The Maine Squeeze (Blueberry, Oat, and Ginger Smoothie)

[Photograph: Liz Clayman]

Adding a little cooked oatmeal to this blueberrry smoothie means it has serious staying power.

Note: This recipe is a great way to use leftover cooked oats. If you need to make some from scratch, bring 1 1/2 cups water to a boil in a small saucepan. Add ½ cup steel cut oats. Reduce heat to low and cook oats for 15 to 20 minutes, stirring frequently. Let cool before using.

About the author: We are a team of a food brain and a food photographer, snacking our way through life one day at a time. Mira is the publisher of More of Liz's work can be seen at

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The Maine Squeeze (Blueberry, Oat, and Ginger Smoothie)

About This Recipe

Yield:makes 2 servings
Active time:15 minutes
Total time:15 minutes
Special equipment:Blender
This recipe appears in: From the Blender: The Maine Squeeze (Blueberry, Oat, and Ginger Smoothie)


  • 2 cups unsweetened soy milk, such as Silk, or dairy milk
  • 2 cups frozen blueberries
  • 1 cup cooked, cooled steel cut oats (see note above)
  • 2 tablespoons honey
  • 1 1/2 teaspoons chopped fresh ginger
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon zest and 2 teaspoons juice from 1 lemon


  1. 1

    Place soy milk, blueberries, steel cut oats, honey, ginger, vanilla, lemon zest, and lemon juice into blender. Blend until smooth, about 40 seconds. Serve.


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