Oatmeal Cookie Breakfast Smoothie

Oatmeal Cookie Breakfast Smoothie

A creamy, spiced smoothie that tastes like oatmeal cookie dough in a glass.

Total 5 min Makes 1 serving Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Rolled oats, banana, and warm cinnamon blend into a thick, creamy smoothie that captures the flavor of oatmeal cookies without the baking. A splash of maple syrup and a pinch of nutmeg round out the spiced sweetness, making this a quick grab-and-go breakfast or post-workout refuel.

Ingredients

  • 1/2 cup old-fashioned rolled oats
  • 1 cup milk
  • 1 ripe banana, broken into chunks
  • 2 tablespoons vanilla Greek yogurt
  • 1 tablespoon maple syrup
  • 1 tablespoon almond butter
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup ice cubes

Method

  1. Add the rolled oats and milk to a blender and let sit for 2 minutes to soften slightly.

  2. Add the banana, Greek yogurt, maple syrup, almond butter, cinnamon, nutmeg, vanilla extract, and ice cubes to the blender.

  3. Blend on high speed for 45 to 60 seconds, until smooth and creamy, stopping to scrape down the sides if needed.

  4. Pour into a glass and serve immediately.

Rate this recipe

★ 3.6 (1)

Oatmeal Cookie Breakfast Smoothie

Rolled oats, banana, and warm cinnamon blend into a thick, creamy smoothie that captures the flavor of oatmeal cookies without the baking. A splash of maple syrup and a pinch of nutmeg round out the spiced sweetness, making this a quick grab-and-go breakfast or post-workout refuel.

5 min 1 serving 420 cal

Ingredients

  • 1/2 cup old-fashioned rolled oats
  • 1 cup milk
  • 1 ripe banana, broken into chunks
  • 2 tablespoons vanilla Greek yogurt
  • 1 tablespoon maple syrup
  • 1 tablespoon almond butter
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup ice cubes

Method

  1. 1

    Add the rolled oats and milk to a blender and let sit for 2 minutes to soften slightly.

  2. 2

    Add the banana, Greek yogurt, maple syrup, almond butter, cinnamon, nutmeg, vanilla extract, and ice cubes to the blender.

  3. 3

    Blend on high speed for 45 to 60 seconds, until smooth and creamy, stopping to scrape down the sides if needed.

  4. 4

    Pour into a glass and serve immediately.