Am I the only one who has trouble taking a flattering picture of a smoothie? You’d think it wouldn’t be that difficult, but clearly I need to practice my skills when it comes to photographing reflective glassware and murky liquids! Our overcast mornings haven’t been giving me many chances to try for better, either. Oh well, at least the ivory-striped paper straw is cute, right?
I’ve had this for breakfast, oh, six mornings out of the last seven. It is tasty! And a nice, creamy, shake-like alternative to fruity smoothies. Plus, it allows you to have your morning coffee and your breakfast all in one glass, freeing up a hand and car cup-holder!
I fiddled with the recipe a bit every day and finally arrived at this favorite version to share with you. The oats make it thick, substantial, and kind of mild in taste. I really like the addition of the beans to make it more filling as a breakfast, but if you’d rather it be lighter or bean-free you can certainly leave them out. To make breakfast quick and easy in the morning, I freeze the banana and refrigerate the coffee before I go to bed.
I have always been a decaf coffee kind of girl, except for a few particularly ferocious semesters of college. So, I am sure some of you may prefer a caffeine-free, non-acidic, and/or socially-responsible alternative to coffee too. Do you know about Teecino? It comes in several flavors like chai, pumpkin spice, hazelnut, etc. and is available as “grounds” or single-serve “tee bags.” I was never a coffee aficionado, but it tastes pretty similar to me.
You could probably substitute a couple of teaspoons of maple syrup for the dates if you don’t have them on hand- maybe reduce the amount of coffee a bit in that case? If your dates are hard or you think they’ll give your blender trouble, soak them in your milk or coffee for at least 10-20 minutes (or overnight), and then chop them up into pieces before putting them in the blender.
I haven’t tried spinach in this…. yet. It’s probably only a matter of time though. :)
Coffee, Oat, and White Bean Smoothie
(adapted from Living Without magazine)
1 banana, sliced and then frozen on a cookie sheet for at least 2 hours (seems easiest to me to scrape it off the cookie sheet with a spatula)
1 cup coffee, chilled (or Teecino herbal alternative to coffee)
1/3 cup dried dates, pits removed (about 2 large dates)
1 Tbsp. ground flax seed
1/2 cup uncooked oats (not instant)
1/4 cup almond milk (I use unsweetened vanilla)
1 Tbsp. macademia nuts, almond butter, or other nut or nut butter (optional)
an extra 1/4 to 1/2 cup coffee and 1/2 cup cooked Great Northern beans (optional)
Make sure your dates are pitted. Combine all ingredients in your blender and puree until smooth.
Makes one large smoothie or two small.
This recipe is gluten-free as long as you use gluten-free oats, as well as dairy-free and vegan. You can make it nutritarian by only using 2 Tbsp. of dates, or omitting them altogether.