BLEND. Combine all of the ingredients in a high-powered blender on high speed and blend for about 30-60 seconds. Do not overblend.
STRAIN. Using a fine mesh strainer or cheesecloth, strain the mixture over a large bowl to remove any small clumps and bits of oats. Strain twice and discard the pulp each time. Do not squeeze the pulp. **It is important to strain the mixture twice to make sure the oat milk is a creamy texture and smooth as possible.
POUR. Transfer the oat milk into an airtight mason jar and store in the fridge. You can use the oat milk immediately or chill it first before using.