Carrot Smoothie

My carrot smoothie recipe is packed with protein and fiber AND tastes like dessert in a glass! It's super thick and creamy.

Course Breakfast

Cuisine American

Prep Time 2

Total Time 2

Servings servings

Calories 187kcal

Author Arman Liew

Ingredients

1/2 cup rolled oats gluten free, if needed
1 small carrot can sub for 1/4 cup mashed carrots
tablespoon sugar I used allulose but any sweetener works
1 tablespoon ground flaxseed can sub for ground flax or chia seeds
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 cup vanilla protein powder optional
1-2 tablespoons yogurt optional
1/2 cup milk * see notes

Instructions

Add the rolled oats, carrot, sugar, ground flaxseed, cinnamon, nutmeg, vanilla extract, protein powder, yogurt, and milk in a high-speed blender and blend until desired consistency.
Pour into a tall glass and top with shredded coconut and enjoy!

Notes

* For a thinner smoothie, use 3/4 cup milk of choice.

For an even thicker smoothie, let sit in the fridge for 20-30 minutes.

TO STORE: This smoothie can be stored in the fridge, covered, for up to 3 days. Be sure to stir it well before serving.

TO FREEZE: Store the smoothie in ice cube trays in the freezer for up to 6 months. When ready to enjoy, place the frozen portions into a blender and blend until thick and smooth.

Nutrition