Oats are rich in nutrients, antioxidants, vitamins and minerals that provide a range of health benefits. MILKLAB Oat is made with local water and has 10% oat content.

Ingredients: Australian water, ground Australian oats (10%), vegetable oil (canola or sunflower), acidity regulator (dipotassium phosphate), minerals (calcium phosphate, calcium carbonate), salt.

MILKLAB Oat

With a smooth, creamy texture for the perfect coffee.

MILKLAB Oat is the creamy dairy milk alternative with exceptional texture and stretch. It steams and pours with high performance and delivers a subtle, naturally sweet oat taste to perfectly complement the flavour of espresso coffee.

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MILKLAB Barista Oat Milk Carton Front View
MILKLAB Barista Oat Milk Carton Side View

Creamy like full cream dairy milk; better for the planet

In true MILKLAB style, we collaborated with baristas, farmers and foodies to create a high-performance oat milk that elevates the café coffee experience.

MILKLAB Oat is proudly Australian-made with 100% locally sourced oats. It’s vegetarian and vegan suitable and Halal and Kosher certified.

Made with 100% Australian oats
Textures, stretches & pours with high performance
Fortified with calcium for healthy bones & teeth
Creamy like cow’s milk but kinder to the the environment

MILKLAB Oat FAQ

Does MILKLAB Oat contain anything artificial?

MILKLAB is free from artificial colours flavours and preservatives.

Where do the oats in MILKLAB Oat come from?

MILKLAB Oat uses 100% Aussie oats, sourced from local growers across Victoria and South Australia.

how long does MILKLAB Oat last in the fridge?

Once opened, store your MILKLAB Oat below 4°C and consume within 5 days.

"Our barista's love using MILKLAB Oat because it textures perfectly and is great for latte art. Or customer's love The Grounds coffee with MILKLAB Oat because it tastes beautiful."

Damien - Head of Purchasing at The Grounds of Alexandria

MILKLAB Oat Recipes

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Word on the street

Check out what real foodies and coffee lovers are saying about MILKLAB Oat.

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