Sketchy Coffee Creamer Ingredients & A Healthier Non-Dairy Alternative

I LOVE a good cup of coffee first thing in the morning. The house is quiet, it’s just me and the cat awake, and I can sit and sip and enjoy.

I discovered in high school that I have a lactose sensitivity. Dairy in general seems to cause a lot of people both digestive and skin issues. I try to limit my dairy intake where I can and, thankfully, there are more and more options coming out on the market.

I was happy to find out that most popular brands of coffee creamer are already dairy-free. In college I consumed it by the gallon (anyone else prefer really light-colored coffee?) without a second thought. Then in the past year or so I’ve learned things I can’t unlearn…

Questionable ingredients in non-dairy creamers:

  • Corn Syrup Solids—> Can damage the liver, lead to mitochondrial malfunction, and obesity. Sounds delicious.
  • Partially Hydrogenated Oil—> Highly processed. Raising levels of bad cholesterol and increasing risk of heart disease. Yum.
  • Natural Flavor—> This term is not well-regulated and companies can hide chemicals behind it. It’s the “fragrance” of food; lots of loopholes. Tasty.
  • Carrageenan—> Used as a thickener. Thought to cause inflammation and digestive issues. Oh goody.

Healthier Non-Dairy Coffee Creamer Alternative

There are plenty of healthier non-dairy creamer options out there nowadays. Popular options are milk from almonds, coconut, cashew, and oats. I’ve been experimenting and I’ve come up with a way to make it at home and save money in the process. So here it is:

Vanilla Oat Milk Coffee Creamer


  • 1/2 cup rolled oats
  • 1 1/4 cup water
  • 2 1/2 tbsp maple syrup
  • 2 tsp vanilla extract


  • Place the oats and water in a blender and let sit for 5-10 minutes
  • Blend until smooth and creamy
  • Strain the liquid either through a fine mesh sieve or cheesecloth
  • Pour back into the blender and add vanilla and maple syrup and blend for a few minutes
  • Store in the fridge in a mason jar for up to 5 days

If you make this recipe, post it to Instagram and tag me @fearfullymadefearlesslyliving!

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