Chocolate Oat Breakfast Smoothie
Tastes like a chocolate milkshake, made with oats, banana, Greek yogurt and unsweetened cocoa.
- 5 min prep
- 1 smoothie (about 16 oz)
- 6 ingredients
Rolled oats make this smoothie thicker and more filling, but they need a head start: blend them with the milk first so you don't get gritty bits.
Unsweetened cocoa powder gives the chocolate flavor without added sugar. The frozen banana does the sweetening.
Ingredients
- 1 medium banana, peeled, sliced and frozen
- ¼ cup (about 20 g) rolled oats
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon almond butter
- ½ cup (about 115 g) plain Greek yogurt
- ¾ cup (180 ml) milk
Method
- Blend the oats with the milk for about 20 seconds.
- Add the frozen banana, cocoa, almond butter and Greek yogurt. Blend for 45–60 seconds, until smooth.
- Add a splash of milk if it's too thick. Drink right away; the oats keep thickening as it stands.
Tips for the best texture
- Quick oats blend smoother than rolled oats. Steel-cut oats don't blend well raw.
- A pinch of salt and a few drops of vanilla make the chocolate taste stronger.
- Want it sweeter? Add a pitted date or a teaspoon of maple syrup.
Easy swaps
| If you don't have | Use |
|---|---|
| Almond butter | Peanut butter, or sunflower seed butter for a nut-free version. |
| Rolled oats | Quick oats, or 1 tablespoon chia seeds. |
| Greek yogurt | Skyr, or ½ cup silken tofu for a dairy-free version. |
| Cocoa powder | Cacao powder, the same amount. |
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