Measure and assemble all base ingredients: 1.5 cups almond milk, 1 cup Greek yogurt, 1.5 scoops vanilla whey, 1 peeled medium banana, 3 tbs natural peanut butter, 1/4 cup oats, 1 tbs ground flaxseed, 1 tbs honey or maple syrup, 1/2 tsp vanilla extract and 6 ice cubes.

Combine in blender

Add almond milk to the blender first (this helps blades move). Add Greek yogurt, banana, peanut butter, oats, ground flaxseed, honey or maple syrup and vanilla extract.

Add protein and ice

Add 1.5 scoops vanilla whey protein powder and the 6 ice cubes. If using cocoa powder or espresso powder (optional), add them now.

Blend to smooth

Blend on medium-high for 45–75 seconds, stopping to scrape down the sides if needed, until mixture is completely smooth and creamy. The oats should be fully incorporated and there should be no large banana or peanut butter chunks.

Adjust consistency and sweetness

If the smoothie is too thick, add up to 1/4 cup more almond milk and pulse to combine. Taste and add more honey/maple syrup if you prefer it sweeter (add 1 tsp at a time).

Serve

Pour the smoothie into a 16–20 oz glass or shaker bottle. If the mixture separates after a few minutes, shake or stir to recombine.

Optional Boosters & Garnish

Top the poured smoothie with a drizzle (1 tsp) of melted peanut butter or honey and sprinkle 1 tbs chopped roasted peanuts on top for texture.

For a mocha variation: stir in 1/4 tsp instant espresso powder before serving or blend it with the base for an even distribution.

For a chocolate-peanut version: add 1 tsp unsweetened cocoa powder when combining ingredients and blend until smooth.