Dough Boy Smoothie

It’s Thirsty Thursday Y’all!

You know what that means? Smoothie’s for breakfast!

What were you thinking?

Today is an exciting day because it is the last day before a long Easter weekend, AND one of my best friends from high school, Lisa, is coming into town! Let’s kick it off on a good foot with a healthy oats alternative breakfast.

This recipe is originally Kath’s over at Kath Eats Real Food. She took her overnight oats and threw them in a blender to concoct a delicious healthy smoothie! Check out her blog for all of the varieties of doughboy smoothie’s she makes… as well as her tribute to oatmeal, it’s unreal.

My version is 
(an eyeball estimate of everything but the oats):
24 grams gluten-free oats 
(GF, that’s another story for another post)
Soy milk to cover the oats, plus some for the blender
Greek yogurt
Dash of pumpkin pie spice
Dash of ginger
Dash of vanilla
A lot of chia seeds (or flax seeds)
Half of a medium banana
Nut Butter
Walnuts, chopped
In a small bowl combine oats and soy milk. Place in refrigerator overnight.
The next morning, remove oats and place in blender with; a large splash of soy milk, a heaping spoonful of greek yogurt, pumpkin pie spice, ginger, vanilla, chia seeds, and banana. Pulse about 5 times. Add greek yogurt for a thicker consistency or soy milk for more liquid. Pulse again until desired texture is reached. 
Top with walnut pieces and a nut butter of your choice. 

Enjoy with a side of dandelions Daffodils! (ehem Kate, Katie, and Judy)
Dough Boy Smoothie

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