Leftover cranberry sauce blends with bananas and yogurt to create a rich and creamy smoothie that is perfect for babies, toddlers and kids of all ages.
If Rachael Ray is the self-proclaimed Burger Queen then I am the self-proclaimed Smoothie Queen. We drink them all year round and from the minute my little guy could start solids, he has been hooked. In an effort to eat the rainbow, we love using seasonal ingredients to change the flavor throughout the year. Fall is time for pumpkins, apples, cranberries and more.
Recently I discovered the glory that is Slow Cooker Cranberry Sauce. I’m a little embarrassed it took me this long to make homemade cranberry sauce but after learning the health benefits of whole cranberries and falling in love with the vibrant, jewel-toned color and tart, tangy sweetness – I am a believer.
My little guy loves all flavors of Stonyfield YoBaby and YoToddler yogurt but this recipe works just as well with Whole Milk Plain.
- 1 banana
- ½ cup mixed berries fresh or frozen
- ¼ cup cranberry sauce
- ¼ cup oats (old fashioned, baby cereal or quick-cooking all work)
- ¼ cup orange juice
- 4 oz Stonyfield yogurt – any flavor
- 4-5 ice cubes optional
Place all ingredients in a high speed blender and puree until smooth.
Serve in a sippy cup with attached straw for baby-friendly feeding.
To save time in the morning, place all ingredients except ice in the blender and refrigerate overnight. Pulse until smooth in the morning (with or without ice.)