Ingredients
Scale
- 1/2 cup (40 g) rolled oats, gluten-free if needed
- 1 tbsp (13 g) chia seeds
- 2 tbsp (10 g) unsweetened cocoa powder
- 1 cup (240 ml) unsweetened almond milk**
- 1 medium-size (100 g) ripe banana, frozen
Instructions
- The night before, add all the ingredients except for the frozen banana 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. This step isn’t absolutely necessary, but allowing the oats and seeds to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.
- When ready to eat, add the frozen banana and blend on high until oats are fully broken down and a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick. Transfer it to a bowl, garnish with toppings of choice, and enjoy!
Notes
* Cook time refers to chilling time. ** You can use any non-dairy milk, or even dairy milk if you don’t need this to be vegan or dairy-free. Also, if your smoothie is too thick, add a few extra splashes of milk to the blender.
- Prep Time: 5 mins
- Cook Time: 3 hours
Keywords: breakfast, chocolate, gluten-free, healthy, overnight oats, recipe, smoothie, smoothie bowl, vegan