I had this milkshake for breakfast at 7.45 this morning and, no joke, I was full enough to last until I had my lunch just after 1pm. Not bad for a liquid breakfast. And despite the fact that it sounds like a dessert, this shake isn’t actually too bad for you. You can always half the quantities if you just want it as a snack. I also find milkshakes handy because if I’m running late I can chuck them in my water bottle and drink them on the bus 🙂
The oats help fill you up and thicken the milkshake, but you can’t taste them. They do add a slightly different texture than an all fruit smoothie, but I liked it – use an extra banana if you’d prefer to skip it. Oats do contain lots of fibre and slowly release their energy, preventing blood sugar spikes, plus they add a little extra protein to the shake compared with using another banana.
Cocoa powder gives the shake a nice chocolately flavour and you can vary the amount – I used two tablespoons but if you don’t want it to be quite so intensely chocolatey, one or one and a half might work better. My one complaint would be that the nut flavour is quite subtly, so up this to two tablespoons if you like.
The shake benefits from a tiny bit of forward prep the night before, but nothing too time-consuming. Just think how organised you’ll feel the next day having your breakfast part-prepped 😉
Chocolate, banana and nut butter milkshake
30g porridge oats
1/2 pint milk (I used whole, but you can use whatever you like, including non-dairy milks if you prefer)
1-2 tbsp cocoa powder
1-2 tbsp nut butter (I used homemade cashew & peanut butter, but normally peanut butter works too)
The night before:
Peel and cut your banana into chunks. Chuck in a food bag or tub and put in the freezer. Add your oats to your milk in another tub and stick in the fridge overnight.
The next morning:
Put the oaty milk into your blender and whizz briefly until the oats are blended in. Add the other ingredients and blend until well mixed. You may want to add the cocoa powder a spoonful at a time, to taste.