Go Back

Oatmeal Cookie Smoothie - A Cozy, Cookie-Inspired Breakfast

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Rolled oats (old-fashioned; certified gluten-free if needed)
  • Milk of choice (dairy, almond, oat, soy, or cashew)
  • Banana (ripe; frozen for thicker texture)
  • Pitted Medjool date or maple syrup (optional, for added sweetness)
  • Peanut butter or almond butter
  • Ground cinnamon
  • Vanilla extract
  • Greek yogurt or plant-based yogurt (optional, for extra creaminess and protein)
  • Sea salt (a tiny pinch to round out the flavor)
  • Ice (optional, for a colder, thicker smoothie)
  • Raisins (optional, for true “oatmeal cookie” vibes)

Method
 

  1. Prep your oats: If you have time, soak 1/2 cup rolled oats in 1/2 cup milk for 10 minutes to soften. If not, skip the soak and blend a little longer.
  2. Load the blender: Add 1 cup milk, 1/2 cup rolled oats (soaked or dry), 1 ripe banana, 1 tablespoon nut butter, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and a small pinch of salt.
  3. Sweeten if needed: Add 1 pitted date or 1–2 teaspoons maple syrup if you want it sweeter. If your banana is very ripe, you may not need extra sweetener.
  4. Boost the creaminess: For a thicker smoothie, add 1/4 cup Greek yogurt or a few ice cubes. For an ultra-thick, milkshake-like texture, use a frozen banana.
  5. Blend until smooth: Start low, then increase speed for 30–45 seconds. If it’s too thick, splash in more milk. If it’s too thin, add a handful of ice or an extra tablespoon of oats.
  6. Taste and adjust: Add more cinnamon or vanilla if you want a stronger “cookie” flavor. If you like raisins in your cookies, pulse in a tablespoon at the end.
  7. Serve: Pour into a chilled glass. Sprinkle a pinch of cinnamon on top, or add a few oat flakes for a cozy finish.