Banana Breakfast Smoothie – Recipes Simple

This delicious Banana Breakfast Smoothie is made with frozen bananas blended with oats, nuts, and warm spices for a filling breakfast drink.

A touch of vanilla and cinnamon creates those classic pie flavors, while pecans add a buttery richness. The combination of oats, chia seeds, and nut butter makes it satisfying enough to power your whole morning.

I love starting my day with this smoothie, especially on busy mornings when I need something quick but filling. My favorite part is how the frozen banana creates that thick, creamy texture – it feels like having dessert for breakfast, but it’s packed with good ingredients that keep me energized for hours.

Making this banana smoothie couldn’t be easier. Just toss everything in your blender and mix until smooth. The frozen banana is what creates that thick, creamy texture, but you can use a fresh banana with some ice cubes if you’re in a hurry. I like to freeze a bunch of bananas on the weekend so they’re ready to go all week.

You can adapt this recipe to fit what you have in your kitchen. Any kind of milk works well – whole milk makes it extra creamy, but plant-based milks taste great too.

The same goes for nut butter – try almond, cashew, or peanut butter based on your preference. A sprinkle of granola on top adds an extra crunch that makes this smoothie extra satisfying.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Banana: Fresh or frozen work well. Freezing your banana makes the smoothie thicker and creamier. Just peel and freeze for at least 2 hours or overnight.
• Milk: Any type works great here. Whole milk creates a richer smoothie, but almond milk, oat milk, or any other plant-based milk blend in perfectly too.
• Oats: Regular old-fashioned rolled oats give the smoothie body and make it more filling. Quick oats work in a pinch.
• Nuts: Pecans or walnuts both add that pie crust flavor. Make sure they’re fresh for the best taste.
• Nut butter: Almond butter is my favorite, but cashew or peanut butter taste amazing too. They all add extra creaminess and protein.
• Maple syrup: Pure maple syrup adds the perfect sweetness. You can swap in honey or your preferred sweetener.

How To Make This Banana Breakfast Smoothie

First, make sure your banana is ready. For the best results, peel and freeze it at least 2 hours ahead or overnight. This step creates that thick, creamy texture that makes this smoothie special.

Once you’re ready to make your smoothie, add all ingredients to your blender. Start with the frozen banana, then add your milk, oats, nuts, and nut butter. Finish with the maple syrup, chia seeds, cinnamon, and vanilla.

Blend everything until completely smooth. If your smoothie seems too thick, add a few extra tablespoons of milk until you reach the consistency you like. For those using a fresh banana instead of frozen, toss in a few ice cubes to make it nice and cold.

Pour your smoothie into a glass and top with a sprinkle of granola if you’d like. Serve right away while it’s perfectly chilled and creamy.

Substitutions and Variations

• Switch the nuts. Try almonds or cashews instead of pecans for a different twist on the pie crust flavor.
• Add protein. Mix in a scoop of vanilla protein powder to make this an after-workout treat.
• Boost nutrition. Add a handful of spinach – you won’t taste it, but you’ll get extra vitamins.
• Make it tropical. Use coconut milk and add a few chunks of frozen mango alongside the banana.

Make-Ahead and Storing

Make-Ahead: Prep your ingredients the night before by freezing your banana and measuring out your dry ingredients. In the morning, just add everything to the blender with your liquid ingredients.

Store: This smoothie is best served the same day. Any leftovers can be kept in a covered container in the refrigerator for up to 2 days. The smoothie might separate a bit during storage—just give it a good stir before drinking.

Recipe Tips

• For the creamiest smoothie, freeze your banana in slices rather than whole – it blends more easily.
• Take a few minutes on Sunday to prep smoothie bags for the week. Portion out the banana, oats, nuts, and chia seeds in freezer bags. In the morning, just add your prepped bag to the blender with milk and liquid ingredients.
• If your blender struggles with frozen ingredients, let the frozen banana soften for 5 minutes before blending.
• Adding ingredients in order matters – start with liquids, then frozen banana, then dry ingredients. This helps everything blend smoothly.
• For an extra thick smoothie, use slightly less milk. You can always add more if needed.
• Keep it simple – this recipe is forgiving, so don’t stress about exact measurements. Adjust the sweetness and thickness to your taste.

Can I use steel-cut oats instead of rolled oats?

Stick with rolled oats for this recipe. Steel-cut oats won’t blend smooth and will leave a gritty texture in your smoothie.

My smoothie is too thick to blend. What should I do?

Start by adding milk a tablespoon at a time until the blender moves freely. You can also let your frozen banana sit for 5 minutes before blending.

Is there a nut-free version?

You can skip the nuts and use sunflower seed butter instead of nut butter. The smoothie will still taste great and have plenty of nutrition.

Can I make this without a high-powered blender?

Yes! If you have a standard blender, cut your frozen banana into smaller pieces and add the milk first. This helps everything blend more easily.

We enjoy smoothies year-round and a few favorites are Apple Cider Smoothie, Triple Berry Kiwi Smoothie and Raspberry Peach Smoothie.

This Banana Breakfast Smoothie tastes like dessert for breakfast. With just 10 minutes and simple ingredients, you can blend up something that tastes special while starting your day off right.