{Prep Ahead} Espresso Oat Breakfast Smoothie
Breakfast and your morning coffee kick… at the same time! This Prep Ahead Espresso Oat Breakfast Smoothie is a filling and oh so amazing way to get your day started!
The struggle is oh so real when I am trying to decide between putting my coffee in a to go cup in the morning, or putting my smoothie in a to go cup. So, I had to create a world where my two loves unite.
There is a bit of flexibility with this recipe.
Don’t make espresso at home? try instant coffee mix added in, or just really strong brew coffee.
Like a creamier smoothie? Use frozen banana vs fresh.
I am a sucker for prep ahead foods, so I throw this altogether in a freezer bag and just dump it into my blender in the morning with my almond milk.
If you build these as freezer packs, you will need to add more almond milk to thin it out.
Breakfast doesn’t get any easier than this. Toss into blender. Blend until smooth!
{Prep Ahead} Espresso Oat Breakfast Smoothie
Ingredients
- 1 cup almond milk
- 1/2 cup plain greek yogurt
- 1 date more if you like it sweeter
- 1 Tablespoon nut butter of choice
- 1/2 teaspoon cinnamon
- 1 teaspoon cocoa powder
- 1/2 banana sliced into 1 inch pieces
- 1/4 cup oats
- Shot of espresso (or sub 2 teaspoons of instant espresso powder)
- 5 ice cubes more or less depending on the consistency you like
Instructions
- Add all ingredients to blender and blend until desired consistency.
- For make ahead, add everything except the almond milk, espresso, and yogurt into a freezer safe bag. At time of blending, omit the ice cubes, dump contents into blender and add almond milk, espresso, and yogurt. You also may need extra almond milk if blending from frozen.
- If you make this from frozen, you may need to add more almond milk to get the desired consistency. If the smoothie is too thin, add ice.
Nutrition
Gone are the days when I need to choose between my commuter coffee, or commuter smoothie on my way to work!
Hi – just found this recipe – are these regular oats or quick-cooking oats? I never know which to use but always use the regular for overnight oats… Thanks!
I use rolled oats – not quick. But for this recipe, I can’t imagine it mattering once you blend it!
Hi Steph, How much instant coffee would you suggest using to replace the espresso ?
Good question. I haven’t tried it! Good idea, though! Maybe start with a tablespoon and go from there and adjust to preferences. But, that is just a guess!
Do you make several bags ahead of time? How long can they sit in the fridge? 🙂
I do make several, I store them in the freezer, if you store them in the fridge, the banana will thaw and you will have a very different texture smoothie.
Great recipe! I have made it yesterday and everyone in my home sweet home totally loved it! Thank you Steph for your awesome recipe.
Really complex flavors! The cinnamon, cocoa, nut butter and banana all complement and play off each other. It was a lot of ingredients to gather so I love the prep ahead instructions to save time next time. I did pulse the oats first to make sure they were really smooth, and only had instant coffee, so used 1Tbsp dissolved in a tiny bit of water.
I’ve always wanted to combine coffee with oats or bananas but never got the consistency or flavour right. This recipe is all that I was looking for! I think that by adding the cocoa and cinnamon is what makes it! Great recipe!!
Delicious and nutritious😋…. thank you so much for sharing!!