Blueberry-Pomegranate Oatmeal Smoothie

January 2, 2017
Summer, Dessert, Drinks, Breakfast, Healthy, B-Team Recipes

In search of more breakfast inspiration? Get your hands on Bobby's cookbook, Brunch @ Bobby's! And read Stephanie's blog about this milkshake-inspire smoothie.

Serves: 2

1 cup whole grain old fashioned rolled oats, such as Bob’s Red Mill
2 teaspoons golden flax seeds
¾ cup pomegranate juice
2 cups organic blueberries, frozen, plus a few extra for garnish
2 tablespoons pomegranate molasses
1 frozen banana, halved
½ cup 0% Greek yogurt, plus 2 teaspoons for garnish
Juice of ½ lemon
2 teaspoons freshly grated orange zest
Touch of honey, optional
Pomegranate seeds, for garnish, optional

1. Put the oats and flax seeds in a blender and blend until the mixture becomes powder-like. Add the pomegranate juice, blueberries, molasses, banana, yogurt and lemon juice and blend until smooth. Add the zest and honey to taste and blend for a few more seconds.

2. Transfer the mixture to a container with a tight-fitting lid and refrigerate for at least 8 hours and up to 24 hours (this will help create a smoother consistency as the oats and flax seeds absorb some of the liquid and become thicker). Divide smoothie between 2 glasses, top with a dollop of yogurt and a few berries and pomegranate seeds, if desired. The smoothie will keep in the refrigerator for 2 days or in the freezer for 5 days.