Place the oats and cold water in a pot, and stir thoroughly
Bring the mixture to about 62°C, then turn the heat off, cover, and let stand for about 30 mins
Bring the oat mixture to a boil after it has rested to deactivate the enzymes
Strain through a nut bag or cheese cloth, discarding the fluid
Add the oat 'pulp' to the 4 cups of cold water, followed by the salt
Blend for about 25s (maybe 1 min in a standard blender)
Strain through a cheese cloth, this time keeping the fluid
Place about half of the base oat milk in the blender, add the lecithin and blend
With the blender on slow, add the oil slowly until it starts to 'bind', then add the powdered xanthan gum and the baking powder
Keeping the blender on slow, add in the rest of the milk base