Ingredients :

• Avocado — It must be ripe — really ripe. Almost black skin, flesh that yields under your thumb without resistance. An avocado that’s still firm will result in a grainy batter. The Hass variety is perfect here for its creamy texture. To check ripeness without damaging them in the store, lift the stem: if the flesh underneath is dark green, it’s ready.
• Rolled Oats — Classic oats, not instant. The blender takes care of mixing them — no need to buy oat flour. If you’re gluten-sensitive, get certified gluten-free oats, otherwise any brand will do.
• Milk — Any kind works. Cow, oat, almond, soy — they all work. Oat milk makes obvious sense here and reinforces the slightly nutty flavor. Whole milk gives a result that’s a bit richer if you want to go that route.
• Lemon Juice — Just one tablespoon, but it’s important. It balances the fat of the avocado and wakes everything up. Fresh lemon is preferred — bottled juice has a chemical taste that stands out when cooked.