Cherry Chocolate Overnight Oats

½ cup gluten free steel cut oats
½ cup almond milk
2 tsp chia seeds
2 tsp cocoa powder
handful of dried cherries
optional: a couple dark chocolate chips
Instructions
Place all the ingredients in a jar, mix well and store in the fridge overnight.
I like my oatmeal unsweetened. If you like your oatmeal a little on the sweet side, feel free to add in some dates or maple syrup.

Read more at http://mywholefoodlife.com/2014/08/16/cherry-chocolate-overnight-oats/#QIXcMe1wkX3jaL1Z.99

Raspberry Cream Overnight oatmeal

½ cup gluten free steel cut oats or gluten free rolled oats
½ cup coconut milk (or milk of choice)
¼ cup raspberries
¼ cup raw cashews soaked overnight
2 medjool dates chopped
2 tsp chia seeds
1 tsp ground vanilla beans

Read more at http://mywholefoodlife.com/2015/04/01/raspberry-cream-overnight-oats/#BTMqZwSOWBEEtPgc.99


Drain and rinse the cashews. Add them to a blender and blend until smooth. You may need to add a little water to get the consistency right.
Add everything into a jar and mix well. I like these jars.
Place the jar in the fridge overnight and enjoy the next morning!

Read more at http://mywholefoodlife.com/2015/04/01/raspberry-cream-overnight-oats/#BTMqZwSOWBEEtPgc.99

Banana nut overnight oatmeal

½ cup gluten free steel cut oats or gluten free rolled oats
½ banana sliced
1 tsp chia seeds
1 tsp flax meal
½ tsp ground vanilla bean or extract
½ tsp cinnamon
¼ tsp nutmeg
2 T chopped pecans or walnuts
2-3 drops of stevia OR 1 chopped medjool date OR 2 tsp maple syrup
½ cup almond milk
Instructions




Throw all the ingredients except for the banana in a jar and mix well.
Store overnight in the fridge.
When you are ready to eat, slice the banana and mix it in.

Read more at http://mywholefoodlife.com/2013/10/02/banana-nut-overnight-oats/#qE9bQ8zDmpDeoE4H.99

Banana cookie

2 Ripe Bananas to yield about 1 cup mashed
1½ cups Old Fashioned Oats (not the quick cooking kind)
¼ cup flax seed
⅓ cup unsweetened applesauce (a four ounce container)
½ teaspoon vanilla
½ teaspoon cinnamon
1 Tablespoon honey
¼ cup raisins
Preheat oven to 350 degrees F.
Mash banana in a large bowl. Add remaining ingredients and mix to combine.
Shape batter into Tablespoon-sized balls and place on a cookie sheet lined with parchment paper.
Press each ball down to slightly flatten.
Bake for 15-20 minutes or until firm.

PEANUT BUTTER MOCHA ENERGY BITES

1 cup old fashioned oats
1/4 cup flax meal
1 t. espresso powder
2 T. unsweetened cocoa powder
2 T. unsweetened shredded coconut
Pinch of salt
1/2 t. vanilla extract
5 T. creamy peanut butter
1/4 cup pure maple syrup
Instructions

In a large bowl combine all of the ingredients.
Whisk or stir with a spatula until everything comes together.
Cover and place the mixture in the fridge for 30 minutes to chill.
Once chilled scoop out tablespoon sized portions and roll into a ball.
Store the energy bites in an airtight container in the refrigerator for up to a week.

No Bake Apricot Almond Energy Bars

• 1 cup Southern Grove Whole Raw Almonds
• 1 cup Southern Grove Dried Apricots
• 1 cup Dried Dates
• ⅓ cup Simply Nature Almond Butter
• ¼ cup Unsweetened Coconut Flakes
• 1 tablespoon Chia Seeds
• ½ teaspoon Cinnamon

Instructions

1. To a food processor or blender add, almonds, apricots, dates, and almond butter. Blend until finely chopped and mixture starts to form and stick to each other.
2. Next add in coconut flakes, chia seed, and cinnamon. Blend until combined.
3. Line an 8x8 baking sheet with wax paper or parchment paper.
4. Pour apricot almond mixture into lined 8x8 pan. Evenly spread the mixture out and then, using your hands, press mixture into the bottom of the pan. Press firmly to make sure mixture sticks together.
5. Place bars in refrigerator for 30-45 minutes to let bars set.

