Blueberry spinach smoothie with linseed

Blueberry spinach smoothie with linseed: a creamy recipe with blueberries, baby spinach, banana, oat milk and linseed – quickly blended and nicely fresh.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 290 kcal per serving
• Protein: 7 g
• Fat: 9 g
• Carbs: 50 g

Ingredients

• 100 g blueberries
• 50 g baby spinach
• 1 banana
• 200 ml oat milk
• 1 tbsp linseed

Method

You’ll need: blender

1. Briefly rinse the blueberries, or have frozen berries ready to go. Rinse the baby spinach thoroughly and peel the banana.
2. Put the blueberries, baby spinach, banana, linseed and oat milk in the blender. Make sure the spinach sits loosely on top.
3. Blend everything first on a low, then on a high setting, until the smoothie is even and creamy. If you like, let it run a little longer for a particularly fine texture.
4. Check the consistency and add a small splash more oat milk if needed. Blend briefly once more.
5. Pour the smoothie straight into a glass and serve well chilled.

Good to know

Sometimes it just needs to be green, fresh and uncomplicated. That's exactly what this smoothie is: creamy, fruity and nicely mild.

Swaps

Oat milk → unsweetened almond milk (a thinner, mild base); banana → avocado (less sugar, but a creamier texture and more monounsaturated fatty acids); linseed → chia seeds (also with fibre); baby spinach → kale (stronger flavour, plus more vitamin K).

Allergens

Contains gluten from the oat milk unless it's certified gluten-free; in small portions usually fine for children. In pregnancy, washed ingredients are important – and it's best to use linseed in normal kitchen amounts. Contains: gluten (oats).

Dairy-free recipes