Today turned out to be a snow day! That makes me feel like a kid again—remember how exciting it was to wake-up and find out there was no school? I felt that way when I woke up this morning at 4am and learned that today is indeed a snow day—back to sleep I went. Yipper!
Since S and I were both home from work today we decided to have a lovely egg and bagel breakfast—typically reserved for weekend breakfasts. Super delish! During the week we usually have smoothies. This Banana & Peanut Butter Smoothie to be exact! Well, I just started adding pecans for extra protein and fiber. There were some pecans leftover from the Sweet Potato Pecan Casserole I made on Thanksgiving, so I figured why not toss them into the smoothies.
This smoothie is thick and creamy just as it should be. The banana shines through perfectly in this smoothie—make sure to use a super ripe banana for the best flavor! Love the hint of peanut butter and cinnamon, and let’s not forget the nutty flavor from the pecans. Orange juice and yogurt add great tang to the smoothie, but feel free to use milk if you like a more mellow taste.
Smoothies are such a lovely option for a healthy breakfast. I love having one for breakfast, especially after an early morning workout. Feels like a win-win and gets my morning off to a good start. Smoothies are perfect for “on-the-go” too because they can be made the day/night before and still taste perfectly delicious the next morning. You really can’t go wrong…and you won’t ever have an excuse for skipping breakfast again!
Banana & Peanut Butter Smoothie
Yields 2 (16 oz.) Servings
- 2/3 cup old-fashioned rolled oats
- 1½ cups water
- 2/3 cup orange juice
- 2/3 cup vanilla yogurt
- 2 ripe bananas
- 2 tsp. cinnamon
- 2 tsp. brown sugar or honey
- 2 tbsp. creamy peanut butter
- 10 pecan halves
- 12 ice cubes
Add the old-fashioned rolled oats and water to a medium bowl. Microwave for 4½ minutes. Set aside to cool.
Add the orange juice, yogurt, bananas, cinnamon, brown sugar (or honey), peanut butter, and pecans to the blender. Blend on high until smooth.
Add the cooked oatmeal to the blender and blend again on high until smooth. If the oatmeal is still hot, make sure to open the pour hole on the lid of the blender to release the steam.
Add the ice cubes and blend on high until smooth and creamy.