Ingredients
Scale
- 1/4 cup (20 g) rolled oats**
- 1 tsp chia seeds
- 1/4 cup (60 ml) light canned coconut milk***
- 1/2 cup (120 ml) coconut water or unsweetened nut milk
- 1/2 cup (60 g) frozen mango chunks
- 1/2 cup (60 g) frozen pineapple chunks
- 1/2 medium-size ripe banana, frozen (50 g)
- 1–2 tsp lemon juice (about 1/2 small lemon)
Instructions
- The night before, add the oats, chia, and liquid to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight.
- When ready to eat, add the frozen mango, pineapple, banana, and lemon juice, and blend on high until the oats have fully broken down and a smooth and creamy consistency is reached. If the smoothie is too thick for your liking, add an extra splash of milk. Transfer to a bowl or glass, add desired toppings, and enjoy!
Notes
* Cook time refers to chill time. ** If you want to keep this grain-free, replace the oats with 1/2 scoop of vanilla protein powder or use the other half of the banana. *** If you don’t have coconut milk, just use 3/4 cup (180 ml) of coconut water or nut milk.
- Prep Time: 5 mins
- Cook Time: 3 hours
Keywords: banana, breakfast, gluten-free, healthy, mango, overnight oats, pineapple, recipe, smoothie, snack, vegan