Breakfast in bed is a small luxury that always feels special. I realized I rarely eat in bed — perhaps a good habit, since pancakes and syrup are a risky combination for bedding. Still, the idea of someone bringing a thoughtful, delicious breakfast upstairs is undeniably charming and a little Downton Abbey–inspired.
This time, with Mr. B traveling, I treated myself to a Noosa-style breakfast in bed. A local producer delivered fresh, small-batch yogurt made on a family farm in Colorado, and the lemon flavor quickly became my favorite. Lemon yogurt adds a bright, tangy lift that pairs beautifully with blueberries and oats, making a smoothie that feels both indulgent and wholesome.
The blueberry and lemon combination is one of those simple pairings that just works. Blueberries bring natural sweetness and color; lemon yogurt gives acidity and freshness; oats add body and texture. Toss in a banana and some chia seeds, and you have a nutritionally balanced start to the day that feels like a treat.
I loved how this smoothie works as a make-ahead breakfast. Prepare it the night before and let the oats and chia soften in the fridge, then blend in the morning for a creamy bowl with minimal fuss. Top with a crunchy blueberry streusel for contrast if you like, or keep it lighter by skipping the streusel and adding a drizzle of honey instead.
I briefly ran a giveaway offering local delivery of this fresh yogurt to a Denver-area winner. That giveaway has since closed — congratulations to the winner, Katie — and I appreciate everyone who entered and shared their favorite yogurt flavors.
{CLOSED — Congrats to Katie! Please email your address.}
Giveaway details: The giveaway ran for a limited time and was open only to residents of the Denver, Colorado metro area. One winner was chosen at random and contacted by email. Winners were asked to respond within 48 hours, otherwise another winner would be selected.
Disclosure: I was not compensated for this post; all opinions are my own.
Blueberry Lemon Oat Smoothie with Blueberry Streusel Topping
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
For the smoothie:
2/3 cup Noosa lemon yogurt
2/3 cup old-fashioned oats
2 bananas, diced
2 tablespoons chia seeds
Dash of cinnamon
1/2 cup milk (dairy or plant-based)
1/4 cup frozen blueberries
For the streusel:
1/2 cup oats
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 stick unsalted butter, melted
Directions
For the smoothie:
Combine all smoothie ingredients in a small food processor or blender. If you prefer a make-ahead version, mix everything in a jar, cover, and refrigerate overnight so the oats and chia soften. In the morning, blend until the mixture is slightly smooth but still has some texture. Pour into a breakfast bowl and garnish with streusel and a drizzle of honey, if desired. Omit the streusel to keep it lighter and more suitable for everyday breakfasts.
For the streusel:
Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper. In a bowl, combine the oats, flour, and brown sugar, then stir in the melted butter until the mixture clumps into coarse crumbs. Spread the streusel evenly on the prepared baking sheet and bake for about 12–15 minutes, stirring once or twice, until golden brown and fragrant. Watch carefully to prevent burning. Allow to cool before using as a topping.