I’m always in a specific predicament — figuring out what to do with bananas that are about to go bad. My kids never eat them fast enough, and before you know it, the bananas are more brown than yellow. So I’m always game to finding new ways to use them before I lose them.
One way I use them is in smoothies. Lately I’ve been reading about oatmeal smoothies, and thought I’d try one out, thinking it would be a nice balanced breakfast alternative. With protein, fruit, calcium, and carbs, this is a pretty well-rounded smoothie, if I do say so myself.
It’s not super-sweet, but then again, it shouldn’t be. And it does have a texture to it. I have a Ninja blender and mine came out pretty smooth, but it does still definitely have some “meat” to it with drinkable small pieces of oats and almonds.
Nora wasn’t a huge fan, but didn’t really give it a fair chance, with her sip the size of a pea. Sophia drank a whole glass, and actually said, “It tastes like breakfast!”
A 12-oz serving is a perfect breakfast or snack, and a healthy alternative to all that processed gluten-free cereal. And this one is sure to help stave off the cravings!
Fill ‘er up oatmeal smoothie
Makes about 2 12-oz servings
1 cup frozen strawberries
1 cup almond milk
1 scoop gluten-free protein powder
14 dry roasted low-sodium almonds
1/4 cup gluten-free rolled oats
Dash of cinnamon
This one is pretty easy. Throw it all in a blender and blend until smooth!
Nutrition: According to the recipe calculator I used on myfitnesspal.com, one serving equals: Calories: 238; Carbs: 35g; Fat: 7g; Protein: 13g; Fiber: 7g; Sugar: 15g
Try different combinations to find an oatmeal smoothie that will fill you up!
P.S. Peel and freeze your “almost bad” bananas for future smoothies!