Oat milk is a nice milk to use as in ingredient--it's more substantial and flavorful than plain water, but it's cheaper to make than almond milk doesn't have a (to some) obtrusive beany flavor like soy. You just have to remember to start your oats soaking the night before, and after that it's only about five minutes work. Whatever you do, don't make the mistake I once made of buying ready-made oatmilk--when you make it, it tastes pleasantly of oats, but the boughten kind tastes like stale cardboard.
To make about five cups of milk, soak a cup of oat groats overnight. Drain them, then grind in your blender with two cups of water till really smooth. Add two or three more cups of water, blend some more, then strain through a cheesecloth. The oats get really viscous, so you'll have to squeeze it through--it won't drip much at all on its own. Squeeze hard! You should only have about 1/4C of oat solids left in your cloth.
This should keep a few days in the fridge. Be sure to shake it every time you use it--as you can see in the above picture, the oat stuff really likes to sink to the bottom.
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