If you’re tired of hot oatmeal, Breakfast Oatmeal Smoothies are a great way to sneak in a serving of oats in creamy beverage form.
Why You Should Give These Smoothies a Try
These Breakfast Oatmeal Smoothie recipes are versatile, easy to make and packed with nutrition. I’m sharing three of my favorite combinations: Strawberry Banana, Turmeric Mango and Chocolate Peanut Butter. I also provide optional instructions on how to toast and grind the oats.
Ingredient Notes
- Oats: Either old fashioned rolled oats and instant oats work great for smoothies. I usually lean towards the instant oats, because they’re more broken down and seem to blend up a little easier.
- Bananas: I use frozen bananas in each of these smoothies for flavor and texture. You can either buy pre-frozen bananas or freeze your own. To freeze your own, make sure to peel them first and store them in a freezer bag or airtight container.
- Milk: Use absolutely any milk you prefer!
- Nut butters: If you’re allergic to nuts you can omit these or try sunflower butter instead.
- Sweetener: In all honesty, I rarely add sweeteners, such as honey, agave or maple syrup to my smoothies. I added them to these recipes because I felt it created the most ideal flavor, but omit them to save on some calories and sugar if you prefer.
Recipe Steps
To make these breakfast oatmeal smoothies, simply add all of the ingredients to a blender and process until smooth. Whether you’re making the strawberry banana, turmeric mango or chocolate peanut butter version, opt for frozen fruit to create thick, creamy smoothies. Add honey, agave or maple syrup for added sweetness, if desired.
A completely optional step is toasting and/or grinding the oats. To toast the oats, preheat your oven to 350F and bake on a sheet tray for 8-10 minutes, until golden brown. This is a good option if you’re not comfortable with the idea of eating raw oats.
After they’re cooled, you can grind them in a coffee grinder or small food processer so that they blend more easily into your smoothies. This is helpful especially if you don’t own a high powered blender, such as a Vitamix.
Recipe Tips
- To save money, freeze all of your own fruit. Make sure to peel the bananas first. Same goes for the mangos, which also need to be chopped. Wash and de-stem the strawberries. Store the fruit in separate freezer bags or airtight containers.
- Toast the oats in bulk. If you plan on making these smoothies from time to time, you can toast a few cups of oats at once. After they cool, store them in an airtight container for a number of months. They also store well after grinding them.
- Experiment with the flavors. Try using these base recipes with different types of fruits and flavorings. Here are a few ideas to add to a banana-oat base: Blueberries, almond butter, vanilla extract; Mixed berries, peanut butter; Peaches, almond butter, vanilla, cinnamon. The sky’s the limit!
FAQs
These smoothie recipes are all vegan friendly. Use a nondairy milk and avoid honey. Opt for agave or maple syrup if you want to add a sweetener.
Yes, these smoothies are gluten free. Just make sure to read the package of oats to make sure there’s no chance that the oats were contaminated with wheat.
Adding oats to smoothies makes them thicker and more filling due to the extra fiber and calories. (see article: https://www.hsph.harvard.edu/nutritionsource/food-features/oats/)
Old fashioned rolled oats and instant oats both work well for smoothies. I would avoid steel cut oats. Generally, the instant oats blend smoothly more easily, but if you have a high quality blender, this shouldn’t be an issue.
Raw oats are safe to eat in smoothies. Some claim the digestibility might be better if the oats are cooked, so I provide instructions of how to toast the oats in the oven first if you prefer. (see article: https://www.healthline.com/nutrition/raw-oats)
More Tasty Recipes
- Healthy Homemade Granola Bars
- Baked Pumpkin Donuts
- Chocolate Chip Muffins
- Avocado Brownies
- Baked Matcha Glazed Donuts
- Gluten Free Almond Flour Zucchini Bread
- Double Chocolate Chip Muffins
- Thai Red Curry Lentil Soup
- Creamy Butternut Squash Soup
- Crispy Baked Falafel with Tahini Yogurt Sauce
- Herbed Chickpea and Quinoa Salad with Tahini Yogurt
If you make this recipe, please post a comment and rating down below. If you want to be notified every time I post a new recipe, subscribe to my blog and give me a follow on my social accounts: instagram, pinterest, twitter, youtube. See you next time!
Breakfast Oatmeal Smoothies Three Ways
- Total Time: 5 minutes
- Yield: 1 smoothie 1x
- Diet: Gluten Free
Description
These are three of my favorite Breakfast Oatmeal Smoothies: Strawberry Banana, Turmeric Mango and Chocolate Peanut Butter.
Ingredients
Strawberry Banana:
- 1 frozen banana
- ½ cup frozen strawberries
- ¼ cup rolled oats or instant oats*
- 1 tablespoon almond butter*
- 2 teaspoon honey or agave
- 1 ¼ cup unsweetened almond milk or milk of choice*
Turmeric Mango:
- 1 frozen banana
- ½ cup frozen mango
- ¼ cup rolled oats or instant oats*
- 1 tablespoon almond butter*
- 2 teaspoons honey or agave
- ¼ teaspoon turmeric powder
- 1 ¼ cup unsweetened coconut almond milk or milk of choice*
Chocolate Peanut Butter:
- 1 ½ frozen bananas
- ¼ cup rolled oats or instant oats*
- 1 tablespoon cocoa powder
- 1 tablespoon peanut butter or almond butter*
- 1 tablespoon maple syrup or honey
- 1 pinch salt
- 1 cup almond milk or milk of choice*
Instructions
- Blend: Add all ingredients of smoothie of choice into blender, and process until smooth.
- Toast and grind oats (optional): Preheat oven to 350F. Spread 1 to 2 cups of oats on a parchment or silpat lined baking sheet, and toast for 8-10 minutes or until golden brown, stirring half way through. For extra smooth smoothies, grind cooled, toasted oats in a coffee grinder or small food processor until smooth. Use 3 tablespoons of ground oats in above recipes instead of ¼ cup. Store for up to 2-3 months in an airtight container at room temperature.
Notes
If using ground oats, use 3 tablespoons instead of ¼ cup for above recipes.
If you’re allergic to nuts, try sunflower butter in place of nut butters.
Use any milk in place of almond milk that you desire, such as oat milk, soy milk, hemp seed milk, cashew milk or coconut milk (in a carton, not the high fat canned version).
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1 smoothie
- Calories: 400
- Sugar: 30g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Yesterday I tried strawberry 🍓 banana 🍌 smoothie 🥤 that I made. It tested very delicious 😋, healthy, creamy, well-flavored, and pleasant. I loved it 🥰. You’re a magnificent chef 😊.
Thank you!! So glad you enjoyed it 🙂
Wonderful way to start your day Sabrina…….
Thanks, mom 🙂
Yummy recipes. How much cocoa, cacao, or chocolate to use in the chocolate peanut butter smoothie?
Thanks, Elizabeth! I’m so sorry about that typo! I used 1 tablespoon of cocoa powder. I just corrected the recipe. Hope you get a chance to try it!