Add some rich creaminess to your next cup of coffee with this homemade oat milk creamer . It’s easy to whip up, with all kinds of flavour options to make it your own!
Soy milk, almond milk, coconut milk—we thought the plant milk world had all the options we needed, but then oat milk showed up on the scene and changed the game. Who knew humble little oats could be made into a delicious, creamy milk?! And good news for your coffee: they can be made into a homemade oat milk creamer too!
Is Oat Milk a Good Coffee Creamer?
Oat milk is a great choice for making your own coffee creamer. It’s creamy and adds a subtly sweet flavor to your coffee without overpowering it. With the right ingredients, you can make your own delicious oat milk creamer that’s much tastier than store-bought creamers.
Why You’ll Love This Homemade Oat Milk Creamer
Here are all the reasons this homemade creamer belongs in your fridge:
- Easy . This creamer is incredibly easy to make and requires no special equipment or ingredients. Plus, you can customize the flavorings to suit your own taste preferences.
- Delicious . The oat milk creamer has a subtle sweetness that won’t overpower the flavour of your coffee. But if you do want to add some more flavour, I’ve got four different options below!
- You’ll know exactly what’s in it . Homemade oat milk creamer is made without fillers, thickeners, preservatives, and other unwanted ingredients.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oats – Soak the oats in hot water for 5 minutes or soak them overnight.
- Coconut oil – This adds some richness.
- Cold-filtered water
- Vanilla extract
- Maple syrup – Add more or less, according to your taste preferences.
For Flavours:
- Cinnamon – Ground cinnamon
- Chocolate mint – Cocoa powder, mint extract
- Pumpkin spice – Pumpkin pie spice
- Apple pie – Apple pie spice
How to Make Homemade Oat Milk Creamer
Making your own vegan creamer is quick and easy! Here’s what you’ll need to do.
Blend . Drain and rinse the oats, then add them to a blender with the rest of the ingredients.
Strain . Pour the creamer mixture through a fine mesh strainer to remove any large oat pieces; discard the solids and keep the liquid.
Add flavour . If you want flavoured oat milk creamer, add the ingredients listed above and blend.
Finish . Taste the oat milk creamer and adjust the sweetness and consistency, if needed.
Tips for Success
Making this creamer is a cinch, but these additional tips will help you make sure it turns out perfect.
- Use quick or old-fashioned oats . Both of these varieties will work for this recipe. Don’t use steel cut oats.
- Don’t skip the straining! Even with a high-powered blender, it can be difficult to get a completely smooth creamer. Straining will keep your coffee from being gritty.
- Shake it . Before using your oat milk creamer, give it a good shake or stir after taking it out the fridge.
How to Use Homemade Oat Milk Creamer
Homemade oat milk creamer is a great addition to your morning cup of coffee or espresso; use it exactly as you would a store-bought creamer. It’s also delicious in smoothies, milkshakes, and hot chocolate.
How to Store
Oat milk creamer will keep for up to 5 days in a food-safe airtight bottle or jar in the refrigerator. Be sure to shake or stir before each use as separation may occur over time.
Can This Recipe Be Frozen?
Yes, you can freeze this creamer to extend its shelf life. Be sure to store it in freezer-safe containers and use within one month for optimum quality. Thaw the creamer overnight in the refrigerator before using.
More Vegan Remakes
- Easy Vegan Lemon Curd
- Vegan Heavy Cream Substitute
- Vegan Chickpea Tuna Salad
- How to Make Vegan Parmesan Cheese
Ingredients
- ½ cup oats , soaked in boiling hot water for 5 minutes or soaked overnight (40 grams)*
- 2 tablespoon coconut oil , 14 grams, or other neutral oil such as avocado oil (so it doesn’t solidify) – be sure to use a refined coconut oil to avoid coconut flavour
- 1 cup cold filtered water , 240 grams
- 1 teaspoon vanilla extract , 4 grams
- 1 teaspoon maple syrup , or more if you want a sweeter coffee creamer (5 grams)
Optional Flavor Mix-Ins:
- Cinnamon: 1⁄2 teaspoon cinnamon , 1 gram
- Chocolate mint: 2 tablespoons cocoa powder , 15 grams + 1 Teaspoon Mint Extract (3 grams)
- Pumpkin spice: 1⁄2 teaspoon pumpkin pie spice , 1 gram
- Apple pie: 1⁄2 teaspoon apple pie spice , 1 gram
Instructions
- Drain and rinse the oats and add them to a blender along with all other ingredients. Blend until smooth.
