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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
- 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.
And many other options. In fact, let me know in the comments what your favorite additions are and I’ll give them a try.
Step By Step Instructions
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 Iced Golden Milk Latte or within warm golden milk.
- Stirred into soups and stews (like this Creamy Butternut Squash and Carrot Soup or 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.
FAQs
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.
I haven’t personally tried this. Although when freezing oat milk the thawed milk can be slightly gritty and need re-straining.
If you try this, let me know in the comments how it works for you.
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 ‘slime’ factor. Amylase is the enzyme that you’re looking for. However, broad-spectrum digestive enzymes ( though pricier), are a good option too! This means you can then blend the oats for longer, for a creamier result.
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
If you give this oat milk creamer recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Oat Milk Creamer (Oat Cream)
Equipment
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you thank you! Soooo good . The second time I used half the oil and just a little sweetener. Still creamy!
Hey Gahlia! So glad you liked it! Using less oil and a bit of sweetener sounds like a great idea. Hope you have a great day!
What a great read– interesting, useful, and convincing.
Thank you for your comment.
If you use the regular oats and SUPER cold water (think ice water without the ice) the sliminess is greatly, greatly reduced.
Thank you so much for the tip, Dom!
I am so glad you posted this recipe. I have been craving oatmilk in my coffee, and often splurge on a Starbucks oatmilk latte, which is just not sustainable to do everyday (although I wish I could). haha. I’ve also often bought the oatmilk creamers available at the market (also not cheap), but have always turned a blind eye to the extra ingredients. Now I have a recipe, which worked perfectly on the first try, and I don’t need to feel guilty about any hidden ingredients!! It’s healthy AND IT TASTED GREAT!!! WOOHOO 🙂
Hi Daniella,
So happy you like the oat milk creamer recipe 🙂
Hello! I just love your recipe, I made double the recipe the day before today, and I just made more just now, x 4… it is so good, perfect. I used it on fresh blueberries wit maple syrup. The consistency is just perfect, identical to dairy cream 35%… nust perfect! For the recipe x 4, I added in the cream once made 1 TBSP of vanilla extract, 2-3-4 TBSP of maple syrup (can’t remember but next time I will note it)….and 1 2/3 cups oat (for quadrupling the recipe.
I have a question, to froth it, should I froth it with nothing added, or would it would be fine with vanilla extract and maple syrup? Again thank you, I have been searching for a recipe like this for a long time, thank you so much!
Hi Danielle,
Glad you like the recipe 🙂 It’s best to froth it with nothing added. Additions like maple syrup would “weigh down” the cream making it harder to foam. I hope this helps.
How long does the straining take? Ten minutes later and I only have a half teaspoonful. I am using a nut milk bag. One drop falls every ten seconds or so. I followed the recipe exactly and used a Vitamix to blend. Suggestions? Should I squeeze it through the first time, then let it strain a second time when it is thinner?
Thanks!
Hi Audie,
Straining should only take a few minutes. You can carefully squeeze it to speed up the straining.
This also happened to me! Thank you for asking this question. I think I need to like… Triple the recipe though.
Hi there,
You can double or triple the recipe as needed.
Easy, Easy, Easy !! I love this recipe! I added some variations to the oatmilk creamer: oils: vanilla, almond, coconut and I tried adding a fruit flavor (raspberry- my Mom makes preserves). Why the fruit flavor to the oatmilk….I’m working on my oatmilk YOGART recipe next.
Thank you!!
Claudia
Thank you for your feedback Claudia, glad you like this recipe! 🙂
Is there a reason you don’t want the milk to be slimy? What is the con of that? Also I tried this recipe, and it doesn’t stay mixed with my coffee. I don’t know what i’m doing wrong. Having to constantly stir my coffee before every sip is making it inconvenient. It tastes great by itself though! I am going to try adding some cashews as well to the next batch 🙂
Hi Wesley,
Slimy milk doesn’t go down very well and will definitely not taste well in coffee. Usually, it’s the acidity of coffee that causes this separation (the oat creamer sinks to the bottom). Also, was your creamer stored in the fridge? If so, did you manage to get some of the solidified coconut oil in your creamer when you added it to your coffee – it could help with the consistency of your drink.
I’m glad you like the taste and the cashews will definitely take it to the next level! 🙂
• 1 tsp sunflower lecithin powder will help keep the oat cream emulsified. Add it at the beginning.
Thank you for the tip, Maurice!