Over my winter break, I was searching for on-the-go breakfast ideas that I could make ahead and quickly bring with me to school. I love smoothies, but when I’ve attempted to make green smoothies ahead of time, they turn out separated and awful. I went on Pinterest, and of course found the perfect answer: The Yummy Life’s Make-Ahead Oatmeal Smoothies.
Definitely go to that link above to see all of the variations Monica offers. I used her Apple, Peanut Butter, and Cinnamon recipe as an inspiration for the one I’m going to share with you today. After making the original recipe that Monica posted, I made lots of little tweaks and came up with my own version.
The main differences between mine and the original is that I’m using almond milk and protein powder rather than Greek yogurt. I also changed the amounts of the ingredients, to make the finished smoothie more to my liking. Play around with it so that you get it the way you love it.
Ingredients/Nutrition: This will obviously vary depending on what you put into yours, and in what quantity.
You can use any spices you like, but I added cinnamon, nutmeg, and a dash of ginger. I love that combination, especially with the flavors of apple and peanut butter. (BTW, I know it looks like my oats came from Target, but that’s just the container I use to store the Bob’s Red Mill oats.
Those totals may seem a bit high in carbs/fat, but it’s also really rich in fiber (8.7g) thanks to the oats and the chia seeds). This was the first time I’ve ever used chia seeds (I know, I’m late to the party), and I absolutely love the way they add a richness and thickness to the smoothie. Some information says that they aid in weight loss because the fiber helps with a feeling of fullness, as well as blocking some fat. I’m not sure about the fat blocking, but it definitely makes me feel super full after a smoothie, and that filling feeling lasts until lunchtime, which is great.
Another unique ingredient in my smoothie is Bee’s Knees. I love Bee’s Knees Peanut Butter from Peanut Butter & Co. It’s delicious, and I like the hint of honey that it offers. I’ve found it at Sprouts and Whole Foods, but you can also order it online.
Whenever I make this smoothie, I make a double portion because that’s the whole point of “make-ahead” for me.
Once you have all of the ingredients in the blender, just hit blend. Because the ingredients like the oats and peanut butter might be a bit more difficult to mix well, you may need to stop and stir a bit and then re-blend. Or, it could be that my Osterizer is just really old.
The finished product is fairly thin and watery, which is why you need to refrigerate it for at least four hours (better overnight) before eating it. The oats and chia seeds need time to incorporate with the almond milk. As they do, the mixture becomes incredibly thick and satisfying. If you’re freezing it, as I do when I make a really big batch, the directions say to still put it in the fridge for at least 4 hours, and then transfer it to the freezer.
I specifically purchased the canning jars and plastic lids, because I like the idea of using glass rather than plastic for these smoothies. It’s cleaner, better for the freezer, and they’re inexpensive for their quality. Plus, they’re ALL OVER Pinterest, and since I know I’m never going to can anything, I wanted to get in on the fun. I found mine at my local hardware store, but I know they’re on Amazon, too.
I can’t tell you how much I enjoy this smoothie. I love that it doesn’t have a smooth texture, thanks to the oats, and that I have to chew it as I enjoy it. If you prefer less texture, you can pre-grind the oats and chia seeds in a nut grinder before you add them to the blender.
I also love that the combinations are endless. I can see using berries in the summer (instead of applesauce) and pumpkin in the fall, and bananas are great any time of year. What combination do you think you might use?