Blueberry Oat Smoothie Bowl with Greek Yogurt

Ingredients

• 400 g plain Greek yogurt
• 120 g rolled oats
• 200 g blueberries
• 30 g almond butter
• 120 g banana
• 100 ml milk

Instructions

1. Blitz 90 g of the rolled oats alone in the blender for 20 seconds until they break down into a fine flour. Doing this first is what stops the finished bowl being gritty — oats blended with liquid stay in flecks.
2. Add the plain Greek yogurt, milk, banana, almond butter and 150 g of the blueberries. Freeze the banana beforehand if you have the foresight; it thickens the bowl without watering it down the way ice does.
3. Blend on high for 45-60 seconds, stopping once to scrape the sides, until the mixture is completely smooth and deep violet with no pale streaks left.
4. Check the texture: it should mound on a spoon and hold a soft peak. If it pours like a drink, add a tablespoon more of the oat flour and blend for another 10 seconds.
5. Toast the remaining 30 g of rolled oats in a dry pan over medium heat for 3 minutes, shaking often, until they smell like biscuits and turn a shade darker.
6. Pour the smoothie into two bowls and top with the toasted oats and the remaining fresh blueberries, adding them just before eating so they stay crunchy.

Nutrition (per serving)

Calories

601

Protein

33.9 g

Fat

17.5 g

Carbs

82 g