Blueberry Oat Breakfast Smoothie

Before you start

This smoothie uses oats and chia seeds along with Greek yogurt to give frozen blueberries some structure, so the result is thick, spoonable at the edges and substantial enough for a morning meal. Blueberries bring a deep purple color and a gentle tartness; a little lemon zest and vanilla make their flavor more pronounced.

The method is built around a short soak. Chia seeds absorb liquid and form a gel, and rolled oats soften, so giving both 10 minutes in the milk before blending means a smooth drink rather than a seedy, gritty one. If mornings are rushed, soak them in the blender jar overnight in the refrigerator and blend with the fruit when you wake up.

Ingredients

• 30 g (⅓ cup) rolled oats
• 12 g (1 tbsp) chia seeds
• 180 ml (¾ cup) milk — dairy or unsweetened plant milk
• 150 g (1 cup) frozen blueberries — wild blueberries give deeper color
• 120 g (½ cup) plain Greek yogurt
• 1 to 2 tsp maple syrup or honey — to taste
• ¼ tsp vanilla extract
• 1 pinch finely grated lemon zest
• 1 pinch fine salt

Method

1. Combine the oats, chia seeds and milk in the blender jar. Stir so the chia does not clump, and let it soak for 10 minutes, or cover and refrigerate overnight.
2. Blend the soaked mixture on high for 30 seconds until the oats and seeds are mostly broken down and the milk looks thick and creamy.
3. Add the frozen blueberries, Greek yogurt, maple syrup, vanilla, lemon zest and salt.
4. Blend on high for 45 to 60 seconds, until the smoothie is deep purple and thick, with no visible blueberry skins.
5. Check the consistency: it should pour slowly. Thin it with 1 to 2 tbsp milk if needed, or add a few more frozen berries to thicken it.
6. Pour into a glass and serve with a straw or a spoon. It thickens further as the chia continues to absorb liquid.

Tips for success

• Stir the chia into the milk right away. If it sits undisturbed, it forms gelatinous clumps that are hard to blend out.
• Wild blueberries are smaller and more intensely flavored. Cultivated berries work well but give a slightly milder, lighter purple drink.
• Lemon zest is a small touch with a big effect. It brightens blueberries without making the smoothie taste of lemon.

Substitutions

Chia seeds

Ground flaxseed (1 tbsp) gives similar thickness with a nutty flavor. Or skip it and add 10 g more oats.

Greek yogurt

Regular yogurt makes a looser smoothie; reduce the milk by 30 ml. Silken tofu is a dairy-free option with similar body.

Frozen blueberries

A frozen mixed berry blend works and is more tart. Fresh blueberries need about 4 ice cubes for the same chill and thickness.

Variations

Blueberry pie

Add ¼ tsp cinnamon and a few gratings of nutmeg, and top with a spoon of granola.

Blueberry banana

Replace half the blueberries with half a frozen banana for a sweeter, creamier smoothie.

Troubleshooting

It is seedy or gritty

The chia and oats were not soaked or pre-blended. Soak them at least 10 minutes and blend them with the milk first.

It set almost solid

Chia gel kept thickening. Drink it soon after blending, or stir in more milk.

It looks gray instead of purple

Some plant milks and too much yogurt mute the color. Add more blueberries or a squeeze of lemon juice, which keeps the color brighter.

Storage

Best right after blending. You can cover and refrigerate it for up to 24 hours, though it will thicken considerably; stir in milk before drinking. Refrigerate overnight soaks in the covered blender jar, and do not leave the dairy smoothie out for more than 2 hours.