Blueberry Oat Almond Milk Smoothie
A thick, creamy, purple smoothie made with frozen blueberries, soaked rolled oats, and almond milk. Chia seeds and a touch of maple syrup make it filling and lightly sweet. It works for breakfast or a snack.
- Prep
- 7 min
- Cook
- —
- Wait
- 10 min
- Total
- 17 min
- Makes
- 2 smoothies (about 12 oz / 350 ml each)
Steps
Before you start
- Use blueberries straight from the freezer. They make the smoothie thick and cold without needing ice.
- Plan on a 10-minute soak for the oats and chia. It softens them so the smoothie blends silky instead of gritty.
- Have extra almond milk on hand so you can adjust the thickness at the end.
Soak oats and chia
- Add the rolled oats, chia seeds, and 1½ cups (360 ml) almond milk to the blender jar.
- Stir with a spoon for 10 seconds so the chia doesn't clump.
- Let sit for 10 minutes.
+ Show details− Hide details
Ready when: The mixture looks slightly thickened and the oats look plump
Tip: Skipping the soak gives a gritty texture.
Add remaining ingredients
- Add the banana chunks, maple syrup, vanilla, and the optional pinch of salt to the jar.
- Pour the frozen blueberries on top so the heaviest, coldest ingredient sits over the blades only after the liquid is in place.
+ Show details− Hide details
Ready when: All ingredients are in the jar with the liquid at the bottom
Tip: Liquid on the bottom helps the blades catch and prevents air pockets.
Blend until smooth
- Secure the lid.
- Start on low speed for 15 seconds, then increase to high and blend for 45–60 seconds in a high-speed blender (60–90 seconds in a standard blender).
- Stop and scrape down the sides once with a spatula if bits are stuck.
+ Show details− Hide details
Ready when: The smoothie is deep purple, thick, and uniform with no visible oat flecks or blueberry skin chunks
Tip: Keep the lid held down while blending, and start slowly so frozen fruit doesn't jam the blades.
Adjust and serve
- Taste and add another ½ tsp maple syrup if you want it sweeter.
- If it is too thick to drink with a straw, add 2 tbsp (30 ml) more almond milk and blend 10 seconds; repeat up to 2 times.
- Pour into two glasses and serve right away.
+ Show details− Hide details
Ready when: The smoothie falls off a spoon in a thick ribbon and pours slowly
Tip: Chia keeps thickening as it sits, so serve within a few minutes for the best texture.
Good to know
Tips
- Freeze your banana in chunks ahead of time for an even thicker, colder smoothie.
- For more protein, add 1 scoop (about 30 g) of vanilla protein powder or ¼ cup (60 g) Greek yogurt and an extra 2–4 tbsp almond milk.
- Blend the liquid and oats first, then add fruit if your blender struggles with frozen fruit.
- Chia seeds keep thickening, so thin leftovers with a splash of almond milk.
Make ahead
Soak the oats, chia, and almond milk in a covered jar in the fridge overnight (up to 12 hours). In the morning, pour into the blender, add the remaining ingredients, and blend. You may need an extra 2–4 tbsp almond milk because the mixture will be thicker.
Storage & reheating
Best served immediately. Refrigerate leftovers in a sealed jar filled to the top for up to 24 hours; stir or shake well before drinking, adding a splash of almond milk since it thickens. Freeze in ice cube trays or freezer-safe jars for up to 2 months; thaw in the fridge overnight or re-blend the cubes with a splash of almond milk.
Substitutions
- unsweetened almond milk → oat milk, soy milk, or dairy milk. Use the same amount. Dairy or soy milk adds more protein.
- pure maple syrup → honey or 2 pitted Medjool dates. Honey is not vegan. If using dates, soak them in the milk with the oats.
- frozen blueberries → frozen mixed berries or frozen wild blueberries. Same weight. Wild blueberries give a deeper color and flavor.
- ripe banana → ½ cup (120 g) plain Greek yogurt. Gives creaminess with a tangier taste; you may want an extra teaspoon of maple syrup.