Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make morning prep even faster by freezing the banana and cooking and refrigerating the oatmeal the night before.

Sidney Fry, MS, RD
Recipe by Cooking Light April 2014

Gallery

Credit: Iain Bagwell; Styling: Cindy Barr

Recipe Summary

hands-on:
5 mins
total:
30 mins
Yield:
Serves 2 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a blender; pulse to combine. Add ice; process until smooth.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

228 calories; fat 3.9g; saturated fat 1.2g; mono fat 0.6g; poly fat 1.4g; protein 8g; carbohydrates 43g; fiber 4g; cholesterol 4mg; iron 1mg; sodium 24mg; calcium 66mg.
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