BANANA APRICOT WALNUT MUFFINS

⅓ cup honey
3 Tbsp. canola oil
1 tsp. vanilla
½ tsp. salt
2 cups mashed bananas (about 6-7 frozen)
2 Tbsp. lemon juice
1 cup whole wheat flour
1 cup pastry or cake flour
2 tsp. baking powder
½ tsp. baking soda
½ cup chopped apricots
⅓ cup chopped walnuts, plus more for topping
INSTRUCTIONS
Preheat oven to 350F. Line a muffin tin with 20 liners. Mix honey, oil, vanilla and salt in a large bowl. Add the bananas and the lemon juice. Whisk the flours, baking powder, and baking soda together, add to the banana mixture. Fold in the nuts and apricots. Sprinkle the muffins with the more nuts if desired.
Spoon the batter into the prepared muffin tins and bake for 18-20 min. Let cool in the muffin tins for 5 min and then remove to a rack to completely cool. Store in an airtight container for a few days.

http://noshingwiththenolands.com/banana-apricot-walnut-muffins/

Apple Raisin Oatmeal Breakfast Cookies

¼ Cup Sliced almonds (25g)
½ Cup Creamy almond butter
¼ Cup Pure maple syrup
½ tsp Vanilla extract
¼ Cup Unsweetened apple sauce
1 Cup Quick oats (90g) (NOT rolled oats)
1 ¼ tsp Cinnamon
¼ tsp Ginger powder
¼ tsp Salt
¼ Cup raisins (30g)
¼ Cup Finely chopped dried apples, packed (22g)

1. Preheat your oven to 400 degrees and line a cookie sheet with parchment paper. *
2. Spread the almonds onto the pan and place in the oven until lightly golden brown, about 2-3 minutes. They toast quickly, so keep an eye on them. Turn the oven temperature down to 325 degrees.
3. In a large bowl, whisk together the almond butter, maple syrup, vanilla extract and apple sauce until well combined and smooth. Add in the quick oats, cinnamon, ginger and salt and stir until well combined. Finely add in the raisins, chopped dried apples and toasted almonds. Stir until evenly mixed. Your dough will be quite sticky.
4. Drop the batter onto the prepared cookie sheet in 8 large balls. Use a fork to press the cookies down to about ¾ inch thick. Make sure to press the edge of the cookie together with the fork as well to keep them together while baking.
5. Bake until the edges are lightly golden brown and the cookies feel springy, about 22-23 minutes. Let cool COMPLETELY on the pan and then DEVOUR.

Notes

*Cookies sometimes crumble if you just use cooking spray, so be sure to line the pan with parchment. Store cookies in an air-tight container in the refrigerator.

http://www.julieseatsandtreats.com/apple-raisin-oatmeal-breakfast-cookies/

CRANBERRY ALMOND ENERGY BITES

1 c. oatmeal
⅓ c. almonds, chopped
⅓ c. sweetened shredded coconut
1 Tbsp. ground flaxseed (optional)
½ c. nut butter (peanut or almond are both good)
¼ c. honey
1 Tbsp. chia seeds
⅓ c. dried cranberries, roughly chopped
INSTRUCTIONS
Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

