Ingredients
Scale
- 3/4 cup unsweetened non-dairy milk
- 1/4 cup rolled oats
- 1 large frozen banana
- 1 soft pitted Medjool date
- 1/4 teaspoon cinnamon
- 1/8–1/4 teaspoon nutmeg
- Pinch of cloves
- Pinch of turmeric
- 1 tablespoon nut or seed butter
- 1 tablespoon ground flax or chia (this helps thicken the smoothie)
- 1 tablespoon hemp
Instructions
- Combine the milk and rolled oats in a glass jar and refrigerate overnight. In the morning, scoop into an upright blender (preferably a high speed one). Add the date, frozen banana, cinnamon, nutmeg, cloves, turmeric, nut butter, flax, and hemp. Blend until smooth. (I don’t use ice because I find that it makes the smoothie watery, but feel free to add an ice cube if you like.)
- Transfer into a bowl and top with granola and fruit. I think this Cranberry, Orange, and Cardamom Granola would be good. I had some homemade pumpkin spice granola on hand from the Yum and Yummer cookbook, so that is what I used.
- Prep Time: 2 minutes
- Category: Breakfast
Keywords: vegan eggnog smoothie bowl