By The lockdown rolling into a third week. TU online classes are wrapping up the spring semester. The grades came in — I made the dean’s list with a 3.85 GPA for the semester. The recipe this week was a blueberry muffin smoothie — frozen blueberries, oats, banana, milk, vanilla, cinnamon, blended. The kind of grab-and-breakfast that fits a lockdown morning. Total: about $1.20 a serving.
The recipe is below.
Blueberry Muffin Smoothie
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 1
Ingredients
- 1 cup frozen blueberries
- 1 medium ripe banana, sliced and frozen
- 1/3 cup old-fashioned rolled oats
- 3/4 cup plain Greek yogurt
- 1/2 cup milk (dairy or unsweetened almond milk)
- 1 tablespoon honey or pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of fine sea salt
Instructions
- Soften the oats. Add the rolled oats to the blender first and pulse 4–5 times to break them down slightly. This helps them blend smoothly and keeps the texture creamy rather than gritty.
- Add remaining ingredients. Add the frozen blueberries, frozen banana, Greek yogurt, milk, honey, vanilla extract, cinnamon, and salt to the blender on top of the oats.
- Blend until smooth. Blend on high for 60–90 seconds, stopping once to scrape down the sides if needed. The smoothie should be thick, creamy, and a deep purple-blue. If it’s too thick, add milk one tablespoon at a time until it reaches your preferred consistency.
- Taste and adjust. Give it a quick taste. Add a little more honey if you’d like it sweeter, or a few extra blueberries for a more intense berry flavor. Blend again for 10 seconds.
- Serve immediately. Pour into a tall glass and drink right away for the best texture. If you’re on the go, transfer to a sealed jar or travel cup — it will keep in the refrigerator for up to 8 hours; just shake or stir before drinking.
Nutrition (per serving)
Calories: 390 | Protein: 18g | Fat: 5g | Carbs: 72g | Fiber: 7g | Sodium: 120mg