An Oat Creamer that's finally worth the hype
Current Oat Milk options are almost there but...
One look at many of the labels and you'll find tons of calories, empty carbs, added sugar, seed oils, gums, emulsifiers--literally all the things that aren't any better than a traditional sugary creamer.
These sneaky ingredients are why it tastes so good. It's fake healthy.
That's why I still felt that there was an opening for me to innovate despite the swarm of new oat milk + oat creamer products.
Could I create a better tasting, sugar-free, better quality Oat Creamer?
It took me a year but the answer is, YES💃😄 I think I did! And I'm so excited to share it with you.
Our Clean Ingredients:
Medium Chain Triglycerides, Gum Acacia, Oats, Ketosweet (Erythritol, Chicory Root Extract, Monk Fruit Extract, Stevia Leaf Extract), Organic Coconut Milk Powder, Erythritol
Why are there so many additives in Oat Milk + Oat Creamer products?
Prymalizing oat creamer to my standards was a lot trickier than I thought it'd be. Because something I was naive about when I first started getting into it was that oat powder itself is super dry.
Oats have zero fat.
And that's when I realized that this is the reason why companies have to add in so much extra oils and gums, emulsifiers and sugars--all of which are extremelyyy inflammatory.
Those are what give mouth feel, texture, "creaminess" and thickness. You know how everyone was switching over to oatmilk because, "Wow, I love how thick and creamy oat milk is"? -- Yup, that's seed oil and thickening gums.
My big obstacle was to figure out how to add creaminess to oat powder with natural fat vs canola seed oil.
One clincher was securing a supplier of vegan MCT Oil powder that used only Acacia Fiber as the carrier (my MCT & Coconut Oil Powder in the regular Prymal Creamers use Chicory Root Inunlin and Sodium Caseinate which is a lactose free derivative of dairy).