Soak Oats: Place the gluten-free oats in a bowl with enough water to cover. Let them soak for 15 minutes to soften. Drain and rinse well.
Blend: Add the soaked oats, 3 cups of filtered water, sea salt, vanilla extract (if using), and maple syrup (if using) into a blender. Blend on high for 30-45 seconds until smooth.
Strain: Pour the mixture through a fine mesh strainer or nut milk bag into a bowl, squeezing to extract as much liquid as possible. Discard the oat pulp or save for baking.
Store: Transfer the strained oat milk into a clean bottle or jar and refrigerate for up to 4 days. Shake well before use.
