(Vegan and Gluten free)
- 180ml unsweetened almond milk
- 30g Quaker Gluten Free Oats
- 8g natural almond butter
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 140g frozen strawberries
- The night before, add all the ingredients (except for the strawberries) to a bowl and give them a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight.
- The next morning, remove your bowl from the fridge and add the frozen strawberries. Blend on a high setting until a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick.
This recipe was created to celebrate the launch of the new Quaker Gluten Free Oats.