Decadent, creamy blueberry breakfast tart smoothie that’s perfect for dairy-free, gluten-free breakfast on the go.
- 2 1/4 cups unsweetened almond milk
- 1/3 cup raw unsalted cashews, soaked
- 1/3 cup rolled oats
- 2 tablespoons pure maple syrup, plus more to taste
- 1/2 teaspoon ground cinnamon, plus more to taste
- 2 cups frozen blueberries
1. Throw everything into your blender, and blast on high for 30 to 60 seconds until smooth and creamy.