Oat Milk Creamer Like Store-Bought
Servings:9 servings
Learn how to make oat milk creamer at home that's NOT slimy and tastes amazing—just like store-bought! This recipe shows you how to use enzymes (like the pros do), to transform those problematic oat starches into sugars. This means you can heat, blend, and froth your homemade oat creamer without it becoming thick or gooey! I've also included 4 delicious flavor variations!Yield: makes 2 ¼ cups, or 18 fluid ounces
Ingredients
- 1¼ cups rolled oats - certified gluten-free, if needed
- 3 cups water
- 1 capsule vegan digestive enzyme - tap for example product; should contain amylase and glucoamylase
- pinch of sea salt
- ½ teaspoon vanilla extract - regular or clear imitation vanilla
- ½ cup raw cashews - or 2½ tablespoon flavorless oil
- 1 teaspoon sunflower lecithin, optional - an emulsifier
Instructions
Soak, blend & strain:
- Put the rolled oats in a blender. Blend for about 5 seconds or until they're the consistency of coarse flour. Pour into a large bowl.
- Open one digestive enzyme capsule and dump the powder into the bowl (discard the capsule).
- Heat the water to approximately 150°F (66°C). I find it easiest to use a microwave. At this temp the water will feel very hot but won't immediately scald you.
- Pour the hot water into the bowl with the oat flour and enzymes, and stir well. For reference, use a spoon to taste the oat water (it will be very bland). Set aside for 30-45 minutes. I like to stir occasionally during this time. After 30 minutes, taste the water again. It should now taste slightly sweet compared to the first taste. If it doesn't, either the enzymes aren't effective or the water wasn't the correct temperature. If you think the water was too cool, microwave the bowl for about 30 seconds to raise the temperature, and check again in 15 minutes.
- Rinse out the blender to remove any oat flour remnants, and pour the oat-water mixture into the blender. Starting on low, quickly increase to high speed, and blend for about 10 seconds. You don't need to blend long since the oats were already broken down to flour.
- Use a nut milk bag to strain the oat milk into a large saucepan. I like to place one nut milk bag inside another, for a double layer. Or you can strain it twice using the same bag (rinse it between uses). Since the starch has been broken down into sugars, it's fine to squeeze the bag. Note that if it feels slimy, this means the enzymes didn't work. Review the tips in the Notes section below before proceeding.Save the oat pulp for baking or smoothies.
Simmer:
- Over medium heat and whisking frequently, slowly bring the oatmilk creamer to a simmer. Aim for 195°F (90°C). If you don't have a thermometer, look for these visual clues: tiny bubbles around the edges and slight movement in the center, like it's just about to reach a full simmer. Whisking, maintain this low simmer for another 20 seconds, then remove from heat. Whisk in the salt and vanilla.
Add a fat for richness:
- Let cool for about 20 minutes or until barely warm (for safety since hot liquids expand in the blender). Rinse out the blender jar, and return the creamer to the blender. For the cashew option, add cashews to the blender, and blend on high until completely smooth. Don't worry about over-blending! It's better to blend too much than too little in this case.For the oil option, while blending the creamer on high, remove the cap from the lid and slowly drizzle the oil through the spout.
- Add the sunflower lecithin and blend for a few more seconds.
- Pour into a clean jar and place in the refrigerator uncovered. Cover once cool. Keep refrigerated and use within 5 to 6 days.
Video
Notes
Enzymes: Look for a digestive enzyme blend similar to this 365 product or this one by NOW Supplements. These are the only two I've tested. Based on my experience, you'll get the best results if it contains both amylase and glucoamylase.
Oat Creamer Flavors:
- For a lightly sweet cup of coffee, start with 2 teaspoons of sugar per 8 ounces of creamer.
- If you prefer a sweeter coffee creamer, you may want to use as much as 2 tablespoon sugar/sweetener per 8 ounces of creamer.
- RECIPE UPDATE: Since I first shared the recipe, I've heard from a few people who said their oat milk still thickened when heated. Initially, I thought the most likely issue was the type of enzymes used (which is still a possibility). But now I'm more convinced it's due to differences in rolled oats (thick cut). This is why I've changed the instructions to include blending the oats into flour. This solves the problem by giving the enzymes full access the starches.
- When you first stir the hot water and oat flour together, taste the water for reference. After soaking for 30 minutes, the water should taste lightly sweet. The difference should be obvious. If it doesn't taste sweeter than before, either the enzymes aren't working properly or the water wasn't the correct temperature. If you think the water was too cool, microwave the bowl for 20 to 30 seconds to raise the temperature, and check again in 15 minutes.
- That said, if you notice that the oat milk feels slimy while straining it, this means the enzymes did not work. There's no point in heating it in the next step, unless you want to turn it into oat "pudding." You can always salvage the batch by adding vanilla and a sweetener and enjoying it for dessert! Then review all of the steps to identify possible reasons why the enzymes didn't work.
Nutrition
Serving: 4tablespoon | Calories: 84kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Cholesterol: 0mg | Sodium: 50mg
