My husband and I are dreamers.
It’s not unusual for us to spend an evening with some wine, the world atlas, and a laptop open to zillow.com. We can spend hours investigating different cities and imagining what it’s like to live in a seaside town in the northwest or a beach house in South America.
But I always end up saying something like, “but they probably don’t have peaches there, so that would suck.”
I’m not saying I wouldn’t go somewhere without peaches—I’m just saying everyone without peaches is missing out.
This year in Waco, the peach crop has been pretty good. They’re piling up in juicy, unctuous pyramids on the market tables, and I’m powerless against their call. Each week I end up with my own precious bowl of peachy goodness.
Now, I don’t have a problem eating a bowl of peaches all at once, but if they do start to get too ripe before I can eat them, I just slice them up and freeze them, because…
This Peach Cobbler Smoothie has 2 whole peaches in it (so it’s very peachy!…had to) and just like my Blackberry Cobbler Smoothie, it relies on the cake batter-y taste of puréed oats, cinnamon, and vanilla to give it that baked, cake-y flavor that’s so irresistible.
This smoothie is tart and sweet, satisfying, packed with nutrients, and perfect for breakfast or an afternoon snack. You’re gonna love it!
Pro tip! If you want to make this smoothie ahead, simply stop before adding the bananas and put the smoothie in the fridge. In the morning, add it back to the blender with the frozen banana, for a super frosty breakfast treat.
- ⅓ cup oats
- ½ cup water
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 2 small peaches (about 1 heaping cup)
- 1 frozen banana
- In a blender, combine oats, water, cinnamon, and vanilla extract.
- Add peaches and purée until completely smooth.
- Add frozen banana and blend just until combined.
The Waco Vegan is no longer updated. You can find me over at RandleBrowning.com instead.