This smoothie is easily disguised as something out of a perfect morning pastry dream – except without the refined sugar. Vivid purple in colour and coming together in minutes, it’s a great option for a morning, lunch, or afternoon snack.
ingredients
- 2 cups rolled old fashioned oats (gluten-free, if needed)
- 2 large bananas, mashed
- 1/2 cup natural almond butter
- 1/4 cup blueberries
- 1 ½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon hemp seeds
directions
- Line a cookie sheet with parchment paper and set aside. Preheat the oven to 350°F.
- To make your nut butter soft for mixing, leave at room temperature for an hour before prepping. You can also use a microwave safe bowl to warm for 30-60 seconds.
- Grab a large mixing bowl and add in your oats, almond butter, mashed banana, cinnamon, vanilla extract, and hemp seeds. Mix well with a wooden spoon or spatula.
- Add in your blueberries (or berry of choice) and fold in with a rubber spatula.
- Using your hands or an ice cream scoop, roll cookies into balls of dough and place on the lined tray. Place a small piece of parchment paper underneath the bottom of a cup to flatten each ball down softly into a cookie shape.
- Bake cookies for 10-14 minutes, until crispy on the edges and cooked in the center.
- Remove cookie sheet from oven and allow them to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.
notes
- If they aren’t your preference, swapping out blueberries for strawberries or raspberries is a nice way to switch things up!
- If you wish, feel free to use peanut butter, cashew butter, or pumpkin seed butter instead of almond butter.
