Vegan Oat Milk Creamer Recipe - Running on Real Food (2024)

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posted: 12/16/15 — updated: 05/15/20 by Deryn Macey Disclosure: This post may contain affiliate links.

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My morning cup of coffee + this Vegan Oat Milk Coffee Creamer are just about as perfect as can be. It’s the little things, right? If you like your coffee rich, creamy and flavourful yet dairy-free, you need to try this quick and easy, healthy vegan coffee creamer.

Vegan Oat Milk Creamer Recipe - Running on Real Food (1)

No Soaking Required

What I love about this creamer is you don’t need to soak almonds or cashews for hours to make it, you only need a few minutes for your oats and you’re all set! I’ve actually made this with hemp seeds too, which is also most delicious.

Store-bought dairy-free coffee creamers are ok in a pinch but they’re also filled with ingredients you could definitelydo without. This version only has a few simple ingredients, and you could even go sugar-free by omitting the maple syrup.

Vegan Oat Milk Creamer Recipe - Running on Real Food (2)

Vegan Oat Milk Creamer Recipe - Running on Real Food (3)

Thisdairy-free creamer pairs perfectly with your favourite coffee.It’s so easy to make, it only takes about 10 minutes total to make, no need to soak any nuts! It’s also an inexpensive option to store-bought dairy-free coffee creamer.

You can also try my homemade oat milk, homemade almond milk or vegan bulletproof coffee as an alternative to this creamer.

Vanilla Oat Vegan Coffee Creamer

5 Stars4 Stars3 Stars2 Stars1 Star2 from 1 review

Description

If you like your coffee rich, creamy and flavourful yet dairy-free, you need to try this quick and easy, healthy vegan coffee creamer.

Ingredients

1/2 cup rolled oats
1 1/4 cup water
1–2 tbsp maple syrup or agave, 3-4 pitted dates or another sweetener of choice, to taste
1–2 tsp pure vanilla extract, to taste

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Instructions

Place the oats and water in a blender.
Blend for 30 seconds until smooth and creamy.
Strain the liquid through a nut milk bag and back into the blender, then add the maple syrup and vanilla and blend for a few more seconds.
Store in the fridge for up to 4 days.

Notes

Cheesecloth, a fine-mesh sieve, or even an old t-shirt work if you don’t have a nut milk bag.

Don’t over blend the oats or the resulting creamer will be slimy. 30 seconds should be plenty!

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posted by Deryn Macey on December 16, 2015

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18 comments on “Vegan Oat Milk Coffee Creamer”

Wolf — October 13, 2022 @ 5:23 am Reply

What’s your opinion if someone wanted to cut back on the calories? Would using something like regular Splenda/Equal (preferably granular as that’s what I have but I know there’s liquid too) or another zero calorie sweetener work? (Actually I think I have a liquid zero calorie sweetener that has a caramel flavor). I can’t imagine why it wouldn’t, or is the more viscous sweetener kind of helpful for the texture to not be watery? I’ll probably still test it but want an opinion on it first haha I find I really like oat milk but since I make even drip coffee with more cream and sugar than actual bean juice I want to try to cut back on any extra calories I can. I imagine possibly just cutting out the sweetener wouldn’t hurt since I add like 3 tablespoons of white chocolate sauce half the time anyway but you get my point.
- Deryn Macey — October 14, 2022 @ 6:58 am Reply
  
  You can leave the sweetener out or use any sugar-free sweetener you prefer. Thanks!
Dana — May 15, 2020 @ 6:17 am Reply

Used vitamix, pushed through fine bag, tastes like oat water. It doesn’t curdle, which is good, but it doesn’t stay mixed in the coffee either, it sinks to the bottom of the cup. I’ll try a recipe where the oats are soaked overnight next.
- Deryn Macey — May 15, 2020 @ 7:35 am Reply
  
  Did you follow the exact amounts? I actually wouldn’t recommend soaking rolled oats for this recipe or it will come out slimy. If you’re using steel-cut or whole oat groats, you can soak for a couple hours then rinse well to help with blending…but in a Vitamix it’s not really necessary.