Oat starch to sugar conversion in oat milk I noticed recently that some commercial oat milks do not have added sweetener but rather say that their sugar content comes from oat starch which was converted to sugar.  Is there some reasonably gentle way one could replicate this with home-made oat milk?
Based on Fabby's suggestion in the comments on the question: oats can be malted (ref: Wikipedia: Malt], which produces the enzymes needed to convert starch into sugar.  I am still in the process of trying this out (and will probably edit this answer at a later time); adding some of the dried oat malt to freshly made oat milk should do the trick (ref: Oatly's description of their production process).