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Vegan banana smoothie recipe: thick, creamy dairy-free smoothie dripping from a silver spoon into a glass jar with oats, chia and a ripe banana

Vegan Banana Smoothie

Authorlily mellow
A silky, naturally sweet vegan banana smoothie made with a ripe banana, almond milk, dairy-free yogurt, rolled oats and chia seeds. No dairy, no honey, ready in 5 minutes, with 11 g of fiber and 10 g of plant protein per smoothie.
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Prep Time5 minutes
Total Time5 minutes
Servings1 smoothie

Equipment

  • Ninja BN301 Nutri-Blender Plus, personal blender with 20 oz cups
  • Measuring cups & spoons
  • Glass jar with lid (storage)
  • Silicone ice cube tray (optional)

Ingredients  

FRUIT

  • 1 large 136g ripe banana, fresh or frozen in slices

DRY INGREDIENTS

  • ¼ cup 20g old-fashioned rolled oats
  • 1 tbsp 12g chia seeds

WET INGREDIENTS

  • ½ cup 120g unsweetened plain or vanilla dairy-free yogurt
  • ¾ cup 180ml unsweetened almond milk or oat milk
  • 1 tbsp 15ml pure maple syrup (optional)
  • ½ tsp 2.5ml pure vanilla extract

TOPPINGS (optional)

  • 1 pinch ground cinnamon optional
  • 1 pinch rolled oats or chia seeds optional

Instructions 

  1. Break the peeled banana into 3 pieces directly into the blender cup.
  2. Add the rolled oats and chia seeds over the banana.
  3. Spoon in the dairy-free yogurt, maple syrup, and vanilla, then pour the almond milk in last, staying below the MAX line. In a jar blender, pour the milk in first.
  4. Pulse 3 or 4 times (1 second each), then blend for 45–60 seconds, until completely smooth. In a jar blender, blend for 15 seconds on medium, then 45–60 seconds on high.
  5. Adjust the texture: add 2–3 tbsp (30–45ml) almond milk and blend for 5 seconds if too thick, or add 2 ice cubes or 3–4 frozen banana slices and blend for 10 seconds if too thin.
  6. Serve immediately, topped with a pinch of oats, chia, or cinnamon. Drink within 10 minutes.

Notes

Note 1 — Storage & meal prep : Best within 10 minutes. Keeps up to 24 hours in a
full, sealed glass jar in the fridge; it thickens overnight, so stir in 2 to 3
tbsp almond milk before drinking. Freeze leftovers in ice cube trays for up to
3 months and blend 8 to 10 cubes with ½ cup (120ml) almond milk for 45 seconds.
Pre-portion oats and chia into blender cups the night before.
Note 2 — Substitutions : Oat or soy milk instead of almond milk (soy = more
protein). Coconut yogurt for a richer, tropical smoothie. Agave or 1 pitted
Medjool date instead of maple syrup. Ground flaxseed instead of chia. Water,
coconut water or orange juice for a banana smoothie without milk.
Note 3 — Vegan check : Choose yogurt and toppings with no honey, gelatin, whey,
casein or carmine. Use certified gluten-free oats for a gluten-free smoothie.
Note 4 — Nutrition : Estimated with unsweetened almond yogurt, unsweetened
fortified almond milk and 1 tbsp maple syrup. Without maple syrup: 374 kcal,
0g added sugar.