Peanut Butter Smoothie Without Banana
Craving a thick, creamy peanut butter smoothie without banana that tastes like dessert but fuels you like breakfast? I make this with natural peanut butter, gluten-free oats, maple syrup, and almond milk for a rich, ice-cream-like smoothie recipe!
Servings: 2 Servings
Calories: 320kcal
Ingredients
- 1 Cup Almond Milk or milk of choice
- ¼ Cup Peanut Butter
- ½ Cup Gluten Free Oats
- ¼ Cup Maple Syrup or Honey
- ½ Teaspoon Sea Salt
- 1 Cup Ice
Instructions
- Pour the almond milk into the blender first, followed by the peanut butter, oats, maple syrup, sea salt, and ice. Adding the liquid first helps everything blend smoothly and prevents sticking.
- Blend on high for 45-60 seconds until thick and creamy. Adjust with more almond milk if too thick or a little extra oats if too thin. Pour into glasses and serve immediately with optional toppings like more peanut butter chopped peanuts, or refined sugar free dark chocolate.
Notes
- Don't Over-Blend: Stop blending once smooth. Over-blending generates heat and can make your smoothie warm and foamy rather than cold and creamy.
- Salt is Essential: The ½ teaspoon of sea salt amplifies the flavor dramatically.
- Use Ice, Not Frozen Bananas: Since this is a smoothie without banana, ice creates the cold temperature without adding banana flavor. For extra thickness, freeze your almond milk in ice cube trays.
- Quality Matters: Natural peanut butter with just peanuts and salt blends more smoothly than peanut butter with added oils and stabilizers.
- Adjust Sweetness to Taste: Start with ¼ cup of maple syrup and add more if needed.
Nutrition
Calories: 320kcal | Carbohydrates: 56g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 800mg | Potassium: 249mg | Fiber: 3g | Sugar: 37g | Calcium: 225mg | Iron: 1mg
