How to make oat milk from soaked, dried and flaked oat groats as a less expensive method to using sprouted rolled oats.
Place oat groats in a large bowl and cover with 2 quarts of filtered water.
Stir in lemon juice and leave on the counter for 8-12 hours or overnight.
Strain and rinse the groats.
Dry groats in a dehydrator or on cookie sheets in a warm (150 °F/ 65 °C), not a hot oven.
When dry, run groats through a grain flaker to make flaked oats.
Add 1 quart of water and half the flaked oats to a blender. Mix on high for 30 seconds.
Strain liquid into a bowl through a clean white flour sack cloth or dishtowel.
Repeat with the other half of flaked oats and remaining 1 quart of water.
Toss or compost sieved oat fragments.
Stir in avocado oil and peptides into the filtered oat milk until mixed well.
Pour into a glass container and refrigerate. Homemade oat milk lasts about 5 days.
Blend well before serving for best taste and consistency.