Recipe: Apricot Breakfast Smoothie with Oats and Yogurt


When apricots are ripe and at their peak, they have an irresistible tart, tangy and almost floral flavor. And because the flesh of an apricot is quite thick, the fruit makes a great addition to smoothies, requiring little more to achieve a velvety consistency.

To make this particular smoothie substantial enough for breakfast, I also like to add in oats and yogurt. Rolled oats may seem like an odd ingredient to use in smoothies, but when soaked and blended, they deliver creamy texture and earthy flavor — plus added fiber. The result is a smoothie that will keep you going until lunch.

Apricot Breakfast Smoothie with Oats and Yogurt

Serves 2 to 4

This smoothie can also be served as a smoothie bowl: Pour it into bowls and top with your favorite breakfast additions, such as berries, chopped nuts, toasted seeds, granola or wheat germ.


1/2 cups rolled oats

1/2 cup water

1 pound ripe apricots, pitted and roughly chopped

3/4 cup whole-milk yogurt

1/4 cup plain almond milk, plus more to get desired consistency

2 tablespoons ground flaxseed

1/2 cup ice cubes

Pinch cinnamon, plus more to garnish

Raw honey to taste


Soak oats in water for 10 to 20 minutes or overnight in the fridge. Place them in an upright blender along with remaining ingredients (except honey) and blend until completely smooth. Add honey to taste and extra almond milk, if needed, and blend again. Pour into glasses and serve immediately.

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Amy Chaplin is a chef and recipe developer in New York City.

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