½ cup rolled oats (make sure to use certified gluten-free oats if going gluten-free)
2 cups water, divided
¼ cup pumpkin puree
2 tablespoons maple syrup
2 tablespoons dark brown sugar
½ teaspoon vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
Dash ground clove
Dash ground allspice
Pinch salt
Instructions
In a small bowl, combine oats and ½ cup of water. Let stand for 15 minutes.
Strain the oats, discarding the used water, and rinse thoroughly - this step is step is important to prevent the coffee creamer from having a gummy texture. Once the water runs clear, you’re good to move forward.
Combine oats, remaining 1 ½ cups water and the rest of the ingredients in a blend. Puree on high speed for at least 1 to 2 minutes - until mixture is completely smooth. Most oat milk recipes call for a second straining at this point to ensure a smooth texture - I skipped the second strain and didn’t notice any bits of oats in this creamer. Transfer to a sealable container and refrigerate until ready to use.
Recipe by Allons-Eat! at https://www.allonseat.com/pumpkin-spice-oat-milk-coffee-creamer/