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

Mira Evnine & Liz Clayman
Published: Last Modified:
The Maine Squeeze (Blueberry, Oat, and Ginger Smoothie) Recipe

[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.

Read more: From the Blender: The Maine Squeeze (Blueberry, Oat, and Ginger Smoothie)

  • Yield:makes 2 servings
  • Active time: 15 minutes
  • Total time:15 minutes

Ingredients

  • 2 cups unsweetened soy milk, such as Silk, or dairy milk
  • 2 cups frozen blueberries
  • 1 cup cooked, cooled steel cut oats (see note)
  • 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

Directions

  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.

This Recipe Appears In
From the Blender: The Maine Squeeze (Blueberry, Oat, and Ginger Smoothie)

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