Ingredients
Scale
- 1/2 cup (115 g) yogurt or non-dairy yogurt of choice
- 1 medium-size (100 g) ripe banana, frozen
- 1/4 cup (60 ml) unsweetened almond milk
- 1/3 cup (30 g) rolled oats*
- 1 Tbsp (7g) chia seeds**
- ½ tsp vanilla extract
- pinch of salt (optional but recommended)
- 1–2 tsp maple syrup or honey (optional, to taste)
Instructions
- Add all the ingredients to a high-speed blender in the order listed, and blend on high until a smooth and creamy consistency is reached. You want to make sure to keep blending until the chia seeds have broken down to achieve the smoothest and creamiest texture.
- This smoothie can be made the night before and left to thicken in the fridge overnight. It gets quite pudding-y, so feel free to stir in a splash of milk to achieve desired consistency.
Notes
* Be sure to use certified gluten-free oats if you need this to be gluten-free. ** If you don’t have or like chia seeds, you can sub them with a tablespoon of ground flax or nut butter.
- Prep Time: 5 mins
Keywords: breakfast, gluten-free, Greek yogurt, healthy, oats, recipe, smoothie, vegan