Homemade Oat Milk

  • 1 cup rolled oats 
  • 4 cups water 
  • 3 dates, pitted 
  • 1/4 teaspoon vanilla extract 
  • 1 teaspoon agave 
  • pinch of salt 
  • pinch of cinnamon
Cooking Steps:
  1. Preheat your oven to 350°.
  2. Using a kitchen blender, add the oats, water, dates, vanilla extract, agave, salt and cinnamon. Blend on high for 45 seconds until well blended, do not over blend.
  3. Strain the oat milk through a nut milk bag (I use Ellie’s Best) into a large mixing bowl, squeezing out as much milk as possible. Next, double strain through a fine mesh strainer.
  4. Transfer the oat milk to a sealable glass container for storage and refrigerate. Fresh oat milk well before serving. Do not heat fresh oat milk or it will thicken and become gelatinous in texture.

Recipe note from the recipe creator, Andrea Potischman:

“I am a former professional chef that believes food is a powerful thing, something we all need, it can also, at times, be very healing.

This is an easy, healthy, dairy-free, vegan-friendly milk alternative that is great for all diets but also easy on digestive systems that are recovering from cancer.”

If you are interested in sharing your recipes with head and neck cancer patients and survivors, please email us at info@headandneck.org or fill the online form here.

View Recipe Archives

1-866-792-4622 (HNCA)

Even with all of my daily reminders of what this disease has done to me, the permanent reminders, the scars that anyone can see. I remind myself, even on the bad dark days that I fought this horrible disease and I will always fight for the rest of my days.Angie Rush
Survivor of Stage IV Tongue Cancer

Thank You to Our Corporate and Community Partners