Yeah, even the better boards struggled to break 3,000MT/s with Zen 1. They sure were fun to play with, though, one of the last times I felt like tinkering was actually getting me something.
I’d be curious how the more modern “default” 3600 kits do, I didn’t have a Ryzen system by the time they were popular and cheap.
Some B350m models did get Zen 3 compatibility. Not all, if I remember correctly, though I could be wrong. So whether it’s compatible I think is model dependent. Whether an old B350m has the VRMs for a chunkier CPU would also be a reasonable question.
I mentioned the R5 3600 because the prices on them are great. A 5800X3D does perform better, but I see completed eBay listings at $225+. They also needs a cooler. I see one 3600 that went for about $50 and several that went for $60, which isn’t too much more than a 16gb kit of DDR4.
I would definitely consider a Zen3 CPU for this upgrade, depending on budget.
First generation Ryzen struggles with higher memory speed. You very likely will not get the full 3600MT/s. There’s no real reason to buy slower, just be aware you’re likely going to hit a ceiling.
For gaming you might see bigger improvements from upgrading the CPU, maybe to an R5 3600. That and the memory are both going to offer big performance improvement.
Every frozen and defrosted non-dairy milk I’ve had (mostly almond I think) did end up grainy, but still usable. Freezing it for baking is still reasonable. The time to defrost it would bother me.
If your household drinks a lot of sweet coffee drinks, yes, make a big batch of oat milk syrup to extend the shelf life.
I would personally make a huge batch of congee with a ton of ginger, garlic, shallots, and if you eat meat chicken (chicken arroz caldo). I use coconut milk for rice porridge, but oat milk would be good. I’d portion it into pint containers and freeze them. It’s cheap, freezes well, and could easily use up as much milk as you’d like. To my palate it’s a huge upgrade on chicken noodle soup when I’m sick, so it’s good to have frozen in advance.
If you have occasion in the next few weeks, it would be good for flan or blancmange as a dessert. I’ve never made blancmange with oat milk but it’s usually nut flavored, so I’d expect that to work really well, probably better than dairy milk. It’s a good time in the northern hemisphere for fruit sauces, too, so fresh compotes are on the table, and maybe toasted almonds.