Mexican Chocolate Breakfast Shake

A good smoothie works in most cases, but sometimes all that fruitiness is just a little too virtuous for me. I wanted something that tasted like an indulgent treat, while still being healthy. It needed to be creamy and rich and obviously,
it needed to be chocolatey. Since chocolate breakfast shakes have been done a million times, I thought I’d try making this a Mexican chocolate breakfast shake.

The first time I tried it, I added a little bit of cayenne, but I settled on adding some of cinnamon alone instead when I made it again–it still gave the breakfast shake that Mexican chocolate flavor, without the weird hot pepper kick. I mean, hot pepper kicks are great and all, but maybe not so early in the morning.

This Mexican Chocolate Breakfast Shake is delicious, healthy, and unlike those sad weight loss shakes, it will keep you satisfied until lunchtime.

Ingredients

• 1/2 c. old-fashioned oats
• 1 c. almond, soy, or coconut milk (I really like using the new Blue Diamond almond/coconut milk blend)
• 1 tbsp. cocoa powder
• 1 tsp. cinnamon
• agave nectar, honey, maple syrup or other sweetener to taste (I use a tablespoon)
• 1 small banana, cut into pieces and frozen overnight in a freezer bag

Instructions

• Combine oats, milk, cocoa powder, cinnamon, and sweetener in a resealable bowl. Stir together and refrigerate overnight.
• Add banana and oat mixture to food processor or blender and process until smooth and well-combined. If shake is too thick, add more milk for a thinner consistency.

Notes

Making the oatmeal mixture ahead of time and refrigerating it overnight softens the oats and gives the shake a smoother texture. If you're feeling impatient (or don't mind little bits of oatmeal in your shake), you can make this without that step--put the oats in the food processor or blender first, process until it becomes a fine powder, and then add the rest of the ingredients.

Recipe Source: oh my veggies