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    You are in: Home / Recipes / Apple, Peanut Butter, Cinnamon Oatmeal Smoothie Recipe
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    Apple, Peanut Butter, Cinnamon Oatmeal Smoothie

    Total Time:

    Prep Time:

    Cook Time:

    2 mins

    2 mins

    0 mins

    Jennycooks's Note:

    Chilled Oatmeal Smoothie - this is a modified version of one found on theyummylife.com

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    Ingredients:

    Serves: 1

    Yield:

    Cups

    Units: US | Metric

    Directions:

    1. 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. 2
      IF TOO THICK after the fridge soak, add more juice or milk and shake jar/container or return to blender to combine.
    3. 3
      FOR A SMOOTHER CONSISTENCY, return to blender after the fridge soak and blend again.
    4. 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.

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    Nutritional Facts for Apple, Peanut Butter, Cinnamon Oatmeal Smoothie

    Serving Size: 1 (293 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 315.9
     
    Calories from Fat 23
    52%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 3.6 mg
    1%
    Sodium 100.1 mg
    4%
    Total Carbohydrate 70.5 g
    23%
    Dietary Fiber 5.0 g
    20%
    Sugars 16.6 g
    66%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    chia seeds

    unsweetened almond milk

    powdered peanut butter

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