This is one of my favourite smoothie recipes I make when I don’t want to cook any breakfast. It’s so filling, that I don’t need to have any snacks mid morning and keep going until mid day.
It combines my favourite flavours – coffee and banana.
Sometimes I swap the coffee for chocolate, if I don’t want the extra caffeine, but either way, the flavours work beautifully together.
Ingredients & Substitutions
I’ve kept this recipe dairy and gluten free, because it’s what I have, but if you want to you can easily use any milk you have and swap around the oats for non-gluten type. It might change the flavour a little but that’s part of the fun!
If you want to make the smoothie less filling you can leave out the peanut butter or the oats or add more milk if you want to make it more like a drink than a meal.
Oats
I’ve used gluten free oats, but you can use any type of oats you have in your kitchen cupboard.
Milk
Any milk is fine, I’ve used dairy free, but normal milk works exactly the same.
Spice & Other flavouring
You can add a pinch of cinnamon or homemade mixed spice before you serve this smoothie, it’s delicious!
I usually leave out any sugar, but if you like, you can add a bit of honey, agave syrup, teaspoon of brown sugar or any other sugar substitute you like.
I tend to use instant coffee for this recipe, but you could easily use a couple of tablespoons of fresh coffee, especially if you are used to grind your own coffee beans and make your coffee strong.
How to measure your oats
I’ve used about 1/4 cup of oates in this recipe, but if you want to you don’t need to measure them.
This is because you can use an old fashioned method of measuring by hand. This is in fact a pretty sophisticated way of portion control and way of making sure your body has enough of fuel (= food) to keep going.
I’m sure you’ve already worked out that the actual measurement is different from person to person depending on what hand size you have.
A small child needs a lot less calories per meal than a grown adult and their hands match exactly the portions they should be getting. You can try it with any other ingredients, it works!
My top tips for making this breakfast smoothie
I like to soften the oats by boiling them first in the microwave or at least pouring hot water over them. This helps to make them more digestible. I know we are also blending our oats, but the boiling makes them to soak up water in advance.
Other Breakfast Smoothies you might like to try
- Pumpkin Pie & Oats Smoothie >>
- Pistachio & Spinach Smoothie >>
- Almonds & Dates Smoothie >>
- Strawberry & Pink Pepper Smoothie >>
- Mocha Smoothie >>
- Chocolate & Chia Smoothie >>
Banana & Coffee Breakfast Smoothie with Peanut Butter
Ingredients
- 1 banana
- 1/4 cup non-gluten oats
- 1 tablespoon peanut butter smooth or crunchy
- 1 teaspoon instant coffee or brew strong coffee and use less milk
- 1 cup non-dairy milk like almond soya, coconut, oats or lactose free
- 1/4 cup boiling water just enough to cover the oats
- Tiny pinch of salt
Instructions
- Put the oats in a smoothie friendly container (e.g. something that you can use to either use for hand blender or use the actual blender container). I use a larger tall beaker.
- Boil water in a kettle and pour over the oats, just enough to cover it.
- Add the instant coffee granules (or if using a strong brewed coffee, use less milk in the recipe)
- If you have time, leave the oats for 10-15 minutes to soak. This makes them easier to digest.
- Add the banana, peanut butter, tiny pinch of salt and the milk
- Put all of this through a blender and give it a whizz.
- Pour into a tall glass and enjoy!
Nutrition
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