While I do love smoothies, I'm not in the habit of having one for breakfast or even for a snack. But, I decided to try a new smoothie this week for the Food Network Chef's Cooking Challenge because it uses -- oddly enough -- my favorite ingredients. Oats and cinnamon.
Have I told you how much I love oats? And cinnamon? Oh, and vanilla.
Yes. I do.
I should go to therapy. Really.
I have 30 (now 31) recipes on here that use oats.
And, I am almost to the point where I eat oats daily.
Maybe I'm a horse? I hear they like oats too.
Anyway, with my love for oats, I decided I give Ingrid Hoffman's Old-Fashioned Avena Oatmeal Smoothie a try.
I have to admit -- it took me a long time to try this. It could have gone either way... really tasty, or really awful. My first thought was -- how can this be good?! But, I read the comments people left on her recipe, and was inclined to try.
Old-Fashioned Avena Oatmeal Breakfast Smoothie - From Ingrid Hoffman
1/2 C Old-Fashioned Oats
3 C milk
2 T brown sugar (or honey)
1-2 tsp. cinnamon (to taste)
1 tsp. vanilla
Begin the night before by cooking the oats and the milk in a saucepan for 10-15 minutes -- stir continuously. The oatmeal will be really thick.
Remove from the burner and add the cinnamon and honey, to taste.
Allow the oatmeal mixture to cool for a bit. Transfer to a container to refrigerate overnight.
Strain the liquid from the oatmeal.
How exactly does one do that?
Mine, certainly did not strain.
I ended up blending mine in a blender with a little more milk, and some vanilla.
Now, that looks more like it.
I tried drinking it cold... but no such luck. Maybe with blueberries or raspberries it would be better cold.
I ended up warming it up, and it was okay.
It certainly did not ruin my love for oatmeal, but, this is one oatmeal dish I will pass on making again.
I did enjoy it really thick and warm on the first night -- like a cinnamon-y pudding.
And, I used the leftovers in my favorite oatmeal waffles... so all was not lost.
Have you ever heard of such a smoothie before?