Apple, Peanut Butter, Cinnamon Oatmeal Smoothie – a delicious recipe with oats, chia seeds, unsweetened almond milk, low-fat yogurt, applesauce, powdered peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Add oats and chia seeds to blender; blend on high until texture of flour. Add milk to blender; use spoon or spatula to stir in oats/chias from bottom. Add yogurt. Add applesauce, peanut butter (or PB2), & cinnamon. Blend on high until desired smoothness. Taste and add sweetener, if needed. Blend again. Transfer to pint (2 cup) jar or container; refrigerate overnight, or a minimum of 4 hours, so oats & chias can soften. Will keep in refrigerator at least 2-3 days. Shake before drinking.
2
IF TOO THICK after the fridge soak, add more juice or milk and shake jar/container or return to blender to combine.
3
FOR A SMOOTHER CONSISTENCY, return to blender after the fridge soak and blend again.
4
TO FREEZE: May be frozen after the 4 hour soak in the fridge. To thaw, move to fridge a day ahead so it is thawed for drinking the next day. For faster thaw, place frozen jar/container in bowl of cold water on the counter for 1-2 hours. Shake before drinking.
466
kcal
Calories
35
g
Fat
29
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup old fashioned oats (uncooked), 1 1/2 teaspoons chia seeds, 1 cup unsweetened almond milk, 1/4 cup low-fat yogurt (Greek yogurt recommended), and more.
Yes, Apple, Peanut Butter, Cinnamon Oatmeal Smoothie falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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