Iced Coffee Breakfast Smoothie Recipe

Introduction

This coffee breakfast smoothie without banana combines your morning coffee, oats, and yogurt into one delicious drink. It tastes just like your favorite iced coffee but is packed with protein and fiber to keep you full until lunchtime. Perfect for busy mornings, it’s quick to make and wonderfully nourishing.

Ingredients

• ¼ cup (60 ml) milk (unsweetened soy or rice milk recommended)
• ¼ cup (60 ml) chilled coffee (see notes for options)
• 3 heaped tablespoons plain unsweetened soy yogurt
• 3 tablespoons quick-cooking oats (gluten-free if needed)
• 2 tablespoons almond butter
• ¼ teaspoon vanilla extract
• 1-2 teaspoons maple syrup (optional)

Instructions

1. Step 1: Add the milk and chilled coffee (or coffee ice cubes) to a high-speed blender first. Then add the yogurt, quick-cooking oats, almond butter, vanilla extract, and maple syrup if using.
2. Step 2: Blend on high speed for 30 seconds to 1 minute, gradually increasing the speed to ensure a smooth texture and finely ground oats.
3. Step 3: Pour the smoothie into your favorite glass or a to-go cup and enjoy immediately.

Tips & Variations

• Make your coffee the evening before and chill it overnight for the best flavor.
• Add a date instead of maple syrup for natural sweetness.
• Swap almond butter for peanut butter for a different nutty taste.
• Mix in ½ to 1 teaspoon of cocoa powder for a subtle chocolate twist.
• Add a dash of cinnamon or a blend of cinnamon and cardamom for a cozy spice note.
• Include a scoop of vanilla protein powder to turn this into a protein shake.
• Use coffee ice cubes to keep your smoothie extra cold without diluting flavor.

Storage

This smoothie is best enjoyed fresh for the creamiest texture and richest flavor. If needed, store in an airtight container in the refrigerator for up to 24 hours. Stir well before drinking and enjoy chilled or at room temperature. Reheating is not recommended as it may change the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can you taste oats in a smoothie?

Quick-cooking oats blend smoothly and add creaminess without a strong oat flavor. If you prefer, you can soak the oats beforehand or use gluten-free oats to achieve a smoother texture.

Can I just add ground coffee to this smoothie?

It’s best to use brewed and cooled coffee or coffee ice cubes for a smooth texture and balanced flavor. Adding dry ground coffee could result in a gritty or bitter smoothie.

Iced Coffee Breakfast Smoothie Recipe

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★★★★★

4.5 from 128 reviews

This Iced Coffee Breakfast Smoothie combines the rich flavor of cold coffee with creamy yogurt, quick-cooking oats, and almond butter for a nutritious and energizing morning treat. It offers a perfect balance of protein and fiber to keep you full until lunch, making it a delightful alternative to your regular iced coffee.

• Author: Rami
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 serving 1x
• Category: Breakfast Smoothie
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Liquid Base

• ¼ cup (60 ml) unsweetened soy or rice milk
• ¼ cup (60 ml) chilled coffee (cooled espresso, brewed coffee, or coffee ice cubes)

Dairy & Alternatives

• 3 heaped tablespoons plain unsweetened soy yogurt (or plain Greek yogurt for non-vegan)

Grains & Nuts

• 3 tablespoons quick-cooking oats (use gluten-free if needed)
• 2 tablespoons almond butter (unroasted cashew butter as substitute)

Flavor & Sweetener

• ¼ teaspoon vanilla extract
• 1–2 teaspoons maple syrup (optional; can replace with agave or preferred liquid sweetener)

Optional

• 1–2 ice cubes (for extra cold smoothie)
• Frozen cauliflower (optional for thickening)

Instructions

1. Prepare Ingredients: Gather all ingredients and ensure the coffee is cold or at room temperature. If using hot coffee, cool it first or use coffee ice cubes to keep the smoothie chilled.
2. Add to Blender: Pour the milk and coffee or coffee ice cubes into a high-speed blender first to promote even blending. Then add yogurt, oats, almond butter, vanilla extract, and maple syrup.
3. Blend Smoothly: Blend on high speed for 30 seconds to 1 minute, gradually increasing speed until the mixture is smooth and the oats are finely ground, ensuring a creamy texture.
4. Serve: Pour the smoothie into your favorite glass or transfer it into a to-go cup for a convenient breakfast on the move.

Notes

• Use cooled coffee made from espresso, French press, or filter to maintain flavor and avoid warming the smoothie.
• Frozen coffee cubes keep the smoothie ice cold without diluting flavor; prepare by freezing brewed coffee in ice trays.
• Instant coffee dissolved in hot water can be used for convenience; make it strong for optimal taste.
• Store-bought cold brew coffee or homemade concentrate are excellent alternatives for quick preparation.
• Quick-cooking oats provide a smooth texture, but regular rolled oats can be used if desired.
• Make coffee the night before and refrigerate to save time in the morning.
• Add the liquid ingredients first in blender for even mixing and to prevent sticking.
• Clean your blender immediately after use by blending soapy water for easy maintenance.

Keywords: iced coffee smoothie, breakfast smoothie, vegan coffee smoothie, protein smoothie, healthy breakfast, coffee breakfast smoothie, dairy-free smoothie