I don’t now what it is about smoothies at the moment, but I’m absolutely obsessed. Perhaps it’s the sometimes sunnier weather here in Melbourne. We begin to drink our oats in “cheers”, while bidding farewell to hot bowls of porridge. Or it may be the convenience of a portable, drinkable breakfast, as I find myself at the whim of baby Joan’s morning musings and moods.
Whatever the reason, if I had my way I’d drink a smoothie every day. Time and a recent blender blunder means I am usually limited to a couple a week, but that’s ok. I more than make up for the lack of frequency by positively filling my smoothies with good and indulgent ingredients. Case in point, this cacao and oat smoothie, blended in my food processor this morning, giving me a stellar energy boost and tasting too ridiculous to not share. You’re going to need a wide straw here, folks. Or a spoon. Better go with a spoon.
Cacao and Oat Thickshake
1 large frozen banana
1/3 cup rolled oats
1-2 medjool dates, pitted
1/2 – 3/4 cup milk
1 heaped tablespoon plain yoghurt
1 tablespoon almond butter
2-4 teaspoons raw cacao powder
1 heaped teaspoon coconut oil (measured in its solid form)
Optional: chia seeds. Also, replacing the nut butter with avocado, or including it along with the nut butter, is DELICIOUS.
Note: variations in date, milk and cacao quantity are due to personal preference for sweetness, thickness and cacaoness. I add more dates, less milk and more cacao.
Blend the banana, oats, dates, 1/2 cup milk, yoghurt, almond butter, 2 teaspoons cacao and the coconut oil until smooth. Note that unless you have a super blender, there will be some lumps due to the oats and dates. Taste and add more milk and cacao as desired before blending again.