Banana Oat Smoothie

lily mellow

A thick, creamy banana oat smoothie made with ripe banana, rolled oats, chia seeds and raw cashews. Naturally sweet, dairy-free and ready in 5 minutes — a real breakfast in a glass.

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1 large glass

400 kcal

Equipment

High-speed blender (or standard blender — see Note 2)
Measuring cups and spoons
Tall glass or Mason jar for serving

Ingredients

WET INGREDIENTS

1 large very ripe banana peeled, sliced and frozen
¾ to 1 cup 200–240ml unsweetened almond milk, oat milk, or semi-skimmed milk
2 small Medjool dates pitted

DRY INGREDIENTS

¼ cup 25g old-fashioned rolled oats
½ tbsp 6g chia seeds
6 raw cashews approx. 10–12g
¼ tsp ground cinnamon optional

OPTIONAL

2–3 ice cubes optional

Instructions

Dry-blend the rolled oats, raw cashews, and chia seeds in the blender for 10–15 seconds until finely ground into a flour-like powder.
Add 200ml milk, the pitted dates, cinnamon, and frozen banana slices.
Blend on high speed for 60 seconds until completely smooth and glossy.
Adjust the consistency: add 2 tbsp extra milk if too thick and pulse once. Add more frozen banana if too thin.
Serve immediately in a tall glass. Top with a pinch of rolled oats or a dusting of cinnamon.

Notes

Note 1 — Storage: Best consumed within 15 minutes. Keeps up to 24h in
the fridge in a sealed jar — it will thicken considerably (like overnight
oats). Shake well and add a splash of milk before drinking. Freeze up to
1 month in a freezer-safe jar; thaw overnight in the fridge.

Note 2 — Standard blender: Soak cashews and dates in warm milk for
10 minutes before blending. Always dry-blend the oats first, then proceed.

Note 3 — Nut-free: Replace cashews with 1 tbsp sunflower seeds or
1 tbsp thick Greek yogurt for the same creamy result without tree nuts.