I blended oatmeal, banana, and rich peanut butter into my go to breakfast banana smoothie that does more than you’d expect, so read on for the full recipe.
I call it Smooth Operator because it sneaks a serious kick into my mornings. A ripe banana and a spoonful of peanut butter come together and somehow feel like dessert, but they actually power me through until lunch.
It’s quick, portable and way less fussy than it sounds so I reach for it more than I should. This is my go to when I’m scrolling Breakfast Banana Smoothie ideas or saving Smoothie Recipes With Oatmeal to try later.
Every time I take that first sip I get curious what else I might add, then I forget and just drink it.
Ingredients
Smooth Operator: Banana Oatmeal Peanut Butter Blend
- Sweet, creamy fruit gives you natural sugar, potassium and quick carbs for energy
- Whole grain oats good fiber, keep you full and steady blood sugar
- Adds protein and calcium, creamy base, use dairy or plant milks you like
- Rich in protein and healthy fats, gives savory depth and peanutty sweetness
- Boosts creaminess and protein, adds a tangy note, helps gut health
- Natural sweetener, a little goes far, adds flavor but more sugar
- Tiny fiber bombs give texture, protein and omega three fats for digestion
Ingredient Quantities
- 1 large ripe banana (about 120 to 150 g), a few brown spots is fine
- 1/2 cup rolled oats (old fashioned oats work best)
- 1 cup milk (240 ml), dairy or any plant milk like almond or oat
- 2 tablespoons peanut butter (creamy or chunky, I usually pick creamy tho)
- 1/4 cup plain Greek yogurt (optional for extra creaminess)
- 1 teaspoon honey or maple syrup (optional if you want it sweeter)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional but tastes great)
- Pinch of salt
- 3 to 4 ice cubes or about 1/2 cup frozen banana pieces
- 1 tablespoon chia seeds or ground flaxseed (optional for fiber)
How to Make this
1. Put the rolled oats and milk into your blender first, let them sit 5 minutes so the oats soften a bit, or blitz them quick for 20 to 30 seconds if you’re in a rush.
2. Add the banana (fresh or frozen pieces), peanut butter, and the Greek yogurt if you want extra creaminess.
3. Add the honey or maple syrup only if you want it sweeter, then pour in the vanilla extract, sprinkle the cinnamon if using, and add a pinch of salt.
4. Toss in the ice cubes or use about 1/2 cup frozen banana pieces for chill and thickness, and add the chia seeds or ground flaxseed if you’re using them.
5. Blend on high until completely smooth, stopping once or twice to scrape down the sides with a spoon and give it another 10 to 15 second blend so nothing’s stuck.
6. Check the texture, add a splash more milk to thin it or a few more frozen chunks to thicken, then blend a few seconds more.
7. Taste and tweak, add a little more sweetener or a touch more salt or peanut butter for richness, blend briefly to combine.
8. Pour into a glass or a to go cup, top with a drizzle of peanut butter, a few banana slices, a pinch of cinnamon or a sprinkle of chia if you like.
9. Quick hacks: freeze ripe bananas in chunks for creamier texture, warm thick peanut butter a few seconds so it blends easier, and if you use old fashioned oats longer soak 5 to 10 minutes or soak overnight for the silkiest result.
Equipment Needed
1. Blender (high-speed if you got one)
2. Measuring cups (1 cup and 1/2 cup)
3. Measuring spoons (tbsp and tsp)
4. Rubber spatula or long spoon for scraping the jar
5. Kitchen knife
6. Cutting board
7. Tall glass or to-go cup with lid
8. Freezer bag or airtight container for frozen banana chunks (or an ice cube tray)
FAQ
Smooth Operator: Banana Oatmeal Peanut Butter Blend Recipe Substitutions and Variations
- Banana: swap with 1/2 cup unsweetened applesauce for sweetness and moisture, or 1/2 cup silken tofu for neutral creaminess and extra protein, or 3/4 cup frozen mango or 1/2 ripe avocado if you want a creamy texture but different flavor. Works fine either way.
- Rolled oats: use 1/2 cup quick oats if you want a smoother blend, or 1/3 cup oat flour for a thicker smoothie, or 1/2 cup cooked quinoa for more protein and a slightly nuttier bite. You may need to tweak the milk a little.
- Milk: any plant milk like almond, soy or oat milk works 1:1, or use 3/4 cup water plus 1/4 cup plain yogurt to keep creaminess, or try coconut water for a lighter, slightly sweet finish.
