Another thing that our kitchenless week has brought about is the return of the smoothie breakfast! Hubs has been generously cooking delicious egg-white omelet breakfasts for us every morning these past few months, but this week we had to put that on hold. I opted for the smoothies since I have my handy-dandy Magic Bullet blender and can assemble, blend and drink the smoothies in the same cup, and then wash it out at the office where I actually have a kitchen sink available.
I brainstormed this smoothie recipe yesterday, and was so happy with the results that I had to share it on the blog! I used the ever-popular overnight oats concept and prepped part of the smoothie the night before, let it sit in the fridge and then added the last couple ingredients and blended it this morning.
Oatmeal Banana Cookie Smoothie
- 1 frozen sliced banana
- 3 tbsp gluten-free rolled oats
- 1 tbsp ground flax
- 1 cup unsweetened vanilla almond milk
- 3 oz plain fat-free Greek yogurt
- Generous dash of cinnamon
The night before, put the frozen banana slices, oats, flax and almond milk in your smoothie up. Cover and set in the fridge. The next morning, add the Greek yogurt and cinnamon, and more almond milk if needed to fill the cup. Blend until smooth.
This smoothie came out tasting pretty much exactly like an oatmeal cookie in liquid form, it was absolutely delicious - and since it's very low in fat and has no added sugar, it's a much healthier way to indulge than a cookie!