What kind of coffee person are you? For the longest time, I took my coffee with LOTS of cream and sugar, as little taste of coffee as possible. For some reason, I took a turn in college and started to drink coffee just black, no packaged creamer and no sugar. I guess drinking good coffee makes you not want to cover up the taste of the actual coffee, go figure! Since then, I’ve stayed away from vegan coffee creamer with the primary reason being that some of the creamer ingredients just kind of creep me out, right? All those weird oils and chemicals don’t sound like something I want in my cup of jo, especially if I’m drinking my favorite cake flavored coffee. But, did you know it is SUPER easy to make your own creamer? Like, put ingredients in the blender, whir it up and shake in a jar easy. I was expecting this recipe to include coconut milk, which I don’t usually have on hand) and was pumped to find that I didn’t have to put on real pants and make a trek to the grocery store to make it (priorities) since it was made up of oats, coconut, and water. The original recipe doesn’t call for peppermint, but in the spirit of Christmas sneaking up on us (2 weeks?!), I wanted to throw in a little bit of festive flavor.
Now, on to even better news, you can win an awesome cookbook that has all kinds of oat centered recipes, score! Last week we talked booze,but this week is all about oats. The cool thing about this cookbook is that the recipes are just breakfast centered, but also include recipes for dinner, different kinds of oat milk (I have the banana oat one chilling in my fridge right now) and even savory granola.
Recipe by Kathy Hester From OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain printed with permission of Page Street Publishing.Print
- 1/4 cup rolled oats (24 g)
- 1/4 cup finely shredded coconut (24 g)
- 1 cup water (237 ml)
- 1 tablespoon agave nectar (15 ml, or sweetener of choice, to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Break the oats and coconut into tiny pieces with your blender. Add the water and let soak for 10 minutes. Blend again for about 3 minutes or until smooth, then run the creamer through a fine mesh strainer over a small bowl to strain out the oat pieces.Put the liquid, sweetener and extracts back in the blender and blend until the sweetener is incorporated and dissolved.