- Peanut butter: swap with almond butter for a milder nut flavor, sunflower seed butter if you need a nut free option, cashew butter for extra creaminess, or 2 tablespoons tahini if you like a deeper savory note.
Pro Tips
1) Freeze ripe banana chunks and use them instead of ice for a thicker, creamier texture — they give that soft-serve feel and won’t water the smoothie down. If it gets too stiff, let the blender run a few extra seconds or add a tiny splash of milk.
2) Warm thick peanut butter for 8 to 12 seconds in the microwave so it pours and blends easier, especially if you used refrigerated jarred stuff. Stir it, then add early in the blend so you don’t end up with sticky globs.
3) Let the oats sit in the milk for 5 to 10 minutes or soak overnight if you want the silkiest mouthfeel; if you’re rushed, blitz them first for 20 to 30 seconds. Old fashioned oats need that love or you’ll get little bits that feel grainy.
4) Taste and tweak at the end: a pinch of salt makes the banana and peanut butter pop, extra frozen banana or less milk turns it into a spoonable bowl, and a tablespoon of chia or flax will thicken it if you plan ahead and let it sit for a few minutes.
Smooth Operator: Banana Oatmeal Peanut Butter Blend Recipe
I blended oatmeal, banana, and rich peanut butter into my go to breakfast banana smoothie that does more than you'd expect, so read on for the full recipe.
1
servings
727
kcal
Equipment: 1. Blender (high-speed if you got one)
2. Measuring cups (1 cup and 1/2 cup)
3. Measuring spoons (tbsp and tsp)
4. Rubber spatula or long spoon for scraping the jar
5. Kitchen knife
6. Cutting board
7. Tall glass or to-go cup with lid
8. Freezer bag or airtight container for frozen banana chunks (or an ice cube tray)
Ingredients
1 large ripe banana (about 120 to 150 g), a few brown spots is fine
1/2 cup rolled oats (old fashioned oats work best)
1 cup milk (240 ml), dairy or any plant milk like almond or oat
2 tablespoons peanut butter (creamy or chunky, I usually pick creamy tho)
1/4 cup plain Greek yogurt (optional for extra creaminess)
1 teaspoon honey or maple syrup (optional if you want it sweeter)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional but tastes great)
Pinch of salt
3 to 4 ice cubes or about 1/2 cup frozen banana pieces
1 tablespoon chia seeds or ground flaxseed (optional for fiber)
Directions
- Put the rolled oats and milk into your blender first, let them sit 5 minutes so the oats soften a bit, or blitz them quick for 20 to 30 seconds if you're in a rush.
- Add the banana (fresh or frozen pieces), peanut butter, and the Greek yogurt if you want extra creaminess.
- Add the honey or maple syrup only if you want it sweeter, then pour in the vanilla extract, sprinkle the cinnamon if using, and add a pinch of salt.
- Toss in the ice cubes or use about 1/2 cup frozen banana pieces for chill and thickness, and add the chia seeds or ground flaxseed if you're using them.
- Blend on high until completely smooth, stopping once or twice to scrape down the sides with a spoon and give it another 10 to 15 second blend so nothing's stuck.
- Check the texture, add a splash more milk to thin it or a few more frozen chunks to thicken, then blend a few seconds more.
- Taste and tweak, add a little more sweetener or a touch more salt or peanut butter for richness, blend briefly to combine.
- Pour into a glass or a to go cup, top with a drizzle of peanut butter, a few banana slices, a pinch of cinnamon or a sprinkle of chia if you like.
- Quick hacks: freeze ripe bananas in chunks for creamier texture, warm thick peanut butter a few seconds so it blends easier, and if you use old fashioned oats longer soak 5 to 10 minutes or soak overnight for the silkiest result.
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.
Nutrition Facts
- Serving Size: 525g
- Total number of serves: 1
- Calories: 727kcal
- Fat: 31g
- Saturated Fat: 8.5g
- Trans Fat: 0g
- Polyunsaturated: 7g
- Monounsaturated: 11g
- Cholesterol: 25mg
- Sodium: 283mg
- Potassium: 1340mg
- Carbohydrates: 90g
- Fiber: 14.5g
- Sugar: 42g
- Protein: 31g
- Vitamin A: 636IU
- Vitamin C: 13mg
- Calcium: 481mg
- Iron: 4.1mg
