At least 20 minutes before making the milk, soak steel cut oats in a bowl of water. As long as the water covers the oats, you have enough water.

After 20 minutes or more of soaking (something I'll let it soak overnight or while I'm at work), drain through a fine strainer or cheese cloth. Once you have drained all the water out, rinse the oats thoroughly. Rinse until you don't feel any slime on the oats. When you feel like you've gotten it all rinsed, keep going. Rinse in small batches to make sure any and all film is gone or you will have a slimy milk.

When completely rinsed, add oats and 3 cups of water in your high powered blender. Blend on high for about 10-15 seconds. Strain through your fine strainer or cheese cloth (or nut bag) into a bowl or pitcher. Get as much of the liquid out as you possibly can. Either discard of the solid grains or save them use in smoothies, cookies, breads, etc. Put the liquid through a strainer again back into your blender and blend for 10-15 seconds. Repeat the process of straining into a bowl and into your blender one more time.

The last cycle into the blender, you will want to add your honey (or pure syrup) and cinnamon before mixing. Once all blended, store in an air-tight jar for about 3-4 days in the refrigerator. Before drinking, shake well to combine all properties.