First, I must say that the color of this blueberry smoothie is about as luscious as the taste! Since I first tried the make-ahead smoothie concept, I have been hooked. I love a nice, thick smoothie and typically rely on frozen fruit and ice to get the consistency I prefer. Using the oats and chia seeds, however, is a nutrient-packed way to thicken a smoothie. As the smoothie rests, the oats and seeds expand and the result is a perfectly thick and creamy smoothie, ready to grab and go.
This anti-oxidant packed combination is also incredibly flavorful, not to mention colorful. I have been on a blueberry kick recently and have been enjoying this recipe for a quick yet filling lunch. Great for breakfast, too, and I like that I can actually use a spoon to eat it–makes it feel more like a meal. I have tasted the smoothie before the designated soak time is up, and the smoothie still tastes good. However, the flavors will continue to develop as the smoothie thickens so, if you can, wait it out!
- 1/4 cup old-fashioned oats
- 1 1/2 teaspoons chia seeds
- 1 cup almond milk (or milk of your choice)
- 3/4 cup (6 ounces) Greek yogurt
- 1 cup blueberries, frozen or fresh
- 1/2 an avocado (may substitute half a large banana)
- 1 tablespoon almond butter (peanut butter tastes great, too)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1-2 tablespoons honey, or to taste (may use stevia or other sweetener of choice)
- Add oats and chia seeds to blender and blend on high until you have the texture of a fine flour.
- Add the milk, yogurt, blueberries, and all remaining ingredients except the sweetener.
- Blend on high until the mixture is smooth, scraping down the sides and blending again, as necessary. It is helpful to stir down to the bottom to make sure the oat mixture is fully incorporated. Taste and sweeten to your liking. Blend again to distribute.
- Transfer the smoothie to a jar or other lidded container. Refrigerate overnight or at least four hours. Will keep 2-3 days in the refrigerator.
- May be frozen. First allow the mixture to soak for at least four hours in the refrigerator.