LEMON BREAD

1-1/2 cups + 1 tablespoon Ultragrain All-Purpose Flour
1-1/2 teaspoons baking powder
½ teaspoon salt
¼ cup (4 tablespoons) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
½ cup soy milk (you can also use skim milk)
Juice and zest of 1 lemon
FOR THE LEMON GLAZE
1 cup powdered sugar
juice and zest of ½ lemon
1 teaspoon butter
pinch of salt
Instructions
Preheat oven to 350F.
Grease and flour a 9x5 loaf pan with cooking spray and set aside.
In a mixing bowl, combine flour, baking powder, and salt; whisk well to combine. Set aside.
In your mixer's bowl, combine butter and sugar; beat until the entire texture is smooth and creamy, about 2 to 3 minutes.
Add eggs, one at a time.
Alternately, add flour mixture and soy milk to the creamed mixture, in three batches, stopping and scraping down the sides,
Add lemon juice and lemon zest and continue to beat until just combined.
Pour batter into previously prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and cool on wire rack for 15 minutes; run knife around edge of bread and slowly remove from pan.
Transfer bread to wire rack to cool completely.
In the meantime, prepare the glaze. (Please wait until the loaf is completely cooled before making the Glaze)
Place all the ingredients for the Lemon Glaze in a small saucepan and cook over medium-heat, whisking constantly just until warm and combined and no lumps appear.
Remove from heat and let stand 1 minute.
Put the Lemon Bread on a wire rack placed over a baking sheet or foil.
Pour the Lemon Glaze over the bread and let stand a couple of minutes before cutting.
Slice and Serve.

Read more at http://diethood.com/lemon-bread-recipe/#JJjPO4g6AkWOvtCj.99

banana-almond-mocha-smoothie

one or two handfuls of baby spinach, kale, or other greens
1 cup milk of choice (I use unsweetened almond milk or cashew milk)
½ cup cottage cheese or plain Greek yogurt
1 teaspoon chia seeds
1 teaspoon instant coffee
1 Tablespoon cocoa powder
1 teaspoon almond butter
1 frozen banana, cut into chunks
3-5 ice cubes, based on desired texture
honey, sugar, stevia, or desired sweetener, if needed to taste

Read more at http://cupcakesandkalechips.com/banana-almond-mocha-smoothie/#x2MJ2KzMeLpv4Abc.99

Place the ingredients in your Blendtec or other blender in the order listed.
Use the Smoothie cycle, or pulse a few times then slowly increase to maximum speed, stopping once desired texture is achieved.

Read more at http://cupcakesandkalechips.com/banana-almond-mocha-smoothie/#x2MJ2KzMeLpv4Abc.99

DIY FREEZER OATMEAL CUPS

3 cups Chex Gluten Free oats
¼ cup brown or demerara sugar, or to taste
3 cups water
3 cups milk of choice
pinch salt
Assorted chopped fruit, nuts, chocolate chips, or other toppings

Read more at http://cupcakesandkalechips.com/diy-freezer-oatmeal-cups/#9MitRjbXkMcXAfmA.99



Combine the oats, sugar, water, milk, and salt in a large saucepan and bring to a boil.
Redice heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly.
Spray two 12-cup muffin tins with cooking spray and set out toppings in bowls.
Divide the cooked oatmeal between the muffin cups, and top each with desired toppings.
Cover with plastic wrap and place in the freezer for several hours, or until frozen.
Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary and wrap in sandwich bags or plastic wrap.
Remove desired number of cups (one to three per serving) from the freezer the night before or day you plan to serve them.
Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.

Read more at http://cupcakesandkalechips.com/diy-freezer-oatmeal-cups/#9MitRjbXkMcXAfmA.99

POMEGRANATE OATMEAL SNACK CUPS

• 2 eggs
• ⅓ cup 100% pomegranate juice
• teaspoon vanilla extract
• 1 banana, small
• ½ cup almond milk, unsweetened
• 2 tablespoons coconut oil, partially melted

Dry

• 2 cups quick cooking oatmeal
• 1 teaspoon baking powder
• ⅓ cups + ¼ cup pomegranate arils, separated

