Create Perfect Foam Every Time with MYOM Barista Oat

 (Typical values / source: brand specs; RI = 8400 kJ / 2000 kcal.) 

Consistency You Can Count On 

If you’ve tried to foam other plant milks, you’ll know the uncertainty. One day it’s glossy, the next it’s bubbles and disappointment. That inconsistency is exactly what MYOM Barista Oat was built to solve. Every element of its formulation, from oat ratio to fava-bean protein, was engineered for reliability. The protein structure stabilises air bubbles; the rapeseed oil adds elasticity; the natural oat sugars help caramelisation under heat. Together, they give you the same result, every time you steam. No splitting. No curdling. No waste. Just dependable, microfoam at home. This certainty is what sets MYOM apart. You don’t need to adjust your technique or second-guess your temperature. Just follow the steps, and MYOM will do the rest. 

Barista-Level Performance Beyond Coffee 

Although it was created with the help of baristas, MYOM Barista Oat isn’t limited to coffee. Its smooth, neutral taste and stable foam make it the perfect choice for: 
• Hot chocolate: thick, creamy, not cloying. 
• Matcha & chai: balances earthy and spiced flavours. 
• Tea: won’t curdle, even in strong builder’s brew. 
• Cooking & baking: adds silky texture to sauces, soups and desserts. 
MYOM Barista Oat is for everyone who loves milk, not just coffee lovers. That’s why it’s winning over households as well as cafés. 

How to Make MYOM Barista Oat Milk at Home 

Perfect foam starts with a perfect base. Making MYOM is quick, clean and satisfying, the ritual that starts your day right.
You’ll need: 
• 1 × 130 g pouch of MYOM Barista Oat 
• 1-litre bottle with a lid  
• Cold water 
Method: 
• Add 500 ml cold water to your bottle. 
• Squeeze in one pouch of MYOM Oat Barista. 
• Seal and shake vigorously for 30 seconds. 
• Top up with another 370 ml water to make 1 litre. 
• Shake again and chill. 
That’s it. One minute to fresh, silky oat milk… ready to foam, pour or drink. 

Types of Milk Frothers Available in the UK 

When shopping for a milk frother that works well with oat milk, it helps to understand the main types available. Each has its own advantages depending on how hands-on you like to be, your budget, and the foam style you want to create. 

Electric Milk Frothers and Hand-Held Whisks

Electric milk frothers are the simplest and most affordable option. These lightweight, battery-powered whisks spin at high speed to aerate the milk, creating instant foam. 
Pros: 
• Inexpensive and portable. 
• Quick to use, ideal for small servings or travel. 
• Great for experimenting with different plant milks. 
Cons: 
• Milk must be pre-heated separately. 
• Batteries need regular replacement. 
• Produces lighter, airy foam rather than the glossy micro foam preferred for lattes. 
Best for: Quick morning coffees, travel, and those who want a budget-friendly entry point to frothing. 

Built-In Steam Wand (Espresso Machine Frothers)

For the dedicated home barista, nothing beats a traditional steam wand. Found on most espresso machines, these wands inject steam directly into milk to create that dense, velvety micro foam found in cafés. 
Pros: 
• Delivers café-quality foam with fine texture and excellent temperature control. 
• Works brilliantly with oat milk once technique is mastered. 
• Doubles as an all-in-one solution for coffee and foam. 
Cons: 
• Requires practice and skill to perfect. 
• More expensive than stand-alone frothers. 
• Cleaning takes longer. 
Best for: Coffee enthusiasts who want full barista control and professional results at home. 

Jug-Style Frothers

Jug frothers, also known as automatic or electric jug frothers, are a favourite for convenience. They both heat and froth milk at the same time, using induction or concealed heating elements to warm the milk while a magnetic whisk creates smooth, even foam. 
Pros: 
• Heats and froths simultaneously — no separate pan required. 
• Easy to use, clean and store. 
• Suitable for both dairy and plant-based milks such as oat or almond. 
Cons: 
• Limited foam style options compared to steam wands. 
• Typically makes one or two drinks per cycle. 
Best for: Beginners, families, and anyone who wants consistent, café-style results with minimal effort. 

Tip: MYOM Barista Oat works particularly well with jug frothers and steam wands with temperature control (around 60–65 °C is ideal). 

How to Foam Like a Pro at Home: Step by Step 

Achieving that glossy café-standard foam at home is easier than you think. Here’s how to do it with MYOM Barista Oat. 

1. Start Cold

Use chilled MYOM (under 6 °C). Cold milk takes on air more gradually, giving you smaller, more stable bubbles. 

2. Stretch Early

Introduce air in the first few seconds. You’ll hear a gentle hiss, not a roar. When the volume rises slightly, stop introducing air and start rolling. 

3. Roll and Polis.

Position the steam wand just under the surface and create a whirlpool effect. This breaks down large bubbles into that fine, glossy texture known as microfoam. 

4. Perfect the Temperatur

Stop steaming around 65 °C. Overheating can flatten flavour and cause separation. 

5. Tap, Swirl and Pour

 Tap the jug on your counter to pop stray bubbles, swirl to polish, and pour confidently from height for latte-art-ready definition. 

Foam Troubleshooting: Quick Fixes for Perfection 

Even the best baristas tweak their technique. Here’s how to guarantee perfect results: 
If the foam’s too thin: 
• Chill your milk longer or lower the steaming temperature slightly. 
If it’s too thick or stiff: 
• You’ve added too much air – try stretching for less time. 
If it separates: 
• You may have overheated it. Stop steaming at 65 °C for best results. 
With MYOM Oat Barista, the recipe itself does most of the work – but a little barista finesse brings out its full glossy potential. 

The Sustainability Story: Creamier Taste, Lighter Footprint 

Every pouch of MYOM Barista Oat represents a smarter way to enjoy milk. Instead of shipping 90 % water around the country, you add it at home. That single change cuts packaging weight and carbon emissions compared to carton oat milks. The packaging itself is a mono-material PP5 pouch, fully recyclable, lightweight, and compact. It saves space in transport, warehouses and your cupboard. And because you only mix what you need, you waste less. No more half-used cartons turning in the fridge. Just one pouch, one bottle, one litre of fresh oat milk when you want it. 

Creamier taste. Lighter footprint. It’s sustainability that makes sense. 

FAQs 

Can I use MYOM Oat Barista in tea? 
Yes. It’s heat and acid stable, so it won’t curdle in black tea or high-acid coffee blends. 

Is MYOM vegan? 
100 % plant-based and fortified with calcium, vitamin D3 (vegan source), B12 and iodine. 

How long does it last once made? 
Up to five days refrigerated. Always shake before pouring. 

Does it foam in automatic machines? 
Yes. MYOM performs beautifully in home espresso machines, steam wands, frothers and even electric whisks. 

Where is MYOM made? 
Proudly made in the UK using sustainably sourced oats. 

The Final Pour 

There’s a quiet joy in perfecting your foam, that silky swirl, the glossy sheen, the moment your latte art finally holds. With MYOM Barista Oat, that satisfaction comes with certainty. You get the texture you crave, the taste you expect and the sustainability the planet needs, all from a pouch you can hold in your hand. So, whether you’re pouring a morning flat white or a bedtime cocoa, MYOM Barista Oat gives you café-quality results with less waste, less packaging and more pleasure.  

Make Your Own. Foam Like a Pro at Home. 

Buy Now: MYOM Oat Milk: Shop Plant-Based Milk Alternatives

Read More: Foam Like a Pro at Home with MYOM Barista | Extra-Creamy, Milk-Like Oat Milk for Every Moment (UK)