For a while there, I was SO OVER smoothies. As in, show me another smoothie pouring out of a mason jar (how do you even drink that?), and I will melt.
And I was really not sold on smoothies being meals. I mean, I like chewy, crunchy food. Slurping up your lunch just sounded like being cheated.
And then! And then.
I came across the strawberry shortcake smoothie in Tara Stiles’s book, The No Rules Diet, which is the work of the gods in the first place, since I never buy anything with the word “diet” on it.
The answer to my smoothie dilemma was oats. Oats! They make smoothies more filling, for one thing, so they feel like actual meals instead of indulgent juices. And more importantly, oats make smoothies taste like a cross between cake batter and a milkshake. And in the case of this Peanut Butter Cup Smoothie, oats give it the texture of a rich, peanut butter-packed blizzard of Reese’s. And you know how I feel about Reese’s.
Namaste, Tara Stiles. I’m forever grateful.
The trick is to really blitz up the oats and almond milk before you add the rest of the ingredients.
- ½ cup almond milk
- ½ cup rolled oats
- 1 Tablespoon unsweetened peanut butter
- 1 Tablespoon maple syrup
- 1 Tablespoon unsweetened cocoa powder
- 1 frozen banana (about 1 cup)
- In a blender, combine almond milk and oats and blitz until smooth.
- Add the peanut butter, maple syrup, cocoa powder, and banana, and blitz until smooth.
- Serve immediately with an extra sprinkle of cocoa powder.
The Waco Vegan is no longer updated. You can find me over at RandleBrowning.com instead.