Description
This Mango Avocado Smoothie recipe is dairy-free with avocado, almond milk and oats for added creaminess. It’s made without banana and sweetened with frozen mango and maple syrup. It’s thick and filling, so it’s perfect for breakfast or a mid-morning snack!
Ingredients
- 1/2 cup rolled oats
- 1/2 + 1 1/4 cups unsweetened almond milk, divided
- 2 1/2 cups frozen mango, 1-inch cubes
- 1/2 cup frozen avocado, 1/2-inch cubes
- 2 tablespoons maple syrup
- 1 tablespoon hemp seeds
- Optional topping: coconut chips
Instructions
- In a small bowl, add the oats and 1/2 cup of almond milk. Stir, cover and refrigerate overnight, or for at least 20-30 minutes.
- Add all the ingredients to a blender jar and blend until smooth and creamy. (The smoothie is thick so you will need to stop the blender a few times to stir the ingredients).
- Pour into two tall glasses and top with coconut chips (optional).
Notes
- The recipe uses pre-packaged frozen avocado chunks. If you only have fresh, use about half a medium-sized avocado.
- The recipe makes two smoothies. You can half the recipe if you just want to make one.
- The smoothies are thick so if you enjoy your smoothies with a thinner texture, just add more nut milk.
- If you don’t have a powerful blender, you can add more nut milk to help the mixture blend together, cut your mango into smaller pieces or use fresh avocado instead of frozen chunks.
- The total recipe time includes 30 minutes to let the oats soak.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
