It’s been raining for like the last week straight and apparently Hurricane Joaquin is picking up speed and sending everyone into a state of emergency. (Side note: I was pronouncing it “Joe-Quinn” instead of “Wah-keen” and now I feel really dumb). Meanwhile, my life has been spiraling into a state of emergency pretty quick too. With five exams and an essay due next week, I’ve had to time manage my life to the extreme, as in I get 42 seconds for a bathroom break every two hours kind of extreme. So, when I found this recipe for a breakfast smoothie that you can make in advance and leave in the fridge overnight, I felt like running outside and jumping for joy in as many puddles as I could find (during the 93-second break time I’ve given myself for every 4 hours of studying, of course. Can’t ruin my timetable!).
I was so excited I had to tell everyone about it (and by everyone I mean my roommate and my mom). I use the term tell loosely, because honestly I was so excited forgot the word “smoothie” and ended up calling it a “cold drink-thing with fruit and yogurt that you put in one of those whirly machines that make the loud VROOM noise” (yes, I also forgot the word for blender…). After I was finished having my mini stroke, I convinced her to try one with me so we made a batch last night in her NutriBullet and I had mine for breakfast on my walk to work.
It was FANTABULOUS!! (Additional side note: fantabulous is real a word and it’s in the dictionary!)10/10 would recommend! It was so filling, creamy, and the prefect amount of smoothie to last me all the way through work and class until I could grab some soup for lunch. So I thought I’d share this little gold mine with you guys on the off chance that you are like me and enjoy a nice rainy walk in the mornings, clutching a freezing smoothie…or maybe you’re a normal human being and just want something that is healthy, filling, and easy to make. Either way, this is a great recipe to have on hand! Plus, you look like a chef walking into class with your own homemade smoothie, so that’s a nice added bonus!
Here’s what you need (or at least what I used):
- A handful of Fresh Blueberries
- ½ of a single-serve container of Greek yogurt (raspberry is what I used, but any would work)
- ½ a cup of Rolled oats (or plain instant Oatmeal)
- Any other fruit you’d like—I used one banana to make it a little bit creamier and thicker, which worked lovely if you’d like to try that!
- A little dash of milk
Throw everything into a blender and blend until all blended (do you think I used enough blends in that sentence?). Then you just pop it in the fridge (for a minimum of 4 hours so that the oats can absorb some of the fluid and puff up a bit). Enjoy for a filling breakfast in the morning or a chilled afternoon snack to tide you over until dinner!