- Drain the contents of the blender through a fine mesh strainer to remove any large oat pieces and save all strained liquid.
- Add any 1 flavor mix-in ingredient or ingredient combination and blend (optional step). Taste the oat milk creamer and add any additional water (1 tablespoon at a time) if preferred for your desired consistency and blend. Store leftover oat milk creamer in a food safe airtight bottle or jar and keep refrigerated for up to 5 days.
Notes
- The coconut oil will solidify when stored in the fridge. You can bring it to room temperature before using or spoon it into a hot/warm beverage. Be sure to use a refined coconut oil to avoid the coconut flavour.
- Oats : You can use old fashioned oats or quick oats for this recipe.
- To store : Oat milk creamer will keep for up to 5 days in a food-safe airtight bottle or jar in the refrigerator. Be sure to shake or stir before each use as separation may occur over time.
- To freeze : You can freeze this oat milk creamer to extend its shelf life. Be sure to store it in freezer-safe containers and use within one month for optimum quality. Thaw the creamer overnight in the refrigerator before using.
Add some rich creaminess to your next cup of coffee with this homemade oat milk creamer . It’s easy to whip up, with all kinds of flavour options to make it your own!
Soy milk, almond milk, coconut milk—we thought the plant milk world had all the options we needed, but then oat milk showed up on the scene and changed the game. Who knew humble little oats could be made into a delicious, creamy milk?! And good news for your coffee: they can be made into a homemade oat milk creamer too!
Is Oat Milk a Good Coffee Creamer?
Oat milk is a great choice for making your own coffee creamer. It’s creamy and adds a subtly sweet flavor to your coffee without overpowering it. With the right ingredients, you can make your own delicious oat milk creamer that’s much tastier than store-bought creamers.
Why You’ll Love This Homemade Oat Milk Creamer
Here are all the reasons this homemade creamer belongs in your fridge:
- Easy . This creamer is incredibly easy to make and requires no special equipment or ingredients. Plus, you can customize the flavorings to suit your own taste preferences.
- Delicious . The oat milk creamer has a subtle sweetness that won’t overpower the flavour of your coffee. But if you do want to add some more flavour, I’ve got four different options below!
- You’ll know exactly what’s in it . Homemade oat milk creamer is made without fillers, thickeners, preservatives, and other unwanted ingredients.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oats – Soak the oats in hot water for 5 minutes or soak them overnight.
- Coconut oil – This adds some richness.
- Cold-filtered water
- Vanilla extract
- Maple syrup – Add more or less, according to your taste preferences.
For Flavours:
- Cinnamon – Ground cinnamon
- Chocolate mint – Cocoa powder, mint extract
- Pumpkin spice – Pumpkin pie spice
- Apple pie – Apple pie spice
How to Make Homemade Oat Milk Creamer
Making your own vegan creamer is quick and easy! Here’s what you’ll need to do.
Blend . Drain and rinse the oats, then add them to a blender with the rest of the ingredients.
Strain . Pour the creamer mixture through a fine mesh strainer to remove any large oat pieces; discard the solids and keep the liquid.
Add flavour . If you want flavoured oat milk creamer, add the ingredients listed above and blend.
Finish . Taste the oat milk creamer and adjust the sweetness and consistency, if needed.
Tips for Success
Making this creamer is a cinch, but these additional tips will help you make sure it turns out perfect.
- Use quick or old-fashioned oats . Both of these varieties will work for this recipe. Don’t use steel cut oats.
- Don’t skip the straining! Even with a high-powered blender, it can be difficult to get a completely smooth creamer. Straining will keep your coffee from being gritty.
- Shake it . Before using your oat milk creamer, give it a good shake or stir after taking it out the fridge.
How to Use Homemade Oat Milk Creamer
Homemade oat milk creamer is a great addition to your morning cup of coffee or espresso; use it exactly as you would a store-bought creamer. It’s also delicious in smoothies, milkshakes, and hot chocolate.
How to Store
Oat milk creamer will keep for up to 5 days in a food-safe airtight bottle or jar in the refrigerator. Be sure to shake or stir before each use as separation may occur over time.
Can This Recipe Be Frozen?
Yes, you can freeze this creamer to extend its shelf life. Be sure to store it in freezer-safe containers and use within one month for optimum quality. Thaw the creamer overnight in the refrigerator before using.
