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Drink recipe · from the recipe book

Blueberry Ginger Coconut Oat Protein Smoothie

A thick, creamy blueberry smoothie with warm ginger and cardamom, soft oat body and a mellow coconut finish.

Blueberry Ginger Coconut Oat Protein Smoothie

Ingredients

  • ⅔ cup150 gCoconut milk, cannedshaken well
  • ¾ cup200 gWatercold
  • 1½ cups220 gFrozen blueberries, unsweetened
  • ¾ cup sliced120 gPearschopped
  • ⅓ cup30 gOld-fashioned rolled oats
  • 1 oz34 gSoy protein powder (isolate)
  • 1 tbsp grated6 gFresh gingerpeeled and grated
  • ¼ tsp0.5 gGround cardamom
  • 2¼ tsp15 gMaple syrup
  • 2 tsp10 gLemon juice

Steps

  1. Prepare first: shake the can of coconut milk well, peel and grate the ginger, and core and chop the pear.
  2. Put the oats in the blender and pulse until finely ground, so the smoothie stays silky.
  3. Pour the coconut milk and cold water over the ground oats.
  4. Add the soy protein powder, grated ginger, cardamom, maple syrup and lemon juice, then blend 20 seconds until smooth with no powdery lumps.
  5. Add the chopped pear and frozen blueberries and blend on high 45 to 60 seconds until thick and creamy, adding a splash more cold water if it is too thick to move.
  6. Divide evenly between two glasses, half in each, and serve cold, over ice if you like.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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