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:
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:
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
- 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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