Pistachio and coconut water smoothie

Made with oats, banana and blueberries, this makes a refreshing quick breakfast or post-workout drink.

Pistachio and coconut water smoothie. Credit: Everyday Gourmet with Justine Schofield

• serves

  2

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• ¼ cup oats
• ¼ cup pistachios, plus extra for garnish, optional
• 3 prunes
• 1 frozen banana
• 1 punnet blueberries
• 1½ cups cold coconut water
• 1 tbsp maple syrup
• Ice cubes
• Pinch of cinnamon, garnish

Instructions

1. Place all of the ingredients into a blender and blitz until very smooth.
2. Garnish with extra pistachios, if desired, and pinch of cinnamon.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.