I got up in the mood for a smoothie today. After a bit of tinkering with the recipe, this gluten free muesli banana smoothie.was born.
It makes a great breakfast on the go.
One of my favorite things about smoothies is that you can let your imagination go wild with them. Whatever kind of taste you like – from apple pie to pumpkin fluff, you can whip it up in a smoothie form in just minutes.
The smoothie has all sorts of good things in it to make it tasty – brown sugar, pure vanilla extract and Greek yogurt top the list, as well as some muesli for an added health boost.
This gluten free muesli banana smoothie is a hearty breakfast in a glass
When I was in school in Maine, the whole system stopped for three weeks in October so that the school kids could pick potatoes.
Today, in our politically correct society, this would be considered child slave labor, but what are you gonna do? This was a while ago and things were different.
In spite of the hard work of picking potatoes, I actually have a ton of good memories about the experience. One of them was waking up in the morning to a hearty breakfast of oatmeal with brown sugar and almond milk.
It stayed with me all morning and I loved the taste of it. I thought it would be fun to do a take on it by using muesli instead of oatmeal in my recipe.
Mornings now are a bit busier for me, so I like a breakfast on the go. This gluten free muesli banana smoothie is perfect for me on a hectic morning.
I know…I KNOW. Muesli is not gluten free. But wait again. There are gluten free muesli brands out there. I used Bob’s Mill Gluten free Muesli and was back in business!
It’s a super mix of rolled oats, brown rice crisps, raisins, dried apples and cranberries, sunflower seeds, almonds, roasted soy beans, pumpkin seeds and coconut flakes. Perfect for my smoothie! Add in the Chobani vanilla Greek yogurt, some brown sugar, (YES PLEASE), cinnamon, pure vanilla extract, and almond milk, along with some frozen bananas and you’ve got a winner!
This smoothie works best if you pulse your muesli first in a food processor, but if you are in a hurry, you can just add it to the blender. I did it both ways, and my blender didn’t grind up the pieces of muesli on my first try, and I like my smoothies smooth…cause that’s the whole point of them, right?
I got an emulsion blender recently and the blades are sharrrrp and I love the glass container. But it doesn’t seem to like the idea of grinding oatmeal. Whatcha gonna do?
Whip it up for just a minute or so and you have the perfect breakfast on the go. Also so good for an after run drink!
All that is left to do is garnish with a bit of cinnamon, add a straw and enjoy. Rich, creamy, hearty and nostalgic….all in one glass!
What is your go-to quick breakfast? Are you a fan of smoothies like I am?
- 1 cup unsweetened almond milk
- 1/2 cup vanilla Greek yogurt
- 1/4 cup Bob's Mill gluten free muesli
- 2 tsp brown sugar
- 1/4 tsp cinnamon
- 1 frozen banana cut into chunks
- 1/2 tsp pure vanilla extract
- Pulse the muesli in a food processor for a smoother smoothie.
- Place all ingredients in a blender and blend until smooth.
Serving Size:1 smoothie
Amount Per Serving: Calories: 270Total Fat: 4.4gSaturated Fat: 0.8gTrans Fat: 2.1gUnsaturated Fat: 2.1gCholesterol: 4.0mgSodium: 225.3mgCarbohydrates: 47.3gFiber: 4.9gSugar: 27.8gProtein: 13.3g