Fish Free Oatmeal Breakfast Smoothie
Total time5 min
Prep time5 min
Cook time0 min
4.6(6)
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Learn more →Ingredients
2 servings
- 1 cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - ½ cup plain greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - ½ cup old-fashioned rolled oats
- 1 medium ripe banana, peeled and sliced
- 2 tbsp almond butter
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp ground cinnamon
- ¼ tsp vanilla extract
- ¼ tsp ground ginger
- ½ cup ice cubes
Instructions
- 1
Add the milk, Greek yogurt, rolled oats, banana, almond butter, honey, cinnamon, vanilla extract, and ground ginger to a blender.
- 2
Add the ice cubes, then blend on high speed for 60–90 seconds, until completely smooth with no visible oat flecks.
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