This coffee breakfast smoothie without banana combines your morning coffee, oats and yogurt in one. It's a dream for coffee lovers as it tastes just like your favorite iced coffee but in smoothie form. One serving has 11 grams of protein and 5 grams of fiber to keep you full until lunchtime.
This smoothie has very quickly become part of my morning routine. I love that it provides me with that caffeine boost but also keeps me full for several hours. It's my favorite alternative to my tiramisu overnight oats.
Why you'll love this recipe
- This coffee breakfast smoothie is perfect for busy mornings as it comes together in 5 minutes.
- It can easily be transferred into a to-go cup and drunk on the way to work.
- It's packed with flavor while still being nourishing.
- It's high in protein and healthy fats.
- Making this smoothie is cheaper and a lot healthier than a coffee from the coffee shop.
How to make coffee for smoothies
The overall rule is that your coffee has to be cold or at least room temperature to add it to your smoothie.
- Cooled coffee from the espresso coffee machine, a French press or a filter coffee machine work great for smoothies. You can make a larger batch of hot coffee, let it cool down, and store it in a Weck or Mason jar for up to 5 days in the refrigerator.
- Frozen coffee cubes are amazing if you like your smoothies ice cold (plus they don't water down the smoothie). Make your coffee as usual and transfer it to an ice cube tray once it has come to room temperature. When frozen, add several cubes to your blender with the remaining ingredients (you may need to add a little more milk though).
- Instant coffee is a convenient solution for busy days. Dissolve several teaspoons in a little bit of hot water and add it to the blender. You want to make it extra strong for a deep coffee flavor. This high-quality freeze-dried instant coffee is my absolute favorite.
- Store-bought cold brew coffee or homemade cold brew concentrate. is another great alternative that allows you to make this smoothie at any time.
You can use decaf coffee if you want a caffeine-free drink that still tastes like coffee.
Key ingredients and substitutions
- Milk is the base of this smoothie. I use unsweetened soy milk but almond or (gluten-free) oat milk tastes great, too. You can use cow's milk if not vegan.
- Cold coffee is key to providing that deep coffee flavor. I either use cold coffee from the coffee machine or coffee ice cubes (see tips above).
- Yogurt provides an increadibly creamy texture. My go-to is plain unsweetened soy yogurt as I find that it has the most neutral flavor. You can also use plain Greek yogurt if not vegan.
- Quick-cooking oats are a great way to add fiber to your smoothie and make it more filling. You can use regular oats but I find that the thin quick-cooking flakes provide a smoother texture once blended. Use gluten-free if you're on a gluten-free diet.
- Almond butter is high in protein and healthy fats to keep you full for longer. It also adds a nutty taste that I absolutely love. Use unroasted cashew butter if you want a more delicate flavor.
- Vanilla extract is key to making it taste like iced coffee.
- Maple syrup can be added for sweetness. You can replace it with agave syrup or the liquid sweetener of your choice.
- Ice cubes can be a great addition if you like ice-cold smoothies. I always add 1 or 2 when I open a new bottle of milk that was not refrigerated.
- Frozen cauliflower is totally optional, but turns this recipe into a thick and creamy smoothie.
- Make your coffee in the evening and let it cool in the fridge overnight. You can make a single cup or a larger batch if you plan on making several smoothies.
- Add the liquid to the blender first. It promotes homogenous blending and prevents the oats or nut butter to stick to the bottom.
- Gradually increase the speed for an extra smooth result.
- Wash your blender right after making your smoothie. Add soapy water to the container and blend on high (or using the washing program).
STEP 1: Add all the ingredients to a high-speed blender. Start with the milk and coffee (or coffee ice cubes), then add the yogurt oats and finish with the almond butter.
STEP 2: Blend on high speed until perfectly smooth. I blend it for 30 seconds to 1 minute to make sure that the oats are as finely ground as possible.
Elo's blender: I use the Kitchenaid K400 for all my smoothies and absolutely love it. It provides extra smooth results and is super easy to clean.
- Add a date instead of maple syrup for natural sweetness.
- Use peanut butter instead of almond butter.
- Add ½-1 teaspoon cocoa powder for a delicate chocolate flavor.
- Add a dash of cinnamon if you like cinnamon lattes. If you feel extra fancy, go for half a teaspoon of ground cinnamon and half a teaspoon of ground cardamom.
- Add a scoop of your favorite vanilla protein powder and turn this iced coffee smoothie into a protein shake.
Frequently asked questions
Yes, you can slightly taste and feel oats in a smoothie. My tip is to use a powerful high-speed blender to obtain the finest texture possible. I swear by the Kitchenaid K400 and use it for all my smoothies.
No, you can't add ground coffee straight to the blender. You need to use brewed coffee (see tips above) or instant coffee.
Iced Coffee Breakfast Smoothie (Without Banana)
- ¼ cup (60 ml) milk I use unsweetened soy or rice milk
- ¼ cup (60 ml) chilled coffee see notes for different options
- 3 heaped tablespoons yogurt I like plain unsweetened soy yogurt
- 3 tablespoons quick-cooking oats gluten-free if needed
- 2 tablespoons almond butter
- ¼ teaspoon vanilla extract
- 1-2 teaspoons maple syrup optional
- Add all the milk, coffee (or coffee ice cubes), yogurt, oats, almond butter, vanilla extract and maple syrup to a blender. You can replace some of the milk with coffee or add more frozen coffee cubes for a stronger coffee flavor.
- Blend for 30 seconds to 1 minute while gradually increasing the speed.
- Pour the smoothie into your favorite glass or in a to-go cup.
- Cooled coffee from the espresso coffee machine, a French press or a filter coffee machine work great for smoothies. You can make a cup or a larger batch of hot coffee, let it cool down, and store it in a Weck or Mason jar for up to 5 days in the refrigerator.
- Frozen coffee cubes are amazing if you like your smoothies ice cold (plus they don't water down the smoothie). Make your coffee as usual and transfer it to an ice cube tray once it has come to room temperature.
- Instant coffee is a convenient solution for busy days. Dissolve several teaspoons in a little bit of hot water and add it to the blender. You want to make it extra strong for a deep coffee flavor.
- Store-bought cold brew coffee is another great alternative that allows you to make this smoothie at any time.
- Quick-cooking oats are characterized by thinner flakes and provide a smoother texture once blended. However, regular rolled oats work, too.
Loved it? Please rate it!
If you tried this recipe or any other recipe from the blog, make sure to let me know how you liked it by leaving a star rating and a comment below. Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.