A portable, gluten free version of your favorite sandwich, this Peanut Butter and Jelly Protein Smoothie is packed with protein and whole grains to give you lasting energy.
Strawberry season has kicked off here in West Michigan and I can hardly contain my excitement. It only lasts about three weeks but you better believe we don’t take a single second for granted.
To celebrate the first official day of summer, we headed to a local strawberry farm that offers u-pick. Two year olds do not make the most efficient strawberry pickersbut the look on his face as he bit into a juicy, floral, honey-scented berry was priceless. As you can see, my seven month old was even less of a help picking strawberries but fortunately the farm also sold pre-picked flats.
My mom and sister love making jam but I prefer to freeze them whole to use later in smoothies, oatmeal, pancakes, baked goods and more. If you’ve never frozen berries before, my Step-by-Step Guide to Freezing Strawberries will walk you through the easy process. The same guide works for blueberries, raspberries, peas, corn, you name it!
This PB&J Oatmeal Smoothie is a riff off the childhood classic and contains a hefty dose of whole grains plus plenty of protein to keep you energized. I adore peanut butter and jelly sandwiches but they aren’t exactly the most nutritious, especially if you are using sugary jellies and white bread.
When you’re dealing with fresh, in season berries picked at their prime, you don’t need to add any sugar. For even more sweetness, a ripe banana is added to the mix along with a handful of blueberries for good measure.
Your straw is waiting.
Place all ingredients in a high speed blender and puree until smooth.
For a thicker smoothie, add more ice. If using frozen fruit, you can use less ice.
Be sure to look for certified gluten free oats if you are allergic to gluten.
Photography by Alejandro Photography // Recipe by The Lemon Bowl