It didn’t occur to me until I sat down to write this post that I’m sharing back-to-back oatmeal cookie goodness this week. The competition is fierce, but I promise this smoothie is just as worthy of your attention as Monday’s soft and chewy Oatmeal Raisin Cookie Bars.
Take a gander…
To make it, you’ll start by soaking old-fashioned rolled oats and raw almonds in boiling water for just 10 minutes. Soaking helps soften the oats and the nuts for easy blending, plus (and perhaps more importantly) it aides digestion.
You’ll add the oats and almonds to a blender along with frozen bananas, unsweetened almond milk, ground flax, vanilla extract, cinnamon, and sea salt (to pop the flavors and sweetness). Blend for a minute or two and give it a taste. Enjoy as is or if you want a richer, sweeter smoothie, add a medjool date or two and blend again. The dates offer a caramel-like flavor and an extra pop of sweetness that really brings out that oatmeal cookie vibe. Get sipping.
Oatmeal Cookie Smoothie
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons raw almonds
- 1 cup boiling water
- 2 ripe and speckled bananas, peeled, sliced, and frozen
- 1 cup unsweetened almond milk
- 1/2 tablespoon ground flax meal (optional)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 to 2 medjool dates, pitted (optional for added sweetness)
- In a small bowl, whisk together the rolled oats, raw almonds, and boiling water and let stand for 10 minutes to soften the oats and plump the almonds. Strain and rinse.
- Add the soaked oats and almonds, frozen bananas, almond milk, ground flax meal (if using), vanilla, cinnamon, and sea salt to a high-speed blender. Blend on high for 1 to 2 minutes or until completely smooth and creamy, stopping to scrape down the sides as needed. Taste and if you'd like a bit more sweetness, add the pitted date(s) and blend for another minute or until incorporated.