As revved up and accomplished as I feel after drinking a filling breakfast smoothie, it’s not necessarily what I wake up craving, especially in January when I’m walking around my house wrapped in a blanket. This vegan Oatmeal Smoothie is an exception. Made with bananas, peanut butter, and cinnamon, its cozy flavor and creamy texture trigger sensations of comfort, all while fueling my body for a healthy day ahead.
If you’re looking to make breakfast smoothies for weight loss a part of your 2019 goals, add extra servings of fruits and veggies to your diet, need a balanced smoothie for post-workout recovery, or just want a yummy, filling way to nourish your body, this banana oatmeal smoothie recipe is one you’ll want to sip over and over again.
If you’re new to the smoothie game, it’s also a delicious, approachable place to start. Personally, I love green smoothies (especially this Kale Pineapple Smoothie and this Apple Avocado Smoothie), but I recognize that those who are newer to the smoothie game might want to tiptoe their way in a bit (this Apple Smoothie is a great place to start).
I’m also still mourning the end of the holidays, and a creamy oatmeal smoothie feels cheerier and a more gentle transition back to reality than something super dark and seriously green.
With its sweet banana base, warm oats and cinnamon, and the decadent taste of peanut butter, this smoothie tastes like an oatmeal cookie.
I might not be able to eat actual cookies for breakfast forever, BUT I can have a hearty breakfast smoothie that tastes like one any morning from here until next December!
About This Oatmeal Smoothie Recipe
The ingredients you will need to make this quick and healthy breakfast smoothie are:
- Oatmeal. A seriously underrated smoothie ingredient! Oatmeal is rich in fiber, and it makes smoothies satisfyingly thick and ultra filling. This Oatmeal Smoothie will keep you full all morning, and the oatmeal is a big part of that.
Because the oatmeal is ground in the blender, you can use any kind of oats you have on hand. I most often use rolled oats, but quick oats work too. If you are making an instant oatmeal smoothie (using instant oatmeal packets), make sure the packet isn’t sweetened or flavored.
Three other favorite breakfast smoothies with oats: Blueberry Banana Smoothie (this one tastes like blueberry pie!), Strawberry Kiwi Smoothie, and Blueberry Cream Oatmeal Smoothie. You can also add a few tablespoons of oatmeal to any one of these 15 Healthy Breakfast Smoothies.
- Frozen Banana. The next time you have spotty bananas on your counter, peel and cut them into pieces, then freeze them in a ziptop bag. They make any smoothie thick, naturally sweet, and creamy.
If you are in a hurry to freeze your bananas, you can cut the slices thinly and spread them in a single layer on a parchment-lined plate or baking sheet. Pop them in to your freezer, and they’ll harden within a half hour.
If you don’t have any frozen bananas, you can use fresh banana. Your smoothie will be more liquidy, so pop in a few ice cubes at the end to thicken it up.
- Peanut Butter. The healthy fat and protein in peanut butter are a big part of what makes this Oatmeal Smoothie so filling. It’s just the touch of richness the smoothie recipe needs to taste satisfying and not like something you’re stuck eating.
Any kind of creamy peanut butter will work here (shelf stable or drippy), so feel free to use your favorite. You can use crunchy peanut butter also, though I prefer the smoothness of creamy.
- Maple Syrup. I’m a sucker for the flavor of maple and oatmeal together. A half tablespoon was plenty for me, but feel free to adjust to your taste.
Maple syrup makes this Oatmeal Smoothie vegan, but you can swap honey if that isn’t a concern.
- Almond Milk. Unsweetened plain or unsweetened vanilla almond milk is my fave for smoothies. If you can’t tell, I’m a wee bit compulsive about my smoothies being creamy, and since almond milk is creamy on its own, it adds to the effect.
That said, feel free to use any milk you like. The Oatmeal Smoothie is quite thick as the recipe is written, so if you prefer a thinner texture or your blender is struggling, splash in a little extra.
- Cinnamon + Pure Vanilla Extract. Solidifies the oatmeal cookie flavor factor.
Optional Oatmeal Smoothie Recipe Additions
The beauty of smoothies is their flexibility. Stock up on a few essentials, and you’ll have super healthy breakfast smoothies on demand!
- Strawberry Oatmeal Smoothie. Replace half of the banana with frozen strawberries. If you’d like it to be a peanut butter oatmeal smoothie no bananas, you can replace the bananas with strawberries entirely.
- Extra Protein Oatmeal Smoothie. Add a scoop of your favorite vanilla or chocolate protein powder.
- Green Oatmeal Smoothie. Ready to embrace the green? Add a handful or two of spinach. It will change the color, but the taste is imperceptible. If you are looking to slide a green oatmeal smoothie past picky eaters and hiding the green is important, consider adding oatmeal to a darker, berry-colored smoothie like this Blueberry Avocado Banana Smoothie or add a few handfuls of blueberries or raspberries to this recipe.
Other Favorite Smoothie Recipes
Happy Oatmeal Smoothie sipping!
- 1/4 cup old-fashioned oats or quick oats
- 1 banana — chopped into chunks and frozen
- 1/2 cup unsweetened almond milk
- 1 tablespoon creamy peanut butter
- 1/2 tablespoon pure maple syrup — plus additional to taste
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt — don’t skip this, as it makes the oatmeal pop!
- Ice — optional, add at the end if you want a thicker smoothie
Place the oats in the bottom of a blender and pulse a few times until finely ground. Add the banana, milk, peanut butter, maple syrup, vanilla, cinnamon, and salt.
Blend until smooth and creamy, stopping to scrape down the blender as needed. Taste and add additional sweetener if you’d like a sweeter smoothie. Enjoy immediately.
Nutrition InformationAmount per serving (1 smoothie) — Calories: 327, Fat: 11g, Saturated Fat: 2g, Carbohydrates: 54g, Fiber: 7g, Sugar: 24g, Protein: 8g
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