This is a weird recipe, but I can assure you it tastes quite dreamy. The oats provide a thickness to the ‘smoothie’, while adding fibre and filling carbohydrates.
You could drink this out of a glass, but my teaspoon-and-bowl obsession means that I tend to eat my smoothies instead of drinking them. Anyway, the fudgy texture really does merit something more than a measly cup, I think!
This recipe can be gluten-free, dairy-free, egg-free, and vegan.
Preparation time: 10 minutes (plus refrigeration)
Serves 1
Ingredients:
– 1/2 cup rolled oats (use gluten-free if needed)
– 1 cup milk of choice, plus extra if needed
– 2 Tablespoons cocoa powder
– pinch salt, optional
– 1 Tablespoon peanut or almond butter
– 1/2 teaspoon cinnamon, optional
– 1-2 teaspoons dextrose or rice malt syrup
– 1/2 teaspoon vanilla essence or pinch ground vanilla bean
Method:
1. The night before you want to make this, combine all ingredients in a bowl (mix well), and leave (covered) in the fridge.
2. The next morning, blend the soaked mixture in a blender until smooth. Add more milk if it is too thick, transfer to a bowl (or a glass, if you must), swirl through some more milk/ cinnamon, and enjoy! 🙂