Matcha Banana Breakfast Smoothie with Toasted Pecans
This Matcha Banana Breakfast Smoothie with Toasted Pecans is vibrant, nutritious, and satisfying, perfect for busy mornings or a healthy snack.
Servings: 2 servings
Ingredients
- 1 cup non-dairy milk unsweetened soy recommended
- ½ cup plain yogurt of choice
- 3 tablespoons rolled oats
- 2 tablespoons toasted pecans
- 1 teaspoon matcha
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract or paste
- 1 large frozen banana
- 1 scoop vegan vanilla protein powder optional
- Handful ice optional
Instructions
Stepwise Method: Matcha Banana Breakfast Smoothie with Toasted Pecans
- Gather all your ingredients including non-dairy milk, yogurt, rolled oats, toasted pecans, matcha, cinnamon, sea salt, vanilla extract, frozen banana, and optional protein powder and ice.
- In your blender, combine the non-dairy milk and plain yogurt. Blend on medium speed until smooth and creamy.
- Add the rolled oats, matcha, ground cinnamon, sea salt, and vanilla extract to the blender. Blend again until thoroughly mixed and oats are broken down.
- Add the frozen banana and optional vegan protein powder. Blend until completely smooth and creamy.
- If you prefer a thicker smoothie, add a handful of ice and blend again. If too thick, add more non-dairy milk to desired consistency.
- Add the toasted pecans and pulse the blender a couple of times to incorporate them without fully blending, leaving some chunks for texture.
- Pour into a glass, garnish with extra toasted pecans if desired, and enjoy immediately.
Equipment
- Blender
- Measuring Cups and Spoons
- Spatula
Notes
- This smoothie is freezer-friendly; omit pecans before freezing and add them after thawing and blending again.
- For low-carb alternatives, substitute oats with chia or flaxseeds and banana with avocado.
- Use frozen banana for creamier texture and toast pecans to enhance flavor.
- Adjust protein and sweetness by adding protein powder or nut butters.