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Vanilla Oat Milk Creamer
Oat milk creamer is the BEST plant-based milk for your coffee. Works great in both iced and hot coffee, this creamy homemade oat milk creamer recipe is a must try!
Course
Drinks
Cuisine
Healthy, Plant Based, Vegan, Vegetarian
Keyword
healthy coffee creamer, homemade oat milk, plant based milk recipe
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
cups of oat milk
Calories
31
kcal
Author
Amanda
Ingredients
1
cup
rolled oats
can substitute with steelcut oats; see notes
3.5
cups
water
1/4
teaspoon
salt
2
teaspoon
pure vanilla extract
2
teaspoons
maple syrup
optional
1-2
Tablespoons
canola oil
can substitute with MCT oil
Tools:
blender
nut bag
mixing bowls
Instructions
Add oats and water to a blender and blend for about 20 seconds. Don't over blend because the oat milk will start to get gummy.
Holding a nut bag over a mixing bowl, pour oat milk into nut bag, separating the liquid from the pulp. Squeeze nut bag until liquid is drained.
Rinse out the blender and add oat milk back. Add vanilla, maple syrup, salt, and oil. Blend for a few seconds until smooth.
Transfer nut milk to an airtight container. Homemade oat milk keeps for about 1 week in the fridge.
Video
Notes
If you use steel-cut oats, let them soak overnight
The oil in the recipe is optional; but gives the creamer a more creamier texture. I like canola oil as it is neutral in taste and stays a liquid.
FLAVOR OPTIONS:
Instead of the vanilla, maple syrup, and salt, use the measurements below. Oats, water, and oil stay the same.
Chocolate
1 Tablespoon cocoa powder
4 teaspoons cane sugar
Add cocoa powder and sugar to the blender at step 3.
Mint Chocolate
1 Tablespoon cocoa powder
4 teaspoons cane sugar
1/2 teaspoon peppermint extract
Add cocoa powder, sugar, and peppermint extract to the blender at step 3.
Salted Caramel
2 pitted medjool dates
1/2 teaspoon salt
1 teaspoon vanilla
Add dates to the blender with the oats and water. Strain and add back to blender.
Add salt and vanilla and blend for a few seconds until smooth.
Pumpkin Spice
2 Tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
2 teaspoons maple syrup
Add pumpkin, spice, and maple syrup to the blender at step 3.
Hazelnut
2 teaspoons
hazelnut extract
2 teaspoons maple syrup
Add hazelnut extract and maple syrup to the blender at step 3.
Nutrition
Serving:
1
serving (1/4 cup)
|
Calories:
31
kcal
|
Carbohydrates:
4.1
g
|
Protein:
0.7
g
|
Fat:
1.2
g
|
Saturated Fat:
0.1
g
|
Sodium:
35
mg
|
Potassium:
21
mg
|
Fiber:
0.5
g
|
Sugar:
0.6
g
|
Calcium:
3
mg