My bananas were ripening so quickly last summer that every week I froze one or two, knowing I would use them for smoothies at some point. When you freeze bananas, peel them first, then double wrap in plastic. I bulked up this smoothie with oatmeal, which I first soaked until it was softened in just enough water to cover.
Ingredients
- 2 tablespoons rolled oats
- 2 to 3 tablespoons hot or boiling water (enough to just cover the oats)
- 1 cup unsweetened almond milk, or 1/3 cup light coconut milk and 2/3 cup almond milk
- ½ teaspoon vanilla
- 1 frozen banana, sliced
- 1 tablespoon almond butter
- 1 teaspoon agave nectar
- 1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked; see note)
- Nutritional Information
Nutritional analysis per serving (1 serving)
524 calories; 31 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 13 grams dietary fiber; 22 grams sugars; 15 grams protein; 82 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 generous serving
Preparation
- Combine the rolled oats and hot or boiling water in a small bowl or ramekin and leave until the oatmeal is soft, about 15 minutes.
- Place all of the ingredients (including the soaked oatmeal) in a blender and blend at high speed for 1 minute. Serve at once.
- To soak the chia seeds place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous but the smoothie you make with them will not be. To add to a smoothie, scoop up a tablespoon of the gelatinous mixture and add to the blender jar.
Dining and Cooking