As Summer ends - Cinnamon Oatmeal ‘Chocolate Cookie’ Frozen Fruit + Veggie Protein Smoothie

No matter how much I try to eat other foods for breakfast, I eventually revert back to making a smoothie after a few days of omelets or oatmeal or breakfast casseroles.  Actually, I would rather put the oatmeal in a smoothie!

One of the reasons I try to make other breakfast items is the amount of sugar in the smoothie from the fruit.   So I get my daily allowance of fruit in one sumptuous meal!

For some, it’s their morning cup of coffee, for me it’s my daily supply of chocolate!  My preference is cocoa(cacao), because I can choose how to use it, and which sweetener to add to it.

I’m not sure one can get too much cocoa or theobromine (about.com), a chemical component in cacao bean. There is more info on what theobromine is and what effect it has on the body at Hershey’s.

Well, I just love cocoa and am not really worried about getting too much!

Enjoy this late summer delicious, yet nutritious smoothie!

Cinnamon Oatmeal ‘Chocolate Cookie’ Frozen Fruit + Veggie Protein Smoothie

 

 

Ingredients

 

·         1/2 cup broccoli, frozen, cut up

·         1/2 banana, frozen, sliced

·         1/4 cup pineapple, fresh, cubed, frozen

·         2 tbsp old fashioned oatmeal, uncooked

·         2 tbsp cocoa (used a robust tasting natural cocoa)

·         2 pkts. Stevia (1 pkt. = 2 tsp sugar)

·         1/2 scoop protein powder (used a vegan plant protein)

·         1/2 tsp cinnamon

·         1/3 cup homemade almond milk, unsweetened

·         1 tbsp sliced almonds for topping (optional)

 

Procedure

 

·         Place half of milk with remaining ingredients in a blender capable of crushing ice (or a frozen concoction maker). Replace the top on the blender jar.   Or use a tall cup and a stick blender

·         Pulse two or three times.

·         Stir the mixture so that it will blend easier.

·         Pulse again. Add remaining milk as needed.

 

I just love my stick(immersion) blender!

 

·         After the mixture is completed blended, taste to see if additional sweetener is desired.

·         Serve in parfait glasses, top with a tablespoon of sliced almonds, if desired. Eat with a spoon.

 

 

Sat down at the desk to eat this, while writing this post!

 

 

Servings: 1

 

 

Nutrition (per serving): 352 calories, 16.5g total fat, 8.1g monounsaturated fat, 3.2g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, 2.8g linoleic acid, 3.1g saturated fat, 0mg cholesterol, 195.9mg sodium, 119.1mg calcium, 765.5mg potassium, 62.6mcg folate, 247.4mg phosphorus, 12.3mg phytosterols, <1mcg lycopene, 4.1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 64.2mg vitamin c, 1.9mg zinc, 44.1g carbohydrates, 10.3g fiber, 33.7g net carbohydrates, 15.4g sugar, 4.1g fructose, <1g galactose, 3.9g glucose, <1g lactose, <1g maltose, 4.8g sucrose, <1mg stigmasterol, 20.9g protein, 27.6mg caffeine.

 

Notes

·         This can be made using fresh fruit, but will be liquid instead of frozen.

·         Warning: the top must be on the blender when pulsing, or there will be splashes everywhere!

·         2 tbsp of cocoa may be too much for some, so start with 1 tbsp as the cocoa taste is quite prominent in this smoothie

·         The protein powder adds 60 calories and 11g protein

 

 

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