Besides re-reading books, searching for the perfect olives, and downing half gallons of local ice cream, my other newest obsession is making smoothies and overnight oat concoctions that taste like baked goods.
I haven’t mastered every flavor that I’ve tried yet, but I’m pretty sure I nailed this Blueberry Muffin Smoothie last week.
When the weather is warmer, I’m a big fan of smoothies. But I have never liked yogurt-based smoothies. They’re just too tart for me!
Maybe it’s because I grew up having more milkshakes than smoothies. I don’t want a super tangy drink in the morning. I like having fruit flavors, but I still want my smoothies just a little more on the sweet side rather than tart. If it makes me pucker, I probably won’t like it.
Last Thursday was actually a really pretty day, but it was just a bit chilly in the morning.
I couldn’t wait to try making this smoothie so I just double fisted my breakfast: smoothie and hot tea.
Breakfast of champions.
Blueberry Muffin Smoothie
Makes 1 smoothie
- 1/2 cup oats
- 1.5 cups milk
- 1 tsp chia seeds
- 1/2 tsp vanilla
- pinch salt
- 1 cup frozen blueberries
The night before you want your smoothie, put oats, 1 cup of the milk, chia seeds, vanilla, and salt in a bowl. Mix together, cover the bowl, and place it in the fridge overnight.
In the morning, pour the oat mixture into your blender.
Add 1/2 cup more milk and frozen blueberries.
Blend until smooth.