Measure out all ingredients so they are ready at the blender station. If using a fresh banana, slice and freeze at least 1–2 hours prior; otherwise use pre-frozen slices. Rinse and pack the spinach; measure the oats, yogurt, protein powder, almond butter, flaxseed, and liquid.

Blend

Layer into blender

Add the almond milk to the blender first (this helps blades move freely), then add the Greek yogurt, frozen banana, rolled oats, spinach, protein powder, almond butter, ground flaxseed, honey or maple syrup, vanilla extract, cinnamon, and a pinch of sea salt. Add ice cubes if using for a thicker texture.

Blend to smooth

Start blender on low speed for 10–15 seconds to combine, then increase to high and blend 30–60 seconds until completely smooth and creamy. Stop and scrape down the sides with a spatula if needed, then blend another 10–15 seconds to incorporate. Aim for a pourable but thick consistency; if too thick, add 1–2 tablespoons of almond milk and blend again.

Finish & Serve

Taste and adjust sweetness or salt as desired (add another 1/2 tsp maple syrup or a pinch more salt). Pour into two tall glasses or one large jar. Optionally top with a sprinkle of cinnamon, a few oat flakes, or a drizzle of almond butter. Serve immediately.