1/2 cup (40 g) rolled oats**
3/4 cup (180 ml) unsweetened vanilla almond milk
1/2 tsp vanilla extract
pinch of salt (optional, but recommended)
1/2 cup (15 – 20 g) baby spinach***
1 medium-size (100 g) ripe banana, frozen
2 Tbsp (25 g) avocado (optional)
a few drops of mint extract****
1/2 – 1 Tbsp (7 – 15 ml) sweetener, to taste (optional)
The night before, add the oats, almond milk, and vanilla to the bowl of your blender and give it 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 blender bowl from the fridge and add the spinach, frozen banana, and avocado (if using). Blend on high until a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick for your liking. Add a few drops of mint and blend for a couple more seconds. Take a small sip and add extra mint and/or sweetener, if desired.
Transfer it to a bowl or glass, add desired toppings, and enjoy!