Mango Avocado Smoothie (with Oats)

Mango smoothies in tall glasses and arranged on a pink surface with coconut chips scattered around.

Mango Avocado Smoothie (with Oats)

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!

Course Breakfast

Cuisine American, Canadian

Keyword avocado, dairy-free, mango, oats, smoothie

Prep Time 10

Total Time 40

Servings servings

Calories 364kcal

Author Leanne

Ingredients

1/2 cup rolled oats
1 3/4 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.

Nutrition