This smoothie sort of changed my life.
I got the idea, a long time ago, from reading Kath’s blog and finding it intriguing that she often uses oats in her smoothie. Usually, I want my smoothies full of fruit, not grain-based carbs, but Saturday’s intense spin class brought up something of a conundrum. I was hot and sweaty, which made me crave something cold, but I felt like I also needed a carb-heavy breakfast. Oatmeal would have been great if I felt I could stomach a hot, heavy breakfast.
And thus, my version of the cake batter smoothie was born.
Oh, and I also got to break in my new blender, which was an incredibly generous and thoughtful gift from my best friend, Will! You may remember him from my NYC visit and my New Year’s Eve celebrations. 🙂
I’m in love. It’s amazing. In case you’re wondering, it’s an Oster 6812-001 Core 16-Speed Blender with Glass Jar. If you want one too, here’s the link.
And thank goodness, too, because the old blender was not only incredibly annoying, but it was also definitely about to kick the bucket.
Now, onto the recipe…
Cake Batter Smoothie
Into the mix went:
- 5 ice cubes
- 1/4 cup uncooked oats
- 2/3 cup unsweetened almond milk
- 2/3 frozen banana
- 1/2 scoop Jay Robb’s Chocolate Whey protein powder (or any chocolate or vanilla protein powder, but this really is my favorite)
- 1/2 tsp vanilla
- dash cinnamon
- Cacao Bliss Coconut Butter drizzle (amazing)
- Vanilla Almond Granola
This was so sweet and creamy and I kind of felt like I was having dessert for breakfast, which I was totally okay with.
I love how you can see the oats in that picture!
You should probably make this. And then you should tell me how much you loved it!