Ummm. Yes. You read that title correctly. And the best part? This smoothie is totally breakfastable and incredibly filling. Truth is, I didn’t actually put chocolate chips in this bad boy, but I did put raw cacao beans in it.
I just thought Cacao Bean Oatmeal Cookie Smoothie sounded kind of…funny.
So this smoothie first starts with the thick oatmeal soup you see below. AKA: oats + chia seeds + almond milk
Next up we have almond butter. This strengthens the cookie-like flavor and helps create an intensely thick texture.
Banana goes in next for a little sweetness + flavor. It’s definitely not overpowering with banana flavor but if you hate bananas by all means leave it out. I would throw in a few extra dates, though.
Medjool dates, that is. Not whoever you met at the bar last night.
Here are the cacao nibs!!! Aren’t you excited? …crickets?…
Cacao nibs are awesome, but if you throw a handful into your mouth you might be a little surprised. These are not chocolate chips. They are not sweetened at all. Cacao nibs are hulled + roasted chopped up cacao beans, which are actually seeds from the cacao fruit [a tropical plant]. These crunchy, chocolatey bits are super rich in antioxidants, vitamins, fiber, and loaded with minerals like magnesium and iron.
I don’t sit and slam this stuff by the handful but they are awesome when used as a topping, or in baked goods, or thrown in smoothies, granola, etc. Their crunch is addicting and they will also give you a little morning pep!
The best comparison I can make is to a coffee bean. Ever chomp on a coffee or espresso bean? Kind of like that but with a definitely chocolate tone.
So blend that all up with a few extra things and what do we have?
Your next breakfast.
Chocolate Chip Oatmeal Cookie Smoothie
gluten-free, vegan // yields 16-20oz
- 1 1/4 – 1 3/4 cup unsweetened almond milk, divided
- 1/2 cup gluten-free rolled oats
- 1 tablespoon chia seeds
- 1 small frozen banana
- 3 medjool dates, pitted
- 2 tablespoons almond butter
- 2 tablespoons raw cacao nibs, or dark chocolate chips
- 1 teaspoon raw cacao powder, or unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- [scant] 1/8 teaspoon almond extract
- handful of ice
In a small bowl stir together 3/4 cup milk, the oats, and chia seeds. Set in the fridge for at least 2 hours or overnight [do not skip].
Place thickened oat mixture into your blender along with all other ingredients, starting with 1/2 cup more of the milk. Blend on high until smooth [there will be a bit of texture from the cacao nibs]. Add more milk to reach desired consistency.
notes: Soak + drain dates in warm water for 1-4 hours for easier blending, if desired. The cacao nibs will leave a bit of texture throughout the smoothie. To avoid this, sub with 2 extra teaspoons of cacao/cocoa powder instead. The almond extract [very potent] helps lend a cookie flavor, but if you don’t have it on hand use 1 teaspoon vanilla [total]. Sub 1-2 tablespoons pure maple syrup or honey for the dates if desired.
This smoothie is thick [!] and quite filling. I like to split it into 2 servings and serve it with fresh fruit on the side. But I also have no problem finishing the whole thing off myself. I am a breakfast monster. Roar.
Now, let’s get to the weekend. Heck yes.