Elevate your morning coffee routine with this homemade oat milk coffee creamer. It's not only extra creamy but also completely oil-free! Make the perfect morning cup of coffee, customized to your liking with just a handful of simple ingredients.
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"Love this creamer! Had all the ingredients on hand so it was a breeze to make. I blended it together for an iced coffee. Will for sure make again 🙂" Thanks to our reader Megan for their kind words!
why this creamer is better
- Super fast, cheap, and easy
- Only 6 ingredients and no oils!
- Makes enough for the whole week (the best part if you're a little coffee with your cream sort of person like me)
I'm a self-proclaimed oat milk recipe aficionado. I've probably tried more store-bought creamers (oat milk-based, vegan, cow's milk-based, and more) than most of the population. Yet, I still keep coming back to my own oat milk creamer. That's because it’s seriously so easy to make, I can control the sweetness level, it’s way cheaper than store-bought, and it's extra creamy!
Although, it took me a few years and a handful of tries to figure out how simple it is to make oat milk creamer. And even though I wasted those years not drinking the best oat milk creamer, I don’t want you to do the same! So I’m going to show you how to make oat milk creamer at home!
ingredients and substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Rolled oats: Quick oats or old-fashioned oats will work too. Just don't use steel-cut oats. Use gluten-free oats as needed.
- Coconut milk: Try to find canned coconut milk that doesn’t use added gums. The Native Forest brand is a good example. Coconut milk that has added gums will make an even creamier creamer but it can get too thick. I don’t recommend boxed coconut milk.
- Pure maple syrup: Honey or agave work too. You can also leave this out for unsweetened.
- Pure vanilla extract: Imitation vanilla will work in a pinch for this vanilla oat milk creamer recipe.
- Salt: Use it, trust me.
- Water
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
recipe testing notes
Throughout our testing of this oat milk coffee creamer, we learned what worked and didn't work. Here are the key takeaways!
Blending: While blending it, I learned that it’s important to let it blend for a solid 1-2 minutes to get the best results. This helps to extract more of the oats thus adding to the creamy texture.
Straining: I found it easiest to strain using a fine mesh strainer because it’s the least messy. That being said, I recognize not everyone will have one, so I also tested it using a cheesecloth, nut milk bag, and flour sack dishcloth. Both work to strain also.
The amount of coconut cream: Initially I used half a can of coconut milk. This made exceptionally creamy creamer but it was so thick that it didn’t froth. So, the solution was to reduce the amount of coconut milk and to use a coconut cream without added guar gum.
how to make this - step by step
Be sure to scroll to the recipe card for the full oat milk creamer recipe!
Step one: blend
Add everything to the blender and blend for 1-2 minutes. A high-speed blender is nice but not necessary.
Step two: strain
Use a fine mesh strainer to strain the creamer in batches. Use the back of a spoon to push the liquid through. Discard any leftover pulp or save it to use in overnight oats.
Step three: transfer and store
Store in a container with a lid for up to 1 week in the fridge.
watch how to make this - step by step
helpful tips
- Using coconut milk with guar gum: If your canned coconut milk has added gums, no problem! Just reduce the amount of coconut milk by half.
- Separation: Separation of the oat particles and liquid is normal. Before using the creamer, simply give it a good shake. And, if you want it to not have much separation, strain it through a sieve and a cheesecloth.
- Oat milk keeps thickening or has a slimy texture: Due to the starches in oats, oat milk products have a tendency to thicken in the fridge over time. If it’s become too thick, simply stir in a little more water to thin it out again. Also, if you're drinking this with hot coffee, you want it a little thicker because it will soften quickly in the hot liquid and be more like half and half.
- Water temperature: I prefer to use warm water because it seems to help break down the oats faster. Be careful not to use hot water in the blender without a way for the heat to escape (remove the center cap from the lid). But cold water works too for this oat creamer.
- Using a fine-mesh sieve: To get the most out of the ingredients, use these tips:
- Use the back of the spoon to sweep the pulp back and forth while applying moderate pressure.
- Remember to give the sides a good press too! As you press down at the bottom, you might notice the pulp creeping up the sides. You can either press out the liquid from this pulp or move it back to the center.
