Remember when there were only three kinds of milk—chocolate, white, and strawberry? And they all came from a cow? Well, it’s a different world now when it comes to milk products. You can choose between such milks as soy, nut milks like cashew and almond, and oat. You could make your own, but it’s a long process and so if you’re feeling lazy or just don’t want to bother there’s a great alternative and that’s Upright Oatmilk, a brand that advertises itself as being even better than just plain oats because it contains 25% of recommended daily value per serving for calcium, 15% of Vitamins A, B12, and D, 1 gram prebiotic fiber, and 8 grams oat protein per serving.
Made with just oats and a blend of key vitamins and minerals, Upright Oatmilk is naturally gluten-free and hypoallergenic. What it doesn’t have is equally important and that includes no dairy, eggs, gluten, wheat, nuts, seeds, soy, peas, sesame, corn, oils, gums, emulsifiers, carrageenan, artificial flavors or colors.
The makers of Upright worked with world-leading pediatricians and food scientists to develop our uniquely allergen-free and high-nutrient oatmilk to support heart, gut, and whole-body health.
It’s powder and comes in three flavors—vanilla, chocolate, and original unsweetened.
Normally I don’t like powders because they’re often lumpy but this one, after you add water, comes out smooth. You can drink it as is, use it for smoothies, soups, or as a one-to-one liquid substitute in baking and cooking.
The following recipes are courtesy of Allright Food
Iced Brown Sugar Oatmilk Shaken Espresso
- 2 shots espresso
- 2 tsp brown sugar
- 3/4 sachet Upright Instant Oatmilk Original
- 1 1/2 cups ice
- Cinnamon
Make your espresso. Add in brown sugar and shake for 20 seconds.
Add in ice and oatmilk and shake again.
Pour into a glass and add a dash of cinnamon.
Butternut Squash Soup
- 1 small onion, chopped
- 4 tablespoons margarine
- 1 sachet of Vanilla Upright High-Protein Instant Oatmilk
- 6 cups butternut squash, chopped
- 3½ cups chicken broth
- ½ teaspoon marjoram
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground chili pepper
- 2 (8 ounce) packages cream cheese
- Pumpkin seeds
Saute the onions with margarine in a saucepan.
Add the chopped squash, chicken broth, black pepper, sachet of Upright instant oatmilk, and chilli pepper and bring to a boil.
Cook for 20 minutes, or until the squash becomes tender.
Mix the squash and cream cheese to a smooth consistency using a hand blender. Return to saucepan and heat through.
Pour the soup into a bowl and top with pumpkin seeds for garnish.
Upright Oatmilk Pineapple Smoothie
- 2 cups of cut pineapple cubes
- 1 sachet of Vanilla Upright High-Protein Instant Oatmilk
- 1 cup of ice
Blend everything together, pour into a cup, and enjoy.
Upright Oatmilk Smoothie
- 1 handful of strawberries
- 1 handful of blueberries
- 1 handful of blackberries
- 1 sachet of Vanilla Upright High-Protein Instant Oatmilk
- 1 cup of ice
Pour in the strawberries, blueberries, blackberries, Vanilla Upright Instant Oatmilk, and ice cubes into a blender.
Blend for 30-45 seconds.
Pour smoothie into a cup.
