Why You’ll Love 15-Minute Oat Milk Coffee Creamer Recipe
This recipe comes together quickly with just a handful of ingredients and minimal prep. The combination of oats and cashews creates a creamy texture without dairy, while agave adds a gentle sweetness that works beautifully in coffee or tea. It is also easy to customize depending on your taste, whether you want it sweeter, richer, or flavored with spices or vanilla. Best of all, it stores well in the fridge, making it a convenient homemade staple for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¼ cup cashews
3/4 cup oats
2 cups cold water
1 tbsp coconut oil (or other neutral oil)
1 tbsp agave
Pinch sea salt
Directions
Soak the cashews in boiling water for 10 minutes. Strain and set aside.
In a high-speed blender, add the oats, cashews, cold water, coconut oil, agave, and a pinch of sea salt. Blend on high for 20 seconds, or 35 seconds if using a standard blender. Avoid overblending, since oats can become slimy when heated.
Transfer the mixture to a nut milk bag set over a large mixing bowl. A thin kitchen towel or cheesecloth also works well. Squeeze well to separate the liquid from the pulp.
Pour the strained creamer back into the blender for easier transfer, then pour it into an airtight bottle or jar. Store it in the fridge and use it in coffee, tea, or however you like.
Servings and timing
This recipe makes 2 servings and takes 15 minutes from start to finish. That includes the quick cashew soak, blending, and straining time.
Variations
For a vanilla version, add 1/2 teaspoon of vanilla extract before blending.
For a warmer flavor, blend in a pinch of cinnamon or nutmeg.
For a richer creamer, use a little more cashew and slightly less water.
For a less sweet version, reduce the agave or leave it out entirely.
For a mocha-style creamer, add a small amount of unsweetened cocoa powder and a touch more sweetener.
Storage/Reheating
Store the oat milk coffee creamer in an airtight bottle or jar in the refrigerator for up to 4 days. Shake well before each use, since natural separation is normal.
This creamer is best used cold or gently warmed once mixed into coffee or tea. Avoid boiling it directly, as oat-based creamers can thicken too much or become slimy if overheated.
FAQs
Can I use another nut instead of cashews?
Yes, you can try blanched almonds or macadamia nuts, but cashews give the creamiest texture and mildest flavor.
Do I have to strain the creamer?
Straining is highly recommended for the smoothest result. Without it, the creamer may feel gritty or pulpy.
Why should I avoid overblending?
Overblending oats can create a slimy texture, especially when the creamer is added to hot drinks. A short blend works best.
Can I make this without oil?
Yes, but the oil helps create a smoother and richer mouthfeel. Without it, the creamer may be a little lighter.
Is this creamer sweet?
It is lightly sweetened with agave. You can easily adjust the sweetness to match your preference.
What kind of oats work best?
Rolled oats are usually the best choice for a smooth texture. Quick oats can also work, but the result may vary slightly.
Can I use this in tea as well as coffee?
Yes, this creamer works well in both coffee and tea and can also be added to smoothies or other drinks.
How long does homemade oat creamer last?
It is best enjoyed within 4 days when stored in the refrigerator in an airtight container.
Can I freeze it?
Freezing is possible, but the texture may change after thawing. Fresh is usually best for homemade creamer.
Why does the creamer separate in the fridge?
Separation is completely normal in homemade creamers because there are no stabilizers. Just shake it well before using.
Conclusion
This 15-minute oat milk coffee creamer is a simple homemade recipe that delivers creamy, dairy-free goodness with very little effort. With its short ingredient list, quick prep time, and easy customizations, it is a practical and delicious addition to your daily coffee or tea routine.
