Blueberry Banana Oatmeal Smoothie
This blueberry banana oatmeal smoothie recipe uses frozen banana and raw rolled oats blended straight into the liquid, giving it a thick, spoonable texture instead of the thin, icy result that comes from fresh banana and a handful of ice.
Equipment
- High-speed blender - to break down oats and frozen fruit into a smooth, even texture
- Sharp knife - for slicing the banana into rounds so it freezes and blends more evenly
- Freezer-safe bags or containers - for pre-freezing banana slices in a single layer so they don't clump
- Rubber spatula - for scraping down the sides of the blender jar mid-blend
- Tall glasses or mason jars - for serving right away or sealing up leftovers for later
Ingredients
- 1 cup milk - 240 ml, dairy or unsweetened almond milk
- 1 cup frozen blueberries - 150 g
- 1 large banana - about 120 g, sliced and frozen at least 2 hours ahead, slightly overripe
- 1/2 cup old-fashioned rolled oats - 45 g
- 1/2 cup plain Greek yogurt - 120 g
- 1 tablespoon honey - 15 ml, or maple syrup, plus more to taste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract - 2.5 ml
- ice cubes - as needed for consistency (optional)
Instructions
- Pour milk into the bottom of the blender jar to help the blades catch the oats and frozen fruit.
- Sprinkle in the rolled oats and let them sit in the milk for a minute to soften.
- Add the frozen blueberries and frozen banana slices, breaking apart any clumps of banana with your hands.
- Spoon in the Greek yogurt, honey, cinnamon, and vanilla extract.
- Blend on high for 60 to 90 seconds, stopping once to scrape down the sides, until completely smooth with no gritty texture.
- If too thick, add milk 2 tablespoons at a time and blend briefly. If too thin, add ice cubes or more frozen blueberries.
- Pour into glasses immediately and serve with a straw or spoon.
Notes
- Freeze the banana slices in a single layer before transferring to a bag so they don't clump into one solid block.
- Use old-fashioned rolled oats rather than steel-cut oats, which stay too firm even after blending.
- Taste before adding extra honey; ripe banana and blueberries carry a fair amount of natural sweetness.
- Blend the milk and oats together for 15 to 20 seconds before adding the frozen fruit to shorten total blending time.
- Keep pre-sliced, pre-frozen banana on hand specifically for this recipe so mornings don't require any advance planning.
- Rinse the blender jar immediately after pouring, since dried oat residue is much harder to scrub off once it sets.
- If doubling the recipe, blend in two batches rather than overfilling the jar.
- Swap in a different berry, like raspberries or blackberries, on weeks when blueberries aren't on sale.
- Store in a sealed jar in the refrigerator for up to 24 hours; shake or stir well before drinking.
- Freeze in individual portions for up to 2 months; thaw overnight in the refrigerator and blend briefly to restore texture.
Nutrition
Serving: 1servingCalories: 295kcalCarbohydrates: 54gProtein: 13gFat: 5gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 10mgSodium: 75mgPotassium: 450mgFiber: 5gSugar: 27gVitamin A: 4IUVitamin C: 15mgCalcium: 15mgIron: 6mg
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