Oatmeal Cookie Smoothie
This oatmeal cookie smoothie packs a punch of dietary fiber, healthy fats, and omega-3s. To make it, you'll blend soaked oats and almonds, frozen bananas, almond milk, flaxseed meal, vanilla, sea salt, cinnamon, and dates in a high-speed blender until smooth and creamy. The bananas and dates naturally sweeten the smoothie, offering it a truly cookie-like finish.
Servings: 1 (22-ounce) smoothie or 2 (11-ounce) smoothies
Ingredients
- ¼ 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
- ½ tablespoon ground flax meal (optional)
- 1 teaspoon pure vanilla extract
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 1 to 2 medjool dates, pitted (optional for added sweetness)
Instructions
- 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.