Blend 1 cup of dry ingredients til powdery. Use a combination of any of the following. I generally prefer mostly rolled oats.
- rolled or steel cut oats - could use shredded coconut with this
- scoop of hemp hearts
- finely shredded coconut (adds fat)
- cashews (adds fat)
- 2 cups water
Sweeteners
- 4 dates
- ¼ cup sugar
Fat
- 1 TBSP coconut oil (adds fat -skip this if using cashew nuts or shredded coconut)
- Other oils - walnut, almond, macadamia
More
- 1 tsp vanilla extract
- 1 tsp vanilla
- ½ tsp salt
Variations
- spices - cinnamon, nutmeg
- extracts - almond, peppermint, hazelnut
- maple syrup
- Cocoa or Cacao Powder
- 2 Tablespoons Creamy Peanut Butter (100% peanuts) see Raw Sunshine
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.) Also see this lavender recipe from Making Thyme for Health.
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.
If willing to spend some extra time, a pumpkin spice creamer could be fun. The recipes I saw used pumpkin puree, but it had to be cooked, adding an additional step. This recipe from My Organized Chaos looks good.
It lasts about a week in the fridge. Shake/sir well before each use.
