I’m sharing my Banana Oatmeal Smoothie made with almond milk for weight loss, a quick nutritious meal or snack that features a surprising ingredient and includes a short video.

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I wasn’t going to call a smoothie life changing but this Banana Oatmeal Smoothie kinda is. I throw in a ripe banana and unsweetened almond milk for a creamy base, it tastes like breakfast without the fuss.

There’s a little secret texture trick that makes it filling yet light, and honestly I drink it when I need something quick that still feels like real food. If you’re into Smoothies With Almond Milk or searching for something that feels a bit like a clean reset, you might end up drinking this all week.

Oh and yes, there’s a video too so you can see the texture.

Ingredients

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Adds natural sweetness, potassium and quick carbs, great for energy and creaminess.
Packed with fiber and slow carbs, keeps you full longer and stabilizes blood sugar.
Light, low calorie, dairy free base, adds subtle nutty flavor without heaviness.
Boosts protein and creaminess, tangy note, helps make smoothie thicker, not too sweet.
Tiny fiber bombs, add omega-3 fats and make the drink slightly gel like.
Adds rich healthy fats and a nutty depth, makes smoothie more satisfying.
Warm spice, low calories, enhances sweetness perception so you need less sugar.

Ingredient Quantities

1 medium ripe banana, fresh or frozen

1/3 cup rolled oats (old fashioned)

1 cup unsweetened almond milk

1/2 cup plain Greek yogurt or dairy free yogurt for a vegan option (optional)

1 tablespoon chia seeds or 1 tbsp ground flaxseed

1 tablespoon almond butter or peanut butter (optional)

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract (optional)

1 teaspoon honey or pure maple syrup (optional)

4 to 6 ice cubes or 1/2 cup frozen banana chunks (optional)

How to Make this

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1. Put 1/3 cup rolled oats and 1 cup unsweetened almond milk in the blender first, let them soak for 3 to 5 minutes so the oats soften a bit, or pulse the oats first if you want an extra smooth texture.

2. Add 1 medium ripe banana (fresh or frozen) to the blender.

3. Spoon in 1/2 cup plain Greek yogurt or dairy free yogurt if you want the vegan option.

4. Add 1 tablespoon chia seeds or 1 tablespoon ground flaxseed; if you use chia you can let the mixture sit 2 to 3 minutes so it thickens, or just blend right away.

5. Add 1 tablespoon almond butter or peanut butter, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract if using.

6. Sweeten with 1 teaspoon honey or pure maple syrup only if you need it, taste first because the ripe banana is often sweet enough.

7. Toss in 4 to 6 ice cubes or 1/2 cup frozen banana chunks for a thicker, colder smoothie.

8. Blend on high until completely smooth, about 30 to 60 seconds; stop and scrape down the sides then blend again if needed.

9. If the smoothie is too thick add almond milk 1 to 2 tablespoons at a time, if too thin add a few ice cubes, a bit more frozen banana, or another tablespoon of oats.

10. Pour into a glass, sprinkle a little cinnamon on top and enjoy right away for best texture; you can store leftovers in an airtight jar in the fridge up to 24 hours but shake or reblend before drinking.

Equipment Needed

1. Blender (a high speed one is best, but any blender will do)
2. Measuring cups and spoons for the oats, milk, yogurt and spices
3. Rubber spatula or long spoon to scrape down the sides of the blender
4. Tall glass or mason jar for serving and/or storing leftovers
5. Knife and cutting board to slice a fresh banana if you arent using frozen
6. Ice cube tray or freezer bag for frozen banana chunks or ice cubes
7. Small bowl or ramekin if you want to pre-soak oats or mix chia before adding to blender

FAQ

Q: Can I make this smoothie vegan?
A: Yes. Use dairy free yogurt, almond milk or another plant milk, and swap honey for pure maple syrup. It'll still be creamy and tasty.

Q: Can I use quick oats or oat flour instead of rolled oats?
A: Yep. Quick oats blend faster so you'll get a smoother drink, oat flour works too. If using whole rolled oats just blend a little longer or soak them 5 to 10 minutes first.

Q: How do I make it thicker or thinner?
A: For thicker, use frozen banana chunks or more yogurt and less milk. For thinner, add extra almond milk a little at a time until it reaches the texture you want.

Q: How long will leftovers keep in the fridge?
A: Store in a sealed jar up to 24 hours, it may separate, just stir or shake before drinking. Not great after 48 hours because the oats soak up liquid and the flavor changes.

Q: Can I add protein or other mix ins?
A: Absolutely. Add a scoop of protein powder, a spoon of nut butter, or a handful of spinach for greens. If you add powder you might need a bit more liquid for the same pourable texture.

