Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • 1/2 cup (120g) plain Greek yogurt
  • 1/2 cup (40g) rolled oats
  • 1 tbsp (15g) almond butter
  • 1 tbsp (12g) chia seeds
  • 1 cup (150g) frozen wild blueberries
  • 1/2 frozen banana (60g)
  • 1 tsp (5g) honey
  • 1/4 tsp (1g) ground cinnamon
  • 0.5g sea salt

Instructions:

  1. Place the rolled oats into the dry blender first. Pulse on high for 10–15 seconds until they reach a fine, flour-like consistency.
  2. Add the almond milk, Greek yogurt, almond butter, chia seeds, honey, cinnamon, and salt. Blend on medium speed for 30 seconds until the base is completely emulsified and creamy.
  3. Add the frozen blueberries and frozen banana. Blend on high for 45–60 seconds until the mixture is thick, glossy, and deep purple.