Ingredients
Equipment
Method
- Stir the oats and ground flax into the milk in a small bowl and leave for 5 minutes. Meanwhile, rinse and drain fresh berries, or prepare frozen fruit according to any cooking instructions on its packet.
- Pour the soaked mixture into the blender. Add yogurt, raspberries, blueberries, half a peeled banana and optional vanilla. Keep within the blender's maximum fill line and secure the lid.
- Blend until the oats are finely broken down and the drink looks evenly purple, usually 45–60 seconds depending on the machine. Stop before scraping the jug. If it will not circulate, add a tablespoon of milk and blend again rather than forcing the motor.
- Taste before adding any extra sweetener. Divide between two glasses and serve promptly. Small raspberry seed flecks are normal. The oats and flax continue absorbing liquid, so stir in a little milk if the drink thickens while standing.
Notes
Recipe development note: This formulation has not been kitchen-tested. Cooking and preparation times are estimates; follow the stated texture checks and product instructions.
A gritty result can come from coarse oats, whole flax or too little blending time. Soak the rolled oats as directed and use ground flax. Raspberry seeds will not completely disappear in every blender; do not promise a perfectly seedless drink.
If the smoothie is too thin, next time use frozen ready-to-eat berries or slightly less milk. Adding a large handful of ice dilutes the flavor as it melts. A little separation is normal during storage and can be corrected by stirring or briefly re-blending.
Drink immediately for the best texture. Refrigerate any remainder in a tightly covered container and use within 24 hours, then stir or re-blend. Keep it chilled during transport. Do not leave this perishable fruit-and-yogurt drink out beyond 2 hours, or 1 hour above 90°F (32°C).