American · Breakfast
Blueberry Oat Almond Smoothie
Blended blueberries, rolled oats, almond butter, and yogurt into a low-FODMAP American breakfast smoothie.
$
5 minsPrep
0 minsCook
5 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
22gFat
58gCarbs
24gSugar
9gFiber
95mgSodium
10mgChol
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Instructions
1
Prep
Gather 300g blueberries, 400g Greek yogurt, 500ml milk, 70g almond butter, 60g rolled oats, 30g ground flaxseed, 20g chia seeds, vanilla extract, cinnamon, and ice cubes. Measure all ingredients into small bowls for easy access.
2
Blend
Divide ingredients in half. Add half of the blueberries, yogurt, milk, almond butter, oats, flaxseed, chia seeds, vanilla, cinnamon, and ice cubes to blender. Blend on high speed 60–90 seconds until completely smooth and frothy. Check consistency; add splash of milk if too thick, blend 10 seconds more. Pour into a tall glass. Repeat with remaining ingredients for second smoothie.
3
Plate
Serve both smoothies immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) fresh or frozen blueberries
- 400g (14.1 oz) lactose-free plain Greek yogurt
- 500ml (2 cups) lactose-free milk
- 70g (2.5 oz) natural creamy almond butter
- 60g (2.1 oz) old-fashioned rolled oats
- 30g (1.1 oz) ground flaxseed
- 20g (0.7 oz) chia seeds
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 8 ice cubes