About this recipe

Make this blueberry smoothie for breakfast! This smoothie recipe is creamy, luscious and so nutritious. You'll need frozen blueberries and bananas, almond butter and almond milk. Recipe yields 2 servings (about 4 cups); you can easily halve or double the recipe.

Instructions

1. 1

   In a blender, combine all of the ingredients.

2. 2

   Blend on ^[low] until the blender gains traction, then ramp up to the highest speed as soon as possible (or if your blender has a smoothie function, that will work great). Stop to scrape down the sides or add more unsweetened almond milk if necessary.

3. 3

   Once the smoothie is completely smooth and creamy, taste it and blend in maple syrup if you'd like a sweeter smoothie. Divide the smoothie into 2 glasses. Serve immediately!

Notes

Notes Recipe inspired by my banana almond smoothie. Make it gluten free: The smoothie is gluten-free without the oats. If you’re adding oats, be sure they’re certified gluten-free. Make it nut free: I haven’t tried this, but you could substitute sunbutter for the almond butter, and nut-free milk (oat milk, coconut milk, etc.) or water for the almond milk. Storage suggestions: These smoothie keep well in the refrigerator, covered, for 1 to 2 days. The top layer may darken in color; scoop off that layer if you’re bothered by it.