breakfast. But honestly, both favorites. Those mornings when the clock tries to force me to choose between two necessities, I defiantly choose my own third option – the Coffee Smoothie. My challenge with smoothies is that even though theoretically I know less is more regarding ingredients, I just feel powerless to simplify. It’s like every food I’ve ever loved, and every supplement I’ve ever read has any benefit is calling out to me “Pick me! Pick me! I will make your breakfast perfect!” I end up with enough calories in the blender to sustain me for three days and what tastes much like a liquid salad (My mom-in-law actually calls them my grass shakes… or maybe it’s dirt shakes, I forget). Anyway, I’m pretty proud of the fact that I limited myself to a single digit number of ingredients when creating this recipe. However, I just can’t help myself from mentioning the fact that you could throw an inch of ginger root in there if that is your thing, and I think some cinnamon might do you a little good too, for inflammation and all. But I’m drawing the line and NOT recommending you toss in a beet (although if you were to do that, the nutritional value would skyrocket and you’d probably thank me!). I better get to the recipe before I add the kitchen sink!
Coffee Breakfast Smoothie
This tasty and nutritious treat will keep you satisfied and caffeinated through the most hectic morning!
- 1/3 cup almond milk
- 1/2 cup strong coffee (cooled)
- 1/3 cup plain greek yogurt
- 1-2 frozen bananas (*)
- 1/4 cup rolled or quick oats (rolled are better I think)
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tsp vanilla
- pinch sea salt
Throw all ingredients in a high power blender and blast for 60 seconds.
Sweeten to taste with additional maple syrup.
Garnish with additional chia seeds if desired.
*Everyone’s preference is different for smoothie texture. I like mine thick and creamy, so I use extra banana. If you’d rather drink your’s than eat it with a spoon, you can get away with one banana.