I’m sharing an Apple Cinnamon Smoothie that pairs crisp apple, fragrant cinnamon, oats, and protein-rich yogurt with one unexpected twist to pique your curiosity.
I never expected breakfast to feel like a little secret, but one quiet morning I mixed ripe banana with a spoonful of cocoa powder and suddenly mornings got interesting. The idea of a Chocolate Banana Smoothie stuck with me, not because it’s perfect, but because it’s oddly hopeful, like, what else can I sneak into my day.
I mess up proportions all the time, sometimes it’s too thick sometimes too thin, and I still keep coming back, curious to push that chocolatey, banana edge just a bit further. If you like tiny flavor surprises, this one’ll make you pause.
Ingredients
- Classic Berry Banana Smoothie
- Banana: potassium rich, natural sweetness and creamy texture.
- Mixed berries: fiber filled, antioxidants, tart and sweet.
- Green Spinach Avocado Smoothie
- Spinach: iron vitamin K lots of fiber, mild green taste.
- Avocado: creamy healthy fats, keeps you full longer.
- Tropical Mango Pineapple Smoothie
- Mango: sweet, vitamin C rich and tropical flavor.
- Coconut milk: rich adds creamy fat and island vibe.
- Peanut Butter Banana Protein Smoothie
- Peanut butter: protein and healthy fats very filling.
- Protein powder: boosts protein, aids muscle recovery and satiety.
- Oatmeal Breakfast Smoothie
- Rolled oats: slow carbs and soluble fiber keeps hunger away.
- Yogurt: adds protein, creaminess and live cultures for digestion.
- Chocolate Banana Smoothie
- Cocoa powder: deep chocolate flavor, antioxidants, slightly bitter.
- Milk: calcium and protein, smooths texture and adds richness.
Ingredient Quantities
- Classic Berry Banana Smoothie
- 1 ripe banana peeled
- 1 cup mixed berries fresh or frozen (about 140 g)
- 3/4 cup plain Greek yogurt (about 180 g)
- 1/2 cup milk dairy or plant (120 ml)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract optional
- 4 ice cubes if using fresh berries
- Green Spinach Avocado Smoothie
- 1 cup fresh spinach packed (about 30 g)
- 1/2 ripe avocado
- 1 banana
- 1 cup unsweetened almond milk or other milk (240 ml)
- 1 tablespoon chia seeds
- 1 tablespoon lemon juice
- 1 teaspoon honey or to taste
- 4 ice cubes optional
- Tropical Mango Pineapple Smoothie
- 1 cup frozen mango chunks (about 140 g)
- 1/2 cup frozen pineapple chunks (about 70 g)
- 1/2 banana
- 3/4 cup coconut milk or other milk (180 ml)
- 1/4 cup orange juice optional (60 ml)
- 1 tablespoon shredded coconut optional
- 4 ice cubes if using fresh fruit
- Peanut Butter Banana Protein Smoothie
- 1 banana
- 2 tablespoons peanut butter
- 1 scoop protein powder about 30 g (vanilla or unflavored)
- 1 cup milk or almond milk (240 ml)
- 1 tablespoon honey or maple syrup optional
- 1/2 teaspoon ground cinnamon optional
- 4 ice cubes
- Oatmeal Breakfast Smoothie
- 1/2 cup rolled oats (about 40 g)
- 1 cup milk (240 ml)
- 1/2 cup plain yogurt (about 120 g)
- 1 banana
- 1 tablespoon chia seeds or ground flaxseed
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon ground cinnamon
- 1/2 cup frozen berries or 4 ice cubes
- Chocolate Banana Smoothie
- 1 banana
- 1 tablespoon unsweetened cocoa powder
- 1 cup milk (240 ml)
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract optional
- 4 ice cubes
How to Make this
1. Pick which smoothie you want: Classic Berry Banana, Green Spinach Avocado, Tropical Mango Pineapple, Peanut Butter Banana Protein, Oatmeal Breakfast, or Chocolate Banana, then gather the exact ingredients for that one (bananas, mixed berries, Greek or plain yogurt, milk or plant milk, honey or maple syrup, vanilla, ice, spinach, avocado, chia seeds, lemon juice, frozen mango and pineapple, coconut milk, orange juice, shredded coconut, peanut butter, protein powder, oats, ground flaxseed, cinnamon, cocoa powder).
2. Prep fruit and add-ins: peel bananas, pit and scoop avocado, measure frozen fruit straight from the freezer, pack 1 cup fresh spinach if using, toast shredded coconut lightly if you like more flavor, and measure out oats, protein powder, nut butter, seeds and spices.
3. Put liquids in the blender first: the recipe calls for milk, almond or other plant milk, coconut milk or a splash of orange juice depending on the flavor. Use the amounts listed for each recipe so the blender blades can move freely.
