The weather has been awfully confusing lately. The past couple of weeks has seen tons of snow and even some crazy winds, followed by rain and snow again. But today it was unseasonably warm at nearly fifty degrees. It was also sort of sunny! I took advantage and spent some time outside. Since I spent most of the weekend studying in a windowless room (just realizing now there weren't any windows), it was nice to get some vitamin D.
I first made this spinach and oat smoothie a few weeks ago, but I made it again today. I figured I'd share it now, even though the warmth outside will be short-lived (it's supposed to snow some more this week). And even though much of the world is still in full-on winter mode, it's warm and sunny in some places.
Enjoy this smoothie with any fruit, really. The color is a little chocolate-y, so if that is unsettling or off-putting to you, I definitely suggest switching out the blueberries for some raspberries (I've made that before, and you can't go wrong). I like to sneak in spinach since it's pretty tasteless. With the oats, it's thick and filling, which makes it fit for a midday snack or even a replacement for breakfast.
In some ways, the flavor of this smoothie is almost peanut-butter like. If you're not into that, I would substitute out the almond milk or use less oats. If you are into that, I suggest adding some actual peanut butter.
I don't have precise measurements since I made it on a whim, but I'll list the ingredients (with approximate amounts) in case you're interested in trying it out.
- Blueberries (1-2 handfuls)
- Spinach (1-2 handfuls)
- Dry oats (1/2 to 1 handful)
- Almond milk (enough to liquefy spinach and oats)
- Ice or frozen raspberries (optional)
- Honey (1 tablespoon, optional)
Note: Liquefy the spinach first, followed by the dry oats.
More smoothies here.