Toasted Coconut-Oat Brrrnana Smoothie

Ingredients

• For the Toasted-Coconut Oats

• 1 1/2 cups old fashioned rolled oats
• 1/4 cup unsweetened flaked coconut
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 3 tablespoons agave nectar

• For the Smoothie

• 1/4 cup plus 1 teaspoon toasted coconut-nuts
• 1/2 cup unsweetened coconut milk, regular or lite
• 4 slices (1 pack from 6 pack box) frozen dark chocolate covered banana slices with almonds
• 2 teaspoons agave nectar or to taste
• 4 ice cubes
• 1 dollop Greek yogurt

Instructions

1. For toasted coconut-oats: Combine all ingredients in a medium bowl, stirring, until oats just begin to clump together. Spread mixture out over a rimmed baking sheet. Bake, stirring every 5 minutes, for 15 to 20 minutes or until golden brown. Cool. Makes 1 1/2 cups. For smoothie: Reserve 1 teaspoon of toasted coconut oat mixture. Combine all remaining ingredients in blender until smooth. Pour into glass. Top with a small dollop of yogurt and reserved oats. Makes 1 serving.

Notes