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Coconut Vanilla Nut Oat Milk Creamer

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Today I am here to show you how to make some delicious oat milk creamer from my friend Kathy Hester’s book, Oatrageous Oatmeals.

I received a pre-launch pdf copy of Oatrageous Oatmeals in return for writing a review.

Just because you’re vegan does not mean you cannot have rich and creamy coffee. The oats in this oat creamer give the creamer a wonderful body and mouthfeel.

I promise your coffee will thank you for making Kathy’s oat milk coffee creamer! You can probably even use it to make beaten coffee for a special treat.

For ease of browsing, here are all my beverages. Thanks for stopping by!

Overhead shot of coconut vanilla oat milk creamer in a white pitcher with a cup of coffee and a plate of oatmeal.
What You'll Find in This Post Click to view ToC

OATrageous Oatmeals

I could not be more excited about helping to promote my friend Kathy Hester’s upcoming book, OATrageous Oatmeals.

What I love about Kathy’s new book is that she didn’t take the easy way out, offering us 100 different recipes for breakfast oatmeal.

Nope. Kathy takes oatmeal off the breakfast table and puts it in beverages and savory dishes. She even takes it into the bathroom for a scrub and a soak and into the hearts of pet lovers everywhere with dog biscuits and catnip treats for kitties! Yay!

White creamer filled with Coconut Vanilla Nut Oat Milk Creamer next to a white coffee cup on a saucer with milky coffee in it and a metal stirring spoon.

Kathy’s recipes are always accessible, and she gives oil-free options when appropriate, for folks who are on fat-free diets.

All recipes are also clearly labeled as gluten-free, soy-free, etc as it applies. And of course, all her recipes are vegan.

I Have a Recipe in Oatrageous Oatmeals!

I am incredibly honored and excited to have one of my very own recipes included in Kathy’s cookbook!

It’s a veganized version of the recipe I made as my entry for Spar for the Spurtle Contest one year. Her testers all loved it, so hooray, and I think you will like it as well.

Coconut Vanilla Almond Oat Milk Coffee Creamer

I decided to make a coffee creamer from Kathy’s book. Why a vegan coffee creamer?

Well, I do enjoy my coffee, and even I get a little alarmed by how much half and half and raw sugar I mix into my morning cup.

Overhead shot of a plate with dry oatmeal on it and a mason jar of vegan coffee creamer in the center with the lid and ring next to the plate.
Just a few simple ingredients come together to make this simple yet rich and tasty DIY vegan coffee creamer.

Is It Hard to Make Oat Creamer?

Not at all!

The creamer comes together in about 15 minutes, 10 minutes of which is wait time for the coconut and oats to soak.

After that, it’s literally a matter of putting all the ingredients in your blender (I have a Blendtec) and letting it rip!

What Are the Ingredients?

The ingredient list for this vegan creamer is short and simple:

  • rolled oats
  • shredded coconut
  • water
  • agave nectar (or sweetener of choice)
  • vanilla and almond extracts

Currently I have everything I need here to whip this creamer up. Maybe you do too?

How Does It Taste?

It is very mildly flavored with vanilla and almond extract, which is great for me because I like my coffee to taste like coffee, not like a pina colada or something.

I sweetened my creamer with palm sugar, which is why mine is a bit on the beige side.

I’m sure that you would end up with a paler creamer more akin to the color of cream if you used the suggested agave nectar.

Regardless of how you sweeten it, it’s nice to know you can control the sweetness level for your taste with your choice of sweetener.

Is There Anything Else I Need to Know About Oat Creamer?

While I really enjoyed the creamer, there are a couple of things to keep in mind.

First, the soluble fiber from the oatmeal gives the final product enough body to stand up to coffee.

As a matter of fact, I actually needed to stir my coffee a couple of times to keep it completely combined.

I was a bit concerned that there might be a slight graininess or weird texture to my coffee, but nope–my coffee was just as smooth and delicious as when I use my beloved half and half.

I have to say that I’m a fan. I could even see adding a tiny bit more water to use it as vegan cereal milk. It has a lovely, mild sweetness and is neutral enough that I don’t think my Rice Krispies or Cheerios would mind at all.

One caveat: it does need to be stirred or shaken well before using, but most coffee creamers have that same rule, so it is not a big deal.

Other Recipes from Oatrageous Oatmeals

Let me give you a quick rundown of the chapters with just a couple of example recipe titles from each that you’ll find in OATrageous Oatmeals.

  • Do It Yourself Homemade Staples
    • Creamy Cashew Oat Cream Cheese
    • Guilt-Free Stevia Chocolate Syrup
  • Warming Oats for Fall and Winter
    • Baked Meyer Lemon Steel-Cut Oatmeal
    • Baked Apple Blueberry Pancakes
  • Cooling Breakfast Oats for Spring and Summer
    • Cinnamon Roll Overnight Oats
    • Pomegranate Rose Smoothie
  • Granolas and Bars for Breakfast and Beyond
    • Bourbon-Scented Pecan Granola
    • Pepita Oatmeal Raisin Cookie Bars
  • Satisfying Soups and Stews
    • Slow Cooker Black Bean Oat Groat Soup
    • Scottish-Inspired Mushroom Lentil Stew
  • Savory Oats for Lunch and Dinner
    • Veggie Oat Taco Mix
    • Apple-Thyme Savory Steel-Cut Oats with Seared Vegan Sausage
  • Delightful Desserts
    • Gingerbread Pear Crumble
    • Dreamy Dark Chocolate Oat Cream
  • Drinks, Oat Milk and Even and Oat Liquor
    • Oat-chata
    • Vegan Cream Liqueur
  • Beyond the Dining Room: Other Uses for Oats
    • Oatmeal Cookie Scrub
    • Catnip Kitty Treats (our children thank you for this one)

See what I mean? It really runs the gamut and takes us (well, me, anyway) far from where I usually go with oats.

