After making those super–rich Butterscotch Cashew Blondies a few days ago, I felt like I needed to post something healthy to balance things out a little! I found this smoothie recipe in an old issue of Martha Stewart’s Everyday FOOD magazine and since I had some bananas on hand, I though it would be a good time to try this out! It’s a great-tasting way to get some extra oatmeal into your diet. The original recipe calls for plain low-fat yogurt, but I used vanilla, and some healthy ground cinnamon is mixed into the smoothie, too. I decided to sprinkle a little more cinnamon on top. If you have an extra banana and you want to make the smoothie extra fancy, you could put a few thin banana slices on top and then sprinkle cinnamon over that. This recipe makes 1 serving and is 342 calories if you use plain low-fat yogurt.
BANANA-OAT SMOOTHIE by NancyCreative, slightly adapted from Everyday FOOD
Makes 1 serving
- 1/4 cup old-fashioned rolled oats
- 1/2 cup plain low-fat yogurt (or you can substitute vanilla yogurt)
- 1 banana, cut into thirds
- 1/2 cup fat-free milk (or substitute soymilk or almond milk)
- 2 teaspoons honey
- 1/4 teaspoon ground cinnamon
- additional banana slices and cinnamon for garnish, optional
Combine oats, yogurt, banana, milk, honey, and cinnamon in a blender and puree until smooth. Add some banana slices on top of the smoothie if desired, and sprinkle with additional cinnamon.
It’s a healthy way to start your day and a great way to use bananas that are starting to get a little too ripe!