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, one or 2 tablespoons of homemade chocolate and hazelnut spread along with 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 fridge overnight.
The following morning;
- Take the pot out of the fridge 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.
- Enjoy.
Nutrition
Notes
If your smoothie is too thick for your liking then thin it down with a little more milk. Stir and enjoy!
This smoothie may be made gluten-free if you use certified gluten-free oats.
This Smoothie may also be dairy-free if you use non-dairy milk and ensure that the chocolate and hazelnut spread is dairy free. Substitue a tablespoon dairy-free cocoa is this is not possible.
It is suitable for vegan and vegetarian diets if you use vegan and vegetarian suitable milk.
Note: Nutritional Information is computer generated and is intended as a guideline only.