Q: Any allergy friendly swaps or tips?
A: Use sunflower seed butter if you're nut allergic and choose coconut or soy yogurt if needed. Also pick certified gluten free oats if you need gluten free. Simple swaps, no drama.

Banana Oatmeal Smoothie Recipe & Video Substitutions and Variations

Banana: swap for 1/2 cup unsweetened applesauce (keeps sweetness and moisture), or 1/2 cup frozen mango or avocado chunks for creaminess, or 1/2 cup silken tofu if you want more protein — use same volume.
Rolled oats (1/3 cup): use 1/3 cup quick oats (same texture, blends faster), or 1/4 cup oat flour for a smoother drink, or 1/3 cup cooked quinoa for extra protein and a slightly nutty note.
Unsweetened almond milk (1 cup): sub with oat milk, soy milk, or regular dairy milk — all work about the same, choose based on creaminess and flavor you like.
Plain Greek yogurt (1/2 cup, optional): trade for 1/2 cup coconut or other dairy free yogurt for vegan option, or 1/2 cup silken tofu for a neutral, high protein swap, or 1/2 cup kefir if you want a tangy, drinkable texture.

Pro Tips

1) Soak the oats or pulse them first, really makes the texture way smoother. If you skip that you might get little chewy bits, so give them 3 to 5 minutes or pulse a few times before full blending.

2) Use frozen banana chunks and freeze them flat on a tray first so they break apart easy in the blender. Toss ice in only if you want it icy, otherwise frozen banana gives creaminess without watering it down.

3) Taste and sweeten at the end, dont add honey or maple till you try it because ripe banana is often plenty sweet. Also a tiny pinch of salt brings out the flavors, and warming nut butter a few seconds in the microwave helps it blend evenly.

4) If you make extra store it in a sealed jar in the fridge and either shake hard or reblend with a splash of almond milk before drinking. For a thicker carryover texture add a little extra frozen banana or a tablespoon more oats, for thinner add milk 1 to 2 tablespoons at a time.

Banana Oatmeal Smoothie Recipe & Video

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing my Banana Oatmeal Smoothie made with almond milk for weight loss, a quick nutritious meal or snack that features a surprising ingredient and includes a short video.

Servings

servings

Calories

544

kcal

Equipment: 1. Blender (a high speed one is best, but any blender will do)
2. Measuring cups and spoons for the oats, milk, yogurt and spices
3. Rubber spatula or long spoon to scrape down the sides of the blender
4. Tall glass or mason jar for serving and/or storing leftovers
5. Knife and cutting board to slice a fresh banana if you arent using frozen
6. Ice cube tray or freezer bag for frozen banana chunks or ice cubes
7. Small bowl or ramekin if you want to pre-soak oats or mix chia before adding to blender

Ingredients

1 medium ripe banana, fresh or frozen
1/3 cup rolled oats (old fashioned)
1 cup unsweetened almond milk
1/2 cup plain Greek yogurt or dairy free yogurt for a vegan option (optional)
1 tablespoon chia seeds or 1 tbsp ground flaxseed
1 tablespoon almond butter or peanut butter (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract (optional)
1 teaspoon honey or pure maple syrup (optional)
4 to 6 ice cubes or 1/2 cup frozen banana chunks (optional)

Directions

Put 1/3 cup rolled oats and 1 cup unsweetened almond milk in the blender first, let them soak for 3 to 5 minutes so the oats soften a bit, or pulse the oats first if you want an extra smooth texture.
Add 1 medium ripe banana (fresh or frozen) to the blender.
Spoon in 1/2 cup plain Greek yogurt or dairy free yogurt if you want the vegan option.
Add 1 tablespoon chia seeds or 1 tablespoon ground flaxseed; if you use chia you can let the mixture sit 2 to 3 minutes so it thickens, or just blend right away.
Add 1 tablespoon almond butter or peanut butter, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract if using.
Sweeten with 1 teaspoon honey or pure maple syrup only if you need it, taste first because the ripe banana is often sweet enough.
Toss in 4 to 6 ice cubes or 1/2 cup frozen banana chunks for a thicker, colder smoothie.
Blend on high until completely smooth, about 30 to 60 seconds; stop and scrape down the sides then blend again if needed.
If the smoothie is too thick add almond milk 1 to 2 tablespoons at a time, if too thin add a few ice cubes, a bit more frozen banana, or another tablespoon of oats.
Pour into a glass, sprinkle a little cinnamon on top and enjoy right away for best texture; you can store leftovers in an airtight jar in the fridge up to 24 hours but shake or reblend before drinking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.