This smoothie, thickshake, ice cream drink, or whatever you want to call it, is the epitome of breakfast awesomeness. Do you like oat cookies with just a hint of cinnamon? Do you like thick, ice-creamy milk shakes? Please. Just please. Make this!
This recipe is very similar to my “Frosty Oatshake” (see my recipe in “Drinks”) – however, this one is even creamier. The cottage cheese (and Greek yoghurt!) are to blame, while adding secret protein and calcium. Seriously, this stuff is like slightly-melty soft serve, and you can’t taste the ‘cheese’. I froze the shake for 20 minutes or so, and the top set into a layer of ice cream.
The oats will keep you full for ages, and if you add the chocolate (come on, do it!), you’ll get some great antioxidants and (minute amounts of) happy-brain chemicals. (Okay, ‘happy-brain chemicals’ may seem like a rather simplistic description, but do you really want me to get into the nitty gritty of serotonin, tryptophan, theobromine . . . ? No, nor do I. My iced thickshake brain is feeling too blissfully happy already – no further explanations needed!).
I actually topped my thickshake with chopped “Chocolate Sesame Truffles” (see my recipe in “Treats”), raw oats, and cinnamon, but this would be great with cacao nibs, low-fructose dark chocolate (see my recipe in “Treats”), or nuts. I always make my shakes uber-thick and pretty well undrinkable (dont you just love teaspoons?), but if you want a real shake, add more milk when blending.
This recipe can be gluten-free, nut-free, and egg-free.
Preparation time: 10 minutes (plus chilling)
Serves 1 hungry milkshaker-maker!
Ingredients:
– 1/2 cup wholegrain rolled oats (or use gluten-free if needed)
– 2 heaped Tablespoons cottage cheese
– good grinding vanilla bean, or 3/4 teaspoon vanilla essence
– 1-2 teaspoons rice malt syrup (I used under 1)
– 1/2 teaspoon cinnamon
– 1/2 cup milk of choice
– 1/2 teaspoon psyllium husks
– dollop Greek yoghurt
– 1-1/2 cups milk of choice, extra
– cacao nibs, low-fructose dark chocolate, oats, etc. (to top)
Method:
1. The night before you want to make this, mix together the oats, cottage cheese, vanilla, syrup, cinnamon, milk, psyllium, and yoghurt. Place, covered, in the fridge. Pour enough of the extra milk into an ice cube tray so it creates 12-14 cubes. Leave in the freezer to set.
2. The next morning, blend the soaked mixture with the milk cubes and some more milk, until smooth and frosty. Pour into a large mug or glass, and freeze for a few minutes if desired. Top as you like, and enjoy! 🙂
