Rinse and drain 1 cup of oats.
Place oats into a bowl and cover with water, enough to fill the bowl and submerge the oats.
Soak for 20 minutes. Soak longer, if desired. Soaking helps soften the oats and makes it easier to digest.
After soaking, rinse and drain the oats very well. (Very important!)
Scoop oats into your blender and add 3.5 cups water. (You can add or remove more water, depending on the desired thickness of milk)
Cover and turn blender onto a low speed, slowly increasing the speed. Blend at the highest speed for about 10 seconds only.
Place a strainer over a large bowl and pour the oat milk very slowly.
Using a spoon, gently push down on the oat pulp so the milk flows through to strainer.
Clean out your blender and strainer. (throwing out the oat pulp)
Strainer again, this time pouring the oat milk back into the blender.
Add 1.5 tbsp maple syrup, 1 tsp vanilla and *optionals* to the oat milk.
Turn on the blender for another 5-10 seconds.
You can strain again or simply pour the oat milk into a clean jar
*Make sure to store in the fridge.
*The oat milk WILL separate, there are no additives (YAY!) so remember to give it a GOOD shake before use.
*Can last in the fridge, in a sealed jar/container for 4-5 days.