Creamy Almond Vanilla Protein Smoothie With Oats

Quick Recipe Version (TL;DR)

• Yield: 1 large (16–18 fl oz) or 2 small servings
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes

Quick Ingredients

• 1 cup (240 ml) milk of choice (dairy or unsweetened almond milk)
• 1 small ripe banana, sliced and frozen
• 3 tbsp (45 g) creamy almond butter
• 1/4 cup (25 g) old-fashioned rolled oats
• 1 scoop (about 30 g) vanilla protein powder
• 1 tsp pure vanilla extract
• 1–2 tsp honey or maple syrup, to taste (optional)
• Pinch of fine sea salt
• 1/2 cup (70 g) ice cubes (optional, for extra thickness)

Do This

• 1. Add rolled oats and milk to the blender.
• 2. Blend on high for 10–15 seconds to break down the oats.
• 3. Add banana, almond butter, protein powder, vanilla, honey (if using), salt, and ice.
• 4. Blend on high for 30–45 seconds until completely smooth and creamy.
• 5. Adjust with extra milk (thinner) or ice (thicker) and blend briefly again.
• 6. Pour into a chilled glass, garnish if desired, and serve immediately.

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Why You’ll Love This Recipe

• Thick, creamy, and naturally sweet with cozy almond-vanilla flavor.
• Packed with protein, healthy fats, and whole grains for a satisfying, stick-to-your-ribs breakfast or snack.
• Ready in about 5 minutes with simple pantry ingredients.
• Easy to customize: make it dairy-free, extra high protein, or even chocolatey.

Grocery List

• Produce: Bananas (ripe; ideally some sliced and frozen in advance)
• Dairy: Milk of choice (cow’s milk or almond milk; other milks also work)
• Pantry: Creamy almond butter, old-fashioned rolled oats, vanilla protein powder, pure vanilla extract, honey or maple syrup, fine sea salt, optional ground cinnamon or nutmeg, sliced almonds or granola for topping (optional)

Full Ingredients

Smoothie Base

• 1 cup (240 ml) milk of choice
  • For a richer smoothie, use 2% or whole cow’s milk.
  • For a dairy-free version, use unsweetened almond milk.
• 1 small ripe banana, sliced and frozen (about 100 g)
• 3 tbsp (45 g) creamy almond butter
• 1/4 cup (25 g) old-fashioned rolled oats
• 1 scoop (about 30 g) vanilla protein powder (whey or plant-based)
• 1 tsp pure vanilla extract
• 1–2 tsp honey or pure maple syrup, to taste (optional, depending on sweetness of banana and protein powder)
• Pinch (about 1/16 tsp) fine sea salt
• 1/2 cup (70 g) ice cubes (about 4–6 standard cubes), optional but recommended for a thicker, frostier smoothie

Optional Flavor Boosters & Toppings

• 1/4 tsp ground cinnamon or a pinch of ground nutmeg (for extra warmth)
• 1–2 tbsp sliced almonds, chopped almonds, or granola (for crunch on top)
• Additional drizzle of almond butter for garnish

Step-by-Step Instructions

Step 1: Prep and chill your ingredients

If you have time, slice a ripe banana and freeze the slices at least 2 hours in advance (or overnight). Frozen banana gives the smoothie its ultra-creamy, milkshake-like texture without needing ice cream. Measure out the almond butter, oats, protein powder, vanilla extract, and honey or maple syrup (if using) so everything is ready to go.

If your banana is not frozen, you can still make the smoothie; just be sure to use the ice cubes to help chill and thicken it.

Step 2: Build the oat-and-milk base

Add the rolled oats and milk to your blender first. This lets the oats soften and blend more completely, so the finished smoothie is silky instead of gritty. Blend on high speed for 10–15 seconds, just until the oats begin to break down and the milk looks slightly creamy.

Step 3: Add almond butter, vanilla, and protein

To the blender, add the frozen banana slices, almond butter, vanilla protein powder, vanilla extract, a pinch of salt, and honey or maple syrup if you like a sweeter smoothie. If you want an extra thick, frosty texture, add the ice cubes now as well. If using, sprinkle in a little ground cinnamon or nutmeg for a cozy, bakery-style flavor.

Step 4: Blend until ultra creamy

Secure the lid tightly. Start the blender on low speed to help everything catch, then increase to high and blend for 30–45 seconds, or until the smoothie looks completely smooth, glossy, and uniformly pale beige with no visible oat flakes or banana chunks. If your blender struggles, stop once or twice to scrape down the sides and blend again.

Step 5: Adjust thickness and sweetness

Pause and taste the smoothie. For a thinner, more sippable drink, add 2–3 tbsp more milk at a time and blend briefly. For a thicker, spoonable smoothie, add a few extra ice cubes or another tablespoon of oats, then blend again. Adjust sweetness with a little more honey or maple syrup only if needed; the banana and vanilla protein powder usually provide plenty of natural sweetness.

Step 6: Serve and garnish

Pour the smoothie into a large chilled glass or divide between two smaller glasses. For a café-style touch, drizzle a little almond butter down the inside of the glass before pouring. Top with a sprinkle of rolled oats, sliced almonds, or a small pinch of cinnamon. Serve immediately while cold and creamy.

Pro Tips

• Use frozen banana for the best texture. Fresh banana works, but frozen banana gives that thick, milkshake-like body without needing a lot of ice.
• Blend oats with milk first. This quick step softens the oats and prevents any chalky or gritty texture in the finished smoothie.
• Adjust liquid based on your protein powder. Plant-based powders often thicken more than whey; if yours is very thick, be ready to add an extra 2–4 tbsp of milk.
• Salt is your secret weapon. A tiny pinch of salt makes the almond, vanilla, and natural sweetness pop, just like in baked goods.
• Make it breakfast-level filling. If you need extra staying power, add 1–2 tbsp of oats or 1 tbsp of chia seeds and blend well, adding a splash more milk if needed.

Variations

• Chocolate Almond Protein Smoothie: Add 1 tbsp unsweetened cocoa powder and a few extra teaspoons of milk. Optionally swap vanilla protein for chocolate protein powder for a richer flavor.
• Berry-Almond Smoothie: Add 1/2 cup (70 g) frozen berries (such as blueberries or strawberries) and reduce the banana slightly if you prefer a less sweet smoothie.
• Iced Coffee Almond Latte Smoothie: Replace 1/4 cup (60 ml) of the milk with cold brewed coffee or chilled espresso. This turns the smoothie into a protein-packed breakfast latte.

Storage & Make-Ahead

This smoothie is best enjoyed immediately, when it is at its thickest and creamiest. If you need to store it, refrigerate in a covered jar or bottle for up to 24 hours. The mixture may thicken and separate slightly; simply shake very well or blend again with a splash of extra milk before drinking.

For easy mornings, make smoothie packs: in a freezer-safe bag, combine sliced banana, oats, and almond butter. Freeze for up to 2 months. When ready to blend, add the frozen pack to your blender with milk, protein powder, vanilla, salt, and ice, then blend as directed.

Nutrition (per serving)

Approximate values for 1 large smoothie (using 1 cup unsweetened almond milk, 1 small banana, 3 tbsp almond butter, 1/4 cup oats, 1 scoop vanilla whey protein, and 1 tsp honey): about 630 calories, 40 g protein, 57 g carbohydrates, 33 g fat, 10 g fiber, and around 22 g total sugars. Actual nutrition will vary based on the specific milk, protein powder, and sweetener you use.