Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Yield: 1 serving 1x
1 cup (240 ml) unsweetened almond milk or milk of choice
1 Tbsp (16 g) nut butter OR vegan chocolate chips
1 Tbsp (15 ml) maple syrup or liquid
sweetener of choice
1/2 cup (40 g) rolled oats
2 Tbsp (10 g) unsweetened cocoa powder
1 tsp vanilla extract
Types of Garnish:
1 tsp Shredded Coconut
1 tsp nuts
1 tsp rolled oats
(reddi wip) 😬
The night before, add all ingredients, fold in (except chocolate chips, if using) to the bowl of your blender and spoon stir a couple of times.
Cover and place in fridge for at least 3 hours to 12 hours. Soaking oats for a few hours will make them easier to blend and give you a smoother, creamier smoothie.
When ready to eat, blend on high until oats are fully broken down and a smooth and creamy consistency is ontained.
Pour the smoothie mix into a small saucepan set over medium heat (adding chocolate chips, if using) and bring to a simmer or boil, depending on how hot you want it. If the smoothie is too thick, add an extra splash of almond milk until desired consistency is reached.
When your smoothie reaches your preferred temperature, transfer it to a bowl.
Add toppings of choice
Adapted from Running with Spoons