Ever craving one of those pillowy soft, bursting-with-berries bakery muffins but in a different form? Here you go, one of those babies in smoothie form! You can adapt according to your taste preferences – like add dates or maple syrup if you want it sweeter – but for me, this was the perfect combination, with oats, pecans and spices to boost that fresh-from-the-bakery flavor along with just the right amount of creaminess from the yogurt. You can make this subbing water for the milk, which will make it less rich and muffin-like, and add some greens like kale to boost the nutrition profile.
My trick to the best smoothies is to freeze the bananas at least overnight for a creaminess factor you won’t want to do without.
2 cups vanilla plant-based milk ½ - ⅔ cup frozen berries, your preference 1 banana, ideally peeled and frozen ¼ cup plant-based berry yogurt 2 tablespoons quick-cooking oats 2 tablespoons unsalted toasted pecans Dash of cinnamon and nutmeg 1 cup ice
Add all the ingredients to your blender and blend until smooth.