How to: Easy Oat & Hemp Creamer

We’re over the waste created by buying almond milk, from the waste of the tetra pack, the impact of almond farming, and the expense. We realize much of the demonization of almonds is a misdirection tactic, but we still feel like oats are the best choice for the littlest impact, given that they can be grown more locally. Not that this means we’re switching to store bought oat milk, which comes with the same waste and the same ethically questionable business decisions. T doesn’t believe “green” capitalism will save us, so we try and go without or make the things we really want to have from non-branded components.

After being annoyed at how much plain almond milk separates, we tried our old friend hemp seeds to add some fat, and try to keep it together. It works!

This creamer isn’t sweetened or flavored in any way, but we’re open to suggestions. What do you like to add to your coffee to make it feel more special?

Oat & Hemp Creamer

Smooth and thick vegan creamer with made from pantry ingredients
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: Vegan
Servings: 12
Calories: 14kcal


  • High speed blender
  • Fine mesh sieve


  • cup Quick Oats
  • 1 tbsp hemp hearts
  • tsp salt
  • 1 cup water


  • Blitz all the dry ingredients on high speed until they form a fine powder, approximately 2 minutes.
  • Add water and blend until smooth.
  • Strain though fine mesh sieve and pour into containers.


Creamer is good for approximately three days in the fridge. I like to split this recipe half in the fridge and half in the freezer. 
The creamer will split after thawing, but can be blended again to make uniform.

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