Smoothie weather seems to be on the way and what better way to celebrate than with a new recipe! This blueberry muffin smoothie is a true meal in a glass. Many smoothie recipes aren’t exactly filling and are more suitable for snacks, this recipe however has some real staying power thanks to protein rich Quark from Graham’s the Family Dairy.
This smoothie makes a great breakfast as it’s a blood sugar balancing, friendly mix of fibre rich oats, cinnamon and high-protein Quark alongside antioxidant rich blueberries to keep you full until lunch. If you’re not familiar with Quark its a cream cheese like product that is virtually fat free and very high in protein. It adds a rich creaminess to this smoothie as well as making it super filling.
It’s really easy to make too, just pop all the ingredients in a blender and whizz to drink immediately or even take to work in a smoothie cup or bottle.
I use frozen blueberries in this for extra thickness but you can also use fresh blueberries when they’re in season.
- 1 cup / 150 g of blueberries
- 1/4 cup / 30 g of porridge oats
- 1/2 pot of Natural Graham's the Family Dairy Quark
- 1 tsp cinnamon
- 250ml milk or water
- Optional: banana (for extra sweetness)
- Place all ingredients into a blender and blitz until smooth. Serve!
- Serves 1 as a whole meal, 2 as a snack.
If you’re wondering how to use Quark in other recipes check out these ideas:
Do you enjoy smoothies for breakfast or snacks? Have you tried Quark in a recipe yet?
*post in collaboration with Graham’s The Family Dairy