Blueberry Oatshake

This is more milkshake than smoothie, packed with antioxidants, protein, and fiber to get you through the morning. There are directions for making this on the spot, as well as pre-soaking it the night before, which helps to soften the oats and cashews. Two tablespoons nut butter can be substituted for the raw cashews. If you make this without the pre-soak, there will be little flecks of oats and cashews in your shake. To avoid this, simply pre-grind the cashews and oats to a powder with a spice grinder before blending with the rest of the ingredients.

• 1/2 cup fresh or frozen blueberries

• 1/2 cup (packed) baby spinach

• 1/2 cup steel cut oats (if pre-soaking), otherwise use rolled oats

• 1/4 cup raw cashews or 2 tablespoons nut butter

• 1/2 to 1 cup nondairy milk

• 1 teaspoon blackstrap molasses

If pre-soaking: combine the oats, cashews, and 1/2 cup nondairy milk in a mason jar. Cover and refrigerate overnight. The next morning, combine the pre-soaked ingredients, blueberries, spinach and blackstrap molasses in a blender. Blend until smooth, adding more nondairy milk if needed to reach desired consistency.

If not pre-soaking: combine everything in a blender and blend until smooth, starting with 1/2 cup milk and adding more if needed to reach desired consistency.

Soak time (optional): overnight | Prep time: 5 minutes | Yield: 2 servings