I love oat milk; there has been no turning back since I discovered this alternative to dairy milk. Oat milk is commonly used in making drinks, so I’ve never seen a dessert spot offering handcrafted gelato that’s purely made with oat milk instead of regular fresh dairy—until I walked past Oat & About after having lunch at Maxwell Food Centre. The newly opened dessert cafe is within spitting distance of the hawker centre and Maxwell MRT Station.
You’ll find a colourful display of more than 10 different gelato flavours made with oat milk. A Single Cup here costs $5.50, while the Double Cup costs $10. FYI, premium flavours cost an additional $1.
Some interesting flavours worth trying include the wittily named Rizz’s Peanut Butter Cups ($6.50) and Girl Scout Thin Mints ($5.50). The former features house-made peanut butter with dark chocolate chunks.Â
On the other hand, the latter pays homage to the nostalgic Girl Scout cookies, boasting a creamy, minty base with dark chocolate flakes and Oreo cookies. Every gelato cup comes topped with the cafe’s Specialty Eggless Waffle Chips, a crispy treat made with coconut oil, black sesame, and flaxseeds. You can even get them in a bag for $5.50!
There are also classic flavours such as the Intense Matcha ($6.50), sporting a deep hue of green, and the Roasted Pistachio Medley ($6.50), said to be nutty and aromatic.
If you prefer fruity or floral flavours, there are four options for you to choose from; the Strawberry Summer ($6.50) and Oriental Beauty ($5.50) are refreshing picks that are perfect for the weather here. FYI, the latter is a winning combination of chrysanthemum and goji berries.
In related content, read our guide to the best ice cream cafes in Singapore. Alternatively, check out the best late-night dessert spots in Singapore.
Address: 33 Erskine Road, #01-04, Singapore 069333
Opening hours: Mon, Wed-Thurs 12:30pm to 9pm, Tue, Fri-Sun 12:30pm to 10pm
Website
Oat & About is not a halal-certified eatery but uses no pork or lard.
Feature image adapted from @singaporelicious and @iris.__.nihao
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