Try this Blueberry Muffin Smoothie recipe, or contribute your own.
- Carbohydrate 2.8665 g
- Cholesterol 4.9 mg
- Fat 1.206625 g
- Fiber 0 g
- Protein 2.02125 g
- Saturated Fat 0.7699125 g
- Serving Size 1 1 recipe (61g)
- Sodium 25.1125 mg
- Sugar 2.8665 g
- Trans Fat 0.049 g
- Calories 31 calories
Step-by-step
- Place all ingredients in a blender and blend for 1-2 minutes.
- Serve immediately or freeze for later.
- If you freeze, do so in ice cube trays. Then you can just pop out what you need in the morning!
Throwing dry rolled oats and chia seeds directly into cold liquid alongside frozen fruit guarantees a chalky texture. A high-speed blender is essential to pulverize the 1/4 cup of oats completely. Process the mixture on high speed for a full two minutes to break down the starches. Without this prolonged blending cycle, small grit remains suspended in the liquid.
Using frozen blueberries and a frozen banana creates a thick, spoonable consistency without diluting the flavor through melting ice cubes. Fresh fruit yields a watery drink that separates rapidly within minutes. Frozen produce also drops the overall temperature of the mixture below 40 degrees Fahrenheit immediately, which alters the starch behavior of the raw oats and creates a creamier mouthfeel.
Almond milk provides a neutral base, but oat milk or soy milk can be substituted at a one-to-one ratio for higher protein density. Dairy milks will alter the vegan profile and introduce heavier fats that coat the palate. Water thins the mixture too drastically and destroys the pastry-like flavor profile.
Pouring leftovers into ice cube trays allows for up to five days of freezer storage. Thawing requires re-blending the frozen cubes with a splash of fresh almond milk to restore the emulsion. Direct microwave heating will split the mixture and ruin the starches.
