Breakfast Lassi Recipe

Measure and prep

Measure out yogurt, oats and milk. Peel and roughly chop the banana. If using fresh mango, peel, remove the pit, and dice until you have about 1/2 cup. Toast nuts (if using): place almonds or chosen nuts in a small dry skillet over medium heat and toast 2–3 minutes, shaking frequently, until fragrant and lightly golden; cool.

If you prefer a smoother lassi texture, soak the rolled oats in the 1/2 cup milk for 5 minutes before blending to soften them. For quicker blending, use quick oats or pulse the rolled oats first.

Combine in blender

Add the yogurt, chopped banana, diced mango, soaked oats with their milk (or oats + milk), honey or maple syrup, lime/lemon juice, ground cardamom (if using), and salt to the blender pitcher.

Blend to desired consistency

Secure the lid and blend on high for 30–60 seconds, or until completely smooth and creamy. If the lassi is too thick, add up to 1/4 cup more milk in 1–2 tablespoon increments and pulse again. If you prefer cold, add a few ice cubes and blend another 10–15 seconds.

Taste and adjust: check sweetness and acidity. Add another 1/2–1 teaspoon honey or a squeeze more lime/lemon if needed and blend briefly to combine.

Pour the lassi into a glass. Sprinkle chia seeds into the drink or on top if using, and garnish with toasted nuts and mango slices. Serve immediately while fresh and chilled.

Storage: keep any leftovers covered in the refrigerator for up to 24 hours. Stir or re-blend briefly before serving, as oats will thicken the mixture upon standing.