Blend oats with cold water briefly, then strain.

Bonus: 4 Keys to Good Oat Milk
1)  1:4 parts Oats to Water. 2) Use COLD water. 3) Blend sparingly. Less is more. 4)  Do NOT squeeze. I know it’s tempting to get all the goodness out. Don’t do it. That’s why we’re using the last bits in muffins.

Reserve ¾ cup oat milk for chia egg and set aside oat pulp for the batter.

In a separate bowl, combine ¾ cup oat milk with chia seeds. Let sit 5-10 minutes until thickened.

In a large bowl, combine oat pulp, rolled oats, flour, mashed banana, apple, vanilla, salt, cinnamon, baking powder, and any additional “toppings”. Add chia egg mixture once thickened and maple syrup. Stir until just combined.

Divide the batter evenly into 12 muffin cups. Bake at 350°F for 30-45 minutes, until lightly browned and set in the middle.