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I wanted to work with oat cream to find another way to thicken sauces, dips and other dressings, in addition to full meals often made with coconut milk (which we no longer consume). Oat cream is one great tool to have in your arsenal of an oil free and reduced fat lifestyle. I also enjoy milk in my tea from time to time, and would love to enjoy a creamer instead of our regular oat milk that is a lot thinner in consistency. However, most creamers on the market include oil and other processed ingredients. I knew I had to try making my own.
However, most recipes I found for this included oil to emulsify the oat cream. I simply drop the oil, and haven’t had problems with shaking the oat cream or stirring it to recombine when I use it. Really easy to do! So I’ve stuck with this recipe so far, and thought I’d share it with you.
And another great pro of DIY? This oat cream costs so little to make (less than a dollar for several bottles worth of creamer!) And all you do is add two ingredients together, blend and strain.
Oil-free Oat Cream
Oat cream can be made sweet, savory, or left as-is. It is perfect as a creamer alternative for coffee or tea, and as a base for a variety of dressings.
4.37 from 11 votes
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Course: Beverages, Sauces, Spreads & Condiments
Cuisine: American, Fusion, Ingredients / DIY
Keyword: creamer, oats
Prep Time: 3 minutes minutes
Total Time: 3 minutes minutes
Servings: 16 Servings
Calories: 29kcal
Author: Jen deHaan
Ingredients
- 2 cups water See instructions.
- 1.5 cups rolled oats Regular.
- salt Optional
Instructions
Rinse the oats.
Add the oats to a high powered blender with the water and optional pinch of salt.
Blend for 25 seconds at high until smooth.
Pour/strain through a fine mesh strainer, towel, or nutmilk bag into a container and refrigerate.
Notes
This makes about 2 cups of oat cream.
We are not using oil in this recipe, so the oat cream will separate a bit in the fridge. Oil is used as an emulsifier. We just shake it in the bottle to recombine it prior to use. If you consume oil, you can add a couple tablespoons to the blender which will emulsify the cream.
Nutrition Facts
Oil-free Oat Cream
Serving Size
2 Tbsp
Amount per Serving
Calories
29
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
2
mg
%
Potassium
27
mg
1
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
Alternatives, notes, and adjustments
This is super thick, especially if you use a mesh strainer. You can always hand mix in more water using a whisk if this is too thick for you. I do recommend using a nut milk bag to strain if you can.
You may want to make this a sweetened creamer. To do so, add maple syrup or dates to the blender (to taste) to make your cream slightly sweet.
We will be adding future recipes that use this ingredient for savory applications. Subscribe to our newsletter for notifications of our new recipes!
If you find that your oat cream is slimy, here are some things to try:
- Adjust the length of blending (longer is of higher risk for slime).
- Use a nutmilk bag instead of a fine mesh strainer.
- Soak the oats in water with some digestive enzymes first.
Gluten free
To make a gluten free version of this recipe, simply make sure that you use certified gluten free oats.
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
Reader Interactions
Comments
Jessica
Have you tried cooking with this yet? Does it work to heat it?
Reply
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