Let’s talk about friends for a sec.
Friends help put a smile on your face, whether you’re out and about celebrating life and all its joys, or you’re lounging at the crib drowning in alcohol + carbs (so sugar, basically).
What I’m trying to say is, my dear blender has always been a dependable bestie and aids me in my healthful moments as well as my “must inhale sugar NOW” times.
But you know what?
You can answer to that sweet tooth while simultaneously being a health conscious individual.
Heck to the yes!
So, I decided to shake up my morning with a drinkable cookie inspired creation.
Let’s be honest, “spoonable” is a more accurate term in this circumstance, since this bad boy is so thick and creamy dreamy.
Big spoons where art thou?
Anyway.
Personally I’m a fan of oatmeal in my cookies, because that additional chew and texture adds extra interest (plus fiber for bonus health points).
So no I didn’t go the oatmeal raisin route because chocolate > raisins, even though raisins are all sorts of delish in their own wrinkly way.
We’re talking Oatmeal Chocolate Chip Cookie Shake for brekkie folks!
Yes I said shake for breakfast, and yes it is in fact vegan.
Soooo to make this thang come to life, all you got to do is blend up nutty toasted rolled oats that have been soaking away in oat milk (just do yourself a favor and pick up a carton of Silk’s masterpiece), sliced speckled bananas of the frozen variety, creamy almond butter, ground cinnamon, pure vanilla extract, a pinch of sea salt, anddd pea protein powder if you want some extra power in your drank. (No you can’t taste the peas and yes it is indeed optional.)
Once your blender full of happiness is beyond lush in texture, simply fold in dark chocolate chips then dig in.
P.S. Toasting the oats gives those little suckers more depth of flavor, and soaking them means a more creamy, less grainy shake. Plus they’ll be easier to digest so your tummy doesn’t start to complain.
P.P.S. If you want a slightly sweeter sipper, throw in a torn up medjool date! Maple syrup would work too. I didn’t add any extra sugar but you do you.
P.P.P.S. Dark chocolate chips are great but a finely chopped pure dark chocolate bar is even better. Chocolate shards forever!
P.P.P.P.S. For a gluten-free treat, make sure your oats are indeed gluten-free, as well as your oat milk!
Vegan Oatmeal Chocolate Chip Cookie Shake
Ingredients
- 1/2 cup rollet oats
- 3/4 cup plain oat milk (no sugar added, I use Silk)
- 1 1/2 cups frozen ripe banana slices
- 2 tablespoons almond butter (no added oil or sugar)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- 1 pinch sea salt
- 2 tablespoons pure pea protein powder (optional)
- 1 medjool date (optional, if you want a sweeter shake); roughly chopped or torn
- 2 tablespoons dark chocolate chips (I use Lily’s)
Instructions
- In a medium skillet over medium heat, toast the oats until lightly browned and fragrant, about 5 minutes, stirring occasionally.
- Cool the oats slightly, then combine the oats and oat milk in a medium-small container with a lid.
- Refrigerate for 4 hours, or overnight, to soften the oats.
- In a blender, combine the soaked oats and oat milk, frozen banana slices, almond butter, cinnamon, vanilla, and salt, plus the pea protein powder and medjool date, if using.
- Pulse, then blend until smooth. If you would like a thinner shake, simply add a splash of oat milk.
- Stir in the chocolate chips, then serve.