Blueberry Mango Oat Smoothie (Printable Version)

A vibrant blend of mango, blueberries, and oats for a quick, nourishing breakfast or energizing snack.

# Ingredient List:

01 - 1 cup frozen blueberries

02 - 1 cup frozen mango chunks

03 - 1/2 cup rolled oats (use gluten-free certified if needed)

04 - 1 1/2 cups almond milk (or milk of choice)

05 - 1 tablespoon honey or maple syrup (optional)

06 - 1/2 teaspoon vanilla extract (optional)

07 - 1 tablespoon chia seeds or flaxseeds (optional, for added nutrition)

01 - Add the frozen blueberries, mango chunks, rolled oats, and almond milk to a blender jar.

02 - Add honey or maple syrup, vanilla extract, and chia or flaxseeds if using.

03 - Blend on high speed until completely smooth, approximately 1 minute.

04 - Taste the smoothie and adjust sweetness as desired by adding more honey or maple syrup.

05 - Pour into two glasses and serve right away for the best texture and flavor.

01 -

The color alone is worth making it, a deep purple swirled with sunny gold that looks like a sunset in a glass.
Oats secretly make this filling enough to count as a real breakfast, not just a drink that leaves you hungry an hour later.

02 -

Do not skip the frozen fruit, because fresh fruit blended with room temperature milk produces a watery smoothie that no amount of ice can fully fix.
Letting the oats sit in the milk for just two minutes before blending transforms the texture from slightly gritty to remarkably creamy.

03 -

Freeze your overripe mango chunks in a single layer on a baking sheet before bagging them so they do not clump together into an unblendable brick.
Measure the oats by scooping gently and leveling off, because packing them in makes the smoothie heavier and thicker than you expect.