Creamy Vanilla Blueberry Oat Breakfast Drink

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 3 cups / 710 ml total)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 1/2 cup (45 g) rolled oats
• 1 cup (240 ml) water
• 1 1/2 cups (360 ml) milk of choice (dairy or unsweetened almond/oat milk)
• 1 cup (150 g) blueberries, fresh or frozen
• 1 small ripe banana (about 100 g), sliced
• 1 1/2 tsp (7 ml) pure vanilla extract
• 1–2 tbsp (15–30 ml) maple syrup or honey, to taste
• 1/8 tsp fine sea salt
• Optional: 1/4 tsp ground cinnamon, 1 tbsp (10 g) ground flax or chia seeds
• Optional for chilled version: 1 cup ice cubes

Do This

• 1. In a small saucepan, combine oats and water. Bring to a gentle simmer over medium heat and cook, stirring, until creamy, 5–7 minutes.
• 2. Remove from heat. Stir in 1/2 cup (120 ml) of the milk to cool slightly; let stand 3–5 minutes.
• 3. Add cooked oats, remaining 1 cup (240 ml) milk, blueberries, banana, vanilla, sweetener, salt, and any optional add-ins to a blender.
• 4. For a chilled drink, add ice cubes. For a warm drink, skip the ice.
• 5. Blend on high until completely smooth and creamy, about 45–60 seconds. If too thick, blend in extra milk 1–2 tbsp at a time.
• 6. Taste and adjust sweetness or vanilla. Serve immediately: warm (about 50–55°C / 120–130°F) or poured over ice for a frosty version.

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Why You’ll Love This Recipe

• It turns humble oats and blueberries into a cozy, sippable breakfast that feels like a smoothie and a bowl of oatmeal in one.
• Cooked oats make the drink extra creamy and satisfying, keeping you full for busy mornings.
• It is flexible: use fresh or frozen berries, any milk you like, and your favorite sweetener.
• Everything comes together in about 15 minutes with basic pantry ingredients and one saucepan plus a blender.

Grocery List

• Produce: Blueberries, 1 small ripe banana, optional lemon (for zest, if desired).
• Dairy: Milk (dairy or plant-based), optional plain or vanilla yogurt if you want extra creaminess.
• Pantry: Rolled oats, pure vanilla extract, maple syrup or honey, fine sea salt, optional ground cinnamon, optional ground flaxseed or chia seeds.

Full Ingredients

Oat Base

• 1/2 cup (45 g) rolled oats (old-fashioned; not instant or steel-cut)
• 1 cup (240 ml) water
• 1/8 tsp fine sea salt

For Blending

• 1 1/2 cups (360 ml) milk of choice
  • Dairy option: 2% cow’s milk for a richer, creamier drink
  • Non-dairy option: unsweetened almond, oat, or soy milk
• 1 cup (150 g) blueberries, fresh or frozen (do not thaw frozen berries)
• 1 small ripe banana (about 100 g), peeled and sliced
• 1 1/2 tsp (7 ml) pure vanilla extract
• 1–2 tbsp (15–30 ml) maple syrup or honey, to taste
• Optional but recommended: 1/4 tsp ground cinnamon
• Optional boost: 1 tbsp (10 g) ground flaxseed or chia seeds

For Serving

• Optional chilled version: 1 cup ice cubes (about 8–10 standard cubes)
• Optional garnish: a few extra blueberries, a sprinkle of oats, or a pinch of lemon zest

Step-by-Step Instructions

Step 1: Cook the oats until creamy

Add the rolled oats, water, and salt to a small saucepan. Stir to combine, then set the pan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally so the oats do not stick to the bottom. Once it starts to bubble, reduce the heat to medium-low and cook, stirring frequently, until the oats are soft and thick and most of the water is absorbed, about 5–7 minutes. You are aiming for a soft, porridge-like consistency rather than dry oats.

Step 2: Cool the oats slightly with milk

Remove the saucepan from the heat. Immediately stir in 1/2 cup (120 ml) of the milk. This does two things: it loosens the oats so they blend more easily, and it cools them slightly so the steam will not build too much pressure in the blender. Let the mixture sit for 3–5 minutes. It should be warm, not scalding. If you touch a small amount with a clean fingertip, it should be hot but comfortable.

Step 3: Load the blender with all the flavors

To the blender jar, add the warm oat mixture, the remaining 1 cup (240 ml) milk, blueberries, banana, vanilla extract, maple syrup or honey, and cinnamon and ground flax or chia (if using). If you are making a chilled drink, add the ice cubes now. Secure the lid firmly. For hot ingredients, it is safest to leave the center cap of the lid slightly ajar and cover it with a clean kitchen towel so steam can escape while blending.

