Go Back
thehungryhungryhiker

Overnight Oatmeal Cookie Smoothie

Print Recipe Pin Recipe
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!