Guava, Oat and Toasted Lime Veil Smoothie
An original, creamy smoothie where ripe guava brings floral sweetness, oats add silky body, and toasted lime contributes a deeper, aromatic citrus note. Ideal for a light breakfast or a refreshing snack.
Ingredients
- 220 g ripe guava, peeled and chopped (without semillas if preferred a textura more fina)
- 300 ml cold oat milk (without sugar, or to taste)
- 30 g rolled oats (for dar cuerpo)
- 120 g plain Greek yogurt (aporta cremosidad)
- 1 unit lime (se usa the zest and 15 ml/1 tbsp of juice)
- 15 ml honey (ajustar al dulzor of the fruta)
- 1 g ground cinnamon (optional pero recomendable)
- 80 g ice (for servir well cold)
- 1 g fine salt (realza the sabores)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Wash the lime, dry it well, and finely grate the green zest. Cut the lime in half and reserve 15 ml (1 tbsp) of juice.
- 2
2. Heat a small skillet over medium heat, about 300°F / 150°C surface temperature. Toast the lime zest for 30 to 45 seconds, stirring constantly, until fragrant and slightly drier. Remove immediately so it does not turn bitter.
- 3
3. Add the guava, oat milk, rolled oats, Greek yogurt, lime juice, honey, cinnamon, salt, ice, and toasted lime zest to a blender.
- 4
4. Blend for 45 to 60 seconds, until fully smooth and creamy. If you prefer a thinner smoothie, add a little more oat milk and blend briefly again.
- 5
5. Taste and adjust the sweetness with a little more honey if needed. Serve immediately in two chilled glasses.
Chef tips
For an extra-smooth texture, pass the guava pulp through a strainer before blending. If you want a more aromatic finish, add a small pinch of fresh lime zest right before serving.
Substitutions
You can replace the Greek yogurt with plant-based yogurt for a dairy-free version, and the honey with agave syrup for a vegan version. Oat milk can be swapped for almond milk, although that would then add the tree nut allergen.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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