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DIY Non-Dairy Coffee Creamer made with oats

DIY Oat Milk Coffee Creamer

A homemade non-dairy alternative to artificial flavor-laden coffee creamers made with real ingredients, including oats.

Course Drinks
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cups
Author Lindsey Johnson


  • 1 cup uncooked dry oats see notes
  • 2-3 cups cool filtered water
  • 2 tablespoons sweetener of choice or to taste
  • 2-4 tablespoons MCT oil see notes
  • Pinch sea salt
  • Flavorings see list in notes


  1. Place oats into blender with 2 cups cool water. Blend at high speed for 30-60 seconds. Don't blend too long if using a high-speed blender because it will heat the liquid and the oat milk will become too thick and gooey.
  2. Place nut milk bag or layers of cheesecloth in a measuring cup. Pour the oat and water mixture into the bag. Gather edges or pull string of bag and suspend over the measuring cup to strain the liquid from the solids. Gently squeeze or twist the bag or cloth to remove as much of the liquid as possible. Discard the oat pulp or save for another purpose. (See notes for ideas.)
  3. Rinse out blender to remove any of the oat residue. Pour the oat milk into the blender along with desired flavorings or additions. Blend for 30-60 seconds until well-combined. Transfer to a container or jar with tight-fitting lid. Store in refrigerator for 3-4 days. If the creamer looks bubbly and smells sour, discard. 
  4. Shake well before using. The creamer will separate into a thicker cream and a thinner, watery liquid. It doesn't mean the creamer is spoiled. 

Recipe Notes

Which types of oats to use:

  • Different types of oats can be used - steel cut oats (Irish or Scottish), quick cooking oats, old fashioned rolled oats, whole oat groats.
  • If using whole oat groats or steel-cut, pre-soaking for several hours or overnight is recommended if not using a high-speed blender. Drain off soaking liquid and rinse the soaked oats well before using in the recipe.
  • Adding MCT oil to the creamer helps with the mouthfeel and richness factor, but it can be omitted, if desired. MCT is preferred over other refined coconut oils, but refined coconut oil can be used as can another liquid oil such as avocado, almond, macadamia, pumpkin seed, walnut, almond, or your favorite.


  • To make Vanilla Oat Milk Coffee Creamer: Place the oats in a blender with fresh water. Add 2 tablespoons desired sweetener, 1 tablespoon vanilla extract, and sea salt. 
  • To make Salted Caramel Oat Milk Coffee Creamer: Add 2 soft, pitted medjool dates along with the dry oats and water to a blender. Strain and stir in or blend in 2 teaspoons vanilla extract and a pinch sea salt. 
  • To make Chocolate Truffle Oat Milk Coffee Creamer: Start with 1 cup rolled oats and 2 cups water in the blender. Add 1-2 tablespoons dark cacao or cocoa powder, 2 tablespoons sweetener of choice, 1 teaspoon vanilla extract, and a pinch sea salt. Optional: add peppermint or creme de menthe extract for a mint chocolate creamer.
  • To make Lavender Oat Milk Coffee Creamer: Add 1-2 teaspoons culinary lavender buds into the blender with the dry oats. Strain as directed and add vanilla extract, if desired, and sea salt. (This flavor doesn't last quite as long as the other variations - it lasts only 2-3 days.)

What to do with the oat pulp:

  • Add to smoothies, cookies, muffins, pancakes for extra fiber.
  • Combine with a little castile soap and use as a gentle face, hand, and body scrub.
  • Place pulp in an old nylon stocking - tie a knot at the top and drop into bath water as a soothing soak.