This isn't something I've personally tried. However, a reader on my oat milk post let me know that adding a food enzyme capsule to the oat milk/cream will help to break down the starch that contributes to the ‘slime’ factor. Amylase is the enzyme that you’re looking for. However, broad-spectrum digestive enzymes ( though pricier), are a good option too! This means you can then blend the oats for longer, for a creamier result.