I had to call this “Strawberry-Grape Breakfast Smoothie” to emphasize that this is a meal. This is the smoothie that tides me over to lunch with no snacks in between. It must be the oats.
One day, on a whim, I tried throwing oats into my smoothie to see if that would make me feel full longer. The answer is yes. It’s a beautiful thing, since I am trying to keep my weight down (or at least save calories for dessert).The other aspect I love about this smoothie is that it includes nearly two servings of fruit. I try to get the recommended five servings a day of fruit and vegetables, so ending breakfast with almost two servings under my belt (or in my belly) makes me feel like I’m on my way to victory. Plus, I enjoy the fruity taste and pretty color of this one. (I’ve found that I’m turned off by any smoothies that just look wrong, even if they taste great.)
Feel free to use red or green grapes in this smoothie. I actually prefer it with green grapes, but they tend to be more pricey. Be sure to add the dash of salt, which I find necessary because of the bland oats. And I always blend this smoothie a little longer than normally, to really break down the oats so they aren’t noticeable in the texture.
If you’re looking for a healthy vegan breakfast you can take on the road and sustain you until lunch, this should fit the bill.
Recipe Source: Cooking with Mamma C
- 8 medium strawberries (rinsed, stems removed)
- 2/3 cup seedless grapes (red or green, rinsed)
- 1/3 cup oats (I used Quaker Old Fashioned)
- 1 cup almond milk
- dash salt
- 1/2 cup ice (if using frozen strawberries, do not use ice)
- sweetener of choice (only if needed)
- Place ingredients in a blender. Mix until smooth and oats are not noticeable in the texture when you taste it.
- If your fruit is not ripe enough, you may need to add a sweetener of your choice, such as a pitted, dried date.