Strawberry Peanut Butter Oat Smoothie

• 300 g (about 1 1/4 cups) chilled unsweetened soy milk — Unsweetened soy milk
• 100 g (about 3/4 cup) fresh strawberries, washed and hulled — Fresh strawberries
• 45 g (about 1/2 cup) old-fashioned rolled oats — Old-fashioned rolled oats
• 22 g (about 1 1/3 tbsp) natural peanut butter — Natural peanut butter
• 8 g (about 2 1/4 tsp) chia seeds — Chia seeds
• 5 g (about 3/4 tsp) maple syrup — Pure maple syrup

Method

1. 1Prepare the strawberriesRinse the strawberries under cool running water, drain them well.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Remove every leafy hullRemove every leafy hull, then measure the soy milk, oats, peanut butter, chia seeds, and maple syrup before opening the blender.2 minLook for: The berries are clean, fully hulled, and carry no pooling rinse water that would dilute the smoothie.Safety: Wash produce immediately before use and keep soy milk at 40°F or colder; declare peanut and soy.
3. 3Blend in two speedsAdd soy milk to the blender first, then strawberries, oats, peanut butter, chia, and maple syrup.Look for: Everything is evenly positioned and ready for the next action.
4. 4Continue blend in two speedsSecure the lid, blend on low for 15 seconds, then on high for 60 seconds.1 min 15 secLook for: The smoothie is evenly pink, the peanut butter is fully dispersed, and no whole chia seeds, oat flakes, or berry pieces remain.Safety: Keep one hand on the secured lid, never insert a utensil near moving blades, and unplug before scraping.
5. 5Hydrate and serveRest the closed blender for 90 seconds so the oats and chia absorb some liquid.1 min 30 secLook for: The full resting or chilling time is complete.
6. 6Pulse for 10 secondsPulse for 10 seconds, and pour the entire smoothie into one 475 ml glass.30 secLook for: The smoothie remains pourable, holds a soft creamy head, and leaves no dense layer behind in the blender.Safety: Drink promptly or refrigerate at 40°F or colder in a clean sealed bottle.