Vegan Peach Crumble Shake

5 from 2 reader reviews

Prep Time 5

Total Time 5

Servings

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Ingredients

2 ripe peaches - pitted, sliced and frozen
¼ cup rolled oats
1 pitted Medjool date
1 tablespoon chia seeds
1 tablespoon almond butter
big squeeze of fresh lemon juice
¾ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 scoop vanilla protein powder, optional
1 cup non-dairy milk
½ cup filtered water

Instructions

In an upright blender, combine the frozen peaches, oats, date, chia seeds, almond butter, lemon juice, cinnamon, vanilla, protein powder (if using) non-dairy milk, and water. Blend on high until thoroughly combined and frothy. It’ll be super thick! Enjoy immediately.

Equipment

Blender

Recipe Notes

I used my cashew pecan milk for the non-dairy milk here. SO good! But any milk will do.
The lemon juice seems weird, but is necessary to lift up some of the oat-y, sweet flavours here. If you have orange juice around, a splash of that might work too.
I don’t want to sound too precious, but slicing and freezing ripe summer peaches is pretty crucial to the success of this one. The bagged frozen peaches in the freezer aisle have less peachy flavour and skew more towards neutral.

The vegan peach crumble shake is a refreshing and filling summer breakfast with oats, baking spices, fresh and frozen peaches and nut milk.

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