This apple crisp smoothie goes down easy whether it’s served for breakfast, snack or dessert. If desired, swap out the oats for quinoa flakes and the apple for chopped frozen pear. To make ahead, freeze a few chopped apples so you have them on hand when you need them. If using large, soft medjool dates, omit the soaking step and use just 1 date.
Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and, Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 1 serving
- 1 small apple
- 3 pitted dates
- 3/4 cup low-fat plain milk of choice
- 1/2 cup plain or vanilla Greek-style yogurt of choice
- 1 tablespoon gluten-free rolled oats
- 1 tablespoon flax meal
- 1/4 teaspoon pure vanilla extract (omit if using vanilla yogurt)
- 1/4 teaspoon ground cinnamon
1Slice apple into 1-inch chunks. Spread out on a baking sheet and freeze until solid, about 2 hours.
2Place dates in a small bowl, cover with warm water and let sit until softened, about 10 minutes. Drain.
3Place milk, yogurt, drained dates, oats, flax meal, vanilla, cinnamon and frozen apple in a blender container and blend until smooth.