Raspberry-Banana Oat and Chia Seed Smoothie

Raspberry-Banana Oat and Chia Seed Smoothie, Wholesome, refreshing and delicious breakfast or snack smoothie made with oats, yogurt, raspberries and bananas with a dose of nourishing chia seeds. I haven't entirely jumped aboard the chia seed bandwagon, but even if they're not the universal panacea as has been suggested, I don't mind taking advantage of the omega-3 acids, fiber, iron, calcium, protein, vitamin C, potassium and antioxidants that chia seeds provide. Apart from delightful chia seed puddings, chia seeds are easy to incorporate in smoothies, which I frequently enjoy for a healthy, easy-to-digest and quick and easy no-cook breakfast pick-me-up.

And since chia seeds benefit from the same soaking and fermentation method that make the proteins in rolled oats digestible, they're a simple addition to the oat and yogurt mixture that I prepare the night before my smoothie in a variation of the traditional muesli technique — simply stir oats and chia seeds into plain whole-fat yogurt and leave overnight at room temperature, and the next morning you've got a nourishing, tangy and delicious base for adding any variation of fruits and natural sweeteners to make a smoothie.

This combination of yogurt, oats, chia seeds, raspberries and bananas makes for a particularly refreshing and substantial breakfast smoothie — so tasty, in fact, that it felt like I was drinking a fresh dessert!

Ingredients:

• 1/2 cup rolled or steel-cut oats
• 1 tablespoon chia seeds
• 1 cup whole-fat yogurt
• 1 1/2 cups fresh or frozen red raspberries
• 1/2 banana, chopped
• 1/2 cup whole milk
• 1 tablespoon honey
• 4 ice cubes

Instructions:

• Stir the yogurt into the oats and chia seeds. Let soak overnight at room temperature in a covered non-plastic bowl.
• In the morning, blend the soaked oats together with all the other ingredients in a blender until smooth and frothy. Add more honey if desired.

Makes 6 cups or 3 to 4 servings

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