How to Make Oat Milk Creamer
Oat Milk Creamer is an easy, creamy addition to your coffee and tea. Follow our simple recipe and customize it with your favorite flavors. It's better than store-bought and has minimal ingredients!
Servings: 8
Calories: 17kcal
Ingredients
- 1 cup gluten-free old fashioned rolled oats
- 4 cups cold filtered water
- 1 tablespoon hemp seed oil or olive oil, flaxseed oil, walnut oil, or avocado oil
- ½ teaspoon kosher or sea salt optional
- 1 teaspoon vanilla extract optional
- 1 pitted date optional
- Ground cinnamon optional
- Sweetener optional
Instructions
- Blend - Add rolled oats, cold filtered water, hemp seed oil, and any additional mix-ins to a blender carafe. It is important that the water is chilled and not room temperature or warm. Blend on high for 30 seconds.1 cup gluten-free old fashioned rolled oats, 4 cups cold filtered water, 1 tablespoon hemp seed oil, ½ teaspoon kosher or sea salt, 1 teaspoon vanilla extract, 1 pitted date, Ground cinnamon, Sweetener
- Strain milk – Place a nut milk bag over a large mixing bowl and pour the mixture into the bag. Lift the bag above the bowl and gently squeeze the liquid out. Do not squeeze too much or the oat milk will develop a slimy texture. Save leftover oats for other recipes or compost. Transfer milk to an airtight bottle or jar. Shake before serving and keep in the refrigerator for up to 5 days or freeze in an air-tight non-glass container for up to 2 months.
Notes
- Ratio – We use a ¼ cup of oats to 1 cup of chilled water ratio. However, you can adjust the ratio to your liking. To make the milk thinner, add more water than what the recipe calls for and to make it thicker, add less water.
- Blender – High-powered blenders work best, such as Vitamix and Wolf; however, you can use whatever brand of high-powered blender you prefer. If you don’t have a high-powdered blender, blend the mixture for 10-15 seconds longer (40-45 seconds).
- Sweetener – Add sweetener of choice such as honey, agave nectar, maple syrup, and date syrup. If you’re in a flare, you may want to avoid sweeteners in general, or add ones that are low on the glycemic index.
- Nut bag – We recommend using an unbleached reusable nut bag. You can also use a clean kitchen towel (preferably a thin cotton one) if you don’t have a nut bag. Just lift the corners inward to shape it into a bag.
- Use chilled filtered water, not room temperature or warm water. Warm water activates a soluble fiber called beta-glucan, which can give the oats a slimy, gummy texture. If you don’t have chilled water, you can add a few ice cubes with water to the blender carafe and chill in the refrigerator until you’re ready to make the creamer.
- Do not over-blend - Over-blending can also activate beta-glucan, resulting in slimy oat milk.
- Use an amylase digestive enzyme capsule to prevent sliminess. The enzyme converts the oat starch into sugar, completely removing the slime.
- Use organic oats. Use organic oats if you can. According to EWG, glyphosate is often found in non-organic oat-based products.
- Refrigerate oat milk creamer in an airtight glass bottle or lidded jar for up to 5 days. You can also freeze it for up to 2 months for best results. When you are ready to use it again, let it thaw to its liquid state. If the creamer has separated, you may need to remix it.
Nutrition
Calories: 17kcal | Carbohydrates: 0.1g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 0.04mg | Potassium: 1mg | Sugar: 0.1g | Calcium: 0.1mg
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