Blueberry Almond Oat Smoothie

• 70 g fresh blueberries, washed — Fresh blueberries
• 16 g unsweetened almond butter — Unsweetened unsalted almond butter
• 45 g old-fashioned rolled oats — Old-fashioned rolled oats
• 330 g chilled unsweetened soy milk — Unsweetened soy milk
• 5 g chia seeds — Chia seeds
• 0.5 g ground cinnamon — Ground cinnamon
• 5 g pure maple syrup — Pure maple syrup

Method

1. 1Soften the oats and chiaAdd the chilled soy milk, oats, chia, and cinnamon to the blender jar.Look for: Everything is evenly positioned and ready for the next action.
2. 2Stir once to wet every dry ingredientStir once to wet every dry ingredient, and let the mixture stand for 5 minutes.5 minLook for: The oats are damp, the cinnamon is dispersed, and no chia clumps sit above the liquid.Safety: Keep the soy milk at 40°F or colder and leave the blender unplugged while stirring near the blade.
3. 3Blend until silkyAdd the washed blueberries, almond butter, and maple syrup. Secure the lid, blend on high for 60 seconds.1 minLook for: The mixture is evenly processed and ready for the next action.
4. 4Stop and unplug to scrape down the almond butter if neededStop and unplug to scrape down the almond butter if needed, then blend for 15 seconds more.15 secLook for: The smoothie is evenly purple, creamy, and pourable with no visible oat flakes or nut-butter streaks.Safety: Keep hands and utensils away from moving blades and declare soy and tree-nut allergens.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Serve the whole smoothiePour every drop into one 475 ml glass, tap the glass gently twice to release large air pockets, and serve cold without straining.30 secLook for: One smooth serving fills the glass and the blender jar has no dense oat layer at its base.Safety: Consume promptly or refrigerate the covered smoothie within 2 hours.