Banana Muesli Smoothie

• 1/4 cup muesli
• 3 tablespoons low-fat milk or water
• 1 small banana (4 ounces without the skin)
• 1 heaped teaspoon almond butter (I prefer toasted unsalted)
• 1 teaspoon honey
• 1 cup yogurt, milk, almond or rice beverage, coconut water or soy milk
• 1 or 2 ice cubes (optional)

1. The night before, place the muesli in a small bowl or ramekin and cover with 3 tablespoons milk or water.
2. Refrigerate overnight.
3. To soak the chia seeds, place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds.
4. Place in the refrigerator for several hours or overnight.
5. The seeds and water will be become gelatinous.
6. The measure of 1 tablespoon includes the seeds and the gelatinous liquid that enrobes them after soaking.
7. Scoop up a tablespoon of seeds with the gooey liquid and place in a blender (dont worry, your smoothie wont have this consistency).
8. AddPlace the soaked muesli along with any liquid remaining in the bowl in a blender.
9. Add the remaining ingredients and blend until smooth.

muesli, lowfat milk, banana, almond butter, honey, yogurt

Taken from cooking.nytimes.com/recipes/1014741 (may not work)