Banana Oat Latte Frappe Recipe

Prepare coffee

Brew 1 cup of strong coffee (espresso-strength or a double-strength drip). Allow it to cool completely to room temperature, or chill in the fridge for 10–15 minutes so it won't melt the ice immediately.

Toast oats (optional)

In a small dry skillet over medium heat, toast 1 cup old-fashioned oats, stirring frequently, until they smell nutty and are lightly golden (2–4 minutes). Remove from heat and let cool. This step is optional but enhances oat flavor for the latte.

Blend base

In a high-speed blender add: 1 ripe banana (peeled), 1 cup toasted or untoasted oats, cooled 1 cup strong brewed coffee, 1 cup unsweetened oat milk, 1 tsp vanilla extract, 1 tbs maple syrup (adjust to taste), and 1 tsp ground cinnamon. Blend on medium-high until mixture is smooth and the oats are fully incorporated (about 30–45 seconds). Scrape down the sides if needed.

Add ice and adjust creaminess

Add 1 cup ice cubes and the optional frozen banana slices (if using) to the blender. Pulse and then blend on high until the frappe reaches a thick, slushy consistency, about 20–40 seconds depending on blender power. If mixture is too thick, add up to 2 tablespoons oat milk and blend briefly; if too thin, add a few more ice cubes or 1/4 cup frozen banana and blend.

Taste and adjust sweetness and spice. Add more maple syrup if you prefer sweeter, or another 1/4 tsp cinnamon for more warmth. Blend briefly to combine any additions.

Pour the banana oat latte frappe into two tall glasses, dividing evenly. Top each with 1 tablespoon whipped oat cream (or regular whipped cream), a sprinkle of 1 tsp toasted oats (split between glasses), and a light dusting of 1/8–1/4 tsp ground cinnamon or cocoa powder if desired.

Serve immediately with a straw and a long spoon for scooping thicker bits. Leftovers (if any) can be refrigerated for up to 24 hours but will separate; reblend briefly before serving.