Instructions

1. First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
2. Then, place banana in a medium size bowl and mash until smooth. Add the rest of the wet ingredients (minus the coconut oil, we will add that very last) and whisk until combined.
3. Add the dry ingredients and mix until smooth. Finally add in coconut oil.
4. Fill muffin tin about ⅓ to ½ way full. Sprinkle additional pomegranate arils (about ¼ cup) on top.
5. Bake at 350º for about 20 minutes.

http://fitfoodiefinds.com/2014/12/pomegranate-oatmeal-snack-cups/

Overnight Oatmeal Tutorial + 2 Delicious Overnight Oats Recipes

http://www.organizeyourselfskinny.com/2014/11/20/overnight-oatmeal-tutorial-20-delicious-overnight-oats-recipes/


The overnight oats formula I prefer is 1/2 cup rolled oats + 1/2 cup liquid. If I am using fruit I use about 1/4 – 1/2 cup fruit. I adjust the liquid, as needed depending on the liquid I use and ingredients I add in. After all the ingredients are mixed together the oats should be covered in liquid. I have a picture below illustrating this.

1

• ½ cup rolled oats
• ½ cup unsweetened coconut milk
• ½ cup frozen dark sweet cherries
• ½ teaspoon pure vanilla extract
• 2 teaspoons flax
• 2 teaspoons pure maple syrup
• ⅛ teaspoon cinnamon

Instructions

1. Mix all ingredients into a glass pint size mason jar, close lid, and store in the refrigerator overnight. In the morning stir it up and add a little coconut if needed for consistency.

2

• 1 pint size or 8 ounce mason jar
• ½ cup unsweetened almond milk
• 2 tablespoons peanut butter powder
• 1 tablespoon unsweetened cocoa
• 2 teaspoons pure maple syrup
• ¼ teaspoon pure vanilla extract
• ½ cup rolled oats
• 1 teaspoon mini chocolate chips
• 1 teaspoon unsalted peanuts

Instructions

1. In the mason jar mix together almond milk, peanut butter powder, and unsweetened cocoa. This takes about 30 seconds or a minute. Then whisk in maple syrup and vanilla.
2. Stir in rolled oats until all ingredients are combined.
3. Place lid securely on and store overnight in the refrigerator.
4. In the morning, give it a stir, and add a little more almond milk to loosen it up and give it the consistency you want. Sprinkle chocolate chips and peanuts on top.
5. Dig in and enjoy!

HEALTHY 5-INGREDIENT GRANOLA BARS

• 1 cup packed (200 g) dates, pitted (deglet nour or medjool)*
• 1/4 cup (84 g) honey (or sub maple syrup or agave for vegan option)
• 1/4 cup (64 g) creamy salted natural peanut butter or almond butter
• 1 cup (112 g) roasted unsalted almonds, loosely chopped
• 1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
• optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

Instructions

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
2. Optional step: Toast your oats in a 350 degree F (176 C) oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
3. Place oats, almonds and dates in a large mixing bowl - set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
7. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
8. Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

Notes

*Although not ideal, if your dates don't feel sticky and moist, you can soak them in water for 10 minutes then drain before processing. This will help them blend better and hold the bars together better. But ideally, you can find fresh, sticky moist dates.

Raspberry Yogurt Muffins

• 1 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 carton (6 ounces) raspberry yogurt
• 1/3 cup canola oil
• 1 egg
• 1 cup raspberries

Directions

1. Preheat oven to 400 degrees F.
2. Spray, grease or put paper liners in 12 (2 3/4 inch) muffin cups.
3. In a medium mixing bowl, stir together dry ingredients.
4. In a small bowl, beat together yogurt, oil and egg.
5. Stir yogurt mixture and raspberries into dry mixture until almost blended.
6. Add raspberries and stir until batter is just blended. Do not over mix.
7. Spoon into prepared muffin cups.
8. Bake until nicely browned, about 20 minutes.

http://www.thismamacooks.com/2016/01/easy-healthy-raspberry-yogurt-muffins.html

Almond Butter Chocolate Overnight Oats

½ cup gluten free steel cut oats (use rolled oats for a smoother oatmeal)

1 tsp chia seeds

1 tsp flax meal

2 tsp cacao powder

1 T almond butter

1 chopped medjool date or 2 tsp maple syrup

½ cup almond milk

Read more at http://mywholefoodlife.com/2013/08/10/almond-butter-chocolate-overnight-oats/#zaW57qjHIEGsXjmH.99

Throw everything in a jar

Mix well and store in the fridge overnight to eat.

