Wednesday, May 23, 2012

Mexican Chocolate Breakfast Shake

1/2 c. old-fashioned oats
1 c. almond or coconut milk (I just used regular - my coconut milk was frozen)
1 Tbsp cocoa powder
1 tsp cinnamon
1 Tbsp honey, maple syrup or other sweetener to taste
1 small banana, cut into pieces and frozen overnight in a freezer bag

Combine oats, milk, cocoa powder, cinnamon, and sweetener in a resealable bowl. Stir together and refrigerate overnight. Add banana and oat mixture to food processor or blender and process until smooth and well-combined. If shake is too thick, add more milk for a thinner consistency.

Notes: Making the oatmeal mixture ahead of time and refrigerating it overnight softens the oats and gives the shake a smoother texture. If you're feeling impatient (or don't mind little bits of oatmeal in your shake), you can make this without that step. Just put the oats in the food processor or blender first, process until it becomes a fine powder, and then add the rest of the ingredients.

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