In addition to all her lovely recipes and her wonderful idea to host our new "No Croutons Required" food blogging event, there are many things that I have to thank my fellow vegetarian blogger Holler from Tinned Tomatoes for, not the least of which is that she is such a dear friend even though she's halfway across the world from me. One other thing that I'm grateful to her for is turning me on to the idea of oat smoothies blended with yogurt and fruit. What a terrific way to combine all the proteins, minerals and fibre of oats and yogurt with the vitamins of fruit into a quick, easy, wholesome and delicious pick-me-upper for any time of day!
Holler's blueberry, maple syrup and oat smoothie already inspired me to dabble around with oats, yogurt and a blender to come with my own fermented oat smoothie base to which I added mango and blackberries. It worked out so well that I would consider an overnight room-temperature soaking of one part rolled oats and two parts whole fat yogurt to be a one-size-fits-all base for adding any variation of fruits and sweeteners to make a thoroughly nutritious and digestible oat smoothie. So of course I had to try applying it with Holler's yummy-sounding combination of blueberries and maple syrup. It was absolutely gorgeous, and didn't last long!
|Blueberry and Maple Syrup Oat Smoothie|
|Recipe by Lisa Turner|
Adapted from Tinned Tomatoes
Published on February 9, 2008
Wholesome, refreshing and delicious breakfast or snack smoothie made with oats, yogurt and blueberries and sweetened with pure maple syrup
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