Ingredients:

  • 1/4 cup (20g) quick oats or rolled oats
  • 1 cup (240ml) unsweetened almond milk
  • 1/2 cup (120g) plain Greek yogurt
  • 1 1/2 cups (180g) frozen strawberries
  • 1/2 medium (60g) frozen banana, broken into chunks
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) maple syrup
  • 1 pinch salt

Instructions:

  1. Place the dry oats into the blender first. Pulse on high for 10–15 seconds until they reach a fine, flour-like powder.
  2. Add the milk, Greek yogurt, vanilla, salt, and maple syrup. Blend on medium speed for 20 seconds to create a smooth liquid base.
  3. Add the frozen strawberries and frozen banana. Start the blender on low and gradually increase to high. Blend for 45–60 seconds until the mixture is a consistent, pale pink hue.