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INGREDIENTS

• 50 grams whole rolled oats
• 250 mls hot water
• 200 mls fresh cold water plus 50 mls extra
• pinch salt

METHOD

• Place the oats into a bowl and cover with the boiling water. Leave to soak for 30-60 minutes
• Pop the soaked oats into a fine sieve and rinse for a moment until running water. This removes excess oat 'gloop'.
• Place the soaked oats into the jug of a high speed blender.
• Add 200 mls fresh water and the salt.
• Blend for 30 seconds until the oats are broken down fully. If you have a less powerful blender or food processor, this stage may take up to 3 minutes.
• Place the sieve over the bowl again and pour in the oat mix. Let it drain for a few minutes until all the fluid has passed through.
• If the cream is too thick, add a little extra water but not too much.
• Pour into a lidded container and keep in the fridge for up to 3 days.