During the colder months when fresh berries are not yet in season, it’s great to rely on frozen fruit. A lesser-known gem is frozen wild blueberries. These smaller berries are not planted but have grown wild for thousands of years in the harsh northern climate of Maine and parts of Canada. They are known for having a higher antioxidant level than cultivated blueberries and they have a more intense flavor due to the natural diversity of the plant.
I use these wild blueberries to make a simple blueberry-oat breakfast smoothie. The spinach is undetectable and the oats and almond butter give it a well-balanced flavor. This makes 2 servings.
1 large handful baby spinach
2 cups unsweetened almond milk
2 cups wild blueberries (such as Wyman’s)
4 TB rolled oats
1 TB almond butter
How to make
Blend the spinach and almond milk together first. Then add the remaining ingredients and blend until smooth.
This smoothie includes whole grains, healthy fats, and a serving of fruits and vegetables. To include all macro food groups, it’s yummy with a side of scrambled eggs as a protein source.