Ingredients
Scale
- 3/4 cup (180 ml) unsweetened vanilla almond milk
- 1/2 cup (40 g) rolled oats (gluten-free, if needed)**
- 1 tbsp (5 g) unsweetened cocoa powder
- 1 tbsp (16 g) almond butter***
- 1 tbsp (15 ml) maple syrup
- 1 tsp instant coffee
- (optional): a scoop of chocolate or vanilla protein powder
Instructions
- The night before, add all the ingredients to the bowl of your blender and give them a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight.
- The next morning, blend on high until a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick. Transfer back to a bowl or glass, add desired toppings, and enjoy!
Notes
* Cook time refers to chilling time. ** If using protein powder, reduce the oats to 1/3 cup. *** I used almond because it has a sweet and mild taste. Feel free to use your favourite nut/seed butter.
- Prep Time: 5 mins
- Cook Time: 3 hours