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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.
Using my normal milk bag the recipe is only dripping one drop of liquid at a time. It looks more like cream of wheat consistency. Don’t think it will ever be done. Seems much too thick? Thanks anyways!
Hi Lisa,
Sorry to hear you were struggling. Did you perhaps blend it too long? That could make it slimy and it will be more difficult to strain.
Hi! What brand of blender do you use? And would it be possible to whip the cream if you add a bit more coconut oil? Thank you
Hi Lena,
For this recipe, the NutraMilk machine was used – it’s linked on the Shop page on the blog if you want to check it out. However, you can use any food processor or blender to make the oat creamer.
You can whip it even without adding more coconut oil. I hope this helps.
Could you please convert to ml (instead of cup or tbsp) for each ingredients in recipe?
Thanks a lot.
Hi Yen,
The recipe card has the ingredients both in US Customary & Metric measurements. For example, for this oat cream recipe, you need 200 ml water and 30 ml coconut oil. I hope this helps.
Another option of what to do with leftover pulp – it’s a wonderful face mask! Or throw it in you tonight’s relaxing bath! Your skin will thank you you.
Great tips! Thank you, Olga.
Sounds great! How long does the oat creamer last in the fridge? Excited to try this out!
Thank you, Sara. It’s best to consume it within a week.
Great
Thank you for your comment, Elham.
Thank you for the recipe!
The creamer is thick enough to attenuate the strength of my “english breakfeast” very strong tea. I had tried plain soy milk, but it is too watery and doesn’t do the job, so had to stick to dairy (regular or condensed milk, as creamers aren’t common in France).
I added a tsp of honey to the mix, but it isn’t necessary.
Thank you so much for your comment, Ariane. Glad you liked the oat milk creamer.
I went vegan a couple of years ago, I have been using store bought barista oat milk, I kept looking for recipes on how to make it at home and I tried so many.. heat the oat, don’t heat it, soak it, don’t soak it, I tried it all, never found one that worked. After giving this a try .. I will never need to experiment again, this one is PERFECT!! Amazing, works every time,it is ready in minutes, tastes so good. Thank you so much, I will forever be grateful to you!
Thank you so much for your comment, Krisztina. Glad you found and liked this recipe 🙂
How long will this keep in the fridge for?
Hi Cathy,
The creamer will last for about a week in the fridge. I hope this helps.
I’m looking for a way to make oat cream ice cream. Do you think I could try with thicker and add the cashews?
Hi Dawn,
Yes, you can add cashews – they will make for a nice thicker base for ice cream. I hope that helps.
I like this easy recipe, but I wonder about squeezing the bag causing silliness. That seems like a good thing to try.
Thanks for pointing this out, Chris.
It’s sliminess, we don’t want the oats to become slimy 🙂
I hope you give this recipe a try.