This maple caramel oat creamer is a fantastic dairy-free substitution to elevate your favourite coffee or tea with a touch of natural sweetness and rich flavour. Made with soft medjool dates to create notes of caramel, it blends perfectly with the unmistakable taste of pure Ontario maple syrup.
This creamer is simple to make and brings the taste of Sweet Ontario maple syrup to your morning cup of coffee or tea.
Ingredients
- 1 cup uncooked oats
- 2-3 cups water
- 2 tbsp pure Ontario maple syrup
- 2-4 tablespoons liquid coconut oil
- 2 soft, pitted medjool dates
- 2 tsp vanilla extract
Directions
- Place oats and medjool dates into blender with 2 cups water. Blend at high speed for 30-60 seconds. Don’t overbend as it will make the oat milk too thick and gooey.
- Place nut bag into a measuring cup. Pour the mixture into the bag. Strain the liquid into the measuring cup, gently squeeze to remove as much of the liquid as possible.
- Discard the oat pulp.
- Rinse out blender and pour the oat milk back into the blender along with the maple syrup, the liquid coconut oil and the vanilla extract.
- Blend for 30-60 seconds until well combined. Transfer into a container or jar. Store in refrigerator for 3-4 days.
*Note: shake well before using. The creamer will separate, this does not mean the creamer is spoiled.
