In a high-speed blender, combine oats, water (the lower range yields thicker, creamier milk, the higher level yields thinner milk), salt, and any additional add-ins (optional). Cover with the lid and cover with a towel to prevent spills. Mix for 30 seconds to 1 minute, or until the mixture appears to be well incorporated. It does not have to be completely pulverized. Over-blending can actually make the oat milk slimy.

To test the flavor/sweetness, scoop out a little amount using a spoon. Add additional dates if it's not sweet enough.

Pour the mixture into a big mixing basin or pitcher that has been lined with a thin cloth or a clean T-shirt. In my experience, a repeat strain through a very tiny cloth removes any oat residues. A nut milk bag appeared to allow too much residue to get through.

Refrigerate in a tightly sealed container. Keeps in the refrigerator for up to 5 days (sometimes more). Mix thoroughly and serve chilled. If you heat it, it will thicken and become gelatinous. It's great on its own or in granola, smoothies, and baked goods!