4. Add creamy bases next: spoon in Greek yogurt for the Classic, plain yogurt for the Oatmeal, or protein powder and peanut butter for the Peanut Butter Protein version. Oats belong in now too if you are making the Oatmeal Breakfast smoothie.
5. Add fruit and veggies: berries, banana, mango, pineapple, avocado or spinach go in next. If fruit is frozen you usually dont need ice, but if its fresh toss in 4 ice cubes for a thicker, colder result.
6. Sprinkle in small ingredients: chia seeds or ground flaxseed, 1 tablespoon; cinnamon or cocoa powder where called for; vanilla extract if you like; lemon juice for the green smoothie; shredded coconut for the tropical one.
7. Sweeten to taste: add honey or maple syrup (about 1 tablespoon) if you want it sweeter, but taste after blending cause frozen fruit can be plenty sweet already.
8. Blend smart: start on low to combine then ramp to high for 30 to 60 seconds until silky. Stop and scrape down the sides if chunks remain, then blend again until smooth. For extra thick, add more frozen fruit or nut butter; for thinner, add more milk.
9. Taste and adjust: add more sweetener, a squeeze of lemon, a pinch more cinnamon or a splash of vanilla if it needs it. If oats feel gritty, let the smoothie sit 2 to 3 minutes or blend longer for a smoother texture.
10. Serve and store: pour into a glass, top with a few berries, a sprinkle of chia or coconut if you like, and drink right away for best flavor and nutrients. Leftovers keep in an airtight container in the fridge up to 24 hours, shake or stir before drinking.
Equipment Needed
Tropical Mango Pineapple Smoothie — equipment you’ll need:
1. Blender, high speed if you got one, for a silky smooth finish
2. Measuring cups, at least 1 cup and 1/4 cup
3. Measuring spoons, tablespoon and teaspoon for juice, coconut and sweetener
4. Chef’s knife, to slice the banana or trim bits of coconut
5. Cutting board, something stable and easy to wash
6. Rubber spatula, to scrape the sides and get every last bit out
7. Long spoon, for stirring shredded coconut or quick tasting
8. Tall glass or mason jar, to serve and to store leftovers if needed
FAQ
Breakfast Smoothie Recipes Substitutions and Variations
- Milk (1 cup)
- Unsweetened almond milk, 1:1, lighter and nutty
- Oat milk, 1:1, creamier and a bit sweeter
- Soy milk, 1:1, closest in protein to dairy
- Coconut milk (carton), 1:1, richer and tropical, add less if you want less fat
- Banana (1 medium)
- 1/2 cup applesauce, 1:1 by volume for sweetness and moisture
- 1/2 ripe avocado, for creaminess and fewer sugars
- 1/2 cup frozen mango or 1/2 cup pumpkin/sweet potato puree, for thickness and body
- 1/4 cup plain mashed tofu plus 1 tsp sweetener, for neutral flavor and protein
- Plain Greek yogurt (3/4 cup)
- Regular yogurt, same volume, strain if it seems too thin
- Skyr, 1:1, similar texture and protein
- Silken tofu, about 3/4 cup, dairy free and creamy
- Coconut yogurt, 1:1, dairy free but usually sweeter and thinner
- Peanut butter (2 Tbsp)
- Almond butter, same amount, milder flavor
- Sunflower seed butter, same amount, nut free option
- Powdered peanut butter reconstituted (2 Tbsp powder + water), lower fat
- Tahini, same amount, more savory so add a small sweetener if needed
Pro Tips
1. Put the liquids in first, then the thick stuff, then the fruit, and start blending on low so the blades dont get stuck. If it clogs, pulse a few times, stop and scrape the sides with a spatula, then finish on high so it gets silky not chunky.
2. For texture control, freeze banana slices or portion your smoothies into freezer cubes ahead of time. Want it thicker? add more frozen fruit or a spoon of nut butter. Want it thinner? pour in a little more milk, a tablespoon at a time, so you dont overdo it.
3. Taste and tweak after blending, dont assume it needs more sweetener. A tiny pinch of salt or a squeeze of lemon makes flavors pop, cinnamon or cocoa deepens the profile, and a splash of vanilla smooths everything out.
4. Make ahead smartly: fill a jar almost to the top to limit air, refrigerate up to 24 hours and shake well before drinking. Or freeze portions in ice cube trays for a quick blitz later, and rinse the blender right away with warm water so cleanup is way easier.
