The cashews and almond milk give this dairy free “frappuccino” a creamy and milky taste. Oat bran is the nutrient dense outer layer of the oat grain. The oat bran adds B vitamins and iron to this coffee smoothie giving you long lasting energy. You can swap out the coffee for a 1/2 teaspoon of vanilla, cocoa or a cup of berries for kids. I like to blend the ingredients without the ice first so that the cashews and oat bran are well blended. Then I add the ice and continue blending until the ice is blended well. The oat bran makes has a ton of fiber so it makes it thick–but drink it right away because the fiber can become too thick after a while.
1/4 cup (4 ounces) coffee
3/4 cup Silk almond milk
1/4 cup cashews (or 1 handful)
2 tablespoons gluten free oat bran
2-4 teaspoons agave (or maple syrup)
1& 1/2 cups ice
Combine coffee, almond milk, cashews, oat bran and agave in the Vitamix or high speed blender. Blend for 1-2 minutes to make it into a milk. Add the ice and blend for 1 to 2 minutes more. Serve immediately.
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