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Triple Berry Oat Smoothie Recipe for Summer

June 24, 2014

Main Image

Cooking Time:

10 mins

Yields:

1

Body

I love oatmeal. I love how much it fills me up, keeps me energized, and tastes good with just about any topping I can think of — berries, banana, almond butter, nuts, granola, etc. However, when the temperatures start getting warmer, my hair starts frizzing more, and one step on into the NYC subway platform has me sweating, I can’t say I’m craving something hot for breakfast. That’s why smoothies become my go to. I could drink smoothies for breakfast, lunch and dinner every single day, which is why I’m always trying to think of new flavor combos.Since I was missing my oatmeal the other day, but didn’t want to be standing above a stove cooking it, I decided to add all of my favorite oatmeal toppings and uncooked oats into the blender. It was light but also super filling and satiating. You can whip this up in no time and consume plenty of antioxidants, fiber and protein all in one glass.

Ingredients

  • 1 cup/250 ml almond milk
  • 1/2 cup/80 g blueberries, fresh or frozen*
  • 1/4 cup/ 40 g raspberries, fresh or frozen
  • 3 strawberries, fresh or frozen
  • 1/2 banana, fresh or frozen
  • 1 tbsp hazelnuts
  • 1/4 cup/50 g rolled oats
  • ice, optional (you’ll likely only need ice if you don’t use frozen fruit)

*I prefer using frozen fruit because I like the consistency it gives the smoothie, but if you use fresh, just add ice.

Instructions

Add all ingredients into a high powered blender and blend on high for at least 60 seconds until smooth.

Note

Jamie Schneider is the Editorial Content Manager at Reboot Your Life. Reboot was founded by Joe Cross after the phenomenal success of his documentary Fat, Sick and Nearly Dead. Reboot is a socially conscious health and wellness company that offers support, encouragement, community, media and tools to everyday people. The company helps people achieve and maintain weight loss, health, and wellness by simply adding more fruits and vegetables into their diets.