There is a good reason why Dijon mustard first originated in the region of its namesake city. Here, Ancient Roman methods ensured that grapevines where grown alongside mustard, which would enrich the soil and provide essential nutrients such as phosphorus. The surplus of mustard seeds and the access to grapes and wine quickly led to the production of Dijon-style mustard.
One of my fondest food memories in Italy was the discovery of the Nocciolino. It was in a small unassuming bar on a quiet street in Brindisi, where I first savoured the heavenly combination of an espresso with a scoop of hazelnut gelato. I had come to love affogato, a shot of espresso served with vanilla gelato, but the flavour of hazelnut together with a strong Italian caffè was unparalleled.
If you remember in time, you can soak the oats overnight to soften them, allowing them to blend slightly better. If you intend to use the oat milk for coffee, add a small dash of oil, which will help to emulsify the strained oat liquid and water to froth up. You could also soak a few nuts like cashews together with the oats, which naturally contain plenty of oil and will do the trick.