Recipes › DIYs
Simple Oat Milk Creamer (Oat Cream)
By Samira Kazan
updated September 30, 2020
A simple homemade oat cream DIY using just 4 ingredients (water and salt included). This oat milk creamer is perfect as a coffee creamer and to use as a dairy-alternative in sauces, soups, desserts, and more! Plus this recipe is gluten-free, vegan, refined sugar-free, etc.
Recently I’ve had more time to experiment with making my Barista-style favorite drinks at home – dairy-free and with all-natural ingredients. This means you know that I have to have a good coffee creamer option, which is where this oat cream comes in.
Oat milk is one of the most popular options in supermarkets, with certain versions specifically branded as ‘barista’ versions. However, I love to be able to make everything at home and be 100% in control of the ingredients used.
This oat milk coffee creamer recipe contains just 4 ingredients, and takes just minutes to whip up. Not only is it cost-effective and customizable, but this recipe is also allergen-friendly. Plus, best of all, it froths up wonderfully in coffee drinks AND is super creamy for savory dishes!
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- Recipe ingredients and add-ins
- Why add oil?
- How to make oat creamer
- How to use
- FAQs
- Other recipe notes
- Similar recipes
- Oat Milk Creamer (Oat Cream) Recipe
Recipe ingredients and add-ins
- Rolled Oats – I wouldn’t recommend using instant oats as they can make the cream slimy. Steel-cut oats may be too thick to blend in the short amount of time and may need to be soaked and rinsed for 30-60 minutes in hot water first.
- Coconut Oil – Just be aware that this will solidify in the fridge, when stored and will need to either come back to room temperature or can be spooned into a warm drink. You could also use other neutral oils including sunflower, grapeseeds, etc.
- Water Filtered, room temperature water.
- Salt
Once you have the ‘base’ ingredients sorted then you can look into simple add-ins to customize this recipe towards whatever sweet or savory need you have for it.
Why add oil?
You may have noticed that many store-bought ‘clean’ dairy-free milk brands still contain a little oil and wondered why that it. The fact is that oats have a very low fat content – especially when compared to dairy cream.
Thus, by adding a little oil, it helps to emulsify the mixture (like how you do with mayonnaise ) and emulate the creaminess of cream.
The results are a creamy, rich oat cream without any ‘oily’ flavor or texture.
For sweet versions
Especially when using as oat milk creamer for coffee, you may want to add some natural sweetness to the creamer or flavor additions. For example:
- Your favorite liquid sweetener (i.e. agave nectar, maple syrup, etc)
- Vanilla extract – for a simple vanilla flavor
- Spices (i.e. cinnamon, pumpkin spice, cardamom, ginger, etc.)
- Flavor extracts (such as peppermint, lavender, rose, almond, hazelnut, etc.)
- Cacao powder
- Medjool dates – in place of liquid sweetener.
For savory versions
Though I use this recipe primarily as a creamer, you can also include some simple add-ins for a delicious savory twist.
- Lemon juice (perfect for making cashew sour cream)
- Garlic powder (or fresh)
- Dried herbs & spices (paprika, onion, cumin, mustard, pepper, dill, chives, etc.)
- Pesto – like this Delicious Vegan Basil Pesto (with pistachios) or Carrot Leaf Pesto , for a quick and simple dip.
- Curry powder or other spice blends.
How to make oat creamer
This oat milk creamer recipe is practically effortless and requires just two steps
Step 1. Blend
Add all of the ingredients to your high-speed blender and blend for twenty seconds.
You may need thirty seconds if your machine isn’t as powerful/high-speed.
Step 2. Strain
Filter the mixture through a fine-mesh sieve or nut milk bag. However, be careful not to squeeze or press the mixture, as that can encourage sliminess. Allow it to strain naturally.
Once strained, it’s ready to use immediately or transfer to a jar and store in the fridge.
How to use
This cream can be used in several ways, such as:
- As a coffee creamer/creamer – such as for this Iced Latte or in warm golden milk .
- Stirred into soups and stews (like this Tumeric and Ginger Spiced Pumpkin Soup )
- Use as a plant-based cream alternative in recipes.
- Sweetened and drizzled over desserts.
and many many more ideas.
Any leftovers will store in an airtight jar/container in the fridge for up to a week. Separation while in the fridge is normal if it happens. Just give it a stir or shake before using it.
Yes, You can use the leftover oat pulp to add to smoothies or dry out and blend into a flour to add to baked goods.
This isn’t something I’ve personally tried. However, a reader on my oat milk post let me know that adding a food enzyme capsule to the oat milk/cream will help to break down the starch that contributes to the ‚Äòslime‚Äô factor. Amylase is the enzyme that you‚Äôre looking for.
Other recipe notes
- If you find the results a little too thin for your liking, then increase the amount of oats used or reduce the water .