Read more at http://mywholefoodlife.com/2013/08/10/almond-butter-chocolate-overnight-oats/#zaW57qjHIEGsXjmH.99

Apple Cinnamon Overnight Oats

½ cup gluten free steel cut or rolled oats (Steel cut oats will have a crunch.  Rolled oats will be smoother)

1 tsp chia seeds

1 tsp flax meal

½ – 1 tsp of cinnamon depending on how strong you like it to be

¼ tsp vanilla extract

¼ tsp nutmeg

1-2 T unsweetened applesauce

1 – 2 tsp maple syrup (optional)

½ – ¾ cup almond milk (depending on how thick or thin you like your oatmeal)

Read more at http://mywholefoodlife.com/2013/08/26/apple-cinnamon-overnight-oats/#Wm2QU7XWGsluimrG.99

Throw all the contents into a jar and mix well.

Stick in the fridge overnight.  

Read more at http://mywholefoodlife.com/2013/08/26/apple-cinnamon-overnight-oats/#Wm2QU7XWGsluimrG.99

Overnight Oatmeal

• 2½ cups oatmeal
• 2½ cups soy milk or other non-dairy milk
• 5 tablespoons chia seeds
• 5 tablespoons maple syrup
• 1¼ teaspoons vanilla

• Scoop ½ cup oatmeal into each of 5 mason jars (I used ½ pint jars). Add ½ cup milk, 1 tablespoon chia seeds, 1 tablespoon maple syrup, and ¼ teaspoon vanilla to each jar. Stir contents of each jar; cover and refrigerate overnight. Top each jar with ½ cup of fruit and 1 tablespoon of nuts

¾ cup whole oats

¾ cup milk of any kind or water

Overnight Mix-in Ingredients

Flax seed (about 1 Tablespoon per serving)

Chia seeds (about 1 Tablespoon per serving)

Cinnamon (about ⅛ teaspoon per serving)

Vanilla extract (about ⅛ teaspoon per serving)

Honey (about 1 Tablespoon per serving)

Maple syrup (about 1 Tablespoon per serving)

Sugar or other sweetener to taste

Nut butters (Up to ¼ cup per serving)

Day of Toppings

Fresh fruit

Dried Fruit

Fruit Compote or apple butter

Chopped Nuts

Chocolate Chips

Coconut

Granola

Instructions

Combine oats, liquid and desired overnight mix-in ingredients in a glass container with a tight lid.

Refrigerate jar overnight or up to 3 days.

If desired, transfer oatmeal to a microwave safe bowl and microwave for 30 seconds to a minute.

When ready to enjoy, spoon your favorite toppings on top!

1. Cherry Almond Overnight Oatmeal – 1/2 cup pitted cherries (fresh or frozen), 1 tablespoon toasted sliced almonds (331 calories; 10.4 g fiber; 12.6 g protein)

2. Blueberry Cashew Overnight Oatmeal – 1/2 cup blueberries, 1 tablespoon toasted cashews (294 calories; 7.1 g fiber; 11.1 g protein)

3. Blackberry Pecan Overnight Oatmeal – 1/2 cup blackberries, 1 tablespoon toasted pecans (283 calories; 9.5 g fiber; 10.6 g protein)

4. Papaya Coconut Cashew Overnight Oatmeal – 1/2 cup diced papaya, 1 teaspoon toasted coconut flakes, 1 tablespoon toasted cashews (307 calories; 7.4 g fiber; 11.2 g protein)

5. Cantaloupe Hazelnut Overnight Oatmeal – 1/2 cup diced cantaloupe, 1 tablespoon hazelnuts (276 calories; 6.4 g fiber; 10.7 g protein)

