The basic recipe is: mix almond milk with oat flour, and cook until thickened. Sweeten to taste. It's presented as a variant on "barley cream", for which variants are given that either start with whole barley (which is pureed after cooking) or start with barley flour. The overall intent reminds me of the Welsh dish (modern folk culture, early date unclear) "llymru" (flummery), which starts with oatmeal soaked in milk or water, strain out the solids, then cook the liquid until thickened.