this post was submitted on 30 Oct 2025
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submitted 1 day ago by Stamets@lemmy.dbzer0.com to c/whitepeopletwitter@sh.itjust.works
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[–] zammy95@lemmy.world 3 points 1 day ago

I've heard that too about the almond milk. I do bake a decent bit with oat milk and never have issues though (I imagine some items may be pickier than others though. Also not sure if using full fat oatly makes a difference vs 'regular')