Vegan Oatmeal Breakfast Smoothie

Total time5 min

Prep time5 min

Cook time0 min

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Ingredients

2 servings

1 cup milk
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps 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 tip
Choose 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 tip
Use 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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