Photo by Stacy Zarin Goldberg and food styling by Lisa Cherkasky; for The Washington Post
This thick, milkshake-like, breakfast smoothie recipe will put you on the right track for busy mornings. The idea is to fill separate containers with all the ingredients (except the milk) for an individual portion to keep in the freezer. In the morning, you just add milk and blend. The smoothies come out frothy and sweet from the ripe banana — no added sugar needed — and super satisfying with almonds for extra protein and healthful fat, and fiber from whole fruit and oats.
Breakfast Smoothie Pack
1 medium-size very ripe banana, cut into chunks
3/4 cup fresh or frozen cut fruit, such as berries, pitted cherries, mango, peaches
3 tablespoons sliced almonds
2 tablespoons old-fashioned rolled oats
1 cup milk of choice (whole, low-fat or plant-based milk)
Combine the banana, fruit, almonds and oats in a lidded plastic container. Seal and freeze.
When ready to eat, empty the contents of the container into a blender. Add the milk and blend until smooth. (Even when well blended, the smoothie will have some texture from the oats, nuts and fruit.)
MAKE AHEAD: The pack can be frozen for a month.
Makes 1 serving
Serving size: 2 1/4 cups
Per serving (using 1% low-fat milk): Calories 380; Total Fat 12 g (Sat Fat 2.5 g); Protein 15 g; Carb 58 g; Fiber 9 g; Cholesterol 10 mg; Sodium 110 mg; Total Sugar 33 g (including 0 g added sugar)