Not too long ago, I was an instant oatmeal kind of gal. Sad, but oh so true. I’d stack towering boxes inside my pantry whenever they went on sale. Boxes of processed, sugary oats that only needed warm water and I would quite literally, take everywhere. All the intrinsic goodness of oats was quite basically stripped and effaced. Yet I wasn’t even aware steel cut oats or old fashioned rolled oats even existed. And if they did, I was sure they weren’t for me. You see; I liked “instant” things. Instant coffee, instant soup, instant ramen noodles- it seems we still live in a society that craves immediate gratification. We want food that comes easy; we don’t like to wait or spend a lot of time making it.
Not all instant sugary oats were created equal. My favorite flavor back then was Peaches & Cream. I lived for that. Little did I know I wasn’t doing myself any nutritional favors… But I do know now, and that’s what’s made all the difference. Needless to say, my pantry has undergone a much-needed purge, too.
As per my Peaches & Cream addiction, that still stands strong. I have managed to recreate that fruity, creamy flavor within the confines of a healthy drink. Yes, I drink my oatmeal these days. And it tastes that much better! I hope you will enjoy this smoothie recipe as much as I do.
Makes 1-You Will Need:
- 3 ripe peaches (peeled, sliced and core removed)
- 1 ripe frozen banana sliced
- 1 tablespoon of raw honey or pure maple syrup (whichever you prefer, I use honey)
- 2 tablespoons of vanilla coconut yogurt ( I use YOSO)
- 1 cup of coconut milk * carrageenan free
- 1 tablespoon of coconut manna or coconut butter
- 1/3 cup old fashioned rolled oats
- 1/2 teaspoon pure vanilla extract
Blend on high until desired consistency is obtained. Remember- this smoothie has dry oats, so it may need to blend a little longer than usual. Enjoy it!!
*Carrageenan has been linked to cancer by some preliminary studies. I always ensure my non-dairy milk choice is carrageenan free.