sunflower lecithin, gum acacia, gellan gum, calcium carbonate, sea salt.Nutritional Values
| Calories | 25 |
| Total Fat | 2g (3%*) |
| Saturated Fat | 0g (0%*) |
| Trans Fat | 0g |
| Cholesterol | 0mg (0%*) |
| Sodium | 15mg (1%*) |
| Total Carbohydrate | 1g (0%*) |
| Dietary Fiber | 0g (0%*) |
| Soluble Fiber | 1g |
| Total Sugars | 1g |
| Includes Added Sugars | 1g (2%*) |
| Protein | 0g |
| Vitamin D | 0mcg (0%*) |
| Calcium | 50mg (4%*) |
| Iron | 0mg (0%*) |
| Potassium | 105mg (2%*) |