Quick-rinse the oats. Place the rolled oats in a fine-mesh strainer. Rinse under cold water for 15–20 seconds to remove excess starch. This helps prevent a slimy texture.

Blend with cold water. Add rinsed oats and 2 cups cold filtered water to a blender. Blend on high for 25–30 seconds. Avoid overblending; too long can make it gummy.

Strain smoothly. Pour the mixture through a nut milk bag or a fine-mesh sieve lined with a clean kitchen towel. Gently squeeze or press to extract the liquid without forcing pulp through. Discard the pulp or save it for baking.

Add the creaminess. Return the strained oat milk to the blender. Add oil, maple syrup, vanilla, and salt. Blend on medium for 10–15 seconds until silky and slightly thicker.

Taste and adjust. Sweeten more if needed. If you want a richer texture, add another 1 teaspoon oil and blend briefly. For a flavored creamer, blend in cinnamon or cocoa now.

Chill to set. Pour into a clean bottle or jar. Refrigerate at least 2 hours to let flavors meld and the texture thicken slightly.

Use properly. Shake well before each use. Start with 1–2 tablespoons per cup of coffee and adjust to taste.