This Oat Milk Creamer recipe is so simple to make, and so creamy & delicious that you’ll never want anything else!
If you didn’t already know…me + oat milk = OBSESSED.
If you haven’t had oat milk yourself yet, welcome to the ultimate game changer!
The first time that I had oat milk was in London, and I quickly fell in looooove. It’s sooo good! Once I got home, I searched everywhere for an oat milk that tasted like the homemade version that I’d had while away.
The food industry is drastically different in Europe vs. the US, and it was eye opening to see the ingredients listed in the boxed oat milk that I found back at home. If the milk was made with simple ingredients, then it wasn’t gluten-free. If it was gluten-free, then it was also loaded with junk.
Many brands also contain oils, especially canola oil (aka rapeseed – the second ingredient in one of the most popular brands), which I’m totally cool with not having anywhere near my milk. Even the brands that had more simple ingredients didn’t taste anything like what I had in the UK.
One of my biggest values is high-quality food, so instead of complaining about the lack of awesome oat milk, I just decided to create my own!
I also realized that I haven’t yet seen an oat milk creamer on the market. That was when I knew that I had to get to experimenting in the kitchen!
Not only did I end up creating the most delicious Oat Milk Creamer, but I also made three different flavor options as well, for you to enjoy!
Vanilla, cinnamon, & chocolate! I KNOW.
I’ve gotten A LOT of questions about this delicious drink, since I started posting about it on my Instagram stories, so I figured, why not answer them here!
First up, are oats paleo?
Nope, oats aren’t paleo. If you’ve been here for awhile, then you probably already know that while I think paleo is an awesome place to start, it’s not where I’ve ended up. I’ve done a TON of work on healing my gut (and still put continuous effort in), and I used to be unable to tolerate oats, but now I can! I just make sure that they’re certified gluten-free, which I wrote more about below.
I straight up don’t believe that there’s a one-size-fits-all approach to diet. It’s all about finding what makes YOU feel awesome, which may or may not include oats. 🙂
Why oat milk and not just almond/coconut milk?
Anyone who asked this hasn’t had legit oat milk yet, haha. But seriously, this recipe is RIDICULOUSLY good. The flavor/consistency/texture and just about everything else is completely different from any other dairy-free milk alternative that I’ve had.
What’s the deal with gluten-free oats?
Oats are one of those things that are easily cross-contaminated with wheat. They’re often either grown next to wheat or on the same fields as wheat, which is why many oats aren’t certified to be gluten-free.
If you’re sensitive to gluten, then be sure to get gluten-free oats for this recipe. My current favorite brand is One Degree Organic Foods, as they use sprouted oats (sprouted means that the nutrients are more available for digestion). Bob’s Red Mill’s also a great brand that has certified gluten-free oats.
What equipment I used:
- High-speed blender (I use a Vitamix)
- Nut milk bag or double layer of cheesecloth
Unlike making homemade almond or coconut milk, you def don’t want to over-blend this milk, as I learned from experience that it makes it slimy/chalky, which nobody likes. I set a timer for 45 seconds, as I’ve found that to be the perfect amount of blending on medium speed!
To turn this creamer into regular milk (I’ve been LOVING using homemade oat milk in my matcha latte), simply add more water until you’ve reached your desired consistency and taste! I add 1 ½ cups of water to the entire batch of creamer, in order to turn it into milk.
What to use it for:
Great question! I love adding this creamer to my coffee (it’d be delicious in my superhero coffee), tea, smoothies, cereal, granola, berries, oatmeal…feel free to get creative!
Lately I’ve been turning the chocolate oat milk creamer into chocolate milk, simply by adding more water. SO GOOD.
Let’s get to making this easy recipe for my homemade oat milk creamer!
Oat Milk Creamer
- 1 cup rolled oats (I used gluten-free sprouted oats)
- 1 1/2 cups water
- 1-2 tablespoons maple syrup (optional, but it really kicks up the flavor)
- 1 tablespoon plus 1 teaspoon vanilla extract
- pinch of sea salt
- Chocolate: Add ¼ cup plus 1 tablespoon unsweetened cacoa powder + an extra 1-2 tablespoons (or more!) maple syrup
- Cinnamon: Add 2 teaspoons cinnamon
- Place the oats, water, vanilla, salt, and any optional add-ins, into a high-speed blender. Blend on medium speed for 45 seconds.
- Pour the oat milk into a nut milk bag or double lined cheesecloth, placed over a bowl. Squeeze the oatmilk out of the nut milk bag. Pour into a sealable jar and store in the fridge for up to 5-7 days, although I doubt it'll last that long! ENJOY!
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Yyuumm!! I’m going to try making the cinnamon soon🙌🏻
Have you tried making a pumpkin spice version?
I haven’t yet, but I’d love to hear how it turns out if you try it!
Maybe I just don’t love oat milk? I didn’t care for this! I will say it had a nice texture and consistency. I think if you’re a fan of oat milk flavor it would be perfect!
Responding to the above comment. This was the first time we’ve tried oat milk. I wasn’t sure how I felt about it so I tweaked it. I added a bit of almond milk to thin it just a bit and also wanted it a bit sweeter so we added some caramel milk flavoring. SCORE!!!!! It’s great. My hubs said it’s like having real milk. So I’ll be making this again since the creamer we normally buy went up over $4.00 a container.
Thank you for this recipe.
Where do you get your caramel milk flavoring from? Would love to try in mine! 😊 Thanks!
Not sure what flavoring you’re talking about?
My husband and I loved this creamer! Can’t wait to try the flavors, including pumpkin spice!
Love this! Do you have any ideas on how to use the leftover oat mixture? I’m trying to be more waste conscious. Thanks!
That’s a great idea! I haven’t tried any recipes myself, but I’d search for “leftover oat milk pulp recipes” to see what comes up!
The pulp would work as muesli….add some fruit, chopped nuts /seeds, raisins or a touch of maple syrup, a little lemon juice and/or oat milk and breakfast is ready
I made some day but it didn’t come out creamy. It water ! What did I do wrong!?
Hmmm, I’m not sure. Did you double check that you followed the correct measurements of using 1 1/2 cups water and 1 cup rolled oats?
I tried this recipe. It was fabulous. I am on a plant-based journey, so I have been scoping out non-dairy creamer options. This is great because I know exactly what went into the final product. Thanks for your help.
Kristen Boehmer says
That’s so great, Maya! Thank you! I’m so happy you liked it. 😊