Blueberry Breakfast Smoothie with Oats and Greek Yoghurt
Why this recipe works
- Ready in minutes: Everything goes straight into the blender, making it a fast breakfast with very little clean-up.
- Naturally thick and creamy: Greek yoghurt, banana and rolled oats create a fuller texture without needing ice cream or cream.
- Balanced sweetness: Ripe banana and honey soften the tartness of the blueberries, while cinnamon and vanilla add warmth.
Get the most out of this recipe
Texture tips
- For a smoother blend: If the oats stay slightly coarse, blend them with the milk first, then add the remaining ingredients.
- For a thicker smoothie: Let the smoothie stand briefly after blending so the oats can hydrate and add more body.
- If the blender struggles: Add a splash more milk gradually and blend again until the mixture moves freely.
Ingredient notes
- Use a ripe banana: A ripe banana blends more smoothly and adds natural sweetness, reducing the need for extra honey.
- Fresh or frozen blueberries: Fresh blueberries give a softer drink, while frozen berries make the smoothie colder and thicker.
Ingredient swaps
- Swap the sweetener: Maple syrup can replace honey for a different, slightly deeper sweetness.
- Make it dairy-free: Use oat drink and a dairy-free yoghurt alternative in place of the milk and Greek yoghurt.
Make-ahead tips
- Best freshly blended: The texture is at its brightest and smoothest just after blending, before the oats absorb too much liquid.
- If storing: Keep it sealed in the fridge for up to 1 day, then stir or re-blend before serving.
Equipment you'll need
Ingredients
Instructions
- Add the whole milk and greek yogurt to a blender. Peel the banana and add it along with the blueberries, rolled oats, honey, vanilla extract and ground cinnamon.
- Blend on high for 45 to 60 seconds, or until completely smooth and thick. If it is too thick to blend, add a splash more whole milk and blend again.
- Pour into two glasses and serve straight away. If you like, let it stand for 1 minute to thicken slightly as the oats hydrate.
Recipe notes
Tips
- For the thickest texture, use very ripe banana and well-chilled whole milk and greek yogurt.
- If your blender struggles with the oats, blend the whole milk with the rolled oats for 20 seconds first, then add the remaining ingredients and blend until smooth.
Substitutions
- Replace honey with maple syrup for a different sweetness.
- Replace whole milk with oat drink for a lighter, dairy-reduced smoothie.
Storage
- Refrigerate up to 1 days
- Best served straight away. If needed, refrigerate in a sealed container for up to 1 day, then stir or re-blend to restore a smooth texture.
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Recipe overview
- Servings: 2 glasses
- Total time: 5min (5min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk
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