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Oatmeal Smoothie

This Oatmeal Smoothie takes minutes to whip together and makes a great filling breakfast or snack. It's healthy, filling, creamy, and flavorful--and naturally dairy free and vegan.
Course Breakfast
Cuisine American
Keyword oatmeal smoothie
Prep Time 10 minutes
Overnight Banana Freeze 8 hours
Total Time 8 hours 10 minutes
Servings 1 -2 servings
Calories 619kcal
Author Chelsea Lords
Cost $2.12


  • 1/4 cup old-fashioned or quick oats
  • 1 frozen banana (See Note 1)
  • 1 cup unsweetened vanilla almond milk (or milk of choice)
  • 2 tablespoons almond butter roasted and lightly salted (or peanut butter)
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract, optional
  • 1 teaspoon ground cinnamon
  • scant 1/16 teaspoon fine sea salt, optional (just the tiniest pinch)
  • 4-6 ice cubes


  • BLEND OATS: Add the oats to the blender and pulse a few times until ground into a powder. Add the banana, milk, almond butter, maple syrup, vanilla, cinnamon, salt, and ice cubes.
  • BLEND: Blend until smooth. If needed, stop the blender and stir around with a spoon and begin blending again. Taste and add additional maple syrup if desired. Enjoy immediately!



Note 1: Bananas: Peel and slice the banana into coins, place in freezer safe containers or bags, and freeze overnight. Honestly, having a completely frozen banana (as opposed to an unfrozen one) is what makes this smoothie. (I like to prep the bananas right after my grocery store run so I don’t forget!) 


Serving: 1serving | Calories: 619kcal | Carbohydrates: 90g | Protein: 17g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Sodium: 463mg | Potassium: 930mg | Fiber: 14g | Sugar: 29g | Vitamin A: 82IU | Vitamin C: 10mg | Calcium: 472mg | Iron: 4mg