Breakfast Smoothie Recipes
My favorite Breakfast Smoothie Recipes
Equipment Needed:
Tropical Mango Pineapple Smoothie — equipment you’ll need:
1. Blender, high speed if you got one, for a silky smooth finish
2. Measuring cups, at least 1 cup and 1/4 cup
3. Measuring spoons, tablespoon and teaspoon for juice, coconut and sweetener
4. Chef’s knife, to slice the banana or trim bits of coconut
5. Cutting board, something stable and easy to wash
6. Rubber spatula, to scrape the sides and get every last bit out
7. Long spoon, for stirring shredded coconut or quick tasting
8. Tall glass or mason jar, to serve and to store leftovers if needed
Ingredients:
- Classic Berry Banana Smoothie
- 1 ripe banana peeled
- 1 cup mixed berries fresh or frozen (about 140 g)
- 3/4 cup plain Greek yogurt (about 180 g)
- 1/2 cup milk dairy or plant (120 ml)
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract optional
- 4 ice cubes if using fresh berries
- Green Spinach Avocado Smoothie
- 1 cup fresh spinach packed (about 30 g)
- 1/2 ripe avocado
- 1 banana
- 1 cup unsweetened almond milk or other milk (240 ml)
- 1 tablespoon chia seeds
- 1 tablespoon lemon juice
- 1 teaspoon honey or to taste
- 4 ice cubes optional
- Tropical Mango Pineapple Smoothie
- 1 cup frozen mango chunks (about 140 g)
- 1/2 cup frozen pineapple chunks (about 70 g)
- 1/2 banana
- 3/4 cup coconut milk or other milk (180 ml)
- 1/4 cup orange juice optional (60 ml)
- 1 tablespoon shredded coconut optional
- 4 ice cubes if using fresh fruit
- Peanut Butter Banana Protein Smoothie
- 1 banana
- 2 tablespoons peanut butter
- 1 scoop protein powder about 30 g (vanilla or unflavored)
- 1 cup milk or almond milk (240 ml)
- 1 tablespoon honey or maple syrup optional
- 1/2 teaspoon ground cinnamon optional
- 4 ice cubes
- Oatmeal Breakfast Smoothie
- 1/2 cup rolled oats (about 40 g)
- 1 cup milk (240 ml)
- 1/2 cup plain yogurt (about 120 g)
- 1 banana
- 1 tablespoon chia seeds or ground flaxseed
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon ground cinnamon
- 1/2 cup frozen berries or 4 ice cubes
- Chocolate Banana Smoothie
- 1 banana
- 1 tablespoon unsweetened cocoa powder
- 1 cup milk (240 ml)
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract optional
- 4 ice cubes
Instructions:
1. Pick which smoothie you want: Classic Berry Banana, Green Spinach Avocado, Tropical Mango Pineapple, Peanut Butter Banana Protein, Oatmeal Breakfast, or Chocolate Banana, then gather the exact ingredients for that one (bananas, mixed berries, Greek or plain yogurt, milk or plant milk, honey or maple syrup, vanilla, ice, spinach, avocado, chia seeds, lemon juice, frozen mango and pineapple, coconut milk, orange juice, shredded coconut, peanut butter, protein powder, oats, ground flaxseed, cinnamon, cocoa powder).
2. Prep fruit and add-ins: peel bananas, pit and scoop avocado, measure frozen fruit straight from the freezer, pack 1 cup fresh spinach if using, toast shredded coconut lightly if you like more flavor, and measure out oats, protein powder, nut butter, seeds and spices.
3. Put liquids in the blender first: the recipe calls for milk, almond or other plant milk, coconut milk or a splash of orange juice depending on the flavor. Use the amounts listed for each recipe so the blender blades can move freely.
4. Add creamy bases next: spoon in Greek yogurt for the Classic, plain yogurt for the Oatmeal, or protein powder and peanut butter for the Peanut Butter Protein version. Oats belong in now too if you are making the Oatmeal Breakfast smoothie.
5. Add fruit and veggies: berries, banana, mango, pineapple, avocado or spinach go in next. If fruit is frozen you usually dont need ice, but if its fresh toss in 4 ice cubes for a thicker, colder result.
6. Sprinkle in small ingredients: chia seeds or ground flaxseed, 1 tablespoon; cinnamon or cocoa powder where called for; vanilla extract if you like; lemon juice for the green smoothie; shredded coconut for the tropical one.
7. Sweeten to taste: add honey or maple syrup (about 1 tablespoon) if you want it sweeter, but taste after blending cause frozen fruit can be plenty sweet already.
8. Blend smart: start on low to combine then ramp to high for 30 to 60 seconds until silky. Stop and scrape down the sides if chunks remain, then blend again until smooth. For extra thick, add more frozen fruit or nut butter; for thinner, add more milk.
9. Taste and adjust: add more sweetener, a squeeze of lemon, a pinch more cinnamon or a splash of vanilla if it needs it. If oats feel gritty, let the smoothie sit 2 to 3 minutes or blend longer for a smoother texture.
10. Serve and store: pour into a glass, top with a few berries, a sprinkle of chia or coconut if you like, and drink right away for best flavor and nutrients. Leftovers keep in an airtight container in the fridge up to 24 hours, shake or stir before drinking.
