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Vanilla Custard

Cooking - Vanilla Custard (250 mL)

As a kid, this was the type of product that you wanted to find in the kitchen when no one else was around so you could drink it. It tastes that good. Now that you are grown up, you know such behaviour isn’t very adult but you should also know that we tried to make this so good that if you put a little on your finger, you would be tempted to revert back to those days when you were a kid and no one was in the kitchen to see you tip the jug and take a gulp.

Of course there is one big difference. This is made of oats, which means it is made from something that grows beautifully right out of the soil. Now over to the technical features section: whip it up to make it fluffy then maybe pour it straight onto some berries from your garden or that apple pie you were thinking about making.

What’s amazing

We are pleased to let you know that we recently* replaced palm oil in our recipe with a blend of coconut and rapeseed oils. So to get the most out of our vanilla custard, you need to whip it real good before serving. Yes, this new version is less thick when served directly from the carton. But with a good whipping, this one will fluff up in ways the old one never could, resulting in the kind of vanilla custard you want to spend time reading about on the internet. However, a more satisfying plan may be to drop your smartphone, turn off your computer, jump on your segway and get to the store to give it a try. You may be pleasantly surprised.

* What we mean by "recently" may vary a little or a lot, depending on when you are reading this webpage since the internet isn’t bound by the rules of time and space, or something like that.

What might be less amazing

So we let some sugar and extra flavouring sneak into this product. Okay they didn’t sneak in there, we put them there and we did so because we think this product should be so good that your grandmother would rather serve this to her guests than the custard she has been serving for 60 years, even if they were royal or diplomatic guests and were to stop by for a slice of apple pie after a hard day at work.

Cooking - Vanilla Custard (250 mL)


Oat base (water, oats 10%), sugar, rapeseed oil, fully hydrogenated rapeseed- and coconut oil, emulsifier (E472b, E472e), vanilla flavour, stabilizer (E415), iodised salt, colour (beta carotene).

Nutrition information per 100 ml:

Energy 700 kJ/168 kcal
Fat 11 g
of which saturated 6.2 g
Carbohydrates 16 g
of which sugars 13 g
Fiber 0.9 g
Protein 0.8 g
Salt 0.14 g

Climate Footprint

0,70 kg CO2e per kg.
Source: CarbonCloud.

Note! We are always working on improving and updating the data behind our product’s footprints, meaning that the numbers can (and will) change over time. The most recent numbers will always be found on our website, as changing a printed number on a packaging takes longer time than updating a digital one.


Whip it up for amazing fluff. Perfect for fresh fruit or homemade pies or use as an ingredient in your own ice-cream. No milk or soy. If we win the test taste, then high-fives all around. If you like this product come by the office for a high-five.

What about gluten? Read more!

Where do the ingredients come from?


Origin: Grown in Sweden and Finland.
Supplier: Lantmännen Cerealia, Berte Qvarn


Origin: Sugar beet from Sweden.
Supplier: Nordic Sugar

Rapeseed oil

Origin: Sweden.
Supplier: AAK

fully hydrogenated rapeseed oil

Origin: Sweden.
Supplier: AAK

fully hydrogenated coconut oil

Origin: Malaysia, Philippines, Indonesia.
Supplier: AAK

Emulsifier E472e

Origin: Denmark 
Supplier: Dupont

Emulsifier E472b

Origin: Denmark
Supplier: Dupont

Vanilla flavour

Origin: Sweden
Supplier: NordArom


Origin: Austria
Supplier: Jungbunzlauer


Origin: Denmark
Supplier: Nouryon


Origin: Germany
Supplier: NordArom