I mean really, the name says it all. This smoothie is delicious! I’m a huge fan of creamy smoothies and this has been my go to recipe anytime I get a peanut butter craving. I was originally making this without the oatmeal, but wanted to find a way to add more nutritious value and thickness to it. So in went the oatmeal and now “Peanut Butter Oatmeal Cookie Smoothie” has basically become its own individual food group for me.
I don’t usually measure when I make smoothies, but I did gather approximate measurements the last time I made it. Let me be honest though, I probably always use double the PB and honey (the more the better is my philosophy) because I just think it tastes better that way. So heres the recipe:
PB Oatmeal Cookie Smoothie
1/4 cup oats
3 tbs peanut butter
1 tbs honey
1/2 large frozen banana
3/4 cup almond milk (I prefer unsweetened vanilla)
1/2 cup ice cubes
Step 1. ‘VERY IMPORTANT’ Blend the oatmeal by itself in either a blender or food processor. I’m not sure if blending dry ingredients is exactly good for the blender, but this is how I do it. If using a blender, I’ve found the pulse button comes in handy for this step.
Step 2. Add the remaining ingredients into the blender. You can put them right on top of the blended oatmeal but I would suggest adding the liquid first.
Step 3. Blend it all together. You may need to add a bit more almond milk or ice depending on the consistency while blending.
Step 4. Pour into separate cup, garnish with whipped cream if you prefer, and enjoy!
Side Notes: If you don’t remember to blend the oatmeal prior to adding the other ingredients your likely to end up with a chunky smoothie. The oatmeal does not blend well if you don’t follow the first step.
Also, I usually add a small amount (about 1/8 tsp) of xanthan gum to my smoothies to help make them thicker. But I’ve heard it is important not to use too much xanthan gum due to daily limits on the amount a person can safely consume.