Matcha Banana Oat Smoothie
A creamy, lightly sweet green smoothie that pairs earthy Japanese matcha with ripe frozen banana and rolled oats for a filling breakfast or afternoon pick-me-up. Sifting the matcha and soaking the oats keep it silky smooth.
- Prep
- 8 min
- Cook
- —
- Wait
- 10 min
- Total
- 18 min
- Makes
- 2 smoothies (about 12 oz / 350 ml each)
Steps
Before you start
- Peel, slice and freeze the bananas at least 4 hours ahead (or overnight) for a thick, cold smoothie.
- Use ripe bananas with brown speckles; they add sweetness so less honey is needed.
- Use culinary or ceremonial-grade matcha that is bright green; dull, brownish matcha tastes bitter.
- The oats need a 10-minute soak in the almond milk, so start with that step.
Soak the oats
- Add the rolled oats and 1 cup (240 ml) of the almond milk to the blender jar.
- Stir once and let sit for 10 minutes so the oats soften and blend smoothly.
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Ready when: Oats look plump and have absorbed some of the milk
Tip: Skip the soak only if using a high-speed blender, and then blend 20 seconds longer.
Sift the matcha
- Hold a small fine-mesh sieve over a small bowl or the jar and press the matcha through with the back of a spoon, breaking up any clumps.
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Ready when: Matcha is a fine, fluffy powder with no lumps
Tip: Unsifted matcha leaves bitter green specks in the finished smoothie.
Load the blender
- Add the remaining ½ cup (120 ml) almond milk, the sifted matcha, honey, salt, and vanilla and ice if using.
- Add the frozen banana slices last so they sit on top.
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Tip: Liquid first and frozen items on top helps the blades catch without stalling.
Blend until smooth
- Secure the lid.
- Start on low for 10 seconds, then increase to high and blend for 45–60 seconds, stopping once to scrape down the sides.
- Taste and add 1 more teaspoon honey if you want it sweeter.
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Ready when: Uniformly pale green, thick and creamy, with no visible oat flecks or banana chunks
Tip: If it is too thick to move, add almond milk 2 tablespoons (30 ml) at a time.
Serve right away
- Pour into two tall glasses and serve immediately with a straw or spoon, as the smoothie thickens and separates as it sits.
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Ready when: Smoothie is thick but pourable
Good to know
Tips
- Freeze the banana slices on a parchment-lined tray first so they do not clump into one block.
- Matcha has about 35 mg caffeine per teaspoon, so 2 teaspoons gives each serving roughly 35 mg; reduce to 1 teaspoon for a milder drink.
- A pinch of salt rounds out matcha's bitterness and sharpens the banana sweetness.
- Add a scoop of vanilla protein powder or 1 tablespoon chia seeds for a more filling meal.
Make ahead
"Freeze banana slices up to 3 months ahead. You can soak the oats in the almond milk in the blender jar, covered, in the fridge overnight."
Storage & reheating
"Best served immediately. Refrigerate in a sealed jar for up to 24 hours; stir or shake well before drinking as it will thicken and separate. Freeze in ice cube trays for up to 1 month and re-blend with a splash of almond milk. Not suitable for room-temperature storage beyond 30 minutes."
Substitutions
- unsweetened almond milk → oat milk, soy milk or dairy milk. Use the same amount; oat milk makes it slightly sweeter and creamier.
- honey → maple syrup or 2 pitted Medjool dates. Maple syrup keeps it vegan; dates need a longer blend.
- old-fashioned rolled oats → quick oats. Skip the soak, or soak just 3 minutes.
- ripe medium bananas → 1 cup (150 g) frozen mango or avocado half. Changes flavor but keeps the thick, creamy texture.