Now that we are solidly into 2011, Kim and Ricki are back with another SOS Kitchen Challenge. This month, bloggers will be celebrating Coconut Oil‘s amazing versatility by creating and posting their favourite recipes (both sweet and savoury).
I love these challenges because they give me a reason to ruminate on my typical recipes and experiment with new combinations. This month, I kept my sweet entry quite simple – but I have two savoury recipes that are a real departure from my usual uses of coconut oil.
Without further adieu, I’d like to introduce you to the most incredible breakfast I’ve had in 2011. The coconut oil adds a rich texture that makes this smoothie a decadent treat.
Oatmeal Cookie Smoothie
1 TBSP coconut oil
1 Medjool date
1 TBSP raisins
3 TBSP rolled oats
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp vanilla seed powder (or a splash of extract)
3/4 cup almond milk
1 banana, peeled and frozen
About an hour before you’re ready to enjoy your smoothie add all of the ingredients to your blender (except the banana) and let them soften. I actually prep this before I go to bed and then just add the banana in the morning. Blend until smooth.
The result is a sweet, creamy smoothie that will sustain you for hours. I usual have breakfast at 5:30 am and then need a snack by 8:30 or 9:00. Not with this smoothie. It carries me right to lunch.
If you have a busy morning full of meetings or running errands than this smoothie would be the perfect way to fuel your day.
Yes, I like to eat my smoothies with a spoon. I’m a rare bird.
I have two more SOS Kitchen Challenge recipes to share with you this weekend. I hope you’ll swing back tomorrow for a savoury twist on a sweet confection.