This Coffee Breakfast Smoothie blends bold coffee with creamy banana, oats, and Greek yogurt for a quick, energizing morning drink. It tastes smooth and slightly sweet, with a gentle bitter coffee note and a thick, satisfying texture. Make it when you need a grab-and-go breakfast that feels indulgent but fuels your morning.
Recipe Information
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 1 large serving (about 16 oz) or 2 small servings
- Difficulty Level: Easy
Nutrition Information
(Approximate per 1 large serving)
- Calories per serving: 400 kcal
- Protein: 16 g
- Carbohydrates: 75 g
- Fat: 3.5 g
- Fiber: 7 g
- Sugar: 35 g
- Sodium: 100 mg
Why Make This Coffee Breakfast Smoothie
This smoothie gives you caffeine and lasting fullness in one glass. It drinks like a dessert but performs like breakfast. The oats add body and slow-release energy. Greek yogurt brings creaminess and protein. Honey and banana add natural sweetness. It’s fast, portable, and bright in smell with a warm coffee aroma and cool, silky texture.
How to Make Coffee Breakfast Smoothie
This recipe uses brewed coffee cooled to room temperature, ripe banana, plain Greek yogurt, oats, a touch of honey, and ice. Blend until smooth. No cooking is needed. The result is thick, cold, and drinkable with a slightly grainy oat texture if you prefer heartier mouthfeel.
Ingredients:
- 1 cup brewed coffee (cooled)
- 1 banana (ripe)
- 1/2 cup Greek yogurt (plain)
- 1 tablespoon honey
- 1/2 cup oats (rolled oats)
- Ice cubes (about 1 cup, adjust for thickness)
Directions:
Step 1: Preparation
Brew 1 cup of coffee and let it cool to room temperature or chill briefly. Peel the banana and measure the Greek yogurt, oats, and honey. Prepare about 1 cup of ice cubes.
Step 2: Mixing
Add the cooled coffee, banana, Greek yogurt, honey, oats, and ice cubes to a blender. Secure the lid.
Step 3: Cooking
Blend on high for 30–60 seconds until the mixture is smooth and creamy. Stop and scrape down the sides once if needed. Blend again until the oats are fully broken down to your preferred texture.
Step 4: Finishing
Pour the smoothie into a glass. Taste and adjust sweetness or thickness—add honey for more sweetness or a few more ice cubes to thicken. Serve immediately for the freshest flavor.
How to Serve Coffee Breakfast Smoothie
Serve cold in a tall glass. Garnish with a sprinkle of cinnamon, a few crushed oats, or a dusting of cocoa powder. Pair it with a slice of whole-grain toast, a hard-boiled egg, or a small fruit salad for a fuller breakfast. For an on-the-go option, pour into a travel cup with a lid.
How to Store Coffee Breakfast Smoothie
- Refrigerator: Store in an airtight container for up to 24 hours. Shake or stir well before drinking; texture may separate.
- Freezer: Freeze in ice cube trays for up to 1 month. Blend frozen cubes with a splash of milk or water to refresh.
- Note: Flavor and texture are best when consumed immediately. The coffee aroma is strongest fresh.
Expert Tips for Perfect Coffee Breakfast Smoothie
- Use chilled or room-temperature brewed coffee to avoid melting the ice too quickly.
- If you like a silkier texture, soak the oats in coffee for 5 minutes before blending.
- For extra protein, add a scoop of vanilla protein powder or 2 tablespoons of peanut butter.
- Use a very ripe banana for natural sweetness and a smoother texture.
- If your blender struggles with ice, pulse on low first to break up ingredients, then blend on high.
- Adjust sweetness with maple syrup, agave, or a sugar-free sweetener if you prefer.
- For a finer texture, use quick oats or pulse rolled oats to a flour before adding.
Delicious Variations
- Mocha Banana: Add 1 tablespoon cocoa powder and a splash of milk.
- Peanut Butter Coffee Smoothie: Add 1–2 tablespoons peanut butter for richness and protein.
- High-Protein Version: Add 1 scoop vanilla whey or plant protein powder.
- Vegan Swap: Use dairy-free yogurt (coconut or almond) and maple syrup instead of honey.
- Decaf Option: Use decaffeinated coffee for a morning treat without caffeine.
- Iced Coffee Boost: Replace cooled brewed coffee with chilled cold brew concentrate for a stronger coffee flavor.
Frequently Asked Questions
Q: Can I use instant coffee instead of brewed coffee?
A: Yes. Dissolve 1–2 teaspoons of instant coffee in 1 cup of warm water, chill it, and use as directed. Start with less coffee if you prefer a milder taste.
Q: Can I make this smoothie ahead of time?
A: You can, but it’s best fresh. Store in the fridge up to 24 hours. Shake well before drinking. For longer storage, freeze in ice cube trays and blend when ready.
Q: How can I reduce the sugar in this recipe?
A: Use half a banana or an unripe banana, skip the honey, or replace honey with a low-calorie sweetener. Choose plain Greek yogurt with no added sugar.
Q: Is it safe for children?
A: The smoothie contains caffeine from coffee. For kids, use decaffeinated coffee or omit the coffee and use milk or espresso-flavored milk alternatives.
Q: Can I replace Greek yogurt with milk?
A: Yes. Substitute 1/2 cup milk (dairy or plant) for Greek yogurt. Expect less protein and a thinner texture. Add a scoop of protein powder if you want more protein.
Q: What type of oats work best?
A: Rolled oats give a good texture and body. Quick oats blend smoother. If you prefer a silky smoothie, grind the oats first or use oat flour.
Q: Will the smoothie be too bitter with coffee?
A: Balance bitterness with ripe banana and honey. Use milder coffee or more yogurt if you prefer less bitterness.
Conclusion
This Coffee Breakfast Smoothie is an easy way to enjoy coffee and breakfast at once. It tastes creamy, slightly sweet, and energizing. If you want another high-protein coffee smoothie idea or extra inspiration, check out this recipe: Good Morning Coffee Smoothie (high-protein) | Ambitious Kitchen. Try this version and tweak it to your taste—small changes make big improvements. Enjoy!
Print
Coffee Breakfast Smoothie
- Total Time: 5 minutes
- Yield: 1 large serving (about 16 oz) or 2 small servings 1x
- Diet: Vegetarian
Description
A quick, energizing smoothie blending coffee, banana, oats, and Greek yogurt for a satisfying breakfast.
Ingredients
- 1 cup brewed coffee (cooled)
- 1 ripe banana
- 1/2 cup plain Greek yogurt
- 1 tablespoon honey
- 1/2 cup rolled oats
- Ice cubes (about 1 cup, adjust for thickness)
Instructions
- Brew 1 cup of coffee and let it cool to room temperature or chill briefly. Peel the banana and measure the Greek yogurt, oats, and honey. Prepare about 1 cup of ice cubes.
- Add the cooled coffee, banana, Greek yogurt, honey, oats, and ice cubes to a blender. Secure the lid.
- Blend on high for 30–60 seconds until the mixture is smooth and creamy. Stop and scrape down the sides once if needed. Blend again until the oats are fully broken down to your preferred texture.
- Pour the smoothie into a glass. Taste and adjust sweetness or thickness—add honey for more sweetness or a few more ice cubes to thicken. Serve immediately for the freshest flavor.
Notes
Serve cold in a tall glass and garnish with cinnamon, crushed oats, or cocoa powder. Best when consumed immediately.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 100mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 10mg
