Another breakfast smoothie! Once I discovered you could throw oats into a smoothie, like with this blueberry version, I knew there was no turning back. This combination of strawberry and banana with a dollop of Greek yogurt was particularly creamy. I skipped the banana last time, but for this one I was looking for a frostier, milkshake-y smoothie and a frozen banana is the best for adding those elements. Toss in the staying power of oats (watch for certified gluten free if that’s an issue for you) and breakfast is served. 🙂
One of the drawbacks of eating organically is the cost. A lot of times I pass on berries as the organic variety can be on the pricier side. Being thin skinned, berries are habitually on the “dirty dozen” so it’s pretty important to opt for organic. A great way to do it more economically is to purchase organic frozen berries. They are perfect for smoothies and will last longer in the freezer. I was pumped to see these strawberries.
Not much explaining needed here. Blend everything together. 😉
I had to really resist the urge to throw in some spinach or a handful of chard. And I mean really. It’s like smoothies were invented to be a vehicle for greens. I’m glad I resisted though. This blend is like a real treat. Fluffy, rich, sweet and almost like a strawberry milkshake.
We both liked it. Always a good sign. 🙂 The portion size for this recipe covers one serving as a meal replacement or split it with someone as a great, satisfying snack.
- ½ cup plain Greek yogurt
- ½ cup unsweetened almond milk
- 3/4 cup water
- 2 cups strawberries frozen
- 1 frozen banana
- ½ cup of quick oats certified gluten free if necessary
Blend all ingredients together until smooth. Add more water if needed