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, oil if using 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.
