• Kristina Louise

Oatmeal Cookie Breakfast Smoothie

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.


This is a recipe for 1 single smoothie serving and is low fodmap friendly!

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!


Drop a 🍪 emoji below if you like this recipe and want to see more!!!


You can view the full recipe here >>> https://www.laurenrenlund.com/recipe/low-fodmap-oatmeal-cookie-breakfast-smoothie/



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