I gotta run you through this Guava-Banana Oatmeal Breakfast Smoothie in a hurry. The Soldier’s retirement shindig is next week and I’m being classic Marta- cheap. Because I know I can do everything I want done, I refuse to hire it out and alleviate my stress. It drives me crazy that I’m like this, but at this stage in life, what’re you gonna do?
This recipe is the product of my days of early married life, being broke, and Hector and I working two jobs. I needed something that was inexpensive to make, portable, and filling, to keep us going. The idea to add oats to the smoothie was just the right move.
Guava Banana Shakes Prove that
Fast Doesn’t Have to Mean Unhealthy
I love exposing people to the truth that, just because you want to eat on-the-go, it doesn’t mean you have to eat poorly. This Guava-Banana wonder has fresh and frozen fruit with no added sugar. The rolled oats are great for cardiovascular health and reducing blood pressure. Skyr is a great probiotic. All of these make this a healthy, filling option for families looking to do better with their diets. AND IT’S QUICK AND EASY! (that’s so important I had to yell)
If your littles are fans of sweeter smoothies, like mine are, you can add sweetened condensed milk, or honey. Mine prefer the former, so I’m using it here. Let’s get to it!
Pulse the Oats
I always have old-fashioned rolled oats on hand. Because of that, I need to pulse them a bit in the blender prior to using them. If I didn’t I’d have shards of oats in my smoothie that wouldn’t be too appetizing. If you use instant (quick-cooking) oats on a regular basis, those won’t need to be pulsed. They’re already processed to an almost ground oat, so just blending them with everything else is all you’ll need to do.
If you’re like me, though, and use the rolled oats, add them and the milk (I’m using coconut milk here) to the blender. You can use almond, coconut, cashew, soy, or regular milk in this recipe.
Pulse the oats and the milk together for one minute, then allow the mixture to sit and soak for another minute. This will help soften those oats completely. Again, if you’re using the quick-cooking oats, skip this step.
Why I Love Guava Fruit Pulp
Goya frozen fruit pulps– like the guava I’m using here- are a godsend because they give me a taste of Puerto Rico without the exorbitant costs most grocers try to charge for tropical fruits. It’s difficult to find fresh guava in my local supermarkets. They tend to have the small seeded Mexican guavas, but the apple guava is the one I love and am used to. Even the fresh ones I was able to hunt down for this post were an abomination. At $5 a pop, I was more than ticked that they were only good for getting these shots. And not even that good.
All of this is why I prefer the frozen fruit pulps. At any given moment you will find at least five packages of different fruit pulps in my freezer. They’re just so convenient for making smoothies or shakes. My all-time favorite is guava, but guanabana (soursop) and passion fruit follow very closely. You can find them now in most grocery stores. They’re in the frozen fruit section or the frozen Hispanic foods section. If you are fortunate enough to have access to fresh, ripe tropical fruit, by all means, use that in equal amounts (or about 2 1/2 cups of peeled, diced fruit).
After breaking up a bit, I add the fruit pulp to the blender while it’s still frozen. It helps to create that smoothie consistency, as well as keep the smoothie ice cold.
Add the Remaining Ingredients and Blend
We’re almost to the end of our recipe! See how quick and easy this is?
Add the banana and the skyr. Skyr is one of those ingredients that may be a bit too tart for your littles. If they’re not fans of it, you can use plain yogurt, vanilla yogurt, or Greek yogurt. Those will be a bit sweeter than the skyr. Blend everything together until smooth.
Taste test a bit of the smoothie. If it’s too tart for you, add a 1/4 cup of sweetened condensed milk (store the remainder of the milk in the fridge); or you can add honey. If you prefer a thinner smoothie, add a 1/2 cup more of the coconut milk (or whichever milk you used with the oats).
Blend for another minute or two, until the smoothie is…well…smooth?
Enjoy Your Guava Banana Smoothie
Be sure to use smoothie straws for sipping this thick libation.
Once you’ve indulged, store your leftover smoothie in the fridge for one day if you’d like. I make mine the night before a busy day, then pour it into travel smoothie glasses for that mad dash out of the door.
Welp! I need to get back to hand-painting 1/8″ dowels for photo booth props…because that’s what I earned a college degree for, apparently. Pin this recipe and share with your busy friends!
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Guava-Banana Oatmeal Breakfast Smoothie
- 1 cup old-fashioned rolled oats
- 1 1/2 cups coconut milk (or milk of your choice)
- 14 ounces Goya frozen guava pulp (or pulp of choice), or 2 1/2 cup fresh fruit
- 1 ripe banana, peeled and sliced
- 1 cup skyr, Greek, plain, OR vanilla yogurt
- 1/4 cup sweetened condensed milk or honey
- Pulse the oats and milk together in a blender for one minute, or until the oats are fine. Allow the milk to hydrate the oats for an additional minute.
- Break up the block of fruit pulp a bit, then add it to the blender, along with the banana and the skyr.Blend everything together until smooth, about a minute.
- Taste the smoothie. If it's too tart for you, add the sweetened condensed milk or honey.If you prefer a thinner smoothie, add a 1/2 cup more of the coconut milk (or whichever milk you used with the oats).
- Blend for another 1-2 minutes, or until very smooth.
- Pour into large smoothie glasses and enjoy right away.
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