A thick, creamy five-minute smoothie with banana, peanut butter, oats, and Greek yogurt for a satisfying breakfast.
Peanut Butter Banana Smoothie Recipe
Prep: 5 minutes Cook: 0 minutes Total: 5 minutes Yield: 2 servings
Ingredients
- 2 ripe bananas, sliced and frozen
- 1 cup milk of choice
- 1/2 cup plain Greek yogurt
- 3 tablespoons creamy peanut butter
- 1/4 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 1 teaspoon honey, optional
- 4 to 6 ice cubes
Instructions
- Add the milk to the blender first, followed by yogurt, peanut butter, oats, cinnamon, frozen banana, honey if using, and ice.
- Blend on low for 15 seconds, then on high for 30 to 45 seconds until completely smooth.
- If the smoothie is too thick, blend in milk 1 tablespoon at a time. Divide between two glasses and serve immediately.
Why this recipe works
Frozen banana supplies sweetness and body, Greek yogurt adds tang and protein, and a small amount of oats keeps the smoothie filling without making it chalky.
Helpful tips
- Freeze peeled banana slices in a single layer before transferring them to a bag.
- Use certified gluten-free oats if needed.
- For a thinner drink, skip the ice and add another 1/4 cup milk.
Storage and reheating
Smoothies are best immediately. Refrigerate in a sealed jar for up to 24 hours and shake well before drinking; the mixture will thicken as it stands.
Food-safety note: Keep yogurt and milk refrigerated. Anyone with a peanut allergy should use a suitable seed butter and check every ingredient label.
Estimated nutrition
Per serving: 330 calories, 15 g protein, 46 g carbohydrates, and 12 g fat. Estimates vary by brands and portions.
Helpful kitchen gear
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