A lot of smoothies are high in sugar; this one makes a a better start to the day with fresh vegetables and fruit, walnuts for omega-3s and oats to keep you going for longer. 

Serves
1

Preparation

5min

Skill level

Easy
By
Average: 4 (7 votes)
Yum

Ingredients

  • 1 small frozen banana, peeled
  • 1 large or 2 small carrots, peeled, chopped (see Note)
  • 1 scant tbsp rolled oats
  • 1 scant tbsp desiccated coconut
  • 1 cup light soy milk
  • ½ tsp ground cinnamon
  • pinch ground ginger
  • pinch ground nutmeg

To serve

  • grated carrot
  • 2-3 walnut halves
  • sprinkling of desiccated coconut
  • sprinkling of ground cinnamon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place smoothie ingredients in a high-speed blender and pulse to mix.

Pour into bowl and place / sprinkle carrot, walnuts, desiccated coconut and cinnamon on top before

serving.

Note

• You could steam the carrot in advance for a different texture.