So I have gone through some threads about brewing with oat milk and had a few questions. I plan on doing an oatmeal stout and using oats as much as I can. Flaked oats, malted oats, oat milk. I have been reading and quite frankly think it makes more sense to just make some oat milk at home instead of buying it. My main question here is if I do make my own oat milk, what is the best spot to incorporate it? I have read people throwing it in the boil for the last 5 to 15 minutes. Is this just for sanitation purposes or could it plausibly be used in secondary for one final "oaty" push? Any thoughts or advice would be great.