Gluten-Free Java Oat Smoothie

By Bailey1_

Ingredients

• 1 1/2 cups strongly brewed coffee, cooled
• to room temperature
• 1 cup unflavored hemp, rice or other
• milk of choice
• 1 teaspoon pure vanilla extract
• 1/3 cup pitted dried dates, chopped
• 1/3 cup gluten-free rolled oats (quick-cook, not instant)
• 1 tablespoon ground flaxseed
• 2 teaspoons unsweetened cocoa powder
• Dash of cardamom
• 1 frozen chopped banana

Details

Servings 2
Adapted from livingwithout.com

Preparation

Step 1

Additional Allergies and Sensitivities

Busy morning? When you need to bolt out of the house quickly, this perked-up coffee breakfast smoothie is just the trick. If your blender has trouble pulverizing dates, try soaking them overnight. Don’t add too much cardamom, as it can easily overpower the other flavors in the smoothie. If desired, sweeten with a touch of maple syrup.

Place all ingredients into a blender container in the order listed.

Blend until smooth, about 1 to 2 minutes. Divide between 2 serving glasses.

Replace coffee with an additional cup of another dairy-free beverage.

This delicious recipe can be simplified further by using vanilla-flavored milk products, and skipping the vanilla extract. Also, if you only have original (not quick-cooking) oats, you can convert them to quick-cooking by whirling or pulsing them briefly in a food processor or coffee grinder. You could also whirl the whole oats for 10-15 seconds on High in a high-powered blender such as a VitaMix, before adding and blending the other ingredients.