Step 4: Blend until velvety smooth

Start the blender on low speed and gradually increase to high. Blend until the drink looks completely smooth and creamy with no visible oat flecks, about 45–60 seconds in a standard blender (high-powered models may only need 30–45 seconds). If the mixture looks too thick to move freely, stop the blender, add 1–2 tbsp (15–30 ml) extra milk, scrape down the sides, and blend again. The final texture should be pourable but luxurious, like a thick smoothie you can drink through a straw.

Step 5: Taste, adjust, and choose warm or cold

Pause and taste a spoonful. Adjust sweetness by adding more maple syrup or honey, 1 tsp at a time, blending briefly to mix. If you want a stronger vanilla note, add an extra 1/4–1/2 tsp vanilla and blend again. For a brighter flavor, you can blend in a small pinch of lemon zest.

For a warm breakfast drink, let the blended mixture sit for 1–2 minutes so any foam settles. If needed, gently reheat it in a clean saucepan over low heat, stirring constantly, until it is steaming but not boiling, about 2–3 minutes, or around 50–55°C (120–130°F) if you use a thermometer. For a chilled version, pour directly over ice or refrigerate for 20–30 minutes until cold.

Step 6: Serve and garnish

Pour the vanilla–blueberry oat drink into two glasses or mugs. For a rustic, breakfast-style presentation, use sturdy glass tumblers or heatproof mugs. Garnish each serving with a few extra blueberries, a sprinkle of dry oats, and a tiny pinch of lemon zest or cinnamon on top, if you like. Serve immediately while warm and comforting or cold and refreshing. Stir just before drinking, as the oat-rich mixture may settle slightly as it stands.

Pro Tips

• Use rolled oats, not instant. Rolled (old-fashioned) oats give the best creamy texture without becoming gluey. Instant oats can turn pasty, and steel-cut oats do not soften enough in this short cooking time.
• Adjust thickness to your liking. For a drinkable smoothie texture, add a bit more milk. For a thicker, almost spoonable breakfast drink, reduce the milk slightly or add an extra 1–2 tbsp oats when cooking.
• Blend long enough. To avoid graininess, blend until you cannot see visible oat pieces. If your blender is weaker, give it an extra 20–30 seconds.
• Balance the sweetness. The banana adds natural sweetness. Start with 1 tbsp (15 ml) maple syrup or honey, then add more only if needed. Blueberries vary in sweetness, so adjust based on taste.
• Strain for ultra-smooth texture. If you prefer a very silky drink, you can pour the blended mixture through a fine-mesh strainer or nut milk bag, pressing gently. This is optional but useful if you are sensitive to texture.

Variations

• Protein-packed version: Add 1 scoop (about 25–30 g) of unflavored or vanilla protein powder when blending. You may need an extra 1/4–1/2 cup (60–120 ml) milk to keep it drinkable.
• Cinnamon roll twist: Increase cinnamon to 1/2 tsp, add a tiny pinch of nutmeg, and use vanilla yogurt in place of 1/2 cup (120 ml) of the milk for an extra creamy, bakery-inspired flavor.
• Green blueberry breakfast drink: Blend in a small handful (about 1/2 cup / 15 g) of baby spinach. It will deepen the color slightly and add nutrients, but the vanilla and blueberries will keep the flavor fruity and familiar.

Storage & Make-Ahead

This vanilla–blueberry oat drink is best right after blending, but it keeps surprisingly well for short periods. Store any leftovers in a tightly sealed jar or bottle in the refrigerator for up to 2 days. The oats will continue to hydrate and thicken the drink as it sits. When you are ready to enjoy it, shake the container vigorously or stir well, then thin with a splash or two of milk until it returns to your preferred consistency. For a warm drink, reheat gently in a saucepan over low heat, stirring occasionally, until it is steaming but not boiling, about 3–5 minutes (approximately 60–65°C / 140–150°F). Do not reboil, as this can change the texture. Avoid freezing, as thawing can make the mixture separate and become grainy.

Nutrition (per serving)

Approximate values per serving (1 of 2), made with unsweetened almond milk and 1 tbsp (15 ml) maple syrup total for the batch:

Around 220 calories; 5 g protein; 38 g carbohydrates; 5 g dietary fiber; 7 g total fat; about 14 g naturally occurring and added sugars; low in sodium. Values will vary depending on the type of milk, sweetener amount, and any optional add-ins (like seeds or protein powder).