Chocolate Breakfast Shake
1/2 c. old-fashioned oats
1 c. almond, soy, or coconut milk (I really like using the new Blue Diamond almond/coconut milk blend)
1 tbsp. cocoa powder
1 tsp. cinnamon
agave nectar, honey, maple syrup or other sweetener to taste (I use a tablespoon)
1 small banana, cut into pieces and frozen overnight in a freezer bag
Combine oats, milk, cocoa powder, cinnamon, and sweetener in a resealable bowl. Stir together and refrigerate overnight.
Add banana and oat mixture to food processor or blender and process until smooth and well-combined. If shake is too thick, add more milk for a thinner consistency.
Making the oatmeal mixture ahead of time and refrigerating it overnight softens the oats and gives the shake a smoother texture. If you're feeling impatient (or don't mind little bits of oatmeal in your shake), you can make this without that step--put the oats in the food processor or blender first, process until it becomes a fine powder, and then add the rest of the ingredients.