Reading this comment thread from the top, for a moment I thought you were using this oatmeal cream for coffee. Do you? How do you make oatmeal milk (steps, duration, etc.) and what do you use it for? I’m looking for variations that people adopt and how they fare.
Cream in coffee is proof God loves us. Half & half, milk, coconut cream are okay. Almond milk and oat milk are terrible. Soy milk is a crime.
I also use a lot of cinnamon, because I once read it does something for glycemic response. And I've grown to like it. Ditto turmeric.
Soy milk and Yerba mate is pretty good. Soy milk steamers (fresh ginger, cinnamon, nutmeg) are delicious.
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From my brief googling, I understand that oat milk needs an enzyme. That's what Oatly does. You can buy some enzyme packets for home use, which I've never done.
I've read that honey and bananas also have an enzyme that works on oats. I already use both in my smoothies, so that's what I do.
Also, most howtos I've read say to filter the bulk. But I want the dietary fiber, the more the better, so don't filter.
I also use chia seeds, which makes the oat milk creamy like yoghurt. Someone smarter than me will replicate what I do, add misc tasty fruit, freeze it, and call it vegan ice cream.
