Pineapple Almond Butter Oat Smoothie
Creamy, tropical, and surprisingly filling. Frozen pineapple and banana make it thick and frosty, while rolled oats and almond butter bring body and staying power. A little vanilla rounds it out. Blend it smooth or leave it slightly textured, it works both ways. This is the kind of smoothie that keeps you going all morning.
By TasteBuds
Recipe details
- Yield
- 2 people
- Prep time
- 5 minutes
- Cook time
- 0 minutes
- Total time
- 5 minutes
Ingredients
- 1½ cups Frozen pineapple chunks
- 1 medium Ripe banana, peeled and broken into chunks (fresh or frozen)
- ⅓ cup Rolled oats (old-fashioned, not instant)
- 2 tbsp Almond butter (smooth or crunchy)
- 1 cup Unsweetened almond milk (or other plant milk)
- ½ tsp Pure vanilla extract
- 1 to 2 tsp Maple syrup or honey (optional, to taste)
- 4 to 6 Ice cubes (optional, for extra thickness if banana is fresh)
Instructions
- Add 1½ cups (225 g) frozen pineapple chunks, 1 medium banana (peeled and broken into chunks), ⅓ cup (30 g) rolled oats, 2 tbsp (30 g) almond butter, 1 cup (240 ml) unsweetened almond milk, and ½ tsp (2.5 ml) pure vanilla extract to your blender.
- Blend on high until completely smooth, about 45 seconds to 1 minute. The oats should be fully broken down and the texture should be creamy with no gritty bits. If it's too thick to blend easily, add a splash more almond milk and blend again.
- Taste and add 1 to 2 tsp (5 to 10 ml) maple syrup or honey if you want it sweeter. If you're using a fresh banana instead of frozen, toss in 4 to 6 ice cubes for a thicker, frostier texture. Blend again briefly to incorporate.
- Pour into two tall glasses and serve immediately. The smoothie will thicken as it sits, so drink it fresh for the best texture.