Make-Ahead Blueberry Almond Smoothie
Avocado adds a wonderful creamy texture to this smoothie. If you prefer not to use the avocado or do not have a ripe one on hand, a banana is a good substitute.


  • 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)


  1. Add oats and chia seeds to blender and blend on high until you have the texture of a fine flour.
  2. Add the milk, yogurt, blueberries, and all remaining ingredients except the sweetener.
  3. 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.
  4. 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.
  5. May be frozen. First allow the mixture to soak for at least four hours in the refrigerator.

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