Yield: about 2 1/2 cups creamy oat milk
Place the oats and enough boiled water to cover the oats by 3-4 inches in a container and allow to soak for 20 minutes. If you’d prefer to use room temperature water, allow the oats to soak for an hour.
Drain and rinse the oats in a strainer. Spoon into a high-speed blender. Add 3 cups of filtered water. Start the blender on low and quickly increase the speed to high. Blend only until the oats are creamed, not longer. Try to keep the blending to 2 minutes.
Strain through a fine mesh strainer or nut milk bag. Save the oat cream that is strained out to add to your cereal.
Oat milk, like other homemade plant milks will separate, so just shake it. It lasts 3-4 days in the refrigerator.