Pineapple Ginger Yogurt Smoothie

• 260 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 180 g fresh pineapple, cut into chunks — Fresh pineapple
• 3 g fresh ginger root, peeled and finely grated — Fresh ginger root
• 35 g old-fashioned rolled oats — Old-fashioned rolled oats
• 5 g chia seeds — Chia seeds
• 5 g pure honey — Pure honey

Method

1. 1Soften the oat baseAdd the Greek yogurt, oats, chia, and honey to the blender jar.Look for: Everything is evenly positioned and ready for the next action.
2. 2Stir until every oatStir until every oat and seed is coated, and let the mixture stand for 5 minutes.5 minLook for: The oats are damp, the chia is dispersed, and no dry pockets remain around the blender blade.Safety: Keep the yogurt at 40°F or colder and leave the blender unplugged while stirring near the blade.
3. 3Blend with pineapple and gingerAdd the pineapple chunks and grated ginger, secure the lid, and 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 the sides if neededStop and unplug to scrape the sides if needed, then blend for 15 seconds more.15 secLook for: The smoothie is pale gold, creamy and pourable, with no pineapple fibers, oat flakes, or ginger strands.Safety: Wash the pineapple before cutting, keep hands away from moving blades, and declare the milk allergen.
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. 6Pour and serve coldPour the entire blender contents into one 475 ml glass, tap the glass twice to settle large air pockets, and serve cold without straining.30 secLook for: One cohesive serving fills the glass and no thick oat mixture remains in the jar.Safety: Consume promptly or refrigerate the covered smoothie within 2 hours.