6. Kiwi Coconut Cashew Overnight Oatmeal – 1/2 cup sliced kiwi, 1 teaspoon toasted coconut flakes, 1 tablespoon toasted cashews (313 calories; 8.1 g fiber; 11.6 g protein)

7. Peach Almond Overnight Oatmeal – 1/2 cup diced peaches, 1 tablespoon toasted sliced almonds (273 calories; 7 g fiber; 11.1 g protein)

8. Cranberry Walnut Overnight Oatmeal – 1 tablespoon dried cranberries (add to oatmeal mixture and soak overnight to rehydrate), 1 tablespoon toasted walnuts (274 calories; 5.9 g fiber; 10.1 g protein)

9. Strawberry Pumpkin Seed Overnight Oatmeal – 1/2 cup chopped strawberries, 1 tablespoon toasted pumpkin seeds (353 calories; 10.5 g fiber; 15.2 g protein)

10. Pear Pistachio Overnight Oatmeal – 1/2 cup chopped pears, 1 tablespoon toasted pistachios (324 calories; 8.6 g fiber; 12.1 g protein)

11. Apple Pecan Overnight Oatmeal – 1/2 cup chopped apples, 1 tablespoon toasted pecans (285 calories; 7.2 g fiber; 9.8 g protein)

12. Raspberry Almond Overnight Oatmeal – 1/2 cup raspberries, 1 tablespoon toasted sliced almond (319 calories; 12.9 g fiber; 12.7 g protein)

13. Mango Coconut Macadamia Nut Overnight Oatmeal – 1/2 cup chopped mango, 1 teaspoon toasted coconut flakes, 1 tablespoon macadamia nuts (364 calories; 10.3 g fiber; 11.9 g protein)

14. Chocolate Peanut Butter Banana Overnight Oatmeal– 1 teaspoon cocoa powder, 1 tablespoon peanut butter (or other nut/seed butter), 1/2 cup sliced banana (371 calories; 8.4 g fiber; 13.7 g protein)

15. Date Pecan Overnight Oatmeal – 2 tablespoons chopped dates, 1 tablespoon toasted pecans (331 calories; 7.6 g fiber; 10.2 g protein)

16. Apricot Pistachio Overnight Oatmeal– 1/2 cup diced apricot, 1 tablespoon toasted pistachios (322 calories; 8 g fiber; 13 g protein)

17. Pumpkin, Pumpkin Spice, Pumpkin Seed Overnight Oatmeal – 1/4 cup pumpkin puree, 1/8 teaspoon pumpkin spice, 1 tablespoon toasted pumpkin seeds (307 calories; 7.7 g fiber; 13.9 g protein)

18. Pineapple Macadamia Nut Overnight Oatmeal  – 1/2 cup chopped pineapple, 1 tablespoon toasted macadamia nuts (307 calories; 6.9 g fiber; 10.1 g protein)

19. Banana Walnut Overnight Oatmeal – 1/2 cup sliced bananas, 1 tablespoon toasted walnuts (317 calories; 7.4 g fiber; 10.9 g protein)

20. Nectarine Hazelnut Overnight Oatmeal – 1/2 cup chopped nectarines, 1 tablespoon toasted hazelnuts (281 calories; 6.9 g fiber; 10.8 g protein)

PEPPERMINT CACAO SMOOTHIE

2  medium-sized frozen bananas (peel removed before frozen)
6 ounces plain Greek yogurt
1/2 cup almond milk
4 teaspoons cacao powder
1/4 teaspoon Simply Organic Peppermint Flavor
1/4 teaspoon Simply Organic Vanilla Flavoring
 Fresh peppermint leaves and dark chocolate pieces, for garnish (optional)
Directions
1. In a blender, blend all ingredients until smooth, about 3 to 4 minutes. Use a spatula to scrape the sides down as needed throughout blending.
2. Serve immediately.