Ingredients:

  • 1.5 cups unsweetened almond milk, cold
  • 1 tbsp coconut water
  • 1 large frozen banana, sliced
  • 2 tbsp rolled oats
  • 1 tbsp almond butter, creamy
  • 0.5 tsp fresh ginger, grated
  • 1 tsp raw honey
  • 1 pinch ground cinnamon

Instructions:

  1. Pour the cold unsweetened almond milk and coconut water into the blender first to ensure a silkier texture and prevent the blades from sticking. If you have time, let the rolled oats soak in the milk for 2 minutes.
  2. Add the rolled oats (if not pre-soaked), creamy almond butter, grated ginger (grate it across the grain to break up tough fibers), and honey into the liquid base to ensure the gingerol is fully pulverized.
  3. Place the frozen banana slices on top. Pulse five times to break up the fruit, then blend on high for 45–60 seconds until completely smooth and thick.