- 3/4 cup (180 ml) unsweetened vanilla almond milk
- 1/4 cup (20 g) rolled oats, gluten-free if needed
- 1 tbsp (16g) almond butter**
- 1 – 2 tsp instant coffee***
- 1/8 tsp ground cinnamon
- 1 medium-size (100 g) ripe banana, frozen
- (optional): a scoop of chocolate or vanilla protein powder
- (optional): maple syrup, sweetened to taste
- The night before, peel your banana and cut it into small chunks. Transfer the chunks to a plastic bag or container and place them in the freezer. Then, add all the remaining ingredients to the bowl of your blender and give them a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight.
- The next morning, remove your blender bowl from the fridge and add the frozen banana chunks. Blend on high until a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick. Transfer to a bowl or glass, add desired toppings, and enjoy!
* Cook time refers to chilling time. ** I like to use almond butter because it has a sweet and mild taste. Feel free to use your favourite nut/seed butter, but the flavour might shine through a little. *** If you don’t have instant coffee, replace 1/2 cup (120 ml) of of the almond milk with strong brewed coffee that’s been cooled to room temperature.
Keywords: banana, breakfast, gluten-free, healthy, latte, oatmeal smoothie, overnight oat, smoothie, snack, vegan