More Vegan Remakes
- Easy Vegan Lemon Curd
- Vegan Heavy Cream Substitute
- Vegan Chickpea Tuna Salad
- How to Make Vegan Parmesan Cheese
Ingredients
- ½ cup oats , soaked in boiling hot water for 5 minutes or soaked overnight (40 grams)*
- 2 tablespoon coconut oil , 14 grams, or other neutral oil such as avocado oil (so it doesn’t solidify) – be sure to use a refined coconut oil to avoid coconut flavour
- 1 cup cold filtered water , 240 grams
- 1 teaspoon vanilla extract , 4 grams
- 1 teaspoon maple syrup , or more if you want a sweeter coffee creamer (5 grams)
Optional Flavor Mix-Ins:
- Cinnamon: 1⁄2 teaspoon cinnamon , 1 gram
- Chocolate mint: 2 tablespoons cocoa powder , 15 grams + 1 Teaspoon Mint Extract (3 grams)
- Pumpkin spice: 1⁄2 teaspoon pumpkin pie spice , 1 gram
- Apple pie: 1⁄2 teaspoon apple pie spice , 1 gram
Instructions
- Drain and rinse the oats and add them to a blender along with all other ingredients. Blend until smooth.
- Drain the contents of the blender through a fine mesh strainer to remove any large oat pieces and save all strained liquid.
- Add any 1 flavor mix-in ingredient or ingredient combination and blend (optional step). Taste the oat milk creamer and add any additional water (1 tablespoon at a time) if preferred for your desired consistency and blend. Store leftover oat milk creamer in a food safe airtight bottle or jar and keep refrigerated for up to 5 days.
Notes
- The coconut oil will solidify when stored in the fridge. You can bring it to room temperature before using or spoon it into a hot/warm beverage. Be sure to use a refined coconut oil to avoid the coconut flavour.
- Oats : You can use old fashioned oats or quick oats for this recipe.
- To store : Oat milk creamer will keep for up to 5 days in a food-safe airtight bottle or jar in the refrigerator. Be sure to shake or stir before each use as separation may occur over time.
- To freeze : You can freeze this oat milk creamer to extend its shelf life. Be sure to store it in freezer-safe containers and use within one month for optimum quality. Thaw the creamer overnight in the refrigerator before using.
Homemade Oat Milk Creamer
Ingredients
- ½ cup oats soaked in boiling hot water for 5 minutes or soaked overnight (40 grams)*
- 2 tablespoon coconut oil 14 grams, or other neutral oil such as avocado oil (so it doesn’t solidify) - be sure to use a refined coconut oil to avoid coconut flavour
- 1 cup cold filtered water 240 grams
- 1 teaspoon vanilla extract 4 grams
- 1 teaspoon maple syrup or more if you want a sweeter coffee creamer (5 grams)
Optional Flavor Mix-Ins:
- Cinnamon: 1⁄2 teaspoon cinnamon 1 gram
- Chocolate mint: 2 tablespoons cocoa powder 15 grams + 1 Teaspoon Mint Extract (3 grams)
- Pumpkin spice: 1⁄2 teaspoon pumpkin pie spice 1 gram
- Apple pie: 1⁄2 teaspoon apple pie spice 1 gram
Instructions
- Drain and rinse the oats and add them to a blender along with all other ingredients. Blend until smooth.
- Drain the contents of the blender through a fine mesh strainer to remove any large oat pieces and save all strained liquid.
- Add any 1 flavor mix-in ingredient or ingredient combination and blend (optional step). Taste the oat milk creamer and add any additional water (1 tablespoon at a time) if preferred for your desired consistency and blend. Store leftover oat milk creamer in a food safe airtight bottle or jar and keep refrigerated for up to 5 days.
Notes
- The coconut oil will solidify when stored in the fridge. You can bring it to room temperature before using or spoon it into a hot/warm beverage. Be sure to use a refined coconut oil to avoid the coconut flavour.
- Oats : You can use old fashioned oats or quick oats for this recipe.
- To store : Oat milk creamer will keep for up to 5 days in a food-safe airtight bottle or jar in the refrigerator. Be sure to shake or stir before each use as separation may occur over time.
- To freeze : You can freeze this oat milk creamer to extend its shelf life. Be sure to store it in freezer-safe containers and use within one month for optimum quality. Thaw the creamer overnight in the refrigerator before using.
