Breakfast

September 29, 2020

Healthy Blueberry Crisp Smoothie

Take all the best flavors from your favorite summer treat and turn it into an immune-boosting breakfast smoothie! This Blueberry Crisp Smoothie is packed with protein, fiber, omega-3 fats, and antioxidants to help you start your morning off right.

If you've been following me for a while, you know that I'm all about my smoothies for breakfast! If you're new here, I'm all about my smoothies for breakfast!

Now that we've gotten the introductions out of the way, let's dive into why smoothies are the best breakfast: the flavor combinations are limitless, they're incredibly easy to make, and they're a perfect way to get all your vitamins and minerals in one serving. Are you convinced yet?

Well, this Blueberry Crisp Smoothie satisfied all those criteria. It's also my absolute favorite smoothie I've ever created. Yes, it's THAT good.

Rich with wild blueberries, thick from vanilla greek yogurt, and a little bit gritty from rolled oats, it's everything you've ever hoped for. Ok, ok, enough talk. Let's dive into the details!

A glass of a blueberry crumble smoothie

Ingredients you'll need

  • Frozen blueberries: better than fresh, in my opinion, because they won't go bad, the nutrition is the same, and they keep your smoothie cold and refreshing!
  • Rolled oats: give the iconic "crisp" taste and texture to this smoothie, as well as a boost of fiber. Use certified gluten-free if you need to.
  • Vanilla Greek yogurt: thickens and sweetens the smoothie with a boost of protein! My absolute favorite yogurt (not sponsored) is Oikos Triple Zero because their yogurt has 0 fat, 0 added sugar, and 0 artificial sweeteners or preservatives. Win-win-win! Feel free to use your favorite greek yogurt or dairy-free yogurt, too.
  • Almond milk: smooth and creamy with minimal calories. It's also a good source of calcium and heart-healthy fats! Dairy milk works, too.
  • Maple syrup: we're using sugar-free syrup to give us a hint of maple without the calories! The blueberries and vanilla yogurt provide just the right amount of sweetness.
  • Chia seeds: for a boost of heart-healthy omega-3 fats and fiber. They also help thicken the smoothie and bind all the ingredients together. This is the brand I use!
  • Cinnamon: the perfect finishing touch to a fruit "crisp" with a healthy dose of anti-inflammatory properties and antioxidants.

A blueberry crisp smoothie topped with blueberries and extra granola

Expert tips for making the best smoothies

When it comes to making smoothies, it’s as simple as throwing everything in a blender and pressing a button. However, here are some tips to make sure you get the best blended smoothie every single time:

  1. Use a small upright blender: this is a must-have in my kitchen. I love the 14-oz. Hamilton Beach Personal Blender because it’s the perfect size for my morning smoothies. It even comes with a travel lid! You can grab your own blender here on Amazon.
  2. Add ingredients from most liquid to most solid: even if the recipe lists the fruits first, make sure to add the milks and juices first (by the blade), then the yogurts and semi-solids, then the frozen foods. This ensures there’s enough liquids to blend the solids quickly and thoroughly!
  3. Use frozen fruits: as much as I love fresh fruit, frozen is definitely preferred when it comes to smoothies. Frozen fruit is cheaper by the pound, easier to store, lasts longer (indefinitely, really), keeps the drink nice and cold, and thickens the smoothie more than fresh fruit would. There’s also a little more variety out there! Walmart carries bags of strawberries and blueberries, but they also have mixed berry blends, tropical blends, and other fun combinations!
  4. Incorporate yogurt or nut butters: these two foods are great for adding flavor, texture, and density to smoothies, as well as important nutrients. Some of my favorite smoothie combinations are Creamy Peanut Butter Banana, PB&J, and my Mixed Berry Banana Smoothie! Be sure to check those recipes out!

A blueberry crisp smoothie topped with blueberries and extra granola

Substitutions

  • For dairy-free diets: swap out the Greek yogurt for your favorite non-dairy yogurt!
  • Pick your favorite fruit: this might be written as a "Blueberry Crisp Smoothie," but you can use 1 cup of any frozen fruit in place of the blueberries to create a new flavor! I've tried raspberry, peach/raspberry, strawberry, mixed berry, and apple!
  • Yummy toppings: extra fruit, chia seeds, a drizzle of almond butter, or granola are all great on top of your fresh blueberry smoothie.
  • Make it a smoothie bowl: add an extra 1/2 cup of frozen blueberries for a thick blueberry smoothie bowl. You'll have to blend in batches and use a spoon to mix up the smoothie to make sure it blends.
  • Make it a protein shake: replace the Greek yogurt with 1/3 cup vanilla protein powder for a great post-workout drink!

A blueberry crisp smoothie topped with blueberries and extra granola

As always, I love seeing you make my recipes! If you make this Blueberry Crisp Smoothie, please leave a comment and rate the recipe below to let me know how you liked it. You can also tag me on Instagram @kapaicooking with your creations!

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Healthy Blueberry Crisp Smoothie

Take all the best flavors from your favorite summer treat and turn it into an immune-boosting breakfast smoothie! This Blueberry Crisp Smoothie is packed with protein, fiber, omega-3 fats, and antioxidants to help you start your morning off right.

Author:

Brooke Harmer

Prep:

5

min

cook:

0

min

total:

5

min

servings:

1

No items found.

Ingredients

  • 1 C frozen blueberries
  • ½ C nonfat vanilla greek yogurt
  • ½ C almond milk
  • 2 Tbsp rolled oats
  • 1 Tbsp sugar-free maple syrup
  • ½ Tbsp chia seeds*
  • ½ tsp cinnamon

Instructions

  1. Add all ingredients to a blender from most liquid to most solid.
  2. Blend until smooth.

Notes

*You can substitute 1 tablespoon flaxseed if you don't have chia seeds.

Nutrition

Serving: 1 smoothie / Calories: 228 / Fat: 3.6g / Carbohydrates: 30g / Fiber: 9.5g / Protein: 13.2g