Pineapple Coconut Milk Smoothie

By lakecar

Ingredients

• 1/4 cup uncooked oats (old fashioned rolled oats recommended; do not use steel cut oats)
• 1-1/2 teaspoons dried chia seeds
• 1 cup unsweetened coconut milk
• 1/4 cup low-fat yogurt (Greek yogurt recommended)
• 1 cup frozen, fresh, or canned pineapple pieces (not necessary to thaw frozen fruit)
• 1/2 teaspoon vanilla extract
• 1-2 teaspoons honey, optional (or substitute preferred sweetener)

Details

Servings 1
Adapted from theyummylife.com

Preparation

Step 1

Add oats and chia seeds to blender; blend on high until texture of flour. Add milk to blender; use spoon or spatula to stir in oats/chias from bottom. Add yogurt. Add pineapple. Blend on high until desired smoothness. Taste and add sweetener, if needed. Blend again. Transfer to pint (2 cup) jar or container; refrigerate overnight, or a minimum of 4 hours, so oats & chias can soften. Will keep in refrigerator at least 2-3 days. Shake before drinking.

IIF TOO THICK after the fridge soak, add more juice or milk and shake jar/container or return to blender to combine.
FOR A SMOOTHER CONSISTENCY, return to blender after the fridge soak and blend again.
TO FREEZE: May be frozen after the 4 hour soak in the fridge. To thaw, move to fridge a day ahead so it is thawed for drinking the next day. For faster thaw, place frozen jar/container in bowl of cold water on the counter for 1-2 hours. Shake before drinking.