Nutrition
Homemade Oat Milk Creamer https://jessicainthekitchen.com/homemade-oat-milk-creamer/ July 14, 2023
If you love classic biscuits and gravy, you’re going to flip for this vegan biscuits and gravy casserole! All the comfort food goodness you love in a crowd-pleasing plant-based casserole.
Biscuits and gravy is a comfort food classic, and it’s even better when you make it into a casserole—then you have enough to serve a crowd!
This vegan biscuits and gravy casserole pairs tender, flaky biscuits with sautéed mushrooms, creamy homemade gravy, and lots of melty plant-based cheddar cheese. While it’s a great savoury breakfast option, why limit yourself? You can serve this up for dinner too!
I like to start with my homemade vegan biscuits , but you can take a shortcut and use store-bought biscuit dough instead. Just be sure to look for an option that’s made without eggs or dairy.
Why You’ll Love This Biscuits and Gravy Casserole
Here’s why this vegan biscuits and gravy casserole will be your new favorite:
- Cozy . Warm biscuits, savoury gravy, and all that cheese make this a cozy comfort food casserole. You’re going to love it!
- Prep-ahead options . Make the mushrooms and gravy ahead of time, or assemble the whole casserole and refrigerate it overnight so you can pop it in the oven in the morning.
- Crowd-pleasing . Whether you’re serving it as a main dish for brunch or bringing it to a potluck, this casserole will be a hit with your family and friends.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan biscuits – Double my vegan buttermilk biscuit recipe, or use store-bought biscuit dough.
- Vegan butter – Use store-bought or homemade vegan butter .
- All-purpose flour
- Plain unsweetened plant milk – Any variety you like or have on hand.
- Salt
- Cracked black pepper
- Olive oil
- Baby bella/cremini mushrooms – Regular white mushrooms are fine too, but they have a milder flavour.
- Fennel seeds – This adds some sausage flavour that will remind you of sausage gravy.
- Brown sugar – Optional; I recommend light brown, not dark.
- Crushed red pepper flakes – Use as much or as little as you like.
- Paprika
- Garlic powder
- Dried sage
- Vegan egg batter – I recommend Just Egg, VeganEgg, or Simply Eggless Plant Based Egg.
- Vegan shredded cheddar cheese – Some common store-bought brands that work in this recipe include Daiya, So Delicious, Follow Your Heart, and Violife.
- Green onion or fresh chives – For garnish.
How to Make Biscuits and Gravy Casserole
Here’s what you’ll need to do to make this vegan biscuits and gravy casserole:
Prepare . Preheat your oven to 350°F and coat a large 9 x 13 inch baking dish with non-stick cooking spray.
Add the biscuit layer . Cut the biscuits into 4 pieces each and place them in an even layer in the baking dish.
Cook the mushrooms . Warm the oil in a medium skillet over medium-high heat. Add the mushrooms and salt and cook for 5 minutes, or until softened. Add the fennel seeds, brown sugar, crushed red pepper flakes, paprika, garlic powder, and dried sage. Stir to combine, then remove from heat.
Make the gravy . Melt the butter in a small saucepan over medium heat. Whisk in the flour for a minute or two, then slowly pour in the milk, whisking constantly. Remove from heat and whisk in the salt and pepper.
Assemble . Layer the mushrooms over the biscuit pieces, followed by the vegan cheese. Pour the vegan egg over everything, followed by the gravy mixture.
Bake . Place the baking dish in the oven and bake for 35 to 40 minutes.
Tips for Success
Follow these tips and hints for a perfect vegan biscuits and gravy casserole:
- Pour the milk in slowly . This ensures that you get a smooth, lump-free gravy.
- Don’t use homemade vegan egg . While I love flax egg and tofu scramble , there isn’t a homemade vegan substitute that can be used for the egg mixture in this recipe; you have to use store-bought.
- Let the casserole cool before serving . Allowing the casserole to sit for 5 minutes after pulling it out of the oven will help it set.
Variations
There are so many ways to customize this casserole. Here are a few ideas:
- Skip the mushrooms and seasonings and use crumbled vegan sausage instead.
- Swap the gravy in this recipe for my Vegan Gravy .
- If you want to skip the vegan cheese, you can add nutritional yeast to the gravy for some cheesy flavour.
How to Store
This vegan biscuits and gravy casserole can be stored in a food safe container in the refrigerator for up to 4 days. Reheat it in a 350ºF oven until it’s warmed through, or in the microwave.
Can This Recipe Be Frozen?
Store vegan biscuits and gravy casserole in an airtight container in the freezer for up to a month. Thaw in the refrigerator, then heat according to the instructions above.
