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–+ servings
Creamy bright green smoothie in a ribbed glass with a glass straw.
5 from 2 votes

Spinach Breakfast Smoothie

This spinach breakfast smoothie with avocado, banana and oats is incredibly creamy and will keep you full until lunch.
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Author: Eloïse

Ingredients
 

  • 1 ½ cup (350 ml) plant-based milk I use unsweetened soy milk
  • ½ ripe avocado
  • ½ cup frozen banana sub frozen pineapple
  • 1 cup frozen mango
  • 3 tablespoons oats gluten-free if needed
  • 1 cup baby spinach

Instructions
 

  • Add the milk, peeled and pitted avocado, frozen banana slices, frozen mango chunks, oats and baby spinach to a high-speed blender.
  • Blend on high speed or use the smoothie program of your blender. If necessary, add more milk. Let it run for 30 seconds to 1 minute to make sure the oats are finely ground.

Video

Notes

  1. Choose a ripe avocado that will blend easily. You can leave it out if you prefer, or replace it with yogurt or silken tofu.
  2. Use extra-ripe bananas for an extra sweet taste. Alternatively, add a little maple syrup.
  3. Add more milk if your blender has a hard time blending the frozen fruits or if you prefer a thinner smoothie.
  4. Use a high-speed blender for a super smooth and creamy consistency. A regular blender may not be powerful enough to break down frozen fruits and blend the oats very finely.
  5. If one serving is too much for you, simply make two out of it.
  6. To save time, you can pre-portion the ingredients in a freezer bag, except for the milk and oats. When you want a smoothie, pop the entire thing into your blender, add milk, oats and your breakfast is ready in no time.

Nutrition

Calories: 522kcal | Carbohydrates: 70g | Protein: 18g | Fat: 23g | Saturated Fat: 3g | Fiber: 16g | Sugar: 34g

Equipment

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