Most of the summer I made my smoothies with plain Greek yogurt (Fage is my favorite brand), whatever fruit (fresh or frozen) I was in the mood for, a splash of lemon juice, and a little sweetener. Simple, protein-packed, and delicious.
But as we've moved into fall, I've been experimenting a little. (If you haven't tried the gingerbread smoothie yet, step away from the computer and go make it now.) The last couple of days I've been making what Kath calls a dough-boy smoothie and what Angela calls a cake batter smoothie. They are decadently thick and filling; I can have one for breakfast and not need a mid-morning snack. (By the way, you should also check out Kath's post on snack smoothies vs. entree smoothies. I typically make entree smoothies.)
Here's what you do:
- Soak some oats in milk overnight. (Kath calls for more than I use. I don't measure, but I probably use 1/3 cup oats to 2/3 cup milk. Kath also does this in her blender, but if you've ever been attacked by items in my fridge, you know that won't work for me.)
- In the morning, add a frozen banana, a spoonful of natural peanut butter, and whatever else you want.
- Blend and enjoy with a spoon.
Oats, milk, PB, banana, cocoa powder, and agave nectar--chocolatey and delicious. Almost dessert-like, even.
Oats, milk, PB, banana, vanilla, blueberries, and agave nectar--that was breakfast this morning. I still wasn't hungry at 12:30!
And one more thing: if you love pumpkin like I love pumpkin, try these Pumpkin Pie Overnight Oats. It's like fall in a bowl.