Creamy Oatmeal Strawberry Smoothie

Prep Time: 10 minutes
Cook Time: 0 minutes
Soak Time: 10 minutes (for extra-smooth oats)
Total Time: 20 minutes
Servings: 2

This oatmeal strawberry smoothie blends old-fashioned oats with juicy berries for a breakfast that drinks like a milkshake but fuels like a bowl of oatmeal. The oats add natural creaminess and slow-digesting fiber, strawberries bring brightness and vitamin C, and a touch of banana rounds the texture so you don’t need loads of sweetener. If you have five extra minutes, soaking the oats in milk softens their edges and gives the finished smoothie a silky café-style body. You can keep it fully dairy-free by using almond, oat, or soy milk and a coconut- or almond-based yogurt; the formula is flexible and forgiving, so use what you have.

Ingredients

  • ½ cup old-fashioned rolled oats
  • 1 cup unsweetened milk of choice (dairy, almond, oat, or soy), plus more to adjust
  • 1½ cups strawberries, hulled; fresh or frozen
  • 1 small ripe banana (or ½ large), sliced and frozen if possible
  • ½ cup yogurt (Greek or plant-based)
  • 1–2 tsp maple syrup or honey, to taste (optional)
  • ½ tsp vanilla extract
  • 1 tbsp chia or ground flaxseed (optional, for fiber/omega-3s)
  • Pinch fine sea salt
  • ½–1 cup ice (use more if berries aren’t frozen)
  • 1–2 tsp lemon juice (optional, wakes up the strawberry flavor)

Instructions

  • Combine oats and ½ cup of the milk in your blender jar; let sit 10 minutes to hydrate.
  • Add strawberries, banana, remaining milk, yogurt, maple syrup or honey if using, vanilla, chia or flax, and a pinch of salt.
  • Blend on high until completely smooth, 45–60 seconds, scraping down if needed. Add ice and blend again until frosty and pourable.
  • Taste; adjust with more milk for a looser sip, a touch of sweetener for balance, or a squeeze of lemon for brightness.
  • Pour into two cold glasses. Garnish with a strawberry slice or a sprinkle of oats if you like.

Tips, Swaps, and Boosts

  • No banana: substitute ½ ripe avocado for creaminess and add an extra teaspoon of sweetener.
  • Higher protein: add a scoop of unflavored or vanilla protein powder; increase milk as needed for the blender to catch.
  • Extra fiber: bump oats to ¾ cup and add another splash of milk.
  • Greens upgrade: blend in a small handful of baby spinach; the strawberry color holds strong.
  • Make-ahead: portion dry oats, chia/flax, and vanilla into small jars. In the morning, dump into the blender with milk, fruit, and yogurt.
  • Smoothness key: rolled oats deliver the best texture; steel-cut oats stay gritty and instant oats can turn gluey.
  • Temperature control: when using all frozen fruit, start with a bit more milk and add ice only if you want it extra slushy.

Approximate Nutrition (per serving)

About 320–380 kcal depending on milk/yogurt choice, 10–17 g protein, 6–9 g fat, 55–65 g carbohydrates, and 8–10 g fiber. Sodium stays low; vitamin C and potassium are robust thanks to strawberries and banana.

Flavor Variations

  • PB&J: add 1 tbsp peanut or almond butter and an extra splash of milk.
  • Strawberry shortcake: use vanilla yogurt, add ¼ tsp almond extract, and crumble a graham cracker on top.
  • Chocolate strawberry: add 1 tbsp cocoa powder and sweeten to taste.

 

 

 

 

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