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Scrambled Eggs with Oat Milk

These dairy free scrambled eggs with oat milk are a simple, yet delicious way to start the day! Best of all, they are really quick and easy to make.

scrambled eggs in a frying pan on a marble counter

Whenever I am looking for a quick and simple breakfast, I whip up a batch of scrambled eggs.

I really love how I can even take them to go by putting them in a pita with a little bit of mayonnaise.

I’m also regularly trying new ways to make scrambled eggs because I am fascinated by the different interesting things I see.

For example, did you know that by making scrambled eggs with mayonnaise you actually can have the most perfect scrambled eggs without any fuss?

Scrambled eggs with starch also create scrambled egg perfection with no effort!

Then of course there is the question of if you even really need milk in scrambled eggs – which, by the way, my scrambled eggs without milk prove you don’t.

What about using different dairy free milks, does that change the flavor? Say you make scrambled eggs with almond milk, will they have a nutty taste?

Now that I’ve fallen head over heels for oat milk, of course I had to make scrambled eggs with oat milk.


No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

How to tell if your eggs are still good

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they’re still fresh.

If they sink, but stand on one end at the bottom of the glass, the eggs are not as fresh but still good.

An egg that floats to the top is likely spoiled.


Despite popular misconceptions, eggs are not dairy, so technically scrambled eggs are not dairy either. However, since scrambled eggs are often made using milk and butter, they usually are made dairy.


Water or any dairy free milk can be used in place of regular milk. This recipe uses oat milk.

Choosing your Brand

I have tried a handful of oat milk brands and I can tell you, not all oat milks are created equal.

Some brands taste like oats and have the consistency of water. Other brands have a milder taste and are slightly reminiscent of milk. Oatly and Alpro are my two go-to brands.

When I visit New York, I really like Oatly, which I find to taste like regular milk and to be a little extra creamy. I’d assume this is true in Canada too.

In Israel, I only use the barista version of Oatly, which is still more watery than the regular Oatly in the States. I expect it is the same in Europe because that is where it is imported from.

For Israel and Europe, I find the Alpro oat milk indistinguishable from the Oatly Barista. However, the Alpro “Not Milk” oat milk I find to be almost identical to milk but a little sweeter – which I like.


Scrambled eggs are eaten all over the world and each culture has their own unique version of this simple dish.


Huevos A La Mexicana are Mexican scrambled eggs. They are made with onions, hot peppers, and tomatoes.

To make it, saute before adding the eggs:

4 tablespoons white onion, chopped
1 Serrano pepper, finely diced
2 Plum tomato, diced


Another Mexican variation is scrambled eggs with salsa.

To make this dish, heat 2 cups of mild salsa and add the scrambled eggs to it.


Huevos Pericos, or parrot eggs, are popular in Colombia and Venezuela.

This dish is made with sautéed diced onions, bell pepper, and tomatoes. Scallions are a common substitution or addition to the onions in Colombia.

To make it, saute before adding the eggs:

1 tomato, diced
1 tablespoon onions or scallions, diced


Poqui poqui is a Filipino eggplant and scrambled eggs dish. To make this, you need:

2 eggplant, grilled and shredded
1 small onion, sliced thinly
2 cloves of garlic, minced
2 large Roma tomatoes, diced

Saute the onion and garlic. Then, add tomatoes and cook until soft. When ready, add eggplant. Finally, add the eggs and scramble.


While there is no unique way Israelis make scrambled eggs, it is often served with Israeli salad on the side. Alternatively, it is served with slices of cucumbers and tomatoes.


In Japan, soy sauce is added to scrambled eggs to enrich their flavor.

To make this style of eggs, add two teaspoons of soy sauce to the beaten eggs.


This scrambled egg dish is popular in China. To make it, you need:

3 ripe tomatoes, chopped
3 cloves garlic, minced
1 pinch sugar

Once the scrambled eggs are prepared, sauté the tomatoes and garlic until the tomatoes are mushy. Add the scrambled eggs to the tomato mixture and sprinkle with sugar.

People put all sorts of vegetables and herbs in eggs.

Most common additions are mushrooms, peppers, and spinach – not all at once.

How to make scrambled eggs extra creamy

It may sound crazy, but adding a tablespoon of mayonnaise when beating your eggs actually makes the perfect scrambled eggs!

I didn’t put this amazing tip in the recipe because mayonnaise can seem like a very strange addition to most recipes.

That said, it is my secret ingredient for some of my favorite recipes, like my incredibly creamy mashed potatoes without milk!

When you add mayonnaise, it yields the perfect scrambled eggs in a quarter of the time that it normally takes.

And think about it: mayonnaise is eggs and oil, so why wouldn’t it be a good addition to scrambled eggs?

If you’re worried that it will have strong mayonnaise flavor, don’t be! The eggs taste rich and luxurious.

Yield: Serves 1

Scrambled eggs with Oat Milk

scrambled eggs in a frying pan on a marble counter

These dairy free scrambled eggs with oat milk are a simple, yet delicious way to start the day! Best of all, they are really quick and easy to make.

Prep Time 5 minutes
Total Time 5 minutes


  • 3 large eggs
  • 1 teaspoon mild flavored oat milk
  • Olive oil
  • Salt


    1. Crack the eggs into a medium bowl and add the oat milk. Whisk until combined.
    2. Brush a small nonstick skillet with olive oil. Bring to medium heat.
    3. Pour in the eggs, and let them cook for a few seconds without stirring. When the eggs begin to set, start mixing them until you have large chunky pieces.
    4. Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains.
    5. Sprinkle with salt to taste.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 217Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 558mgSodium: 795mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 19g

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