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Homemade Matcha Banana Breakfast Smoothie with Toasted Pecans photo
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Matcha Banana Breakfast Smoothie with Toasted Pecans

A quick matcha banana breakfast smoothie with toasted pecans and rolled oats, blended until creamy for a satisfying morning boost.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Breakfast
Servings: 1 servings

Ingredients

Ingredients

  • 3/4 cupnon-dairy milk I like unsweetened soy
  • 1/4 cupplain yogurt of choice
  • 3 tablespoonsrolled oats
  • 2 tablespoonstoasted pecans
  • 1 teaspoonmatcha
  • 1/2 teaspoonground cinnamon
  • 1/4 teaspoonsea salt
  • 1/4 teaspoonvanilla extract or paste
  • 1 largefrozen banana
  • 1 scoopvegan vanilla protein powder optional
  • handful ice optional

Instructions

Instructions

  • Measure and add ¾ cup non-dairy milk and ¼ cup plain yogurt to an upright high-speed blender (liquids go in first).
  • Add 3 tablespoons rolled oats, 2 tablespoons toasted pecans, 1 teaspoon matcha, ½ teaspoon ground cinnamon, ¼ teaspoon sea salt, and ¼ teaspoon vanilla extract or paste.
  • Break 1 large frozen banana into 2–3 chunks and add them to the blender.
  • If using, add 1 scoop vegan vanilla protein powder.
  • If using, add a handful of ice.
  • Secure the lid and blend on low briefly to combine, then blend on high until completely smooth, about 45–60 seconds. Stop once or twice to scrape down the sides and blend again if needed.
  • Pour into a glass and enjoy immediately.

Equipment

  • Blender

Notes

Here’s how I got the swirl effect on the glass: smeared a bit of yogurt on the inside edges with the back of a spoon. Madekoicha(thick matcha) and spooned a bit into the bottom of the glass. As you pour the smoothie in, you get the deep and light green swirls. Using koicha will really bump up the earthy flavor and caffeine content though!