- Keep an eye out for any film forming. When you're pressing out the liquid, a thin film might develop beneath the pulp, which can block the liquid from passing through the strainer. Use the spoon to gently scrape off this film, and be sure to do this between batches when you're getting rid of the pulp.
common questions
You can definitely use 2 cups of oat milk to replace the oats and water in this recipe. This will also not require you to strain the mixture!
If the creamer is too thick for your taste, simply stir in more water. If it's too thin, whisk in more coconut milk.
This is a common misconception but the particle visible in coffee with oat milk is actually just the oat particles. Check out our post for everything you need to know about oat milk in coffee.
If you want unsweetened creamer, simply omit the maple syrup. Then you can add it little by little until you reach the desired sweetness level.
If you can't have oats, I recommend using 2 cups of almond milk, hemp milk, soy milk, or other plant milk to replace the water and oats. You can find a full list of oat milk substitutes on our oat milk facts and substitutes post.
flavoring ideas
- Oat Milk Pumpkin Spice Creamer: To make this variation, try adding 1 tablespoon of pumpkin pie spice and pumpkin puree to make this DIY oat milk creamer for a pumpkin spice latte at home!
- Brown Sugar Oat Milk Creamer Recipe: Hi Starbucks, I’m coming for ya (have you tried my copycat bacon and gruyere egg bake?). To make brown sugar creamer, heat ¼ cup of brown sugar and ¼ cup of water on the stovetop until melted and combined. Remove from heat and let cool. Then add it to your creamer as you would the maple syrup.
- Lavender Coffee Creamer: For this creamer (it's one of my personal favorite flavors), use honey instead of maple syrup and add 1 teaspoon of lavender paste. It’s extra delicious in this honey bee latte with lavender coffee creamer.
storage tips
This creamer lasts for up to a week in the fridge! Just shake it up before using it. It’s not freezer-friendly, however.
more coffee drinks & resources
Did you try this and love it? Leave us a ⭐️ rating, we would love to hear from you!
Recipe
Extra Creamy Oat Milk Coffee Creamer Recipe (oil-free)
Ingredients
- 2 cups rolled oats old-fashioned, quick oats, and gluten free work too
- 3 cups water
- ¼ cup coconut milk from a can, no guar gum if possible
- 1 tablespoon pure vanilla extract or imitation vanilla
- ¼ cup pure maple syrup honey or agave will work too
- ¼ teaspoon salt
Instructions
- Add everything to the blender and blend for 1-2 minutes.
- Use a fine mesh strainer to strain the creamer in batches. Use the back of a spoon to push the liquid through.
- Store in a container with a lid for up to 1 week in the fridge.
Video
Notes
- Using coconut milk with guar gum: If your canned coconut milk has added gums, no problem! Just reduce the amount of coconut milk by half.
- Separation: Separation of the oat particles and liquid is normal. Before using the creamer, simply give it a good shake. And, if you want it to not have much separation, strain it through a sieve and a cheesecloth.
- Oat milk keeps thickening or has a slimy texture: Due to the starches in oats, oat milk products have a tendency to thicken in the fridge over time. If it’s become too thick, simply stir in a little more water to thin it out again. Also, if you're drinking this with hot coffee, you want it a little thicker because it will soften quickly in the hot liquid and be more like half and half.
- Water temperature: I prefer to use warm water because it seems to help break down the oats faster. Careful not to use hot water in the blender without a way for the heat to escape (remove the center cap from the lid). But cold water works too for this oat creamer.
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Using a fine-mesh sieve: To get the most out of the ingredients, use these tips.
- Use the back of the spoon to sweep the pulp back and forth while applying moderate pressure.
- Remember to give the sides a good press too! As you press down at the bottom, you might notice the pulp creeping up the sides. You can either press out the liquid from this pulp or move it back to the center.
- Keep an eye out for any film forming. When you're pressing out the liquid, a thin film might develop beneath the pulp, which can block the liquid from passing through the strainer. Use the spoon to gently scrape off this film, and be sure to do this between batches when you're getting rid of the pulp.
Love this creamer! Had all the ingredients on hand so it was a breeze to make. I blended it together for an iced coffee. Will for sure make again 🙂
Thanks so much for the comment! We really appreciate it!