Ingredients
Scale
For the golden milk:
- 1 cup (240 ml) unsweetened almond milk**
- 1 Tbsp (15 ml) maple syrup***
- ½ tsp vanilla extract
- ½ tsp turmeric
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- pinch of black pepper
For the smoothie:
- ¼ cup (20 g) rolled oats****
- 1 Tbsp (7 g) chia seeds
- 1 cup (240 ml) brewed golden milk (see above)
- 1 medium-size banana, frozen (100 g)
Instructions
- The night before, prepare your golden milk by combining all the ingredients in a small sauce pan set over medium-high heat, whisking until smooth. Bring to a boil and immediately reduce the heat to low, allowing the milk to simmer for about 5 minutes. Remove from heat, give it a good stir, and let it cool to room temperature.
- Add all of the smoothie ingredients except for the frozen banana to the bowl of your blender and give them a good stir to ensure that everything is well combinted. Cover and place in the fridge for at least 3 hours, preferably overnight.
- The next morning, remove your blender bowl from the fridge and add the frozen banana. Blend on high until a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick for your liking. Transfer to a bowl or glass, add desired toppings, and enjoy!
Notes
* Cook time refers to chilling time. ** You can also use coconut, cashew, or soy milk. *** You can also use agave nectar or honey if you don’t need this to be vegan. **** Be sure to use certified gluten-free oats if you need this to be gluten-free. You can also sub the oats with 1/2-1 scoop of your favourite protein powder or 2 tbsp (14 g) chia seeds to make this grain-free.
- Prep Time: 10 mins
- Cook Time: 3 hours