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Cinnamon Pumpkin Oat Milk Creamer Recipe (Vegan & Delicious!)

Cinnamon Pumpkin Oat Milk Creamer

A warm cup of Cinnamon Pumpkin Oat Milk Creamer embodies the cozy spirit of autumn. This delightful creamer is perfect for coffee, lattes, smoothies, and baked goods, bringing the essence of fall into your kitchen.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Beverage
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 4 cups water
  • 1 cup pumpkin puree (canned or homemade)
  • 2 tbsp maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • Pinch salt

Equipment

  • High-speed blender
  • Nut milk bag or fine mesh sieve
  • Large Bowl
  • Whisk
  • Airtight Container

Method
 

  1. Step 1: In a high-speed blender, combine the rolled oats and water. Blend on high speed for about 30-45 seconds until the mixture is smooth and creamy.
  2. Step 2: Pour the blended oat mixture through a nut milk bag or a fine mesh sieve into a large bowl. Use a spatula to press the mixture through, extracting as much liquid as possible.
  3. Step 3: In a separate bowl, whisk together the pumpkin puree, maple syrup, vanilla extract, ground cinnamon, nutmeg, and a pinch of salt until well combined.
  4. Step 4: Gently fold the pumpkin mixture into the strained oat milk until fully incorporated.
  5. Step 5: Transfer the finished creamer into an airtight container and store it in the refrigerator for up to one week.

Notes

For a richer flavor, consider toasting the oats lightly in a dry skillet before blending. Adjust the sweetness with maple syrup, honey, or agave syrup.