Banana Bread Smoothie

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  Banana
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  Almond Milk, Unsweetened(240g)
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  Oats, Rolled, Dry(120g)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Vanilla extract(5g)
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  Cinnamon, Ground(1g)
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  Nutmeg, Ground
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  pinch of salt
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  Maple syrup(5g)

Instructions

1. 1Toast the rolled oats in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
2. 2Transfer the toasted oats to a blender along with the banana (sliced), almond milk, nonfat Greek yogurt, vanilla extract, cinnamon, nutmeg, and maple syrup.
3. 3Blend on high speed for 60–90 seconds until completely smooth with no visible oat chunks.
4. 4Divide the smoothie evenly into 2 serving glasses immediately while the mixture is still cool and frothy from blending.
5. 5Serve right away, or transfer each smoothie to an airtight container and refrigerate for up to 24 hours—stir or shake before drinking if separation occurs.