5-Minute Vegan Breakfast Smoothie
If you’re short on time in the morning, there’s nothing quite as fast or as tasty as a fruit smoothie. But smoothies do seem to have one drawback: Are they ever as filling as a proper breakfast?
The answer is yes — they can be! It’s all a matter of adding the right ingredients for a smoothie that’s equal parts convenient, delicious, and satisfying. Whether you simply overslept or just can’t muster the energy to fry an egg, this five-minute breakfast smoothie will carry you all the way to your lunch break.
Ingredients for Vegan Breakfast Smoothie
This is a really versatile smoothie. You can swap the almond milk for orange juice, or add a cup of plain yogurt for a thicker version. Any fruit works well in this, but I often use a frozen mix simply because the fruit is already sliced, ready, and chilled as soon as I wake up. The banana and coconut oil give the smoothie a creamy consistency — the more coconut oil you use, the creamier it will be.
Coconut oil, a healthy fat that supports your brain and vital organs, also works to boost your energy and keep you satisfied for longer. Always use raw, virgin coconut oil; refined and processed coconut oil has lost some of its wonderful health benefits. In addition to coconut oil, I also often add powdered ginger for ginger’s immune-boosting and anti-inflammatory properties; you can use fresh ginger root, but I find that powdered has a slightly more subtle flavor.
And finally, chia seeds: the tiny wonder seed that finds its way into every smoothie I make. I was skeptical of all the hype surrounding this “superfood” (all fresh foods are super foods!), until I tried it. Chia seeds are rich in fiber, protein, and antioxidants, but what sold me is that I consistently stay more full, for longer, if I round out my smoothies with a few spoonfuls of chia seeds.
- 1 cup
ripe banana, sliced
- 1 cup
frozen fruit medley (favorite: strawberry, mango, pineapple, papaya)
- 1 tablespoon
- 1-2 tablespoons
- 1 teaspoon
Combine the almond milk, banana, frozen fruit, coconut oil, chia seeds, and powdered ginger in a blender and purée until smooth. Pour into a glass and serve immediately.
If you have fresh ginger on hand, substitute the powdered with a half teaspoon of grated ginger root.