Some mornings you want a smoothie, and some mornings you want a bowl of oatmeal. This blueberry almond butter smoothie gives you both. Rolled oats blend right into a creamy base of soy milk, frozen blueberries, and banana, and almond butter adds a rich, nutty flavor that makes it taste like a blueberry muffin.
Each glass has 18 g protein, 10 g fiber, and about 434 calories. It takes about 5 minutes and one blender, so it works even on rushed mornings. You don’t need to cook the oats first, since they soften right in the blender.
Oats and blueberries make this one of the higher-fiber smoothies you can blend. If you want to see how it compares to your daily needs, my free fiber calculator gives you a personal target in seconds.
- 18 g protein and 10 g fiber per serving, about 434 calories.
- Oats blend in smooth and make it filling enough to count as breakfast.
- No protein powder. Soy milk, almond butter, oats, and hemp hearts provide the protein.
- No added sugar. Banana and blueberries bring the sweetness.
- Tastes like a blueberry muffin with a little cinnamon and vanilla.
Why This Recipe Keeps You Full
Most smoothies are missing the kind of slow carbohydrate that keeps you going for hours. Rolled oats solve that. They add soluble fiber, which thickens as it mixes with liquid and digests slowly. Paired with soy milk and hemp hearts for protein, it makes a smoothie that behaves more like a proper meal.
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Almond butter brings healthy fats and a bit more protein, and fat helps the whole glass feel more satisfying. Blueberries add color, flavor, and more fiber without much sugar compared with many other fruits. A little cinnamon rounds out the flavor and makes the whole glass taste sweeter than it is.
This is a bigger smoothie than some, and that is on purpose. It is designed to replace breakfast, not sit alongside it. If you want a lighter version for a snack, split one serving into two smaller glasses or skip the banana.
A Few Notes on the Ingredients
Rolled oats. Old-fashioned rolled oats blend smoothly in most blenders. If yours is less powerful, blend the oats with the soy milk first for 30 seconds before adding everything else. Use certified gluten-free oats if you need to.
Almond butter. Choose a natural almond butter with just almonds, or almonds and salt. Stir it well before measuring. Drippy almond butter blends in more evenly than the thick layer at the bottom of the jar.
Frozen blueberries. Frozen wild blueberries are smaller and have a deeper flavor and color, but any frozen blueberries work. They keep the smoothie cold, so you don’t need ice. Keep a large bag in the freezer and you will always have the base for a quick breakfast.
Hemp hearts. Two tablespoons add a solid protein boost and blend in without grit. They are the easiest way to raise the protein of any smoothie without changing its flavor.
Blueberry Almond Butter Smoothie
Ingredients
Equipment
Method
- Peel the banana, break it into chunks, and freeze for at least 4 hours or overnight.
- Add the soy milk and rolled oats to a blender and blend for 30 seconds to break down the oats.
- Add the frozen blueberries, frozen banana, almond butter, hemp hearts, cinnamon, and vanilla.
- Blend on high for 45 to 60 seconds until thick and completely smooth. Add a splash more soy milk if needed.
- Pour into 2 glasses and serve right away.
Nutrition
Notes
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- Nut-free: Use sunflower seed butter or tahini instead of almond butter.
- Gluten-free: Use certified gluten-free rolled oats.
- Protein boost: Blend in 3.5 oz silken tofu for extra creaminess and protein.
- Lighter: Leave out the banana and add 0.5 cup frozen cauliflower rice for thickness.
- Overnight version: Soak the oats in the soy milk overnight for an even smoother blend.
Storage, Leftovers, and Serving
Drink this smoothie within about 30 minutes of blending if you can. The oats keep absorbing liquid, so it thickens as it sits. If you store it, fill a jar to the top, refrigerate for up to 24 hours, and stir in a splash of soy milk before drinking.
You can also make freezer packs with the oats, blueberries, banana chunks, and hemp hearts. In the morning, add a pack to the blender with the soy milk, almond butter, and cinnamon. Packs keep for up to 3 months.
Serve it in a glass, or pour it into a bowl and top with fresh berries, sliced almonds, and a sprinkle of oats. It also travels well in an insulated bottle if you eat breakfast at work. For more options, browse my smoothie recipes.
Frequently Asked Questions
How Much Protein Is in This Blueberry Almond Butter Smoothie?
Each glass has about 18 g protein from soy milk, hemp hearts, almond butter, and oats, with no protein powder. That is a good breakfast amount. Adding silken tofu raises it further.
Do I Need to Soak the Oats First?
Not with most blenders. Rolled oats blend smooth in about a minute. If your blender is on the weaker side, blend the oats with the soy milk first, or soak them overnight in the fridge for the smoothest result.
Can I Use Fresh Blueberries?
Yes. Use fresh blueberries and add about 1 cup of ice, or make sure your banana is frozen. Without something frozen, the smoothie will be thinner and not as cold.
Your This-Week Plan
Choose two mornings this week when you usually have toast or a pastry, and make this smoothie instead. Note how long it keeps you full compared with your usual breakfast. If it holds you until lunch, add it to your regular rotation. If not, add silken tofu and try again.
This article is for general education and isn’t medical or nutrition advice. Nutrition values are calculated from the listed ingredients and will vary with brands and substitutions.
If you eat fully plant-based, a reliable source of vitamin B12 matters, so talk with your doctor or a registered dietitian about supplementation. If you have a health condition, are pregnant or breastfeeding, or take medication, check with a professional before changing how you eat.
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