This oatmeal smoothie tastes like a cinnamon spiced oatmeal cookie! Frozen bananas, oats, and peanut butter create a creamy and sweet base. It’s easy to make and customize!

Why you’ll love it:

This breakfast smoothie is the beloved combo of peanut butter, banana, and oats! It’s ultra-creamy thanks to the frozen banana and the oats give it texture.

It reminds me of a peanut butter oatmeal cookie, only it’s made with feel-good, immune-boosting ingredients.

If you haven’t tried oats in your smoothies yet, you’re in for a sweet surprise! Oatmeal smoothies are delicious, and can be made in any flavor.

Oats taste great with peanut butter, strawberries, blueberries, chocolate, and even greens! It’s hard to go wrong.

Key Ingredients:

This oatmeal smoothie recipe requires only five ingredients and it’s easy to customize!

frozen bananas, milk, oats, peanut butter, and cinnamon.

Frozen bananas – My favorite base for peanut butter, chocolate, and oatmeal smoothies! I keep frozen bananas in my freezer at all times. Just slice up a banana, transfer it to a zip-top bag, and freeze overnight. You need 1 1/2 cups, which equals about one and a half bananas.

Peanut butter – Or your nut butter of choice! Adds plant-based protein and a rich nutty flavor.

Oats – I recommend old fashioned oats. They have the right amount of texture and oatey flavor. Quick oats absorb liquid too quickly and thus thicken the smoothie in a stodgy way.

Milk – Regular or plant-based both work great! I prefer whole or almond milk, but oat, cashew, or soy milk are great options too.

Cinnamon – For a hint of cozy spice! You could also use pumpkin pie spice.

How to make an oatmeal smoothie:

Combine ingredients: In the pitcher of a high-speed blender, combine the frozen banana chunks, peanut butter, oats, milk, and cinnamon.

peanut butter, oats, and banana in a blender.

Blend: Blend until the mixture is thick and creamy. It will be very thick at this point.

Adjust: Add more milk to thin it to a pourable consistency. I like to blend my smoothies thick first, then add more liquid to the desired consistency.

Serve: Pour the oatmeal smoothie into one large glass or two small ones and enjoy immediately.

How to freeze bananas:

Honestly, you can freeze bananas a bajillion different ways. None of them are wrong in my opinion. Here’s a few ways I do it:

Whole – Peel the banana, throw it into a zip-top bag, and freeze. Whole bananas are harder for your blender to break down. BUT they’re fairly easy to cut into chunks even when they’re frozen. Just use a nonslip cutting board and a sharp knife.
Sliced – My favorite method. Peel and slice the banana into chunks, transfer the chunks to a zip-top bag, and freeze. Some of the chunks will stick together but most of them won’t.
Sliced and frozen – Cut the banana into 1/2-inch slices, then place them in a single layer on a parchment lined sheet pan. Freeze for 2 hours, transfer to a zip-top bag, and freeze. This method takes longer and frankly I go through SO many frozen bananas I don’t always feel like doing this.

Recipe Tips:

If possible, use a high-quality blender. I say this often, but it’s true so it’s worth repeating. A quality blender with a powerful motor gives you a smooth, creamy blend. You don’t have to buy the newest and most expensive model.
Freeze bananas the night before. Whenever I have bananas that look like they’re going to overripen, I freeze them! This way I’m never wasting bananas and I’m prepared for all kinds of smoothies.
Add more liquid until you reach the desired consistency. I always blend my smoothies thick so they get nice and smooth, then I add liquid at the end to thin them out a bit. To me a smoothie tastes best when it’s thick but drinkable. Thin smoothies melt too fast.