Strawberry Shortcake Smoothie
Servings 2 , (makes about 2 ½ cups)
Ingredients
- 1 ½-2 cups hulled strawberries (about 10-12 oz)
- 1 ½ cups water
- ½ cup rolled oats
- ¼ cup raw cashews
- ¼ cup coconut flakes
- 1 tbsp maple syrup or 2-3 dates (optional)*
- ¼ tsp vanilla extract
- Pinch of salt
- 1-2 scoops unflavored or vanilla protein powder (optional)
Topping/mix-in ideas:
- strawberries (fresh or freeze-dried), bananas, coconut, or granola.
- *Depending on how sweet your strawberries are and how sweet you want the smoothie. If you’re using ripe juicy seasonal strawberries, you could probably skip it. Sweeten to taste!
Items you can prep ahead (optional)
- Hull/trim 10-12 oz strawberries
- Make the smoothie!
Instructions
- Add all ingredients to a high-speed blender and blend on high until totally smooth and creamy.
- Enjoy straight away or chill in the fridge for later (it will get even thicker as it chills).
Notes
Substitutions:
- To make nut-free, substitute cashews with 3-4 tablespoons of tahini or sunflower butter.
- You could substitute any ripe seasonal berry for strawberries (or use frozen blueberries or raspberries because frozen strawberries are never very good!).
- If you don’t have cashews, you could substitute with walnuts or use 3-4 tablespoons of almond or peanut butter.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Enjoy it straight out of the fridge - it will get thicker as it chills!
- Stir in your favorite mix-ins or enjoy it as more of a smoothie bowl with toppings. I like to stir in some chia oats and then it becomes a strawberry shortcake chia oat bowl!