Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium ripe banana (fresh or frozen)
- 1/4 cup (20 g) rolled oats
- 2 Tbsp (32 g) natural peanut butter
- 1/4 cup (60 ml) cooled strong brewed espresso
- 3/4 cup (180 ml) cold milk (dairy or unsweetened plant milk)
- 1/2 Tbsp (4 g) unsweetened cocoa powder
- 1–2 tsp maple syrup or honey, to taste (optional)
- 1/2–1 cup (70–140 g) ice cubes
- Pinch of fine salt
- 1/4 tsp vanilla extract (optional)
Do This
- 1. Brew espresso in advance and chill it; peel the banana (slice if not frozen).
- 2. Add rolled oats and cocoa powder to the blender first so they grind finely.
- 3. Add banana, peanut butter, espresso, milk, salt, vanilla (if using), and sweetener.
- 4. Top with 1/2–1 cup ice (start with less for thinner, more for thicker).
- 5. Blend on high for 45–60 seconds, until completely smooth and creamy.
- 6. Taste and adjust sweetness or thickness; pour into a chilled glass and serve immediately.
Why You’ll Love This Recipe
- Combines breakfast and coffee in one glass: oats, banana, peanut butter, and a real espresso kick.
- Thick, frosty, and milkshake-like, but made with wholesome pantry staples.
- Ready in about 5 minutes with no cooking, just a blender.
- Easy to customize: make it dairy-free, higher protein, or extra chocolatey.
Grocery List
- Produce: Bananas (ripe, ideally with some brown spots)
- Dairy: Milk (cow’s milk or unsweetened plant milk like oat, almond, or soy)
- Pantry: Rolled oats, natural peanut butter, espresso or instant espresso powder, unsweetened cocoa powder, maple syrup or honey, vanilla extract, salt, ice
Full Ingredients
For the Peanut-Butter Espresso Breakfast Shake
- 1 medium ripe banana (about 120 g; fresh or frozen)
- 1/4 cup (20 g) old-fashioned rolled oats
- 2 Tbsp (32 g) natural peanut butter, stirred
- 1/4 cup (60 ml) strong brewed espresso, cooled
- Substitute: 1–2 tsp instant espresso powder mixed into 1/4 cup (60 ml) cold water
- 3/4 cup (180 ml) cold milk
- Use 2% cow’s milk for a creamy shake, or unsweetened almond, soy, or oat milk
- 1/2 Tbsp (4 g) unsweetened cocoa powder
- 1–2 tsp maple syrup or honey, to taste (optional, depending on how sweet your banana is)
- 1/2–1 cup (70–140 g) ice cubes, to desired thickness
- 1 small pinch fine sea salt (about 1/16 tsp)
- 1/4 tsp pure vanilla extract (optional but recommended)
Optional Boosters
- 1 Tbsp (8 g) ground flaxseed or chia seeds, for extra fiber and healthy fats
- 1 scoop (about 25–30 g) vanilla or chocolate protein powder, for a higher-protein shake
- 1–2 Tbsp (15–30 g) plain Greek yogurt, for extra creaminess and protein
Optional Toppings
- Extra drizzle of peanut butter
- Pinch of rolled oats
- Dusting of cocoa powder
- Crushed roasted peanuts or cacao nibs
- A few whole coffee beans for garnish (for looks only, not to drink)
Step-by-Step Instructions
Step 1: Brew and Chill the Espresso
Brew 1/4 cup (60 ml) of strong espresso using your preferred method (espresso machine, stovetop moka pot, or a concentrated coffee from another brewer). Once brewed, pour the espresso into a heatproof cup or small jar and place it in the refrigerator or freezer for a few minutes until it is cool. Using hot espresso will melt the ice too quickly and make the shake thinner and less frosty.
Step 2: Prep the Banana and Gather Ingredients
Peel the banana. If you prefer an extra thick, milkshake-style texture, slice the banana into chunks and freeze them at least 1–2 hours ahead of time. Otherwise, a room-temperature ripe banana works well too. Gather the oats, peanut butter, cocoa powder, milk, sweetener, salt, vanilla, and ice, plus any optional boosters like flax, chia, or protein powder so you can work quickly once you start blending.
