A handful of strawberries can make a regular morning feel like the start of summer, even when they’re coming straight from the freezer. This dairy-free smoothie takes about five minutes, makes two servings, and works well as a quick breakfast.
What to put in
Measure two cups of frozen strawberries, one ripe banana, a quarter cup of rolled oats, and one cup of unsweetened oat milk. Add a tablespoon of almond butter for a richer texture, or leave it out if you prefer a lighter drink. For a gluten-free version, choose oats labeled gluten-free.
Blend for a creamy texture
Pour the oat milk into the blender first, then add the oats, banana, strawberries, and almond butter. Blend until smooth, stopping once to scrape down the sides if frozen fruit gets caught near the blades. If it’s thicker than you like, add oat milk a splash at a time.
Adjust and pour
Taste before pouring: a very ripe banana usually brings plenty of sweetness, while a less ripe one may call for a pitted date. Divide between two glasses and drink right away, while the oats still give the smoothie a soft, creamy body. When fresh strawberries are in season, save a few slices for the top.