Strawberry Greek Yogurt Breakfast Smoothie

• 200 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 100 g fresh strawberries, washed and hulled — Fresh strawberries
• 35 g old-fashioned rolled oats — Old-fashioned rolled oats
• 10 g chia seeds — Chia seeds
• 180 g chilled unsweetened soy milk — Unsweetened soy milk
• 8 g pure honey — Pure honey

Method

1. 1Hydrate the oats and chiaPour the chilled soy milk into the blender jar, add the rolled oats and chia seeds.Look for: Everything is evenly positioned and ready for the next action.
2. 2Stir onceStir once so no dry seeds cling above the liquid, and let the mixture stand for 5 minutes.5 minLook for: The oats look damp and the chia is evenly suspended rather than floating in dry clumps.Safety: Use soy milk held at 40°F or colder and keep the blender unplugged while stirring near the blade.
3. 3Blend the complete smoothieAdd the Greek yogurt, washed and hulled strawberries, and honey. Secure the lid and blend on high for 45 seconds.45 secLook for: The mixture is evenly processed and ready for the next action.Safety: Keep hands and utensils away from moving blades; stop and unplug the blender before scraping.
4. 4Stop the motorStop the motor, scrape down once if needed, then blend for 15 seconds more.15 secLook for: The smoothie is uniformly pale pink, pourable, and free of visible oat flakes or strawberry pieces.
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 one full servingPour the entire blender contents into one 475 ml serving glass, let surface bubbles settle for 30 seconds, and serve cold without straining.30 secLook for: One creamy serving fills the glass and no thick oat mixture remains in the blender jar.Safety: Consume promptly or return the covered smoothie to refrigeration within 2 hours.