Coffee banana smoothie – healthy grab-and-go breakfast
Servings: 1 serving
Ingredients
basic recipe:
- 1/4 cup (60ml) espresso 4 tablespoons, or instant coffee
- 4 tablespoons oats
- 1 banana
- ¾ cup milk you can use plant-based milk, almond milk is best
- 2 tablespoons maple syrup
optional but recommended:
- 1 teaspoon cocoa unsweetened
- 1 heaping teaspoon almond butter
- a large pinch of cinnamon
Instructions
- Add the oats and espresso to a blender container. You can add now the rest of the ingredients, or if you have time, leave the oats with coffee for about 15 minutes to soften (it will be easier to make the smoothie smooth).
- Add all the other ingredients and pulse until smooth.
Video
Notes
- If you don‘t have a coffee machine, combine 1-2 teaspoons of instant coffee (depending on how strong coffee you drink) with 4 tablespoons boiling water, then stir in the oats.
- You can also use caffeine-free coffee.
- In winter, I recommend adding a pinch of pumpkin pie spice or gingerbread spice mix to this smoothie.
- Storage: This smoothie can be made the day before. In the morning you will need to add some more milk, because oats absorb the liquid, and the smoothie will be too thick. I prefer to make this smoothie fresh, because even though the smoothie looks fine on the next day, you wouldn't level unpeeled, mashed banana in the fridge overnight? it wouldn't look very appetizing.
- Make ahead: you can make this smoothie the day before. In the morning you will need to add some more milk, because oats absorb the liquid, and the smoothie will be too thick.
- The best way to make it ahead: leave the oats in coffee in the fridge overnight, you can also prepare all the ingredients except the banana, even put them in the blender container and put the container in the fridge. In the morning just combine all the ingredients, add a banana and mix.
Nutrition
Calories: 479kcal