Vegan Oatmeal Chocolate Chip Cookie Shake
Try this Vegan Oatmeal Chocolate Chip Cookie Shake recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
white meat free
contains gluten
red meat free
shellfish free
contains dairy
vegan
vegetarian
pescatarian
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
- 1/4 teaspoon pure vanilla extract
- 1 1/2 cups frozen ripe banana slices
- 1/2 cup rollet oats
- 3/4 cup plain oat milk (no sugar added i use silk)
- 2 tablespoons almond butter (no added oil or sugar)
- 2 tablespoons pure pea protein powder (optional)
- 1 medjool date (optional, if you want a sweeter shak roughly chopped or torn
- 2 tablespoons dark chocolate chips (i use lily's)
- Carbohydrate 0.65666 g
- Cholesterol 0 mg
- Fat 0.00869 g
- Fiber 0.345149990081787 g
- Protein 0.026565 g
- Saturated Fat 0.0023475 g
- Serving Size 1 1 Serving (14g)
- Sodium 4651.1195 mg
- Sugar 0.311510009918213 g
- Trans Fat 0.0041545 g
- Calories 5 calories
In a medium skillet over medium heat, toast the oats until lightly browned and fragrant, about 5 minutes, stirring occasionally.Cool the oats slightly, then combine the oats and oat milk in a medium-small container with a lid.Refrigerate for 4 hours, or overnight, to soften the oats. In a blender, combine the soaked oats and oat milk, frozen banana slices, almond butter, cinnamon, vanilla, and salt, plus the pea protein powder and medjool date, if using.Pulse, then blend until smooth. If you would like a thinner shake, simply add a splash of oat milk.Stir in the chocolate chips, then serve.
