My husband recently introduced me to the idea of adding oatmeal to smoothies. He often does this to make smoothies more filling (those complex carbohydrates and all). I have to admit, the idea never really appealed to me. Then, one day, he made a smoothie for me which included, among other things, oats, cinnamon, vanilla, nutmeg and a touch of maple syrup…basically an oatmeal cookie in a glass. It was so delicious that we’ve been making it ever since and now refer to it as the “oatmeal cookie smoothie.”
Between the oats, the banana and the almond butter, it’s actually quite filling and makes a terrific breakfast. Or snack. Or dessert.
Oatmeal Cookie Smoothie
4 Tbsp. whole, rolled oats (gluten free may be substituted, if desired)
¾ c. almond milk
1 Tbsp. maple syrup
½ tsp. vanilla extract
¼ tsp. cinnamon
Pinch of nutmeg
1 heaping Tbsp. almond butter
½ c. ice cubes
(Additional cinnamon and few raisins for garnish, optional)
Add the oats and the almond milk to the jar of a blender and allow to sit for 5 minutes (his allows the oats to absorb the water and become less “chalky”). Add all of the other ingredients, except the raisins, and blend well. Pour into serving glasses and garnish with a sprinkling of cinnamon and a few raisins, if desired.