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–+ servings

Oatmeal Cookie Breakfast Smoothie

This creamy low FODMAP Oatmeal Cookie Breakfast Smoothie is a healthy option while having a flavour that's reminiscent of a fresh batch of oatmeal cookies!
4.67 from 9 votes
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Course Beverage, Breakfast, Snack
Servings 1 serving

Ingredients
  

  • 1 yellow banana sliced and frozen
  • 3/4 cup lactose-free milk or other low FODMAP milk
  • 1/4 cup ice
  • 2 tablespoons rolled oats certified gluten-free only if celiac
  • 1 tables; almond butter
  • 1/8 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Small sprinkle ground nutmeg optional

Instructions
 

  • Add all of the ingredients into a high-powered blender. Cover and blend until smooth.

Notes

  • If you have Celiac disease you must use certified gluten-free oats. If you do not and are just following low FODMAP you can use regular rolled oats.
  • Make sure to use a banana that has not turned brown yet to keep the smoothie low FODMAP.
  • If you have an older/lower powered blender you may want to skip the ice to avoid damaging it.
  • Almonds are low at 12 grams. Almond butter is ground almonds. Limit almond butter to max 1 tablespoon per meal/snack to stay low FODMAP. Click here to learn more about almonds and FODMAPs.
  • If you wish to make this smoothie sweeter you can add one teaspoon of maple syrup or sugar. I recommend making the smoothie without any added sugar first and tasting it. You may like it without any added sugar!
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