Ingredients
Method
The evening before;
- Slice one medium sized banana, pop it into a freezer bag or suitable container and put in the freezer.
- Add 1/2 cup of rolled oats to a small container, along with 1 tbsp of maple syrup (reduced or omitted if preferred), one tablespoon of almond butter and 1/2 teaspoon of vanilla extract.
- Add 1/2 cup (125ml) of almond milk and stir gently to combine all the ingredients.
- Place in the refridgerator overnight.
The following morning;
- Take the pot out of the refridgerator and the banana out of the freezer.
- Add everything to the blender along with the remaining 1/2 (125 ml) cup of almond milk and blend until everything is smooth and creamy.
- Pour into a suitable glass or travel cup and sprinkle a little cinnamon on the top.
Nutrition
Notes
If your smoothie is too thick for your liking then thin it down with a little more almond milk. Stir and enjoy!
Nutrition Information is computer generated and is intended as a guidline only.
Make this dairy-free: Make sure that you use a non-dairy milk. There are loads to choose from almond milk (as in the recipe), hazelnut milk, soya milk for example.
Make this suitable for vegans: Use a non-dairy milk such as the almond milk used in this recipe. If you don't like almond milk then choose you favourite. There are so many to choose from; soya milk, hazelnut and oat milks.
Make this gluten-free: Be sure to use certified gluten-free oats.