South Louisiana Fig Smoothies for breakfast

Figs are in season now, and the tree outside my kitchen screen door is really flourishing this year. Figs from this tree don't preserve very long at room temp nor in the refrigerator. Last year I made lots of fig preserves, but I still have lots of the jars left over from last year, even after giving some away. So, I was wondering what to do with hundreds of figs that will be coming in the next two weeks, and I think I've found some ideas.

First, I ate some fresh off the tree. 

Then, I took some for snack to work with me.

Then, I gave a bowl away to my friend.

Then, I still had some left, and decided to add them to my semi/somewhat/sometimes weekly smoothie mixes, and now I'm actually excited to have one! Here's what all input in each quart sized ziplock bag before I stuck it in the freezer:

About 1/2 of a large banana, cut into pieces. (I found mine on clearance at the grocery store) and already had them cut up and frozen.

A handful of blueberries from my grandparents' garden that we picked on the Fourth of July.

About 8 figs, cut in half.

One packet of Splenda.

1 TB flaxseed meal

2 heapin TB raw oatmeal.

I made 5 baggies this time, because usually after 5 of the same flavor I'm ready for something new. 

TM