Breakfast Friday | Chocolate Chip Oatmeal Cookie Smoothie

• 1 1/4 – 1 3/4 cup unsweetened almond milk, divided
• 1/2 cup gluten-free rolled oats
• 1 tablespoon chia seeds
• 1 small frozen banana
• 3 medjool dates, pitted
• 2 tablespoons almond butter
• 2 tablespoons raw cacao nibs, or dark chocolate chips
• 1 teaspoon raw cacao powder, or unsweetened cocoa powder
• 1/2 teaspoon pure vanilla extract
• [scant] 1/8 teaspoon almond extract
• handful of ice

In a small bowl stir together 3/4 cup milk, the oats, and chia seeds. Set in the fridge for at least 2 hours or overnight [do not skip].

Place thickened oat mixture into your blender along with all other ingredients, starting with 1/2 cup more of the milk. Blend on high until smooth [there will be a bit of texture from the cacao nibs]. Add more milk to reach desired consistency.