Oatly Orange Sunrise Smoothie

Oatly Orange Sunrise Smoothie

I didn’t tell many people, but I fractured my wrist three weeks ago due to a ridiculous accident that I could have avoided had I listened to my significant other’s words of wisdom not to wear my slippery socks on the slippery floors in the house. Enough said!

I’m in a cast with only three weeks more to go until they break me out of this one-armed prison. However, I’ve regained the use of my keyboarding skills, so I’m back in my comfort space, speaking to you through this blog!

I started looking back on the recipes that I’ve developed in the past that I’ve been particularly fond of, which made me feel good cause that’s what I’ve been needing; something to make me feel better and realize that this accident could have been a lot worse. That’s when I remembered a smoothie recipe I developed back in my Fine Cooking Magazine days for one of my favorite advertisers at the time, Oatly (I’m not being paid by Oatly, in case you were wondering).

Creamsicles were my thing when I was a kid. I bet you all remember the frozen pop with the creamy-smooth vanilla ice cream center encased in orange sherbet. Although they’re still sold in grocery stores, the adult me was craving something a bit less sweet and a lot more natural. It even has an optional teaspoon rich in antioxidant camu powder, also rumored to help fight inflammation. I need this right now!

And by the way, National Creamsicle Day was yesterday! August 14. Believe me when I tell you that this is entirely coincidental and a bit freaky.

Here’s the recipe.

Oatly Orange Sunrise Smoothie

Serves 1


  • 1 (8-inch) bamboo skewer cut to 5 inches
  • 3 blueberries
  • 3 raspberries
  • 3 blackberries
  • 1/3 cup (about 3-1/4 oz.) organic frozen orange juice concentrate
  • 1-1/2 cups (about 12 oz.) Oatly oatmilk
  • 2 tsp. blue agave syrup, more to taste
  • 1 tsp. lemon juice
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. camu powder, optional
  • 1/2 cup ice cubes, about 2 oz.
  • 1-1/4-inch slice of a large orange


  1. Thread alternating berries onto the skewer 1-inch from the top. Put the skewer on a plate and transfer to the freezer until the berries are mostly frozen, about 4 hours.
  2. Let the frozen orange juice concentrate sit at room temperature for about 5 minutes. Combine frozen orange juice concentrate, Oatly oatmilk, agave, lemon juice, vanilla, and the camu powder, if using, in a blender and puree until smooth, about 1 minute. Add the ice cubes and continue to puree until the mixture is thick and frothy, about one minute more.
  3. Pour the mixture into a large glass, attach the orange slice to the rim, put the frozen berry skewer into the smoothie, and serve immediately. (You can eat the berries directly off the skewer or slide them into the smoothie, if preferred.)

Since the Fine Cooking website was shut down, you can email me@chefdianaandrews.com for the recipe. Also, consider joining the Fine Cooking Community group on Facebook!

—Chef Diana

Giving credit where credit is due:
Fabulous food styling: Suzanne Lenzer
Incredible photography: Mike Yamin
Oatly Orange Sunrise Smoothie

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