I've been making my own oat milk on occasion. I just got some 80 micron nut milk bags (at least two, I double strain) and use the recipe found here: https://minimalistbaker.com/make-oat-milk/

The hardest part is figuring out just how long you need to blend it for. It took me three batches to get it just right. The first was too thin (didn't blend long enough), the second too slimy (blended too long).

It's dirt cheap and gets the job done. Give it a good shake before you use it, though, as it has a tendency to settle.

This is fantastic and I'll be giving a try. Do you think the recipe/process works fine if I scale it down to a 1-cup yield?

I honestly couldn't say, I've only made the batch listed in the link. It tends to keep pretty well, so I usually just make a jug of it and use it over the course of a few weeks. The cleanup can be a little cumbersome, so I'd rather do it in bulk and spend less time on the cleanup.

If it settles, do you get a consistent texture when drinking it? Ever tried to foam it for a latte?

It takes a while for it to separate. I haven't passed it through our steam frother yet, I'll have to give that a run.

Thanks! I'll definitely keep an eye out for it.

Now if only they can make a 16oz product for those us of who don't use it enough to consume 32oz in 7-10 days...

According to the article, the maltose in Oatly is a product of the breakdown of the oats. Would it be listed as an ingredient?

It is not listed. I found out by googling around after noticing that there was added sugar listed in the nutrition facts but no sugar of any kind listed in the ingredients.