Blueberry Banana Smoothie with Oats
Frozen blueberries, a ripe banana, plain yogurt and a spoonful of rolled oats make a thick, deep-purple smoothie that holds you over longer than juice. The oats blend in completely and give the drink body without any powders or protein mixes.
Frozen berries are the key here. They chill and thicken the smoothie at the same time, so you need little or no ice, and they are picked and frozen at their peak, which makes them a reliable choice outside the short summer season.
Why add oats?
Two tablespoons of rolled oats do not change the flavor much, but they absorb liquid and turn a thin berry drink into something closer to a meal. Soaking them in the milk for a couple of minutes before blending matters more than the type of blender you own.
Quick oats work too and need no soak. Steel-cut oats are too hard to blend raw; leave them for porridge.
Getting the texture right
Smoothies vary because fruit varies. If yours is too thick, the blender will spin air pockets around the blade; stop, stir with a spatula and add a little more milk. If it turns out thin, add a few more frozen berries or an ice cube or two and blend again.
- Thicker: more frozen fruit, Greek yogurt, or a few extra oats.
- Thinner: more milk, added a tablespoon at a time.
- Colder: frozen banana instead of fresh.
Building your own blueberry smoothie
Once you know the basic proportions, you can make this without measuring: roughly one and a half cups of frozen fruit, three-quarters of a cup of something creamy, and about a cup of liquid for two glasses. The banana is there for sweetness and body, the yogurt for tang and protein, and the milk to get the blender moving.
Wild blueberries, which are smaller and often sold frozen, give a deeper color and a more intense flavor than cultivated ones. Either works. If you grow or pick your own, rinse them, dry them well on a towel and freeze them on a tray before bagging so they do not freeze into a solid block.
Blueberry Banana Smoothie with Oats
Ingredients
Method
- Put the oats in the blender jar first and add the milk. Let them sit for 2–3 minutes while you gather everything else; this softens the oats so they blend smoothly.
- Add the yogurt, banana, blueberries and cinnamon. Putting the frozen fruit on top keeps it from jamming the blades.
- Blend on low for 10 seconds, then on high for 45–60 seconds until completely smooth and no flecks of oat remain.
- Taste. Add the honey only if your banana was not very ripe, and blend a few seconds more. Thin with a splash of milk if it is too thick to pour.
- Pour into two glasses and drink right away.
Notes
- A spotty, very ripe banana usually provides all the sweetness the drink needs.
- For an extra-cold, milkshake-thick smoothie, freeze the banana in chunks the night before.
Storage
Smoothies are best fresh. Leftovers keep in a sealed jar in the refrigerator for up to 24 hours; the oats will thicken the drink, so shake or re-blend with a splash of milk. You can also freeze leftovers in ice-pop molds.
Substitutions
- Use mixed frozen berries or cherries instead of blueberries.
- Swap the oats for 1 tablespoon of ground flaxseed or almond butter.
- Make it dairy-free with soy or oat yogurt and a plant milk.
- Add a handful of baby spinach; the purple color hides the green.
Common questions
Can I use fresh blueberries?
Yes. Add 4–5 ice cubes to make up for the chill and thickness the frozen fruit would have provided.
Is it filling enough for breakfast?
With the yogurt and oats it is fairly substantial. Many people pair it with a slice of toast or a boiled egg.
Why is my smoothie gritty?
The oats were not soaked or blended long enough. Give them a few minutes in the milk and blend a little longer on high.
This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.
