1tablespoonchocolate and hazelnut spreaduse 2 tablespoon for a richer flavour
1/2teaspoonvanilla extract
1tablespoonmaple syrupadjust sweetness to your personal taste
1cupalmond milk
sprinkle of cinnamon, optional
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Instructions
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.
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.