This drink isn’t a smoothie but rather a warmed and strained oat drink that gains a velvety texture and an unexpectedly fresh note through avocado and mint. The avocado binds the fat from the oats, while the mint balances the drink’s sweet, oaty flavour. Perfect for cool evenings or as a non-alcoholic alternative to creamy cocktails like a White Russian.
Here’s what you’ll need for the Avocado-Mint Oat Drink
80 g oats (fine variety, not coarse)
1 l water
1 ripe avocado (approx. 150 g flesh)
1 handful fresh mint leaves (approx. 10 g, plus extra for garnish)
2 tbsp agave syrup (approx. 30 g)
1 pinch sea salt
Key points
The trick is in the straining: the oats are only briefly blended and then strained to prevent the drink from becoming slimy. If using coarse oats, soak them in cold water for 10 minutes beforehand to soften them and avoid a gritty mouthfeel. Add the avocado only after straining, otherwise it will oxidise in the blender and turn the drink grey. If the drink becomes too thick, simply stir in 50 ml warm water.
Variations
- Avocado-Mint Oat Drink with citrus note — stir in 1 tsp grated lemon zest and 1 cl lemon juice — the acidity enhances the creaminess of the avocado.
- Avocado-Mint Oat Drink with ginger — finely grate 1 cm fresh ginger and blend with the oats. Adds a slight heat and pairs well with savoury dishes.
- Avocado-Mint Oat Drink with coffee — stir in 50 ml cold espresso — adds a bitter depth and makes it the perfect accompaniment to dessert.
Frequently asked questions
Can I serve the drink cold?
Yes, but the texture changes: the avocado becomes firmer when cold, making the drink more like a thick smoothie. For a creamy texture, serve it warm.
How long does the drink keep in the fridge?
For a maximum of 12 hours — after that, the avocado oxidises and the drink tastes bitter. Best enjoyed fresh.
Can I use honey instead of agave syrup?
Yes, but honey has a stronger flavour and may overpower the mint. 1 tbsp honey is roughly equivalent to 2 tbsp agave syrup.
