15-Minute Oat Milk Coffee Creamer Recipe
Dec 19, 2024 by Hannah Sunderani
15-Minute Oat Milk Coffee Creamer Recipe
Skip the store-bought creamers and try this 15-Minute Vegan Oat Milk Coffee Creamer recipe! It’s made with a simple 4-ingredient blend using oats and cashews that yields a creamier consistency. This vegan milk creamer is ultra smooth, silky, and not slimy! Perfect for coffee drinks, teas, and any recipe that needs a creamy finish.
Why You’ll Love My Recipe
This homemade Oat Milk Creamer is everything you’re looking for in a morning creamer and made with 4-simple ingredients in just 15 minutes! It’s made using a blend of old fashioned oats, cashews, and a bit of coconut oil for that silky smooth, velvety, luxurious mouthfeel!
Most importantly, I’ll teach you my simple trick to make a homemade oat milk creamer that is NOT SLIMY! I originally mastered this technique when developing my regular Homemade Oat Milk recipe and used it to make this thicker, ultra creamy coffee creamer.
The results? Let’s just say I haven’t gone back to store-bought creamers since I crated this perfect recipe! So, if you’re ready to learn how to make an ultra smooth coffee creamer perfect for Iced Coffee, Matcha Lattes, or drizzling over a bowl of quinoa porridge, let’s get into it!
Hannah xx
This Oat Milk Creamer is….
- Vegan
- Gluten-free
- Thick and creamy
- 4-ingredient
- 15-minute recipe
- Simple to make
- Lightly sweetened
- Gives you control of the ingredients
- Versatile
- Easy to customize
Ingredient Notes
- Cashews: Raw cashews adds extra creaminess and a thicker consistency to the creamer. Make sure to use raw, unflavoured cashews. If they have been roasted or have any additives, they won’t work in this recipe.
- Old-fashioned oats: The best type of oats to use in this recipe are old-fashioned oats. The key to making oat milk that is not slimy is blending for a short period of time. If you were to use steel-cut oats or oat groats, the mixture would need to be blended for longer and risks heating up.
- Cold water: To keep the milk mixture as cool as possible, make sure to use COLD water. The colder the creamer after blending, and the less of a chance it becomes slimy!
- Coconut oil: Adds additional richness and silky texture to the creamer. It also helps to emusify the mixture, ensuring it blends completely smooth texture. If you don’t mind a hint of coconut, use unrefined coconut oil. Otherwise, refined coconut oil or another neutral oil of choice like avocado oil is best!
- Agave: Adds a touch of sweetness and enhances the overall flavour of the creamer. I like the mildness of agave, but pure maple syrup, brown sugar, cane sugar, coconut sugar and simple syrup all work.
- Sea salt: A small pinch of sea salt balances the sweetness in the agave and richness in the cashews and coconut oil.
Optional Add-ins
I typically like to keep the flavour of my creamer fairly neutral so I can use it in an array of my favourite beverages and vegan breakfast recipes. However, there are a few additions you can make to customize the taste.
- Vanilla extract: Add up to 1 teaspoon of vanilla extract or vanilla bean paste to make a vanilla oat milk creamer.
- Cinnamon: A dash of cinnamon adds warmth. Great for making a Vegan Pumpkin Spice Latte or Gingerbread Latte during the fall.
- Cocoa powder: Add up to 1 tablespoon for a chocolate-flavoured creamer.
- Peppermint extract: Adds a refreshing minty flavour, great for a festive holiday touch. Just make sure to use an edible extract!
- Turmeric and ginger: Great for a Golden Milk-inspired creamer. Add a small pinch of each!
How to Make Oat Milk Coffee Creamer
Making homemade creamer is so much simpler than you think!
Start by soaking the cashews in boiling water for 10 minutes. This will help make them blend quickly and evenly.
After 10 minutes, strain the excess water and add the cashews to a high-speed blender along with the rest of the ingredients.
Blend on high speed for 20 seconds. If you are using a standard blender, increase the time to 35 seconds.
Be sure to not over blend! If the creamer gets heated from the blending it can go slimy, which is why we want to blend for a short period of time.
Transfer the rich oat cream mixture to a nut milk bag over a large mixing bowl. Squeeze the bag to strain the milk from the pulp.
Pour the freshly squeezed oat creamer from your bowl back into your blender (this allows for easy transfer into a bottle!).
Lastly, transfer the creamer into an air tight bottle or lidded jar and store in the fridge. Once chilled, give the creamer a good shake to re-emulsify and enjoy in your morning cup of coffee, tea, or as desired!
Just a note – it’s normal for the oat milk to separate when chilled in fridge at a stand-still for some time, but all you need to do is give it a good shake to recombine before using.
Ways to Use
While adding to your morning coffee, tea, or hot chocolate is the most customary way to enjoy a homemade oat milk creamer recipe, the uses don’t stop there! This vegan coffee creamer can also be used in any sweet breakfast or vegan dessert recipe that calls for a creamy non-dairy milk.
Think creamy oatmeal, chia pudding, pancakes, waffles, acai bowls, cinnamon rolls, overnight oats, and more!
You can even use it as a replacement for rich coconut milk in savoury dishes (just omit the agave!). Give it a try in my Butternut Squash and Sweet Potato Soup recipe or this Creamy Vegan Mushroom Pasta. It’s rich creaminess makes it the perfect 1:1 swap!
More Homemade Non-Dairy Milks You Might Like:
- How to Make Oat Milk
- How to Make Almond Milk at Home
- Quick DIY Almond Milk from Almond Butter
- Iced Creamy Almond Milk Latte
I hope you love this delicious oat milk creamer as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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15-Minute Oat Milk Coffee Creamer
Ingredients
- ¼ cup cashews
- 3/4 cup oats
- 2 cups cold water
- 1 tbsp coconut oil (or other neutral oil)
- 1 tbsp agave
- Pinch sea salt
Instructions
- Soak the cashews in boiling water for 10 minutes. Strain and set aside.
- In a high-speed blender add the oats, cashews, cold water, coconut oil, agave and pinch of sea salt. Blend on high for 20 seconds (35 seconds for a standard blender). Be sure not to overblend as the oat creamer can get slimy when heated.
- Transfer the oat cream mixture to a nut milk bag over a large mixing bowl (you can also a thin kitchen towel or cheese cloth). Squeeze the bag to strain the milk from the pulp.
- Pour the freshly squeezed oat creamer from your bowl back into your blender (this allows for easy transfer into a bottle). Transfer the creamer into an air tight bottle and store in the fridge. Use the oat creamer in coffee, tea or as desired.
Notes
Approvals
Nutrition
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Just wondering what you do with the pulp that remains?