Peanut Butter Oatmeal Smoothie
A thick, naturally sweetened smoothie that blends raw rolled oats and frozen banana into a creamy, spoonable texture. This peanut butter oatmeal smoothie is ready in 5 minutes and uses Greek yogurt for a protein boost that keeps you full past mid-morning.
Equipment
- High-speed blender - needed to break down raw oats and frozen banana
- Knife
- Freezer-safe storage bags - for storing sliced banana ahead of time
- Tall glasses or mason jars - for serving
- Rubber spatula - for scraping down the blender jar
Ingredients
- 1/2 cup old-fashioned rolled oats - 45g; quick oats work but blend slightly smoother
- 1 large banana - sliced and frozen at least 2 hours ahead
- 2 tablespoons creamy peanut butter - 32g; use a natural, no-stir-required style
- 1 cup milk - 240ml; dairy or unsweetened almond milk
- 1/2 cup plain Greek yogurt - 120g
- 1 tablespoon raw honey or maple syrup - 15ml; adjust to taste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- salt - pinch
- 4 to 5 ice cubes - more as needed
Optional Garnishes
- extra rolled oats - for topping
- drizzle of peanut butter - for topping
- sprinkle of cinnamon - for topping
Instructions
- Pour the milk into the blender jar first, then add the rolled oats directly on top. Let the oats sit in the liquid for about 30 seconds before blending to soften them slightly.
- Spoon in the Greek yogurt and add the peanut butter on top of the yogurt rather than directly against the blender blades.
- Add the frozen banana slices, cinnamon, salt, vanilla extract, and honey or maple syrup to the blender jar.
- Secure the lid and blend on low speed for 10 seconds, then increase to high speed and blend for 45 to 60 seconds until completely smooth with no visible oat flecks. Stop once to scrape down the sides if needed.
- If too thick, add a splash of milk, one tablespoon at a time, and blend briefly. For a colder, thicker consistency, add the ice cubes now and blend for another 15 to 20 seconds. Taste and adjust sweetness if needed.
- Pour into two glasses, top with extra oats, a drizzle of peanut butter, or a sprinkle of cinnamon if desired. Serve immediately for the best texture.
Notes
- Freeze the banana at least 2 hours ahead for the thickest, creamiest texture.
- Natural peanut butter without added sugar blends more evenly than shelf-stable kinds.
- Letting the oats soak in the milk for 30 seconds before blending reduces blending time and improves texture.
- Start blending on low speed to break up the oats, then move to high speed for a fully smooth result.
- Don't skip the salt – a small pinch sharpens the peanut butter and cinnamon flavors.
- Taste before adding extra sweetener; a very ripe banana may need no added honey.
- Serve immediately because oat-based smoothies continue to thicken as they sit.
- Store leftovers in an airtight jar in the refrigerator for up to 24 hours; shake or stir before drinking.
- Freeze in single-serving portions for up to 2 months; thaw in the fridge and re-blend briefly to restore texture.
- Do not microwave to thaw – it separates the fat from the rest of the smoothie.
Nutrition
Serving: 1smoothieCalories: 340kcalCarbohydrates: 42gProtein: 16gFat: 13gSaturated Fat: 3gSodium: 220mgFiber: 5gSugar: 20g
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