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 Oatmeal Cookie Shake Okay, right off the bat, I should probably say here that I really, really loathe the word sm…smoo.. Oy. Okay: smoothie. Gag. There are very few words that practically cause goose bumps to pop up on my arms and make me want to breathe into a paper bag just by the sheer utterance of it, but the “s” word is one. To me, it sounds like something torturous evil sixth graders do to each other in the boy’s room at school, like a wedgie and, oh god, this is probably the root of it all, a swirly. (Where’s that paper bag?) I should probably not say all this in the introduction to a recipe, but that’s how I roll. Where others may zig, I zag. This is why I call it a shake even though this recipe is not decadent like one might expect one to be – those usually have ice cream in them, right? – and is closer to the particular verboten word in terms of what to expect. Anyway, this is the Oatmeal Water Shake. Enjoy! It tastes like an oatmeal cookie, hence the name. Give it a try: it’s a thick, frothy, creamy treat. Makes one 16-ounce drink 2 tablespoons rolled quick-cooking oats, ground in a dry blender (I sometimes use up to 1/4 cup oats) 1 frozen banana, sliced 1 cup unsweetened non-dairy milk (I usually use almond) 1 tablespoon maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 ice cubes Enjoy! © 2013, 2014, Vegan Street |
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