After the past very late and very cold spring, we do not trust the weather. Even if the sky is blue and temperature high, we don’t dare to trust it will stay like this and suspect the weather gods are just toying with us. But since it has been warm enough the past three days to lie in the hammock and eat all our meals outside (and everything tastes better outside!), I am almost ready to admit that, yes, indeed, this does look like very much like summer.
And summer means that we want our breakfast to be light and fruity. Not so light though, that the kids will come back in an hour asking: “Can I get something to eat?” which currently seems to be the number one question I get asked. That’s why I make a smoothie and why I add rolled oats to make it a bit more filling and fibre-rich. If you are better at planning ahead, you could use traditional rolled oats and soak them the night before. I am usually not so good at planning ahead and have to use quick rolled oats.
Strawberry breakfast smoothie
2 tbsp quick rolled oats
2 tbsp water
80 ml (1/3 cup) yoghurt
1 tsp honey
pinch of ground cinnamon
100 g (3,5 ounces) strawberries
Mix the oats with water and let stand for a bit while you prepare the strawberries.
Wash and hull the strawberries and cut in pieces if large.
Blend all ingredients in a blender (or with an immersion blender), pour and drink immediately, before the vitamins have a chance to escape.