1/3 cup non fat plain yogurt
1/3 cup non fat cottage cheese
1/3 cup of oats (raw and uncooked)
2 cups of almond milk
Let mixture soak overnight in the fridge.
1 small fuji apple
1 navel orange
¼ cup raspberries
¼ cup blueberries
½ cup pineapple chunks
All fruit except the pineapples were frozen to make the smoothie a little thick.
Put everything in the blender. I topped it with a handful of kale and a handful of spinach and blend till as smooth as possible. Because all the fruits are frozen, this mixture is VERY thick and requires a little help with a spoon in between blends. I did add a little bit of water to help loosen the concoction.
It was DELICIOUS!
For tomorrows breakfast smoothie, I will not freeze all of the fruits. That should help keep the mixture lighter. And I seriously need to use less ingredients. The recipe above made 9 CUPS of smoothie. It was enough for all four of us to have a big breakfast and there was still about 2 more glasses left over that I put in the freezer for the kids to have as an afterschool snack. What I’d like to invest in are popsicle makers so I can freeze the excess and make little popsicles for Emily to snack on instead of ice cream.