Blueberry Overnight Oat Smoothie

Ingredients

  • 190 g/1 cup frozen blueberries
  • 250 ml/1 cup coconut milk
  • 1 tablespoon pure maple syrup
  • pinch of salt
  • 95 g/1 cup rolled/old-fashioned oats
  • 1 tablespoon chia seeds

 

OPTIONAL TOPPINGS

  • toasted flaked/sliced almonds or almond butter
  • fresh fruit, such as cherries, blueberries or figs
  • sprinkling of dried blueberry powder

Blueberryovernightsmoothie

Directions

  1. Combine the frozen blueberries, coconut milk, maple syrup and salt in a blender and process until smooth.
  2. In a large jar or container with a lid, combine the oats and chia seeds.
  3. Pour the blueberry milk mixture over the oats and stir everything to combine.
  4. Pop the lid on and place in the refrigerator overnight.
  5. The next day, portion the oat smoothie into bowls or jars, add the toppings and enjoy.

Note

This is a smoothie-overnight oats hybrid, with the blended berries and coconut milk mixed with the oats to soak. Don’t forget to add the maple syrup, to give it the right balance of sweet and tart.

 

ABOUT THE CHEF

Leah

Leah Vanderveldt is a food writer and recipe developer in the health and wellness space. She began her career at Condé Nast, working for Vogue and Vanity Fair. When she moved to Sydney, Australia, Leah went on to become the food editor at health and wellness website MindBodyGreen, where she developed whole-food recipes and edited content on nutrition. In addition to First-Time Vegan, Leah is also the author of The CBD Kitchen: Over 50 Plant-Based Recipes for Tonics, Easy Meals, Treats & Skincare Made with the Goodness Extracted from Hemp (Ryland Peters & Small, 2019). She is certified in Culinary Nutrition from the Natural Gourmet Institute in New York City and lives with her family in Brooklyn.

  • Yield: 1-2 servings
  • Ingredients:
    • 190 g/1 cup frozen blueberries
    • 250 ml/1 cup coconut milk
    • 1 tablespoon pure maple syrup
    • pinch of salt
    • 95 g/1 cup rolled/old-fashioned oats
    • 1 tablespoon chia seeds

     

    OPTIONAL TOPPINGS

    • toasted flaked/sliced almonds or almond butter
    • fresh fruit, such as cherries, blueberries or figs
    • sprinkling of dried blueberry powder

    Blueberryovernightsmoothie

  • Directions:
    1. Combine the frozen blueberries, coconut milk, maple syrup and salt in a blender and process until smooth.
    2. In a large jar or container with a lid, combine the oats and chia seeds.
    3. Pour the blueberry milk mixture over the oats and stir everything to combine.
    4. Pop the lid on and place in the refrigerator overnight.
    5. The next day, portion the oat smoothie into bowls or jars, add the toppings and enjoy.
  • Note:

    This is a smoothie-overnight oats hybrid, with the blended berries and coconut milk mixed with the oats to soak. Don’t forget to add the maple syrup, to give it the right balance of sweet and tart.

     

    ABOUT THE CHEF

    Leah

    Leah Vanderveldt is a food writer and recipe developer in the health and wellness space. She began her career at Condé Nast, working for Vogue and Vanity Fair. When she moved to Sydney, Australia, Leah went on to become the food editor at health and wellness website MindBodyGreen, where she developed whole-food recipes and edited content on nutrition. In addition to First-Time Vegan, Leah is also the author of The CBD Kitchen: Over 50 Plant-Based Recipes for Tonics, Easy Meals, Treats & Skincare Made with the Goodness Extracted from Hemp (Ryland Peters & Small, 2019). She is certified in Culinary Nutrition from the Natural Gourmet Institute in New York City and lives with her family in Brooklyn.

  • Credit:

    From First-Time Vegan: Delicious Dishes and Simple Switches for a Plant-Based Lifestyle by Leah Vanderveldt, Ryland Peters & Small, 2019

    Images by Clare Winfield © Ryland Peters & Small

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