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When I made this recipe for the first time a few weeks back, I made Mike taste it and he immediately asked me if I could just make a big vat of this every single week for him. So, this smoothie recipe is a good one in case you needed me to interpret Mike speak for you.

Our road trip starts TOMORROW. I can’t believe it’s here already! Tomorrow at 6:00 am the rental car will be in our possession, assuming all goes according to plan. It’s 2021, so who really knows, right? Anyway, we pick up the rental car, load it up with all our belongings for two weeks, and then we start heading south! We are staying in Tennessee for the first night, so we have the bulk of the drive to do on Wednesday after we get the car. I am now wishing I scheduled the car for an earlier pickup time, but when I called to try to arrange that it turned into a huge nightmare and I didn’t get anywhere and I just kept the reservation as is. So anyway. First night in Tennessee. Thursday we make the drive to Gulf Shores, Alabama. I’m not quite sure why I chose Gulf Shores as a stopover point. Was there a reality show in Gulf Shores? It seems unlikely, because Alabama and all, but why the heck is Gulf Shores sticking out in my brain so much? I can’t quite figure it out, but maybe I’ll recognize it when I get there or something. Probably not, seeing as I’ve never set foot anywhere in the state of Alabama, but we’ll see.

We didn’t have to go to to the coast of Alabama to get to Katie’s wedding in Mississippi. But Katie told me about this pretty popular restaurant down there, Lambert’s, and as soon as she did I diverted our little road trip to include a stop at Lambert’s. Apparently at Lambert’s they throw rolls at you. Like, they stand at the end of the table you’re sitting at and they just throw bread right at you for you to catch and then eat. And any establishment that throws carbs directly at my head is a place I definitely want to give my money to. So, yeah. Needless to say, we’re going to Lambert’s. I hope I can still fit in my bridesmaid dress when we’re done with my little carb-filled side quest. But if for some reason I can’t, I have a feeling it will have been well worth it. I’ll keep you posted on how it all works out.

thehungryhungryhiker

Overnight Oatmeal Cookie Smoothie

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Prep Time 10 minutes
“Overnight” Time 8 hours
Total Time 8 hours 10 minutes
Servings: 2 smoothies (small)
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ¾ cup gluten free rolled oats
  • 1 + ¼ cup unsweetened almond milk from a carton, divided
  • ¼ cup full fat coconut milk from a can
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • pinch sea salt
  • 2 scoops collagen peptides omit for vegan or sub your favorite protein powder
  • cacao nibs, mini chocolate chips, and/or crushed nuts for serving, optional

Equipment

  • High speed blender

Method
 

  1. Add the rolled oats and ¾ cup almond milk to your blender and shake to combine. Cover and let refrigerate overnight.
  2. When ready to consume, add the remaining ½ cup of almond milk and all the rest of the ingredients (except the toppings) to the blender. Blend for 20 – 30 seconds until combined, smooth, and creamy. Divide into two cups, top with the toppings of your choice, serve immediately and enjoy!