A quick, healthy, filling breakfast smoothie recipe – ideal for the morning rush. Can be served warm or cold, so perfect in any weather.
I admitted in my recent recipe for american pancakes that I’m pretty lazy when it comes to breakfast and usually settle for a nice bowl of Cheerios. However, a few weeks ago I decided that this had to stop and I had to become more adventurous with my breakfast efforts. There was three main reasons for this…
- I have a tendency to get bored eating the same things day in day out. I need variety in my food and I wasn’t getting it.
- I write recipes. Eating the same thing every day for breakfast was simply a wasted opportunity to play with food and come up with new ideas.
- It’s British Breakfast Week in a couple of weeks (25th-31st January 2015) and I wanted to have some recipes to share.
So I decided, enough was enough and I was going to make more of an effort with my breakfast.
In order to replace my daily Cheerios, these new breakfasts needed to meet three criteria…
- They have to be quick to make. I have to do the school run and I’m usually in a rush.
- They have to be healthy.
- They have to keep me filled up until lunchtime, so I can avoid snacking too much.
I’m please to say, my first new healthy breakfast recipe – banana and almond breakfast smoothie, meets all three criteria – yay.
A healthy breakfast smoothie
This smoothie contains just four simple ingredients – banana, almond butter, skimmed milk and oats, all good for you in their own way. Don’t worry, I’m not going to waffle on too much about the amazing health benefits of each of the ingredients (although they all have them). I’m not a nutritionist and so anything I write here would just be the result of a quick bit of googling, and who’s to say I’d be copying from a site that really knows any more about it than I do!
What I am going to do is talk about my favourite ingredient – the oats.
In my opinion, the oats have two main advantages:
Firstly, they make the smoothie much more filling. I originally made the smoothies without the oats and I was peckish within an hour, hunting around for something else to keep me going until lunchtime.
Secondly, they make it taste more like breakfast. To me there’s something a little unconvincing about having a drink for breakfast. I want to eat. Adding the oats makes it taste more breakfasty and ensures that my brain actually believes that it’s had breakfast and stops wanting something more.
Enjoy warm or cold
I don’t know about you, but until today I’d never had a warm smoothie. The idea came about from my husband who’s not a fan of cold milk. I made him the smoothie and he asked if he could warm it up. We popped it into the microwave for 1 minute and gave it a try – delicious.
It’s like warming porridge in a drink, perfect for a chilly winter’s morning.
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
Banana and Almond Breakfast Smoothie
- 1 banana - frozen in chunks (if serving warmed then use a room temperature banana)
- 1 tsp almond butter
- 2 heaped tbsp oats
- 200 ml skimmed milk
- Put the frozen banana, almond butter (1 tsp), oats (2 heaped tbsp) and skimmed milk (200ml) into a blender.
- Blend until smooth.
If serving warmed
- Place the smoothie into a microwave proof dish (ensure there's some extra room at the top to allow the smoothie to expand during heating).
- Microwave on high for 1 minute.
- Carefully stir.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.