- By adding more water to the prepared cream, you can make super quick oat milk.
- Just like with oat milk , if you blend too long, this cream can end up ‘slimy’ so stick to the times mentioned.
- Adding the creamer to coffee will thicken it slightly, but shouldn’t go gooey.
- Pre-soaking isn’t necessary when using a high-speed blender. However, if you only have a less powerful machine then soaking the oats in hot water for 30 minutes is more than enough. then drain the water and rinse the oats well. This will soften them just enough without encouraging sliminess.
- It’s best to avoid squeezing the mixture when straining it, instead let it drip slowly/naturally. When squeezing you’re more likely to get slimy results.
- You can add a handful of cashews to this oat creamer for even creamier results. ( best soaked for 30 minutes in hot water so that they blend within the 30 seconds).
Similar recipes
- Homemade Oat Milk (that isn’t slimy)
- Simple Cashew Cream
- Zero Waste Homemade Cashew Milk
- How to Make Homemade Cashew Butter
- How To Make Buttermilk Substitute
- A Comprehensive Guide To Vegan, Dairy-Free Milk
- Homemade Dairy-Free Almond Yogurt
- Homemade Dairy-free Coconut Yogurt
Equipment
- Blender/Food processor
IngredientsUS CustomaryMetric1x2x3x
- ▢ 1/3 cup rolled oats avoid instant, steel-cut oats will need soaking with hot water for 30-60 minutes then rinsing thoroughly if using.
- ▢ ¬æ cup water filtered
- ▢ 2 tbsp coconut oil flavorless if needed; or use other neutral oils that won’t solidify when chilled
- ▢ pinch salt
Instructions
Step 1. Blend
- Add all of the ingredients to your high speed blender and blend for twenty seconds.
- You may need thirty seconds if your machine isn’t as powerful/high-speed.
Step 2. Strain
- Filter the mixture through a fine-mesh sieve or nut milk bag. However, be careful not to squeeze or press the mixture, as that can encourage sliminess. Allow it to strain naturally.
- Once strained, it’s ready to use immediately or transfer to a jar and store in the fridge.
Video
Notes
- If you find the results a little too thin for your liking, then increase the amount of oats used or reduce the water .
- By adding more water to the prepared cream, you can make super quick oat milk.
- Just like with oat milk , if you blend too long, this cream can end up ‘slimy’ so stick to the times mentioned.
- Adding the creamer to coffee will thicken it slightly, but shouldn’t go gooey.
- Pre-soaking isn’t necessary when using a high-speed blender. However, if you only have a less powerful machine then soaking the oats in hot water for 30 minutes is more than enough. then drain the water and rinse the oats well. This will soften them just enough without encouraging sliminess.
- It’s best to avoid squeezing the mixture when straining it, instead let it drip slowly/naturally. When squeezing you’re more likely to get slimy results.
- You can add a handful of cashews to this oat creamer for even creamier results. ( best soaked for 30 minutes in hot water so that they blend within the 30 seconds).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oat Milk Creamer (Oat Cream)
Equipment
- Blender/Food processor
Ingredients
- 1/3 cup rolled oats avoid instant, steel-cut oats will need soaking with hot water for 30-60 minutes then rinsing thoroughly if using.
- ¾ cup water filtered
- 2 tbsp coconut oil flavorless if needed; or use other neutral oils that won’t solidify when chilled
- pinch salt
Instructions
Step 1. Blend
- Add all of the ingredients to your high speed blender and blend for twenty seconds.
- You may need thirty seconds if your machine isn’t as powerful/high-speed.
Step 2. Strain
- Filter the mixture through a fine-mesh sieve or nut milk bag. However, be careful not to squeeze or press the mixture, as that can encourage sliminess. Allow it to strain naturally.
- Once strained, it’s ready to use immediately or transfer to a jar and store in the fridge.
Video
Notes
- If you find the results a little too thin for your liking, then increase the amount of oats used or reduce the water .
- By adding more water to the prepared cream, you can make super quick oat milk.
- Just like with oat milk , if you blend too long, this cream can end up ‘slimy’ so stick to the times mentioned.
- Adding the creamer to coffee will thicken it slightly, but shouldn’t go gooey.
- Pre-soaking isn’t necessary when using a high-speed blender. However, if you only have a less powerful machine then soaking the oats in hot water for 30 minutes is more than enough. then drain the water and rinse the oats well. This will soften them just enough without encouraging sliminess.
- It’s best to avoid squeezing the mixture when straining it, instead let it drip slowly/naturally. When squeezing you’re more likely to get slimy results.
- You can add a handful of cashews to this oat creamer for even creamier results. ( best soaked for 30 minutes in hot water so that they blend within the 30 seconds).
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/simple-oat-milk-creamer-oat-cream/
