The rolled oats,lecithin, xanthan gum, nuts and seeds are available at the local Bulk Barn. The rest of the purchasable ingredients are from the grocery store. (Recently, I wasn't able to get soy lecithin in the granular form. I bought, instead, soy lecithin soft gels by Jamieson - 1200 mg. I used 2 of these in my latest batch of barista oat milk and it turned out just fine. These are available in the supplement section of the grocery store or at health food stores.)
I purchase my maple syrup from local sugar bushes and ask specifically for Dark or Dark Amber. We also use a lot of regular maple syrup. If you can afford larger quantities then the extra syrup can be kept in the freezer.
The olive oil that I use comes from olive groves near Sparta in Greece. It is imported by Tobermory Princess Ltd., 34 Bay Street South, Tobermory, Ontario, Canada N0H 2R0. The supplier is a hotel. Please use the email address or telephone number to contact them. The website is: The Princess Hotel Email: info@tobermoryprincesshotel.com Telephone: 519-596-8282
My main source for maple syrup and maple sugar is: Windlee Farms.
For my Chocolate Chip Cookies I use Hershey's Chipits, dark chocolate chips, 50% cacao, the 775 gram bag. This makes one batch of cookies. I buy them from my local Zehrs market. Here is the link: Chipits. They should be available in the baking section of your local supermarket. Ideally, get dark chocolate chips that are 50% cacao or the closest you can get to this. There are a number of selections on Amazon but the Hershey's product that I get doesn't seem to be offered.
Recipes
The main source for the basis of the barista oat milk recipe is: www.youtube.com/watch?v=Wb1UL2XTSM0&t=305s. Sauce Stache does the basic research into all the recipes he develops. If you are interested in vegan, his channel is a gold mine. I extrapolated his recipe to make a barista oat milk that met my expectations. If you want to try his formula, please do. I wanted something a little richer without the underlying watery taste.
The original source for the Blueberry Muffin recipe is a recipe called "Maple Syrup Muffins" which can be found in a recipe book called "Old Fashioned Honey, Maple Syrup, Sorghum Recipes by Bear Wallow Books. This webpage is their catalog. Scroll down to find this book.
I found the original recipe for the Oat Granola here: Cookie and Kate.
This is where I found the recipe that I used as a base for my Peanut Butter Cookies: NYT Cooking. I have a subscription and am able to download recipes from that site. If you find that you can't access the recipe there, try this link: Peanut Butter Cookies.
Tools & Equipment
My blender is a Chef and it works very well for making oat milk and the chocolate mouse. I purchased it at Canadian Tire. Here is the link: Blender.
I purchased the nut milk bag on Amazon. Here is the link: Nut Milk Bag.
My cooling racks come from Lee Valley. Here is the link: Cooling Racks.
My pie plates came from Amazon. They come in pairs and I bought 6. Here is the link: Pie Pans.
My silicone pans come from Prepd. Here is the link: www.getprepd.com. These are also available on Amazon. Search for Prepd Cheat Sheets.
My Kitchen Aid mixer comes from a store that is no longer in operation but it can also be purchased at Canadian Tire. Here is the link: Kitchen Aid Mixer.
I purchased my scale on Amazon. There is no need to buy an expensive one but it does need to be set to zero while the bowl is on it. Almost all the scales on this page will do what is necessary: Scale. Pick the one that works best for you.
My cookie scoop comes from Canadian Tire. Here is the link: Cookie Scoop.
The baking sheet I use came from Canadian Tire. Here is the link: Baking (Cookie) Sheet.
The parchment paper that I use is No Name brand and I purchase it at Zehrs, my local supermarket. I usually get the Club Size as it is better value. Here is the link for Zehrs in southern Ontario: Parchment Paper. You should be able to find similar products in the baking section of your local store. It is also available on Amazon, here.
Miscellanea
I have referenced some of my local stores and they may not be a part of your world. You should be able to find the ingredients at health food stores or in the health food sections of your grocery stores. Look for the other items in the kitchen sections of your hardware or department stores. Failing that, there is always Amazon.
The Stove Knowing the foibles of your stove is absolutely necessary for a recipe to be successful. I am going to tell you a bit about our stove so that you will have a sense of how you might wish to adjust my cooking times and settings for your stove.
My stove is electric.
My oven is about 15F higher than it should be. The oatmeal pecan cookie recipe is an instance where the temperature is set for my oven. You may wish to reduce the temperature or the baking time accordingly.
My oven also has a damaged element and so takes longer to heat up. If I suggest setting the oven at a certain temperature in the first step it is because it is going to take my oven most of the preparation time to reach the set temperature. You may want to start your oven later in the process.
Each burner on my stove top works differently. When making the oat milk I always use the same burner.
An electric burner cools slowly when turned off. On a gas stove, turning off the burner immediately kills the heat. In the oat milk recipe I use the residual heat to keep the oatmeal warm while the enzymes do their work. If you have a different style of stove you may have to use a work-around to achieve the same result.
An induction stove top has similar characteristics to my electric stove in that if you leave the pot on the element it will cool down slowly