If you’re anything like me, smoothies are a staple breakfast in our house. There’s so much variety and you can pack so much into one glass. Well when I was early in my pregnancy, and struggling to find anything remotely healthy that was appealing to me, this was something I could keep down.
I have always been a fan of smoothies, and one of my good friends, who happens to be a registered dietitian and nutritionist, really inspired me to get creative with them. I’ve been playing with different combinations of fruit, spices, proteins, and agents to keep you full. This one is packed with protein using Greek yogurt, as well as healthy fiber from oats.
Now I have been making this with dairy yogurt and typically dairy milk, however you can make it vegan by substituting vegan yogurt, and almond or coconut milk.
Preparation Time: 5 minutes
Total Time: 5 minutes
Yield: 1 serving
1 large ripe banana
1/3 cup rolled oats (if using steel cut, make sure your blender can handle them)
1 cup milk
1/4 cup greek yogurt
1 tsp vanilla extract
1/2 tsp cinnamon
optional: handful of spinach
optional: 1 tbsp maple syrup
optional: a few ice cubes
- Add all ingredients to blender
- Blend for 30 seconds or until desired texture is achieved
Vegan option: almond milk or coconut milk vs. milk; vegan yogurt (almond milk yogurt, coconut yogurt, etc.)
This is still a go-to in my house – let me know what you think, or if you made any changes.