More Vegan Breakfast Ideas
- Vegan Baked Oats
- Vegan Breakfast Peach Cobbler
- 3-Ingredient Strawberry Banana Smoothie
- Gluten-Free Vegan Strawberry Pancakes
Ingredients
- 12 vegan biscuits , homemade or store-bought *see brand recommendations below
- ¼ cup vegan butter , 57 grams
- ¼ cup all-purpose flour , 31 grams
- ⅔ cup plain unsweetened plant milk , 165 grams
- 1 teaspoon salt , divided – see recipe (8 grams)
- ½ teaspoon cracked black pepper , 1 gram
- 1 tablespoon olive oil , 13 grams
- 1 8 ounce package baby bella/cremini mushrooms , rinsed and sliced (227 grams)
- 1 ½ teaspoon fennel seeds , 3 grams
- 1 teaspoon brown sugar , optional (4 grams)
- ½ teaspoon crushed red pepper flakes , 1 gram
- ½ teaspoon paprika , 0.5 grams
- ¼ teaspoon garlic powder , 0.5 grams
- ¼ teaspoon dried sage , 0.5 grams
- 1 ⅓ cup vegan egg batter , 12 ounces or 340 grams *see brand recommendations below
- 8 ounces vegan shredded cheddar cheese , 227 grams *see brand recommendations below
- handful of green onion or fresh chives for garnish , sliced (optional)
Instructions
- Prepare the biscuits: Preheat the oven to 350°F and spray a large 9 x 13 inch baking dish with non-stick cooking spray.
- Cut the biscuits into 4 pieces each and place all pieces in an even layer in the baking dish. Set aside.
- Cook the mushrooms: Place a medium skillet over medium-high heat and add oil.
- Once the oil is heated, add the mushrooms and 1⁄2 teaspoon (4 grams) of salt and saute for 5 minutes until softened. When the mushrooms have cooked down, add the fennel seeds, brown sugar, crushed red pepper flakes, paprika, garlic powder, and dried sage and stir to combine. Remove the pan from the heat and set aside.
- Make the gravy: In a small saucepan over medium heat, add the butter and melt completely.
- Add the flour and whisk to combine. Cook for 1 – 2 minutes, whisking occasionally.
- Slowly pour in a little of the milk at a time while whisking until it is fully combined.
- Remove the gravy mixture from the heat and whisk in the remaining 1⁄2 teaspoon (4 grams) of salt and the black pepper. Set the gravy aside.
- Put it all together: Layer the mushrooms over the biscuit pieces.
- Sprinkle the vegan cheese over the mushrooms.
- Pour the vegan egg over the contents of the baking dish.
- Pour the gravy mixture over the vegan egg batter.
- Place the baking dish in the oven and bake for 35 – 40 minutes. Store leftovers in a food safe container in the fridge or freezer. Refrigerate for up to 4 days or freeze for up to 1 month.
Notes
- Vegan Biscuits: If you prefer to use store-bought vegan biscuits, any of the following products will work: Pillsbury Grands! Southern Homestyle Original Biscuits Pillsbury Grands! Southern Homestyle Buttermilk Biscuits Pillsbury Flaky Layers Buttermilk Biscuits Annie’s Organic Flaky Biscuits Immaculate Organic Flaky Biscuits Great Value Buttermilk Biscuits
- Vegan Egg Batter: The best vegan egg batter products for this recipe are: Just Egg by Eat Just (a 12 ounce bottle is the exact amount needed for this recipe) VeganEgg by Follow Your Heart (You can use the entire 4 ounce package and follow recipe instructions on the label for this recipe) Simply Eggless Plant Based Egg by Simply Brand Foods (You can use an entire 16 ounce bottle for this recipe if preferred or stick to the 12 ounces within the recipe.)
- Vegan Shredded Cheddar Cheese: The best vegan cheese brands for this recipe are: Cheddar Style Shreds by Daiya Plant-Based Cheddar Style Shreds by So Delicious Finely Shredded Cheddar Cheese by Follow Your Heart Just Like Cheddar Shreds by Violife
- To store : This vegan biscuits and gravy casserole can be stored in a food safe container in the refrigerator for up to 4 days. Reheat it in a 350ºF oven until it’s warmed through, or in the microwave.
- To freeze : Store vegan biscuits and gravy casserole in an airtight container in the freezer for up to a month. Thaw in the refrigerator, then heat according to the instructions above.
