Peanut Butter Banana Oat Smoothie

Before you start

This smoothie is closer to a drinkable bowl of oatmeal than a fruit drink. Rolled oats add body and a gentle cereal flavor, peanut butter brings richness and salt, and a frozen banana makes the whole thing cold, sweet and creamy. It is substantial enough to stand in for breakfast on a busy morning.

The main problem with oat smoothies is grit. Soaking the oats in the milk for a few minutes before blending softens them, and blending them first with the liquid breaks them down fully. A pinch of salt and cinnamon sharpen the peanut flavor so it tastes like peanut butter rather than just thick and heavy. Use a natural peanut butter with only peanuts and salt if you want the purest flavor.

Ingredients

• 25 g (¼ cup) rolled oats — old-fashioned, not steel-cut
• 240 ml (1 cup) milk — dairy, soy or oat milk
• 1 frozen banana — about 120 g, broken into chunks
• 32 g (2 tbsp) peanut butter — creamy or crunchy
• ¼ tsp ground cinnamon
• 1 pinch fine salt — omit if your peanut butter is salted
• 1 tsp honey or maple syrup — optional
• 3 to 4 ice cubes — optional, for an extra-cold drink

Method

1. Put the oats and milk in the blender jar and let them sit for 5 minutes, or soak them overnight in the jar in the refrigerator.
2. Blend the soaked oats and milk on high for 30 seconds until the oats are completely broken down and the milk looks creamy.
3. Add the frozen banana, peanut butter, cinnamon, salt and honey, if using.
4. Blend on high for 30 to 45 seconds until thick and smooth. Scrape down the sides once, since peanut butter tends to stick to the jar.
5. Taste and adjust: add ice for a colder drink, a splash of milk if it is too thick, or more honey if you want it sweeter.
6. Pour into a tall glass and drink right away. The oats keep thickening as it sits.

Tips for success

• Use old-fashioned rolled oats. Quick oats work but give a pastier texture, and steel-cut oats will not blend smoothly.
• Spoon the peanut butter onto the banana, not against the side of the jar, so it is pulled into the blades instead of sticking.
• For a cold drink without ice, use milk straight from the fridge and a banana frozen solid.

Substitutions

Peanut butter

Almond or cashew butter gives a milder flavor; sunflower seed butter is a peanut- and tree-nut-free option with an earthier taste.

Rolled oats

Leave them out for a thinner, lighter smoothie, or use 2 tbsp of ground flaxseed for body without the cereal flavor.

Frozen banana

A fresh banana works, but the smoothie will be thinner and warmer; add 4 to 5 ice cubes to compensate.

Variations

Chocolate peanut butter

Add 1 tbsp unsweetened cocoa powder and 1 extra tsp of honey.

Overnight jar version

Combine the oats, milk, cinnamon and salt in a jar the night before. In the morning, blend with the banana and peanut butter.

Troubleshooting

It is gritty

The oats were not soaked or blended long enough. Soak them first and blend them alone with the milk before adding the rest.

It turned gluey and very thick

Oats keep absorbing liquid. Drink it soon after blending, or thin it with milk 2 tbsp at a time.

It tastes bland and heavy

It needs salt and spice. Add a pinch of salt and a little more cinnamon, which bring out the peanut flavor.

Storage

Drink it right away; the oats make the smoothie thicken and set as it sits. Refrigerate any soaked oats for up to 24 hours. Because it contains milk, do not leave the smoothie at room temperature for more than 2 hours.

Safety notes

Contains peanuts and milk, both major food allergens, and oats processed in facilities that may also handle wheat. Use certified gluten-free oats if needed, and check every label when serving people with allergies.