- 1/3 cup old-fashioned oats (certified gluten-free if necessary)
- 3/4 cup milk, divided use (I use almond or coconut milk; use what you prefer)
- 1 tablespoon chia seeds
- 1/3 cup blueberries or berries of choice (frozen are fine)
- 1/2 a banana
- 1 teaspoon honey or maple syrup*
- Pinch (1/16 teaspoon) kosher salt
- 1/4 teaspoon each cinnamon and vanilla extract
Make-Ahead Smoothie Bowl
Yields 1 Serving.
Ingredients
Steps
- Topping options: the other half of banana, chopped; granola; nuts and/or seeds; shredded or flaked coconut; raisin, dried cranberries, etc.
- The night before, add the oats, 1/2 cup of milk, and the remaining ingredients (except the toppings) to a blender. Put the top of the blender and refrigerate overnight. (You don’t blend now.)
- In the morning, add the remaining 1/4 of milk and blend until smooth, scraping down the sides of the blender once or twice, as needed.
Notes
- Soaking the oats and chia seeds overnight softens them and creates a thick and creamy mixture when blended in the morning.
- Feel free to omit or adjust the sweetener to taste or use a different sweetener, as preferred. The first time you make this smoothie, you may wish to omit any sweetener until you have blended the ingredients and tasted. Then you can truly add to taste.
- After you make the smoothie once, feel free to adjust the amount of milk up or down by a couple of tablespoons if you’d prefer a thicker or thinner consistency.