Coffee lovers rejoice! This creamy Banana Latte Overnight Oatmeal Smoothie combines that stick-to-your-ribs feeling of a bowl of oats with the silky smooth texture of a smoothie… plus your morning cup of coffee!! Vegan, gluten-free, and packed with plant-based protein and fiber, it makes a healthy and easy breakfast or snack!
I know what you’re thinking. What the heck is a banana latte?!?
And to be completely honest… I have no idea. I was trying to think up a name for this recipe and eventually settled on banana latte overnight oatmeal smoothie since – you know – there’s a banana, and some coffee, and some overnight oats.
But then a quick Google search told me that banana lattes are a legit thing, which in my mind makes perfect sense because why wouldn’t you want banana spiked coffee? That’s like two of my favourite flavours combined in a glorious hug-in-a-mug fiesta. It’s brilliant.
And if you add some soaked oats and almond butter? It’s breakfast!
You guys know I love, love, LOVE adding oats to smoothies. Not only do they add a little extra protein, fiber, and oomph to help keep you full longer, but they do amazing things to the texture. Like… I know comforting isn’t really a word you’d associate with smoothies, but that’s exactly what oatmeal-spiked smoothies feel like. Comforting. Creamy. Hearty. Stick-to-your-ribs-y. And just straight up delicious.
The only thing is, it takes a little bit of prep work. Only about a minute of actual hands-on prep work, but I really, really, REALLY recommend letting the oats soak in milk for at least a few hours (preferably overnight) if you want to experience the magic that is an oatmeal smoothie. I mean, you could throw everything together in the morning and technically be good to go, but you’d be drinking a totally different smoothie.
Letting the oats absorb liquid makes them all fluffy, which in turn makes the smoothie that much thicker and creamier. So even though it requires a bit of patience, it’s totally worth the wait.
And one of the best things about smoothies is how easy they are to customize based on your hunger level and dietary needs. This banana latte overnight oatmeal smoothie is already gluten-free and vegan, but you you can easily make it nut-free by subbing out the almond milk with soy/oat/rice milk and the almond butter with soy nut butter or chia seeds.
If you’re feeling extra hungry? Add an extra 1/4 cup (20 g) of oats or a scoop of protein powder and a few extra splashes of milk to get the consistency you want. And if you don’t have any instant coffee (I seriously love this instant espresso) on hand? Replace 1/2 cup (120 ml) of the almond milk with strong brewed coffee that’s been cooled to room temperature.
No matter which options you choose, you’ll be left with a smoothie that’s full of fibre, healthy fats, plant-based protein, and a touch of caffeine… meaning it’ll keep you satisfied all morning long while giving you a nice little boost of energy so you can get your day started on the right foot.
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- 3/4 cup (180 ml) unsweetened vanilla almond milk
- 1/4 cup (20 g) rolled oats, gluten-free if needed
- 1 tbsp (16g) almond butter**
- 1 - 2 tsp instant coffee***
- 1/8 tsp ground cinnamon
- 1 medium-size (100 g) ripe banana, frozen
- (optional): a scoop of chocolate or vanilla protein powder
- (optional): maple syrup, sweetened to taste
- The night before, peel your banana and cut it into small chunks. Transfer the chunks to a plastic bag or container and place them in the freezer. Then, add all the remaining ingredients to the bowl of your blender and give them a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight.
- The next morning, remove your blender bowl from the fridge and add the frozen banana chunks. Blend on high until a smooth and creamy consistency is reached, adding more milk if the smoothie is too thick. Transfer to a bowl or glass, add desired toppings, and enjoy!
** I like to use almond butter because it has a sweet and mild taste. Feel free to use your favourite nut/seed butter, but the flavour might shine through a little.
*** If you don't have instant coffee, replace 1/2 cup (120 ml) of of the almond milk with strong brewed coffee that's been cooled to room temperature.
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