Other Vegan Recipes on Pastry Chef Online

While I am not vegan, I certainly appreciate that some of my readers are, so I make sure to have some vegan smackerels for them.

As far as vegan treats that would pair well with a cup of coffee and oat creamer, I recommend giving my vegan shredded apple crisp a try. Or for a quick breakfast, these no bake vegan chocolate chip granola bars certainly fit the bill.

If you have questions about this post or recipe, don’t hesitate to get in touch. You can leave a comment on the post and I will get back to you within about 24 hours.

If your question is more urgent, please shoot me an email, and I will respond within 4 hours, unless I’m asleep.

Email Jenni

If you make this recipe and/or have enjoyed or learned from reading this post, I’d appreciate it if you could share this!

I have Convenient share buttons that float to the left on desk top and on mobile which invite you to share on Pinterest, Facebook, Twitter or Yummly.

If you make the recipe, please consider rating it a rating and a review. You can do this via the recipe card in the post.

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Reviews really help sell the recipe, and negative reviews help me tune into what people really want to have explained better, so any ratings and reviews are helpful!

Also feel free to tag me on Instagram at @onlinepastrychef with #pcorecipe so I can find your creation. Thank you!

And now, on with the recipe.

Recipe from OATrageous Oatmeals by Kathy Hester, Page Street Publishing, 2014, printed with permission.

coconut oat vanilla nut creamer

Coconut Oat Vanilla Nut Creamer

Yield: 1 1/4 cup
Prep Time: 15 minutes
Total Time: 15 minutes

This coconut oat vanilla nut creamer is an oat milk coffee creamer. It is rich, creamy, and easy to make. Sweeten it with your sweetener of choice, or leave it unsweetened. It will add body and flavor to your cup of coffee.

Ingredients

  • 1/4 cup (24 grams) rolled oats
  • 1/4 cup (24 grams) finely shredded coconut
  • 1 cup (237 ml) water
  • 1 Tablespoon (15 ml) agave nectar (or sweetener of choice, to taste)
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon almond extract, to taste

Instructions

  1. Whir the oats and coconut in your blender until very fine. Add the water and let soak for 10 minutes (if using steel-cut oats, increase soak time to 30 minutes)
  2. Blend for about 3 minutes, until smooth. Strain through a fine mesh strainer to catch all the oat and coconut pieces.
  3. Add the liquid back to the blender along with the sweetener and extracts. Blend again until smooth.

Notes

Note the longer soaking time if you are using steel cut oats.

Cover your creamer and store in the fridge. It will be good for about a week. Shake before using.

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Nutrition Information
Yield 10 Serving Size 1 ox
Amount Per Serving Calories 15Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 6mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g

The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.

© Kathy Hester from OATrageous Oatmeals
Cuisine: American / Category: Beverages

If you don’t already know Kathy, do get to know her on facebook, twitter, Pinterest and on her blog. She always has something amazing cooking!

Thank you so much for spending some time with me here today. Take care, and have a lovely day.

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Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

What Others Are Saying...

  4. Margot C says

    I have an oxo avocado cutter/seed popper/slicer/scooper thingie that I know wonder how I ever lived without.

    Reply

  8. Jamie says

    I am so excited for Kathy! She’s just one of the best people I have met ever! And I don’t even have to add that I love oats and oatmeal so yay for the book! And congrats to you for having a recipe inside. And boy oh boy do I love OXO!!

    Reply

    • Jenni says

      Kathy is the best–and so generous to ask me to contribute! Yay! It’s a great book–so many ways with oats I would never have considered but now want to try!

      Reply

  12. Linda Mire says

    I love their microplane zesters/graters. I love to use them to add finishing touches to my dish.

    Reply

  15. Maggie says

    Wow, what a great idea — I never thought of making my own coffee creamer! And I too always feel guilty about all that half&half I pour in there… but milk just ain’t the same.

    I think I have some brown rice syrup on hand to use in place of the agave… I’m making this today — AND pre-ordering the book. So glad you brought this to our attention.

    Reply

  17. Donna Currie says

    The OXO tool that I use almost every day is the vegetable peeler. Outrageously simple, but it’s the best peeler I’ve ever owned. I bought a second one so I could have a backup in case one’s in the dishwasher.

    Reply

  19. Lisa Habinowski says

    OOOOH! I know a culinary student who will love this! It will be made within the next few days!

    Reply

  21. Lisa Habinowski says

    I guess the craziest thing we have made with oats would be a cranberry, oat, nut muffin with a streusel topping

    Reply

  22. Emma says

    I love the theme for this book. Admittedly I’m not too crazy with my oaty creations- usually just breakfasts and sweets but I’d love to try some of Kathy’s savoury recipes.
    OXO tools are the best. I love my OXO salad spinner 🙂

    Reply

  24. Sara says

    I don’t think I’ve made anything “crazy” with Oats… just the usual breakfast, muffins and breads. Time to think outside the box and be inspired!

    Reply

  25. Tina W says

    I’m most excited about the book! But I have to say the first Y peeler I ever bought was an OXO and it was AWESOME. It’s now the only kind of peeler I will use.

    Reply

  28. Shari says

    I would love that nylon whisk. Mine is starting to get old and in need of replacement. I made this coffee creamer and LOVE it! I was skeptical, but it really lightens your coffee & and adds a creamy flavor.

    Reply

  29. Shari says

    This coffee creamer is wonderful! I’m a vegan and coffee creamer has always been a challenge for me. I don’t care for the soy or coconut creamer that is available because of the processing, added fat and sugar. This creamer lightens coffee and does taste wonderfully creamy.

    Reply

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