Anyone terrible at remembering to grab breakfast before you rush out the door? Well I seem to have found a great, homemade solution- and you make it the night before!
It seriously tastes delicious, is good for you, and helps tide you over until lunchtime. I got the Oster blender for my birthday and it really works great- I can use the same container I mix my smoothie in and take it with me on the go!
Here’s my new toy:
It came with two bottles, two caps and one blade that fits on both containers. I was hoping the blade lid would fit on a mason jar, but it’s just BARELY too big. Oh well. You can order more bottles online in different colors, which I might do just so I can make smoothies for the week ahead and store them in the fridge.
First thing you’ll want to do is blend up the oat/chia/flax mixture until it’s very similar texture to flour. Then add the liquids: I opted for 1/2 cup of almond milk and 1/2 cup of cranberry juice. After this step I think it’s best to put a lid on the container and hand shake the liquid so it starts mixing with the oat mixture, that way it doesn’t get stuck to the bottom of the container. Then add your yogurt, fruits, and anything else you want and blend away! The smoothie I made this time around has 1/2 cup blueberries and 1/2 cup of raspberries but any fruits amounting to 1 cup would work.
And here’s the recipe! It’s very flexible, so feel free to add/subtract/substitute anything to your liking:
- 1/4 cup uncooked oats (old fashioned rolled oats recommended; do not use steel cut oats)
- 1-1/2 teaspoons dried chia seeds/flax seeds
- 1 cup liquid (mixture of milk, almond milk, and juice- whatever you have/prefer)
- 1/4 cup yogurt (greek or lowfat)
- 1 cup of any combination of fruit/berries (frozen or fresh)
Make sure and refrigerate overnight, or a minimum of 4 hours, so oats & chias can soften. It wiill keep in refrigerator 2-3 days. Shake before drinking.