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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Oatmeal Cookie Smoothie
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 15 min
- Yield: 2 servings (3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 310
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 12 g
- Cholesterol
- 15 mg
- Sodium
- 100 mg
This all-in-one milk-and-cookies smoothie makes a nice change of pace for a summer breakfast or afternoon snack. For little kids: Let them help press the buttons on the blender. (Be sure to let it run for a full minute before you add the ice so the oatmeal-and-raisin mixture gets as smooth as possible.) For big kids: Let them measure the ingredients-it's the perfect time to teach them the difference between wet and dry ingredient measuring cups.
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 15 min
- Yield: 2 servings (3 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 310
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 12 g
- Cholesterol
- 15 mg
- Sodium
- 100 mg
Ingredients
Directions
- Add the oats, raisins and pumpkin pie spice to the carafe of a blender and pour in the milk, adding more to cover the oats if needed. Stir completely and set aside until the oats are soft, 15 minutes.
- Blend on high speed until pureed and smooth, about 1 minute. Add the yogurt, brown sugar and 1 1/2 cups ice, and blend on high speed until smooth, about 30 seconds. Pour into 2 pint glasses.
