Gingerbread Breakfast Smoothie

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 cup Vanilla almond milk, unsweetened

• Breakfast Foods

  • 1/3 cup Rolled oats

• Condiments

  • 1 tbsp Blackstrap molasses, unsulphured

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 tbsp Nut/seed butter

Found on runningwithspoons.com

Description

Ingredients

• 1 cup unsweetened vanilla almond milk
• 1 Tbsp. nut/seed butter*
• 1 - 2 Tbsp. unsulphured blackstrap molasses**
• 1/3 cup rolled oats
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• ½ tsp. vanilla extract
• pinch of salt (optional, but recommended)

Directions

• The night before, add all ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight. This step isnt absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier smoothie.***
• When ready to eat, blend on high until oats are fully broken down and a smooth and creamy consistency is reached.
• Transfer the smoothie to a small saucepan set over medium heat and bring to a simmer or boil, depending on how hot you want it. If the smoothie is too thick, add an extra splash of almond milk until desired consistency is reached.
• When your smoothie reaches your preferred temperature, transfer it to a heat-safe glass, garnish with toppings of choice, and enjoy!