[8][9] By 2020, oat milk products included coffee creamer, yogurt alternatives, ice cream, and chocolate.

[4] Since the early 20th century, soy milk made its way from Asia to European and American grocery stores, initially as a dairy substitute due to lactose intolerance.

[3][17] To meet the American demand, Oatly opened a new factory in New Jersey in April 2019, producing 750,000 US gallons (2,800,000 L; 620,000 imp gal) per month of oat milk base, and announced plans for a Utah-based factory three times larger to open in early 2020.

[8] Consumer analysis of the growth in oat milk consumption indicates its market growth derives from the dairy-like taste, health perception, and environmental sustainability, which contrasts with the high water demand of growing almonds.

[7][21][a] The procedure starts by measuring and milling the oat grains to break apart their outer hull.

[5][7] The slurry is treated with enzymes and heat to create a thick liquid oat base.

[7] Soaking and subsequently extracting nutrients from the oats have the most direct implications on the final milk product.

[2] Separating the liquid from the solid byproduct is a simple step achieved through decanting, filtration, and spinning in a centrifuge.

[2] Homogenization and heat-treatments such as pasteurization or ultra-high temperature (UHT) treatments are used to extend the product's shelf life.

[22] Decreasing particle size and narrowing the distribution through physical processing like homogenization, and using stabilizers, such as hydrocolloids in combination with other emulsifiers, are common ways to improve product quality.

[24] Since around 2015, interest for plant-based foods, in combination with concerns for animal welfare and low environmental impact, propelled consumption of oat milk.