Photos by Emily Caruso
When I remained in college, I typically started my day with a weight loss shake. I’m not gon na name names, but they rhymed with GrimFast. They were quite disgusting (and type of tasted like the can they came in– because truly, who doesn’t like a gritty metallic chocolate flavored shake first thing in the early morning?), but they were quick and I was trying to lose weight, so I ‘d down them as rapidly as I could and then wash them down with a huge glass of water. Inevitably, a few hours later, I ‘d start consuming about lunch, so much so that I had trouble concentrating in class. Think what? Those dinky little shakes aren’t extremely sustaining.
As I’ve gotten older, I’ve become a little more conscientious about the foods I consume. Shakes like that just aren’t going to cut it anymore.
A great healthy smoothie works in a lot of cases, but often all that fruitiness is simply a little too virtuous for me. Given that chocolate breakfast shakes have been done a million times, I thought I ‘d try making this a Mexican chocolate breakfast shake. The first time I tried it, I included a little bit of cayenne, however I settled on adding some of cinnamon alone instead when I made it once again– it still offered the breakfast shake that Mexican chocolate flavor, without the weird hot pepper kick.
This Mexican Chocolate Breakfast Shake is scrumptious, healthy, and unlike those sad weight loss shakes, it will keep you pleased until lunch break.
This December, we’re republishing upgraded dishes from Oh My Veggies’ very first year. This post was initially published on May 10, 2012.
A simple, healthy (and Mexican chocolatey!) alternative to the typical breakfast shake.
- Prep Time: 10 minutes
- Overall Time: 10 minutes
- Yield: 1 shake
- 1/2 cup old-fashioned oats
- 1 cup almond, soy or coconut milk
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- Agave nectar, honey, maple syrup or other sweetener, to taste (optional)
- 1 small banana, cut into pieces and frozen overnight in a freezer bag
- Combine the oats, milk, cocoa powder, cinnamon and sweetener in a resealable bowl. Stir together, cover and refrigerate overnight.
- Include the banana and oat mixture to a mixer and mix till completely smooth. If the shake is too thick, add more milk for a thinner consistency; if it’s not sweet enough, add more sweetener.
Making the oatmeal mix ahead of time and cooling it overnight softens the oats and provides the shake a smoother texture. If you’re feeling impatient (or do not mind little bits of oatmeal in your shake), you can make this without that action– put the oats in the food mill or mixer first, procedure up until it ends up being a fine powder, and after that include the remainder of the components and mix until smooth.
Kiersten is the founder and editor of Oh My Veggies.