ats
tgh
I’ve been enjoying this for breakfast every day for almost a week now because I wanted to test out different ingredient ratios and preparation methods to see which one worked the best, and the recipe below is definitely my favourite out of the bunch. It doesn’t involve any extended soaking for the oats (unnecessary), or pouring hot liquids into blenders (potentially dangerous), and yields one of the creamiest and chocolatiest smoothies I’ve ever had the pleasure of drinking.
Prep time : 5 mins
Cook time : 5 mins
Total time : 10 mins
Yields: 1 serving
Ingredients
- 1 1/4 cup (300 ml) unsweetened vanilla almond milk
- 1 Tbsp (16 g) nut butter OR dairy-free chocolate chips
- 1 Tbsp (15 ml) maple syrup
- 1/2 cup (40 g) rolled oats
- 2 Tbsp (10 g) unsweetened cocoa powder
- 1/2 tsp vanilla extract
Directions
- The night before, add all ingredients (except chocolate chips, if using) to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight. This step isn't absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.
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