Orange Banana Oat Breakfast Smoothie

This bright, creamy smoothie blends fresh orange, frozen banana, rolled oats and plain yogurt into a drink that is substantial enough to have for breakfast. The oats make it thicker and more filling than a typical fruit smoothie, and a little orange zest and vanilla give it a flavor reminiscent of an orange cream pop.

Because the oats are blended raw, you can make it in about five minutes with no cooking. Soaking the oats in the juice for a few minutes first, or overnight, makes the smoothie even silkier.

Why grind the oats first

Whole rolled oats can leave a slightly gritty texture if they are added with everything else. Grinding them to a powder before adding liquid, then letting them soak for a few minutes, gives a smoother drink. If you plan ahead, combine the oats, orange and milk in the blender jar the night before and refrigerate; in the morning just add the remaining ingredients and blend.

Using juice instead of whole oranges

If you only have orange juice, use 3/4 cup and reduce the milk to 1/4 cup. Whole fruit gives the smoothie more body and fiber, while juice makes it slightly thinner and sweeter. Mandarins or tangerines also work well; use three or four, depending on size.

Make it your own

Add a spoonful of almond butter for a richer smoothie, a few chunks of frozen mango or pineapple for a tropical version, or a pinch of ground cinnamon or ginger for warmth. Swapping the banana for frozen peaches keeps it creamy while changing the flavor.

Orange Banana Oat Breakfast Smoothie

This bright, creamy smoothie blends fresh orange, frozen banana, rolled oats and plain yogurt into a drink that is substantial enough to have for breakfast. The oats make it thicker and more filling than a typical fruit smoothie, and a little orange zest and vanilla give it a flavor reminiscent of an orange cream pop.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 1/3 cup old-fashioned rolled oats
• 2 navel oranges peeled and segmented, seeds removed
• 1 large banana sliced and frozen
• 3/4 cup plain Greek yogurt or plant-based yogurt
• 1/2 cup milk or unsweetened oat or almond milk
• 1/2 tsp orange zest
• 1/2 tsp vanilla extract
• 1 tsp honey or maple syrup optional
• 1/2 cup ice cubes

Method

 

1. Put the oats in the blender jar first and blend them for 20–30 seconds into a fine powder.
2. Add the orange segments, milk and yogurt and let stand for 3–5 minutes so the oats soften.
3. Add the frozen banana, orange zest, vanilla, honey (if using) and ice.
4. Blend on high for 45–60 seconds, until completely smooth and creamy.
5. Taste and adjust: add more milk for a thinner smoothie or a little more honey if your oranges are tart. Pour into glasses and serve right away.

Notes

• Peel and freeze ripe bananas in slices on a tray, then bag them; they make smoothies thick and cold without watering them down.
• Remove as much white pith from the oranges as you can; it tastes bitter.

Storing and reheating

Smoothies are best fresh. Leftovers can be refrigerated in a sealed jar for up to 24 hours; shake or stir before drinking, since the oats thicken it as it stands.

Substitutions

• Use plant-based yogurt and milk for a dairy-free version.
• Replace the oats with 2 tablespoons of chia seeds.
• Use frozen mango instead of banana.
• Add a handful of spinach; it will change the color but hardly the flavor.

Common questions

Do I need to cook the oats?

No. Rolled oats are steamed during processing and can be blended raw.

Can I use steel-cut oats?

They are too hard to blend smoothly unless soaked overnight. Rolled or quick oats work best.

Can I make it without banana?

Yes. Use 1 cup of frozen mango or peaches for creaminess.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.