Step 3: Add Dry Ingredients to the Blender
To help the oats and cocoa powder blend smoothly, add them to the blender first. Add the rolled oats, cocoa powder, and any dry boosters such as ground flaxseed, chia seeds, or protein powder. This allows the blades to catch and pulverize them more effectively, helping to avoid any chalky or sandy texture in the finished shake.
Step 4: Add the Banana, Peanut Butter, and Liquids
Add the banana chunks and peanut butter to the blender. Pour in the cooled espresso and the cold milk. Add the pinch of salt and vanilla extract, if using. If you know you like a sweeter shake, add 1–2 teaspoons of maple syrup or honey now. If you are unsure, you can wait to taste and sweeten after blending.
Step 5: Add Ice and Blend Until Completely Smooth
Add 1/2 cup (70 g) of ice cubes to start. Secure the lid tightly. Begin blending on low speed to break up the ice and oats, then gradually increase to high speed. Blend for 45–60 seconds, or until the shake is completely smooth, thick, and creamy, with no visible oat bits or ice chunks. If the shake seems too thin, add a few more ice cubes and blend again. For an ultra-smooth texture, blend an extra 15–20 seconds.
Step 6: Taste, Adjust, and Serve
Pause and taste the shake. If you would like it sweeter, add a little more maple syrup or honey and blend briefly. If it is too thick for your liking, splash in an extra tablespoon or two of milk and blend again; if too thin, add a couple more ice cubes or a few frozen banana slices. Once the flavor and thickness are just right, pour the shake into a large chilled glass or divide between two smaller glasses.
Step 7: Garnish and Enjoy Immediately
If you like, finish the shake with a drizzle of peanut butter, a sprinkle of rolled oats or crushed peanuts, and a light dusting of cocoa powder. Serve immediately while it is cold, frosty, and at its most aromatic, so you get the full peanut-butter-and-espresso aroma and flavor. Drink with a wide straw or enjoy it straight from the glass.
Pro Tips
- Use very ripe bananas. Bananas with brown spots are sweeter and blend more smoothly, reducing the need for extra sweetener.
- Chill everything for a thicker shake. Cold milk, cold espresso, and even a frozen banana make the shake thick and frosty without needing tons of ice.
- Blend longer than you think. Give the blender a full 45–60 seconds on high to break down oats and ice for a silky texture.
- Adjust coffee strength to taste. For a milder coffee flavor, use 2 tablespoons (30 ml) espresso; for a bolder kick, go up to 1/4 cup (60 ml) or add a little extra instant espresso powder.
- Layer liquids under the ice. Pour liquids in first, then add ice on top so the blender can pull everything down and blend efficiently.
Variations
- Mocha Protein Power Shake: Add 1 scoop chocolate protein powder and increase cocoa powder to 1 Tbsp. Use frozen banana and only 1/2 cup ice for a rich, dessert-like texture.
- Dairy-Free and Vegan: Use unsweetened almond, soy, or oat milk and maple syrup as your sweetener. Check that your cocoa powder and any protein powder are labeled vegan.
- Banana-Light Version: Use half a banana and add 1/4 cup (60 g) Greek yogurt plus a few extra ice cubes for creaminess with less banana flavor.
Storage & Make-Ahead
This shake is best enjoyed immediately after blending, when it is thick, frosty, and the espresso aroma is most intense. If you need to prepare ahead, you can portion the banana (sliced), oats, and any dry boosters into freezer-safe bags or containers and store them in the freezer for up to 1 month. In the morning, simply pour in milk, add peanut butter, espresso, and ice, then blend. If you must store a blended shake, refrigerate it in a covered jar or bottle for up to 24 hours. Expect some separation; just shake well or re-blend with a few ice cubes before drinking. The texture will be a bit thinner after chilling.
Nutrition (per serving)
Approximate values for 1 large shake made with 2% cow’s milk, 1 tsp maple syrup, and no optional boosters:
Calories: ~460 kcal; Protein: ~15 g; Fat: ~18 g; Saturated Fat: ~4 g; Carbohydrates: ~60 g; Fiber: ~7 g; Sugars: ~26 g; Sodium: ~220 mg; Caffeine: ~80 mg (from 1/4 cup/60 ml espresso). Actual values will vary based on milk type, sweetener amount, and optional add-ins.
Leave a Reply