This oatmeal cookie smoothie brings cozy cookie flavor to a quick breakfast blend, using banana, oats, cinnamon, Greek yogurt, and peanut butter for a thick, creamy sip. It tastes like a chilled oatmeal cookie with a soft vanilla-cinnamon finish, but it is made with simple kitchen staples and blends in just a few minutes. Perfect for busy mornings, after-school snacks, or anytime you want something sweet, hearty, and spoonably thick.
Ingredients
- 1 medium ripe banana, frozen if possible
- 1/2 cup plain Greek yogurt
- 1/2 cup old-fashioned rolled oats
- 3/4 cup milk of choice
- 1 tablespoon peanut butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup or honey, optional
- 1 cup ice, optional for extra thickness
- Pinch of salt
How To Make It
Add the milk, Greek yogurt, banana, oats, peanut butter, cinnamon, vanilla, sweetener if using, and a tiny pinch of salt to a blender. The salt is optional, but it helps the cinnamon and peanut butter taste more cookie-like.
Blend on high for 45 to 60 seconds, or until the oats are fully blended and the smoothie looks creamy. If your blender needs a little help, pause and scrape down the sides, then blend again.
For an extra-thick smoothie, add the ice and blend until frosty. If the smoothie is too thick to pour, splash in 1 to 3 tablespoons more milk. If you want it sweeter, add a little more maple syrup or use a very ripe banana.
Pour into a glass and finish with a light sprinkle of cinnamon on top. For a fun breakfast-smoothie look, add a few oats or a tiny drizzle of peanut butter before serving.
Tips
Use a frozen banana for the creamiest texture and a colder smoothie without needing as much ice. If your banana is fresh, the smoothie will still taste great; just add more ice for a frosty finish.
Old-fashioned rolled oats work best because they blend smoothly while keeping that oatmeal cookie flavor. Quick oats also work, but steel-cut oats are too firm for this recipe unless they are cooked first.
If you prefer a thinner smoothie, start with 1 cup of milk instead of 3/4 cup. For a spoonable smoothie bowl, reduce the milk to 1/2 cup and top with sliced banana, granola, or a sprinkle of cinnamon.
This smoothie is best enjoyed right after blending, but you can refrigerate it for up to 24 hours. It will thicken as the oats absorb liquid, so shake or stir well and add a splash of milk before serving.
Blend it up and enjoy a cozy oatmeal cookie breakfast in a glass!